Effect of Adding Tartaric and Salicylic Acids and Their Mixture to Water and Diet in Egg Quality Characteristics of Aged Laying Hens

The study aimed to know the effect of adding tartaric and salicylic acids alone and a mixture of water and diet on the egg quality characteristics of aged laying hens for brown Lohmann. 210 laying hens 60 weeks old were used The duration of the experiment, which lasted 112 days(16 weeks), was divided into four equal periods at a rate of 28 days for each period,, distributed in equal numbers to 21 ground hens, 10 laying hens for each hen, and distributed to seven treatments with three replications of the treatment, T1 was fed a standard diet without adding (control), T2 was fed a standard diet supplemented with 0.2% tartaric acid with water, T3 was fed a standard diet supplemented with 0.2% salicylic acid with water, T4 was fed a standard diet supplemented with 0.4% tartaric acid and salicylic acid was added with water, T5 was fed a standard diet supplemented with % 0.2 tartaric acid in the diet, T6 was fed a standard diet supplemented with 0.2% salicylic acid in the diet, T7 was fed a standard diet supplemented with 0.4% a mixture of tartaric and salicylic acid in the diet. The results of adding the two acids in the water and feed showed that there was a significant improvement (P≤0.01) in the quality characteristics of the eggs produced, as it significantly improved the shell weight, shell thickness, albumin height, albumin weight, Haugh unit, rate of yolk height, yolk weight, and the yolk diameter was significantly reduced for the coefficients of The addition compared with the control treatment.

Egg quality and fatty acid profile of yolk in eggs from Athulya, native and IWN x native crossbred layers under backyard system

Backyard poultry production forms the basis for transforming the rural poultry sector from subsistence to a more economically productive base. The current study was conducted to evaluate the egg quality of eggs produced by Athulya, native and IWN x Native crossbred layers under backyard system. At 36 weeks of age, one egg from each group of birds was collected for fatty acid estimation of egg yolk and 20 eggs from each group was collected at 40 weeks of age for assessing the haugh unit score, yolk colour, shell thickness and shell colour. The beneficial polyunsaturated fatty acid content was higher in native bird eggs. The eggs from Athulya and native chicken had better internal quality in terms of haugh unit and yolk colour score. The shell thickness of eggs was similar among three groups. The egg shell colour was white in Athulya, tinted to brown in native and tinted in IWN x Native crossbreds and the shell colour in native and crossbreds exhibits more consumer preference.

A market study on the quality characteristics of eggs from different establishments

Egg storage conditions, including sales locations, are a determining factor in maintaining the internal quality of eggs. Although eggs are an excellent protein source, they are a perishable product. The aim of this study is to investigate the quality of eggs acquired in different places (supermarkets, groceries stores, and fairs). A total of 300 eggs were obtained from three different kinds of marketing places (supermarkets, grocery stores, or local fairs) located in different areas of Porto Alegre, RS, Brazil, being 120 eggs from supermarkets and grocery stores each and 60 eggs from local fairs. Eggshell characteristics, egg weight, Haugh unit, albumen and yolk pH were determined for all individual eggs in each experimental group. Statistical procedures were performed using SAS statistical software (9.4, SAS Inst. Inc., Cary, NC, United States). The data were submitted to analysis of variance (ANOVA) and differences between means were evaluated with Tukey test (P<0.05) The results indicated that the point of sale led to a significant (p<0.05) decrease in egg weight, specific gravity, and Haugh unit. Eggs purchased from grocery stores had smaller Haugh units (P < 0.05) and higher albumen and yolk pH, while table eggs purchased from supermarkets showed better quality. Eggs marketed in supermarkets have better internal quality than eggs sold in other types of establishments, probably due to the greater flow of sales and product replacement on shelves in this type of establishment.

INTERNAL QUALITIES OF EGG(S) OF LAYING BIRDS FED DIETS CONTAINING VERNONIAAMYGDALINALEAF (BITTER LEAF) MEAL AT DIFFERENT GROWING PHASES

One hundred and twenty eight Isa-Brown pullet chicks were used for this study to determine the internal qualities of egg(s) from birds fed diets containing Vernoniaamygdalina leaf meals at different growing phases. The leaves used were air-dried, crushed and milled, and was then incorporated into the experimental treatments (T2, T3, and T4) at 2% inclusion each. The birds were randomly allotted into four dietary treatments (T1, T2, T3 and T4) and each treatment was replicated four times with each replicate having 8 birds from the chick phase to the growing phase, thereafter 6 birds per replicate were randomly picked at the laying phase (point of cage), with T1 serving as the control treatment throughout the experimental period of 39weeks. The parameters measured include egg weight, shell weight, shell thickness, shell height, yolk weight, yolk height, yolk width, albumin length, albumin height, albumin weight, while yolk index and Haugh unit were calculated. The result of the experiment showed that T3 with 2% inclusion of Vernoniaamygdalinafrom the growing phase had the best shell thickness, yolk color and acceptable value for Haugh unit. Other parameters measured showed that yolk weight, and Haugh unit were significant at (p<0.05) with 2% inclusion of Vernoniaamygdalina. Every other parameter measured showed no significant difference across the treatments at (p>0.05). The result showed that 2% inclusion of Vernoniaamygdalinaleaf meal at the growing phase of the experiment improved the internal qualities of eggs.

Pengaruh Penambahan Tepung Kunyit (Curcuma Domestica val) terhadap Kualitas Fisik Telur Burung Puyuh (Coturnix-coturnix Japonica)

Penelitian bertujuan guna mengetahui pengaruh penambahan tepung tepung kunyit (Curcuma domestica val) pada pakan komersil terhadap kualitas fisik telur puyuh (Cortunix cortunix japonica) dilihat dari tebal kerabang, warna kuning telur, indeks kuning telur, indeks telur serta Haugh Unit telur puyuh. Materi pada riset yakni telur puyuh yang dihasilkan dari burung puyuh ras hitam yang diberikan ransum pakan komersial dan pakan tambahan tepung kunyit. Penelitian memakai metode Analisa laboratorium dengan Rancangan Acak Kelompok (RAK) diantaranya empat macam perlakuan serta ulangan lima kali dengan penambahan 100%+0%, 97%+3, 96%+4%, dan 95%+5%. Variabel yang di amati pada penelitian yakni Mengamati kualitas fisik telur diantaranya tebal kerabang, warna kuning telur, Indeks kuning telur, Indeks telur, serta Haugh unit telur puyuh. Perolehan data kemudian ditabulasi serta dianalisa dengan analysis of variance (ANOVA). Apabila ada perbedaan, dilakukan Uji Jarak Berganda Duncan (UJBD) guna mengetahui perlakuan yang paling baik. Hasil penelitiaan menunjukkan bahwa tepung kunyit dengan pemberian taraf (3%,4%, dan 5%) pada pakan komersial tidak memberi pengaruh terhadap kualitas fisik (tebal kerabang, indeks kuning telur, indeks telur, haugh unit telur) tetapi memberikan pengaruh yang nyata pada warna kuning burung puyuh (Coturnix coturnix japonica). Tepung kunyit yang ditambahkan pada pakan komersial mengasilkan nilai rataan tebal kerabang telur puyuh yakni 0,392 – 0,444 mm. Nilai rataan skor warna kuning telur puyuh adalah 4,627 – 5,640. Nilai rataan indeks kuning telur puyuh adalah 0,434 – 0,441. Rataan nilai indeks telur puyuh adalah 77,784 – 78,794%. Nilai rataan haugh unit telur puyuh adalah 86,583 – 91,227.

Suplementasi Tepung Kunyit (Curcuma domestica) dalam Ransum terhadap Kualitas Telur Ayam Ras Petelur

Penelitian ini bertujuan untuk mengevaluasi pengaruh suplementasi tepung kunyit dalam ransum terhadap kualitas telur ayam ras petelur. Empat puluh ekor ayam umur 36 minggu didistribusikan secara Acak ke dalam empat perlakuan, masing-masing perlakuan terdiri 10 ulangan, rancangan yang digunakan Rancangan Acak Lengkap (RAL). Perlakuan (P0) tanpa suplementasi tepung kunyit, perlakuan lainnya adalah suplementasi tepung kunyit ( P1: 0,75%, P2 : 1,5% dan P3 : 2,25%). Variabel diamati warna kuning telur, indeks kuning telur, indeks albumen, haugh unit, dan tebal kerabang. Pengamatan kualitas telur dilakukan pada minggu ke Sembilan. Data yang diperoleh dianalisis dengan Analisis Of Variance (ANOVA), apabila terdapat pengaruh nyata (P<0,05) dilakukan uji lanjut Duncan’s Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa, suplementasi tepung kunyit berpengaruh nyata (P <0,05) terhadap rataan warna kuning telur dengan skor tertinggi 7,9 yang dihasilkan oleh P3 (2,25% tepung kunyit), dan hasil analisis menunjukkan bahwa suplementasi tepung kunyit sampai 2,25% berpengaruh tidak nyata (P>0,05) terhadap variable lainnya; indeks kuning telur, indeks albumen, haught unit dan tebal kerabang. Rataan indeks kuning telur 0,45 - 0,50, rataan indeks albumen 0,120 - 0,135, rataan haugh unit 96,53 - 99,58, rataan tebal kerabang 0,38 - 0,41. Berdasarkan hasil penelitian disimpulkan suplementasi tepung kunyit dalam ransum sampai level 2,25% dapat meningkatkan warna kuning telur, tetapi tidak dapat meningkatkan indeks kuning telur, indeks albumen, haugh unit dan tebal kerabang.

The effect of additional turmeric flour in rations on the performance and egg quality of laying chicken isa brown strain age 70th weeks

This research aims to study and analyze the effect of adding turmeric flour (Curcuma domestica Val) in the rations on the performance of 70 weeks old Isa Brown strain of laying hens. The research method used in this study was an experimental method with a completely randomized design (CRD) step with five treatments and four replications. The number of chickens used was as many as 40 laying hens. The treatments given to the sample were P0 = feed without giving turmeric flour (control), P1 = feed with 0.3% turmeric flour, P2 = feed with 0.5% turmeric flour, P3 = feed with 0.7% turmeric flour and treatment P4 = feed by giving turmeric flour 0,9%. The results showed that giving turmeric flour in the rations of the Isa Brown strain of laying hens affected chicken performance and egg quality. This research concludes that giving turmeric flour a percentage of 0.7% in Isa Brown’s 70-week old laying hens is the best for ration consumption, Hen Day Production, egg weight, feed conversion, and egg quality: Haught Unit, yolk egg color, yolk egg index, grading egg and egg mass. Based on the haugh unit value, all eggs produced are still in the AA grade category

Hens That Exhibit Poorer Feed Efficiency Produce Eggs with Lower Albumen Quality and Are Prone to Being Overweight

Feed efficiency (FE) is an important measure of productivity in the layer industry; however, little is known about how FE differs between individual hens during the egg-laying cycle and the implications for egg quality parameters. Individual 25-week-old ISA Brown hens were observed for 42 days, ranked into three FE groups (n = 48 per High (HFE), Medium (MFE) and Low (LFE) FE groups and then monitored later in the laying cycle from 35–40 weeks. The groups exhibited different feed to egg conversion ratios (p < 0.001) from 35–40 weeks. Average daily feed intake and body weight were highest (p < 0.001) in the LFE group compared to the MFE and HFE groups, while albumen height, Haugh unit and amino acid concentrations of the albumen were significantly higher in the HFE groups compared to the LFE cohort (p < 0.001). This study concludes that FE status established in early lay is a stable variable until at least 40 weeks of age, and overweight, mid-laying hens that had poor FE produced inferior egg albumen quality measurements and composition. The distinct traits of the highly efficient hens and the poor feed efficient hens may provide important information to improving productivity in egg production.

Pengaruh Penambahan Pakan Ampas Kelapa yang Difermentasi dengan Penambahan Ammonium Sulfat terhadap Produksi dan Kualitas Telur Ayam Ras

ABSTRACT. Penelitian bertujuan untuk mengetahui pengaruh penambahan pakan ampas kelapa (AK) yang difermentasi dengan penambahan ammonium sulfat (AS) terhadap produksi dan kualitas telur telah dilaksanakan. Ampas kelapa ditambahkan AS dengan konsentrasi 0, dan 4% dan 0.1% Ragi (Fermipan®) dan diinkubasi selama 5 dan 7 hari. Substrat yang dihasilkan dicampur kedalam pakan dan diberikan kepada 75 ekor ayam petelur fase bertelur umur 20 minggu selama 24 minggu. Pakan perlakuan yang diberikan adalah: pakan kontrol (KTL), kontrol + AK tanpa AS yang difermentasi selama 5 hari (F5-0AS), kontrol + AK dengan 4% AS yang difermentasi selama 5 hari (F5-4AS), kontrol + AK tanpa AS yang difermentasi selama 7 hari (F7-0AS) dan kontrol + AK dengan 4% AS yang difermentasi selama 7 hari (F7-4AS). Penelitian ini menggunakan rancangan acak lengkap dengan 5 perlakuan, 5 ulangan dan 3 ekor ayam per ulangan. Data yang diperoleh dianalisis dengan analisis ragam dan dilanjutkan dengan uji Tukey. Hasil penelitian menunjukkan bahwa konsumsi ransum, produksi telur, bahan kering ekskreta dan kualitas telur dipengaruhi oleh pakan perlakuan (P0,05). Perlakuan tidak memberikan pengaruh yang nyata (P0,05) terhadap bobot telur, kecernaan bahan kering, persentase kerabang telur, indeks telur dan tinggi albumen. Total bobot telur tertinggi diperoleh pada ayam yang diberi perlakuan fermentasi baik tanpa ataupun dengan penambahan AS. Fermentasi selama 7 hari dapat meningkatkan produksi henday dan jumlah telur. Kualitas terbaik dari aspek indeks kuning telur dan Haugh unit adalah pada perlakuan F7-4AS. Penelitian dapat disimpulkan bahwa fermentasi dapat meningkatkan total bobot telur dan AS dapat meningkatkan kualitas telur dalam bentuk Haugh unit. (The effect of coconut dregs fermented with the addition of ammonium sulfate on production and quality of eggs) ABSTRAK. An experiment was done to determine the effect of coconut dregs (CD) with the addition of ammonium sulfate (AS) prior to fermentation on productive performance and egg quality. Coconut dregs were added with 0 and 4% AS and 0.1% yeast S. cerevisiae (Fermipan®) after autoclaving. The substrates were incubated for 5 and 7 days and mixed into diets and offered to 75 laying hens for 24 weeks. The experimental diets were: control diet (KTL), basal + 5-days- fermented coconut dregs (FCD) without AS (F5-0AS), basal + 5-days FCD with 4% AS (F5-4AS), basal + 7-days- FCD without AS (F7-0AS), basal + 7-days-FCD with 4% AS (F7-4AS). Data were analyzed using analysis of variance with 5 treatments and 5 replications. Data were further tested by the Tukey test. Results of the study indicate that feed intake, hen day production, total egg, total egg mass, excreta dry matter, yolk height, yolk index, and the Haugh unit were statistically affected by the treatments (P0.05). The effects of treatments were not statistically significant (P0.05) on individual egg mass, dry matter digestibility, eggshell percentage, egg shape index, and albumen height. The highest total egg mass was found in birds fed the FCD diets. Fermentation for 7 days could improve hen day production total egg. The higher yolk index and Haugh unit were produced by the hens fed the F7-4AS diet than those eggs produced by controlled laying hens. In conclusion, fermentation could improve total egg mass and AS supplementation could increase the Haugh unit.

Impact of Nano-Bromocriptine on Egg Production Performance and Prolactin Expression in Layers

The current study aimed to investigate the potential use of nano-bromocriptine in improving the laying performance of late laying hens by modulating the prolactin gene expression. A total of 150 NOVOgen brown laying hens aged 70 weeks were randomly allocated into three groups of 50 birds each. The first group was kept as a control, while the second and the third groups were treated with bromocriptine and nano-bromocriptine, respectively, at a dose of 100 µg/kg body weight per week. The pause days, egg production, feed per dozen egg, and Haugh unit were determined on a monthly basis. Also, the relative prolactin gene expression in the pituitary gland was quantified using qPCR and the number of the ovarian follicles was determined after slaughtering at the 84th week of age. It was found that nano-bromocriptine and bromocriptine improved egg laying performance with minimal pause days, reduced feed per dozen egg, and depressed the relative prolactin gene expression; however, nano-bromocriptine treatment was significantly effective compared to bromocriptine. In conclusion, nano-bromocriptine might be beneficial for elongating sequences and reducing pauses.