Poultry Studies 2010, Vol 9, Num, 1     (Pages: 011-017)

Changes in egg quality parameters due to age in laying hens from two commercial and three local layer genotypes

Musa SARICA 1 ,Umut Sami YAMAK 1 ,M. Akif BOZ 1

1 Ondokuzmayıs Üniversitesi Ziraat Fakültesi Zootekni Bölümü, Samsun - In this study, egg quality parameters of local and commercial imported genotypes were compared. Imported genotypes had better values than local genotypes in most of the internal and external egg quality traits during the production period. Imported brown layer genotype had the highest egg weights, local ATAKS and imported white layer followed this. Egg specific gravity of white layers were highest, the differences between the other genotypes were found insignificant. Egg breaking strength and egg thickness of imported layers were found in higher values. Higher Haugh Unit and albumen index values were obtained from white layer genotypes and imported white layer had the highest values. Local white layer ATABEY and the other genotypes followed these genotypes. Local brown layers (ATAKS and ATAK) had the darkest egg yolk color. Differences according to age showed same tendency in all genotypes. It is concluded that, local genotypes need improvement for egg breaking strength, shell color and partially egg white. Keywords : quality, commercial hybrid, individual hybrid genotypes, age, production period