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Journal articles on the topic 'Egg characteristics'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Czarick, Michael, and Stan Savage. "Egg Cooling Characteristics in Commercial Egg Coolers." Journal of Applied Poultry Research 1, no. 2 (1992): 258–70. http://dx.doi.org/10.1093/japr/1.2.258.

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2

Inca, Jhonatan, Diego A. Martinez, and Carlos Vilchez. "Phenotypic Correlation Between External and Internal Egg Quality Characteristics in 85-Week-Old Laying Hens." International Journal of Poultry Science 19, no. 8 (2020): 346–55. https://doi.org/10.3923/ijps.2020.346.355.

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Background and Objective: Several studies confirm that the age of hens has a tremendous impact on external and internal egg quality characteristics. Egg production could be at serious risk if egg quality characteristics and age of hens are not seriously considered. This study was conducted to analyze the phenotypic correlations between some internal and external egg quality characteristics in old laying hens. Materials and Methods: A total of 288 eggs of 85-week-old Hy-Line Brown laying hens were collected during 3 weeks and their internal and external egg characteristics were evaluated. Resul

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3

Şekeroǧlu, Ahmet, and Ebubekir Altuntaş. "Effects of egg weight on egg quality characteristics." Journal of the Science of Food and Agriculture 89, no. 3 (2009): 379–83. http://dx.doi.org/10.1002/jsfa.3454.

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4

OGAWA, Hiroshi, Takehito KUWAYAMA, Mariko UEHARA, Shotaro KAWAKAMI, Eiichiro SAKAGUCHI, and Katuhide TANAKA. "Characteristics of the Guineafowl Egg." Japanese poultry science 37, no. 1 (2000): 40–42. http://dx.doi.org/10.2141/jpsa.37.40.

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5

Narushin, V. G., and M. N. Romanov. "Egg physical characteristics and hatchability." World's Poultry Science Journal 58, no. 3 (2002): 297–303. http://dx.doi.org/10.1079/wps20020023.

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6

Revyakin, Artem. "Fermented eggs as further egg processing product." Poultry and Chicken Products 27, no. 1 (2025): 66–68. https://doi.org/10.30975/2073-4999-2025-27-1-66-68.

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Some characteristics have been presented in the paper on fermented eggs as further egg processing product. Literature data analysis has been carried out on this product. The product samples have been received for studying.

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7

Hayuningtyas, M., R. Nurjannah, Ilham, and C. Winarti. "Effect of Dryer Type on the Characteristics of Egg Flour from Frozen Eggs." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (2022): 012047. http://dx.doi.org/10.1088/1755-1315/1024/1/012047.

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Abstract Drying process is one of the most important factors in the processing of dehydrated egg flour. Drying affect the characteristics of resulted egg flour and influence duration of the egg flour processing. Egg flour can be processed from fresh eggs or eggs that have been stored in the freezer/frozen eggs. Dehydrated egg flour has many advantages such as increase shelf life without reducing nutritional value, reduce the volume, and expands marketing reach. The aim of the study was to find out the characteristics of dehydrated egg flour with the addition of Carboxy Methyl Cellulose (CMC) f

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8

King`ori, A. M. "Poultry Egg External Characteristics: Egg Weight, Shape and Shell Colour." Research Journal of Poultry Sciences 5, no. 2 (2012): 14–17. http://dx.doi.org/10.3923/rjpscience.2012.14.17.

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9

Aryee, Godson, Gabriel Adu-Aboagye, Mark Ewusi Shiburah, Theresah Nkrumah, and David Amedorme. "Correlation Between Egg Weight and Egg Characteristics in Japanese Quail." Animal and Veterinary Sciences 8, no. 3 (2020): 51. http://dx.doi.org/10.11648/j.avs.20200803.11.

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10

Perinek, Oksana Yu. "Morphometric characteristics of egg and meat-egg hens reproductive organs." Poultry and Chicken Products 25, no. 5 (2022): 19–22. http://dx.doi.org/10.30975/2073-4999-2022-24-5-19-22.

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The paper has been devoted to morphometric changes analysis in reproductive organ of hens of gene pool breeds for egg and meat-egg production in 4, 21 and 54 weeks age. The data have been given for ovary and oviduct mass, oviduct length. There was established that in both production hens some changes have place during the period studied. These changes are in mass and length oviduct parts ratio to it total mass and length upward of white part parameters and downward istmus, and eggshell, and excretory parts parameters in mass (р<0, 001; р<0,01).

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11

Korankye, Okyere, Kwame Kagya-Agyemang James, Serekye Yaw Annor, Asabere-Ameyaw Akwasi, and Gyeabour Kyere Clement. "Effect of season and different dietary protein level on production and reproductive performance and egg characteristics of indigenous Guinea fowl (Numida meleagris) in the middle belt of Ghana." World Journal of Advanced Research and Reviews 8, no. 3 (2020): 317–29. https://doi.org/10.5281/zenodo.4421352.

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This study was undertaken to determine the impact of seasonal variations and different dietary protein levels on production traits, reproductive performance and egg characteristics of Guinea fowl (<em>Numida meleagris</em>) in the Middle belt of Ghana. Twelve (12) males and forty-eight (48) females Pearl Guinea fowls of 12 weeks of age were subjected to isocaloric diet containing 16%, 18%, 20% and 22% crude protein levels.Each group was replicated three times and reared in three seasons (Dry-December-March, Major rains-April-July and Minor rains-August-November) in a 3x4 factorial experiment.

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12

Englmaierová, M., E. Tůmová, V. Charvátová, and M. Skřivan. "Effects of laying hens housing system on laying performance, egg quality characteristics, and egg microbial contamination." Czech Journal of Animal Science 59, No. 8 (2014): 345–52. http://dx.doi.org/10.17221/7585-cjas.

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The objective of this study was to compare the performance, egg quality, and microbial contamination of egg shells from hens maintained in different housing systems, such as conventional and enriched cages, litter, and aviaries. The housing system significantly (P &lt; 0.001) influenced the performance characteristics. The highest egg production, lowest daily feed consumption, and feed conversion ratio were measured in conventional cages compared to litter and aviaries. Higher egg shell and albumen qualities were observed in conventional cages, whereas hens housed in enriched cages and avi

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13

Tůmová, E., L. Zita, M. Hubený, M. Skřivan, and Z. Ledvinka. "The effect of oviposition time and genotype on egg quality characteristics in egg type hens." Czech Journal of Animal Science 52, No. 1 (2008): 26–30. http://dx.doi.org/10.17221/2326-cjas.

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In an experiment with three strains of Dominant genotype the effect of oviposition on egg quality characteristics was investigated. Laying hens of the Blue strain (group 1), Plymouth Rock (group 2) and their F1 cross (group 3) from 20 to 64 weeks of age were housed on litter (9 birds per m2). The collection time was at 6.00, 10.00 and 14.00 h. Eggs were gathered in a 28-day interval, every two days all produced eggs (720 eggs in total). The time of oviposition was influenced by genotype. The highest number of eggs was collected in the Plymouth Rock strain at 6.00 (53.5%) and the lowest in the

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14

Khan, Muhammad J. A., Sohail H. Khan, Amir Bukhsh, Muhammad I. Abbass, and Muhammad Javed. "Effect of Different Storage Period on Egg Weight, Internal Egg Quality and Hatchability Characteristics of Fayumi Eggs." Italian Journal of Animal Science 12, no. 2 (2013): e51. http://dx.doi.org/10.4081/ijas.2013.e51.

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15

Longjam, S. D., R. Goswami, G. Kalita, A. K. Samanta, and F. A. Ahmed. "Effect of Turmeric Powder Supplementation on Egg Production, Hatchability and Internal Egg Quality Characteristics of Quail Eggs." Archives of Current Research International 24, no. 5 (2024): 769–76. http://dx.doi.org/10.9734/acri/2024/v24i5752.

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The present study was conducted to investigate the effect of different levels of dietary supplementation of turmeric powder at a rate 0, 1, and 2% on egg production, hatchability and internal egg quality characteristics of Japanese quails (Coturnix Japonica). A total of 225 numbers of 54 weeks old Japanese quails were randomly selected from the Poultry farm, Instructional Livestock Farm Complex, College of Veterinary Sciences and Animal Husbandry, Central Agricultural University, Selesih, Aizawl, Mizoram, of which 150 were female and 75 were male. The birds were divided equally into three trea

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16

Minoguchi, Naokazu, Kazuhisa Nakamura, and Katsutoshi Kino. "Egg Characteristics of the Nagoya Breed." Nippon Shokuhin Kagaku Kogaku Kaishi 64, no. 2 (2017): 108–12. http://dx.doi.org/10.3136/nskkk.64.108.

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17

CORNFORD, S. J., T. L. PARKINSON, and J. ROBB. "Rheological characteristics of processed whole egg." International Journal of Food Science & Technology 4, no. 4 (2007): 353–61. http://dx.doi.org/10.1111/j.1365-2621.1969.tb01531.x.

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18

Talevi, Riccardo, and Brian Dale. "Electrical characteristics of ascidian egg fragments." Experimental Cell Research 162, no. 2 (1986): 539–43. http://dx.doi.org/10.1016/0014-4827(86)90357-5.

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19

Alasahan, S., and AG Copur. "Hatching Characteristics and Growth Performance of Eggs with Different Egg Shapes." Revista Brasileira de Ciência Avícola 18, no. 1 (2016): 1–8. http://dx.doi.org/10.1590/1516-635x1801001-008.

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20

송민경, Hye Hyun Yoon, and Dae-Hyeon Kim. "The Quality Characteristics of Steamed Egg According to the Ratio of Egg Yolk and Egg White." Culinary Science & Hospitality Research 20, no. 1 (2014): 65–75. http://dx.doi.org/10.20878/cshr.2014.20.1.006.

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21

송민경, Hye Hyun Yoon, and Dae-Hyeon Kim. "The Quality Characteristics of Steamed Egg According to the Ratio of Egg Yolk and Egg White." Culinary Science & Hospitality Research 20, no. 1 (2014): 65–75. http://dx.doi.org/10.20878/cshr.2014.20.1.006006006.

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22

BELL, DONALD D., and CAROL J. ADAMS. "First and Second Cycle Egg Production Characteristics in Commercial Table Egg Flocks." Poultry Science 71, no. 3 (1992): 448–59. http://dx.doi.org/10.3382/ps.0710448.

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23

Udeh, I., O. P. Akporhuarho, and E. F. Matthew. "Egg quality characteristics of three strains of layer chickens, a principal component analysis." Journal of the Indonesian Tropical Animal Agriculture 47, no. 1 (2021): 29–34. http://dx.doi.org/10.14710/jitaa.47.1.29-34.

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The aim of this study was to compare the external and internal egg quality of three layer strains namely Bovan Nera, ISA Brown and FUNAAB Alpha. One hundred and fifty eggs sampled from 120 birds per strain from 35 to 45 weeks of age were used for the study. Data collected were analysed using one way analysis of variance in a completely randomized design. ISA Brown had significantly (P<0.01) the heaviest eggs on the average at 45 weeks, followed by Bovan Nera and FUNAAB Alpha. The egg quality characteristics of Bovan Nera and ISA Brown were similar but significantly (P<0.05) superior to F

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24

Ubua, J. A., L.A Ibom, T. E. Ekpo, and T. E. Ekpo. "EVALUATION OF THE REPRODUCTIVE CHARACTERISTICS OF TWO SUBSPECIES OF AFRICAN GIANT LAND SNAILS Archachatina marginata ovum AND Archachatina marginata saturalis FED OIL PALM FRUITS IN SWAMP FOREST ZONE OF NIGERIA." Continental J. Agricultural Science 6, no. 3 (2012): 29–33. https://doi.org/10.5281/zenodo.844217.

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The study evaluated the reproductive characteristics of two African giant land snail subspecies (<em>Archachatina marginata ovum</em> and <em>Archachatina marginata saturalis</em>) fed oil palm fruits in swamp forest zone of Nigeria within a 20 week periods. Reproductive characteristics of the two African giant land snails subspecies evaluated revealed that <em>Archachatina marginata ovum</em> performed better (P < 0.05) than <em>Archachatina marginata saturalis</em> in terms of total number of eggs laid, clutch size, incubation period, percent egg hatchability, egg weight, egg length and e

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25

salih, mahdi, Ammar Shaker, Faez Mohammed, and Hawraa G.T.Al-Shebani. "Effect of Hatching Eggs Storage and Maternal Age on Internal Egg Characteristics." Al-Qadisiyah Journal For Agriculture Sciences 11, no. 2 (2021): 150–57. http://dx.doi.org/10.33794/qjas.2021.170249.

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26

Matsunaga, Shogo, Koichi Shimazawa, Hanae Koura, and Satoru Fukagawa. "Consider, “Egg characteristics of Tsushima-jidori chickens”." Nippon Shokuhin Kagaku Kogaku Kaishi 69, no. 10 (2022): 499–502. http://dx.doi.org/10.3136/nskkk.69.499.

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27

Kondratowicz, Anna, Marek Weiss, Wojciech Juzwa, Łukasz Majchrzycki, and Grażyna Lewandowicz. "Characteristics of liposomes derived from egg yolk." Open Chemistry 17, no. 1 (2019): 763–78. http://dx.doi.org/10.1515/chem-2019-0070.

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AbstractLiposomes are nanocapsules successfully applied in pharmacy and medicine. Their usage in the food industry could be increased by the development of alternative, cost-efficient lecithin materials. This work is a continuation of the previous two papers describing five different extractions of egg yolk lecithins and the preassessment of their usefulness for liposome formation. Physicochemical properties of extracts differed due to distinct composition. The aim of this research was to further characterise the extracts-based liposomes, especially in terms of nanomechanical properties and st

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28

Jyothsna, Chinthala, M. Gnana Prakash, U. Rajkumar, A. Sarat Chandra, and Ch Pragna. "Study of Aseel chicken egg quality characteristics." International Journal of Advanced Biochemistry Research 9, no. 5S (2025): 205–7. https://doi.org/10.33545/26174693.2025.v9.i5sc.4378.

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29

Wijedasa, W. M. R. M., Y. H. S. T. Wickramasinghe, J. K. Vidanarachchi, and S. M. C. Himali. "Comparison of Egg Quality Characteristics of Different Poultry Species." Journal of Agricultural Science 12, no. 11 (2020): 331. http://dx.doi.org/10.5539/jas.v12n11p331.

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This study was conducted to compare external and internal quality attributes and some functional property parameters of eggs from five different poultry types/species namely, Sri Lankan village chicken &amp; commercial chicken (Shaver brown), duck (Vigoa), quail (Japanese quail) and turkey (Turkey white). In addition, the impacts of cold storage (10 &ordm;C), on commercial chicken eggs and Sri Lankan village chicken eggs, over a period of three weeks were evaluated. Yolk color, shape index, egg weigh and shell thickness values of the freshly laid eggs were significantly difference amon

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30

Azizah, N. F. N., H. Evanuarini, and E. S. Widyastuti. "Physicochemical characteristics of egg white powder using Lactobacillus bulgaricus." IOP Conference Series: Earth and Environmental Science 1020, no. 1 (2022): 012028. http://dx.doi.org/10.1088/1755-1315/1020/1/012028.

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Abstract Egg white powder fermented with Lactobacillus bulgaricus bacteria using pan drying method to improve the quality of egg white powder. Fermentation is carried out to reduce the Maillard reaction in egg white powder. This research aims to determine the best percentage of Lactobacillus bulgaricus bacteria used in egg white powder based on physicochemical quality. The materials used was fresh eggs with weight 60 ± 2 g and starter of Lactobacillus bulgaricus bacteria. The treatments were without addition Lactobacillus bulgaricus bacteria (T0), 2% (T1), 4% (T2), and 6% (T3) Lactobacillus bu

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31

Nahariah, N., H. Hikmah, and F. N. Yuliati. "Antioxidant activity and chemical characteristics in egg albumen fermented by lactid acid bacteria." Journal of the Indonesian Tropical Animal Agriculture 45, no. 3 (2020): 214–21. http://dx.doi.org/10.14710/jitaa.45.3.214-221.

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Research on fermentation time and the addition of milk powder to egg albumen is still limited. The purpose of this study was to determine the antioxidant activity and chemical characteristics of fermented egg albumen using different levels of full cream milk powder and different microbial fermentation times. This study used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. Research materials include egg albumen, full cream milk powder and mixed Lactic Acid Bacteria (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The research treatments wer

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32

Simushi, LISWANISO, QIN Ning, SHAN Xuesong, Musenge CHIMBAKA Ignatius, SUN Xue, and XU Rifu. "Quality Characteristics, Phenotypic correlations and Principal Component Analysis of Indigenous Free Range Chicken Eggs in Lusaka, Zambia." International Journal of Environmental & Agriculture Research 6, no. 1 (2020): 29–35. https://doi.org/10.5281/zenodo.3633578.

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<strong><em>Abstract</em>—</strong> <em>The aim of this study was to characterize indigenous chicken eggs and create an inventory that will set a base for designing breeding programs to improve egg quality traits. 338 eggs of mixed breeds of indigenous chickens from small scale farmers in Lusaka were collected and used in this study. A number of external and internal traits were measured manually. The eggs had a weight of 49±0.44g with a length of 54.55mm and 40.31mm wide. Other traits measured included egg shell weight and length, with the egg shell accounting for 12.78% of the t

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33

Alamprese, Cristina, Ernestina Casiraghi, and Margherita Rossi. "Modeling of fresh egg pasta characteristics for egg content and albumen to yolk ratio." Journal of Food Engineering 93, no. 3 (2009): 302–7. http://dx.doi.org/10.1016/j.jfoodeng.2009.01.025.

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34

Swamy, N. U., M. Crain, and J. A. Bird. "Identifying Characteristics in Egg-Allergic Subjects to Predict Heated Egg Tolerance: A Retrospective Review." Journal of Allergy and Clinical Immunology 129, no. 2 (2012): AB22. http://dx.doi.org/10.1016/j.jaci.2011.12.944.

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35

Idowu, O. P. A., L. T. Egbeyale, O. J. Odutayo, K. R. Idowu, A. I. Iyanda, and O. M. Sogunle. "Effects of source of hatchable egg on egg external characteristics, fertility, embryo characteristics, mortality, and hatchability of guinea fowl keets." Nigerian Journal of Animal Production 49, no. 1 (2022): 141–49. http://dx.doi.org/10.51791/njap.v49i1.3412.

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The study was design to identify effect of Guinea fowl hatchable egg source on fertility and hatchability and egg physical characteristics. Hatching eggs are primarily subject to assessment of external characteristics. The most important characteristics determining whether eggs are suitable for incubation are their weight, shape, and eggshell condition. Six hundred Guinea fowl eggs were purchased from two reputable breeder farms in Northern Nigeria BirninKebbi and Southern Nigeria Saki consisting of 300 eggs from each source. The eggs collected were stored for seven days at temperature between

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36

Nikolova, Matina. "Investigation on egg productivity of Ostriches (Struthio Camelus) 2. Morphologycal characteristics of eggs." Agricultural sciences II, no. 3 (2010): 69–74. http://dx.doi.org/10.22620/agrisci.2010.03.011.

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37

Buhr, R. J., J. M. Mauldin, J. S. Bailey, and N. A. Cox. "Automated Spray Sanitizing of Broiler Hatching Eggs 1. Physical Characteristics of The Egg." Journal of Applied Poultry Research 3, no. 3 (1994): 219–25. http://dx.doi.org/10.1093/japr/3.3.219.

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38

Goswami, Meena, Vikas Pathak, Sanjay Bharti, Veer Singh, Tanuja Singh, and Abhishek Sengar. "Development and evaluation of quality characteristics of egg balls." Nutrition & Food Science 44, no. 6 (2014): 536–44. http://dx.doi.org/10.1108/nfs-12-2013-0147.

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Purpose – The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in the formulation of batter. Design/methodology/approach – Three different levels, viz. 50, 60 and 70 per cent of boiled mashed whole egg were taken to optimize the level of egg in veg balls by replacing the bottle gourd. The developed products were evaluated for physico-chemical, proximate analysis and sensory evaluation on Day 0, 3, 6 and 9 of storage, whereas microbiological studies of the product were conducted on Day 1, 4, 7 and 10.

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39

SATO, Katsunori, Namie IDA, and Takayoshi INO. "Genetic Parameters of Egg Characteristics in Japanese Quail." Experimental Animals 38, no. 1 (1989): 55–59. http://dx.doi.org/10.1538/expanim1978.38.1_55.

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40

Laca, Amanda, Benjamín Paredes, Manuel Rendueles, and Mario Díaz. "Egg yolk plasma: Separation, characteristics and future prospects." LWT - Food Science and Technology 62, no. 1 (2015): 7–10. http://dx.doi.org/10.1016/j.lwt.2015.01.048.

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41

Bergey, Lauren L., Roger A. Rulifson, Margie L. Gallagher, and Anthony S. Overton. "Variability of Atlantic Coast Striped Bass Egg Characteristics." North American Journal of Fisheries Management 23, no. 2 (2003): 558–72. http://dx.doi.org/10.1577/1548-8675(2003)023<0558:voacsb>2.0.co;2.

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42

Kurşun, Kadriye, and İsmail Gök. "Prediction Model of Albumen Index in Duck Eggs via External Egg Quality Characteristics in Case of Multicollinearity." Black Sea Journal of Agriculture 8, no. 4 (2025): 525–32. https://doi.org/10.47115/bsagriculture.1655436.

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This study used multiple regression analysis to estimate the relationships between duck egg albumen index and external quality traits of eggs. Egg albumen index was selected as the dependent variable, and egg weight, width, length, shape index and Haugh unit were determined as independent variables. In the multiple regression analysis, it was determined that the overall fit of the model was quite high, but there were multiple linear correlation problems among the independent variables. In order to solve this problem, Ridge regression method, which is widely used in the literature, was applied.

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43

Ali, N. Zaki, Hadi Al-Jebory Hashim, and Khalil Ibrahim Al-Saeedi Mohammed. "Analysing the Impact of Broiler Line and Egg Preservation Durations on Immunoglobulin Levels and Some Egg Quality Indicators." International Journal of Life Science and Agriculture Research 03, no. 10 (2024): 800–804. https://doi.org/10.5281/zenodo.13896824.

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The basis of the poultry industry is the presence of parent flocks, and the lack of this causes the eggs to be transported for long periods and long distances, reducing the quality of hatching eggs and producing poor-quality, low-weight chicks. Therefore, the current study investigates the effect of different storage periods for different types of broiler chickens on the internal immunity of the egg and some qualitative characteristics of stored eggs. Three lines of broiler were used from three hatcheries (Ross 308-1: Ross 308-2: Cobb 508); these lines of eggs were imported from Türkiye a

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44

ASUQUO, B. O., and O. OFOBRUKETA. "SHORT-TERM EGG PRODUCTION AND PHYSICAL EGG CHARACTERISTICS IN A FLOCK OF HYBRID HUBBARD LAYERS." Nigerian Journal of Animal Production 18 (January 12, 2021): 93–97. http://dx.doi.org/10.51791/njap.v18i.1996.

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Short-term egg production and characteristics were studied using a total of 200 Hubbard hybrid layers under the battery cage system for four months. Birds were fed on battery layer mash (4080 kcal/kg M.E., 15.31% crude protien). Age at first egg (AFE) was 146 days. The highesthen-day egg production was 60.84% obtained at the 4th week in lay. Average hen-day and hen- housed production percentages for the study period stood at 50.08 and 48.05 respectively. Average egg weight was 53.24g ± 3.07 (Standard) with mean egg-shell thickness of 0.48mm ± 0.02. Average daily feed intake was 153.05g ± 1.82

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45

Tribudi, Yuli Arif, Maria Ulfah, Dwi Gusmalawati, et al. "Revealing the correlation between hatching weight and egg characteristics in Tukong chickens." BIO Web of Conferences 81 (2023): 00006. http://dx.doi.org/10.1051/bioconf/20238100006.

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The Tukong chicken, renowned for its unique rumpless trait, is indigenous to West Kalimantan, Indonesia. This study endeavors to explore the intricate associations among hatching weight, egg weight, and egg index within the Tukong chicken breed. A total of 104 Tukong chicken eggs served as the primary research material, sourced from 10 female hens paired with 5 male counterparts. To ensure consistent data, the chickens were reared under uniform conditions and management practices. The parameters examined encompassed hatching weight, egg weight, egg length, egg width, and egg index. Comprehensi

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46

Schwarzkopf, Lin, and Ronald J. Brooks. "Annual variations in reproductive characteristics of painted turtles (Chrysemys picta)." Canadian Journal of Zoology 64, no. 5 (1986): 1148–51. http://dx.doi.org/10.1139/z86-173.

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In Algonquin Park, Ontario, body size and clutch characteristics were recorded for 51 female painted turtles (Chrysemyspicta) in 1983, 61 in 1984, and 24 in 1985. Clutch size, clutch mass, and egg width correlated significantly with body size (carapace length) in all 3 years. Egg length and egg mass were significantly related to body size in 1984 and 1985, but not in 1983. There were no significant correlations of egg width or egg mass to clutch size. For a group of the same individuals compared by repeated-measures ANOVA, mean clutch mass and mean egg size, but not mean clutch size, varied si

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47

Yildiz, G., P. Sacakli, and T. Gungor. "The effect of dietary Jerusalem artichoke (Helianthus tuberosus L.) on performance, egg quality characteristics and egg cholesterol content in laying hens." Czech Journal of Animal Science 51, No. 8 (2011): 349–54. http://dx.doi.org/10.17221/3950-cjas.

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This research was carried out to determine the effect of Jerusalem artichoke (JA) with or without 5, 10% vetch (V) supplementation on performance, egg quality characteristics and egg cholesterol content. In the study, seventy-five 25 weeks-old commercial white laying hens were randomly divided into one control and 4 treatment groups each containing 15 hens. Control group was fed basal diet without JA or V. Treatment group 1, 2, 3 and 4 were fed diets containing 5% V, 5% JA, 5% JA + 5% V and 10% JA + 10% V, respectively. The feeding period lasted 16 weeks. In the study, it was determined that d

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Ahmed, L. S. "IMPACT OF EGG SHELL AND SPOTS COLOUR ON THE QUALITY OF HATCHING EGGS DERIVED FROM THREE LINES OF LOCAL QUAIL." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 53, no. 6 (2022): 1256–69. http://dx.doi.org/10.36103/ijas.v53i6.1640.

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This study was carried out to analyze the impact of lines, egg shell colour and intraction between (Line ⁎ eggshell colours) on egg quality characteristics and hatching parameters assess the correlation between these traits in three local quail eggs (desert, brown and white). A total of 409 eggs were collected from female quails during 16 weeks divided into five groups on the basis of eggshell colour and spot colour for each line. The results revealed that there were significant (P≤0.05) variances among lines for quality characteristics of the whole egg (weight, length, width, Egg volume, Haug

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Li, Xiaoya, Shuping Chen, Yao Yao, et al. "The Quality Characteristics Formation and Control of Salted Eggs: A Review." Foods 11, no. 19 (2022): 2949. http://dx.doi.org/10.3390/foods11192949.

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Salted egg, a traditional characteristic processed egg product in China, is popular among consumers at home and abroad. Salted egg quality characteristics formation primarily includes the hydration of egg white, the solidification of egg yolk, the unique color and flavor of salted egg yolk, and the formation of white, fine, and tender egg whites and loose, sandy, and oily egg yolks after pickling and heating. The unique quality characteristics of salted eggs are mostly caused by the infiltration dehydration of salt, the intermolecular interaction of proteins, and the oxidation of lipids. In re

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AYBAZOV, M. M., A. N. SHEVCHENKO, M. I. SELIONOVA, and T. V. MAMONTOVA. "COMPARATIVE CHARACTERISTICS OF RAM SEMEN FROZEN IN DIFFERENT EXTENDERS." Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii, no. 4 (2021): 63–78. http://dx.doi.org/10.26897/0021-342x-2021-4-63-78.

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Numerous studies have proved the necessity of egg yolk in synthetic media to dilute semen before its cryopreservation. However, at the same time, it has been demonstrated that its use can adversely affect the quality of frozen-thawed sperm. The present study compares the main quality parameters of ram sperm frozen using TRIS-based diluent with egg yolk and two egg yolk-free diluents (OvixCell® and AndroMed®). A slower deterioration in the kinematic performance of sperm cryopreserved in TRIS diluent with native egg yolk confirmed higher cryoprotective performance compared to commercial extender

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