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Free Content Changes in the Biological Value of Duck Eggs Defined by Egg Quality

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Abstract:

The aim of the present paper was to evaluate the biological value of duck eggs based on the morphological composition and physical traits during lay. Eggs were tested, with 3-week intervals, up to the 22nd lay week. It was demonstrated that over lay, the egg weight and surface area, shell thickness and density as well as the number of pores throughout the shell surface increased. The egg contents analysis showed that during lay the weight and percentage share of yolk and thin albumen increased, while a decrease was found in the weight and share of thick albumen and the density of yolk and both fractions of albumen as well as the height of thick albumen and Haugh unit score, which can deteriorate the biological value of eggs.

Keywords: ALBUMEN; DUCK; EGG; SHELL; YOLK

Document Type: Research Article

DOI: http://dx.doi.org/10.3409/173491605775789335

Publication date: October 1, 2005

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  • Folia biologica is an international quarterly journal that publishes papers on the broad field of experimental zoology, nuclear and chromosome research, and also ultrastructural studies. All papers are subject to peer reviews. Indexed in: ISI Master Journal List, Current Contents, Polish Scientific Journals Contents. I.F. 0.667
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