Evaluation by a different method of egg quality in hens

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Turkish Journal of Food and Agriculture Sciences
Volume:2 Issue:1
Evaluation by a different method of egg quality in hens

Evaluation by a different method of egg quality in hens

Authors : İsmail TÜRKER, Sezai ALKAN, Serpil AKCAY, Serdar KAMANLI

Pages : 12-14

View : 61 | Download : 17

Publication Date : 2020-06-30

Article Type : Research Paper

Abstract :Egg quality is determined by measuring various characteristics of eggs. These characteristics are divided into two parts including exterior and interior quality of the egg. External quality characteristics of egg weight, shape index, shell thickness, breaking strength, egg surface area and internal quality attributes albumen index, yolk index, haugh unit and meat-blood spot. These characteristics are evaluated separately in the egg but there is not an evaluation method covering all characteristics. This is same in eggs notification and the standard. In this study, to evaluate the level of a single or population of all the features of the eggs are explained a simple way.
Keywords : Egg, quality, haugh unit

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