Evaluation of Egg Quality Traits, Produced From Different Categories of Farms in Western U.P

Abstract

This study was carried out to evaluate the egg traits from different categories of farms in western U.P. Eggs were collected from Agra, Aligarh, Bareilly, Meerut, Moradabad and Saharanpur regions. These eggs were compared based on external and internal traits to assess the quality of eggs. The results showed that the egg weight was significantly (P<0.01) higher in semi-mechanized farms. Likewise, the shape index was also higher in semi-mechanized farm and lowest in non-mechanized farm. The overall mean for egg shell thickness was found to be 0.39±0.00 mm which did not differ in different production system. The overall mean for shell weight was found to be 6.66±0.02 g. The overall mean of albumen weight was 33.98±0.09g and albumen index 3.3±0.00 which was significant (P<0.01) for different farm. Mechanized farms eggs had highest albumen weight (34.04±0.19g), followed by semi-mechanized (33.75±0.19g) and non mechanized poultry farm (33.04±0.19g). The shelf life of egg for day 1, day 7, day 14 and day 28 was not found to affect the external egg traits. However, the internal egg traits were found to be affected by shelf life in terms of yolk weight, yolk index, albumen weight, albumen index, yolk colour and haugh unit. The mean yolk colour at day 1, day 7, day 14 and day 28 was 1.74±0.10, 1.67±0.10, 1.44±0.10 and 1.31±0.10, respectively. The mean haugh unit for egg was 49.14±0.91, 48.12±0.91, 47.50±0.91 and 46.10±0.91 respectively at day 1, day 7, day 14 and day 28, respectively. The biochemical parameter of egg from different farm indicated that protein and cholestrol content was higher in the eggs from mechanized farm, but lower in carbohydrate content. Cholesterol content was found to be lower in non mechanized farm. The sensory attributes in term of taste, flavor, and over all acceptability was superior in eggs collected from mechanized farm. The results revealed that the external and internal egg traits differ with the level of mechanization. The eggs from mechanized farm were found to be superior in overall quality, taste and had greater shelf life.