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EGG ALBUMEN QUALITY AS AFFECTED BY BIRD ORIGIN

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Author(s): LIDIA LEWKO | EWA GORNOWICZ

Journal: Journal of Central European Agriculture
ISSN 1332-9049

Volume: 10;
Issue: 4;
Start page: 455;
Date: 2010;
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Keywords: egg albumen | genotype | physical traits | lysozyme

ABSTRACT
The purpose of study was to assess the effect of bird genome on egg albumen quality. Egg albumen harvested from seven local strains of laying hens: S-55, K-44, K-66, A-88, A-22, M-55 and V-44 were taken as experimental material. The main physical and chemical quality traits of egg albumen were determined. The percentage concentration and hydrolytic activity of egg albumen lysozyme was also examined. The study was conducted on eggs laid by hens at 36 weeks of age. Eggs produced by M-55 layers demonstrated the highest percentage content of albumen (60.87%), the highest albumen height (9.01mm) and Haugh unit (92.80) as well as relatively high pH value (7.85). Egg albumen from A-22 layers was found to have not only the highest crude protein (10.58%0 and ash (0.97%) content but also the highest values of lysozyme concentration (5.14μg/ml) and hydrolytic activity (108746U/ml). Statistically significant differences (p≤0.05) were noted in the physicochemical traits of albumen from the eggs produced by the examined Polish strains of laying hens. The experimental findings revealed that bird origin is an important factor affecting egg albumen quality.

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Tangokurs Rapperswil-Jona

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