COMPARATIVE STUDY OF THE PHYSICAL EGG QUALITY CHARACTERISTICS FROM CHICKEN, QUAIL, AND TURKEY IN IBADAN NIGERIA
DOI:
https://doi.org/10.33003/jaat.2025.1104.06Keywords:
Egg quality, Physical quality, Haugh units, Poultry, BirdsAbstract
Egg quality is composed of those characteristics of an egg, such as cleanliness, Haugh unit, shape index, egg weight, shell quality, yolk index and chemical composition that affect its acceptability by consumers. External egg properties can provide forehand information on egg content, and their evaluation can predict product yield. The study was conducted in Ibadan, Oyo State, Nigeria. Eggs from three different poultry species, namely layer chickens, quail, and turkeys, were collected from five farms across the state for the research. Data were analysed using descriptive statistics and ANOVA at α = 0.05. Egg length (EL), egg weight (EW) and shell weight (SW) for chicken egg showed no significant difference at (P<0.05) with values ranging from (5.27±0.06cm-5.45±0.09cm), (60.64±1.73cm-63.59±1.11cm) and (7.13±0.23g-7.53±0.34g) respectively. Quail egg showed no significant difference for parameters such as the shell weight and shell thickness, with a value range of (1.24±0.09-1.46±0.04g) for shell weight at (P<0.05). All the parameters for turkey eggs, except egg weight, showed significant differences across farms. Chicken Egg content (EC) (yolk and albumen weight) showed no significant difference at (P<0.05). Turkey egg showed no significant difference for the egg content, and the highest value was recorded for farm D (64.10±2.79g), and the lowest for farm A (57.40±1.48g) at (P<0.05). The obtained results averages for yolk colour are (3.20±0.25, 3.30±0.15, 3.50±0.22, 3.80±0.42 and 6.00±0.54%). These results are important for predicting product yield, with yolk colour indicating consumers’ perceptions of the final processed product.
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