RESEARCH REGARDING SOME PHYSICAL QUALITY VALUES OF JAPANESE QUAIL EGGS OBTAINED AT THE MIDDLE OF THE LAYING STAGE
Keywords:
quail, egg, albumen, yolk, pHAbstract
The Japanese quail is one of the smallest bird subspecies which has been tamed by
man, being industrially raised in our days in many states over the world. This avian
subspecies produces over 300 eggs, and though there are about 6 races and
different varieties, there are very little data in the scientific literature regarding the
quality values for eggs of Japanese quail hatching eggs collected from hens at the
end of the laying – physical values (pH value of the eggs components, albumen
index, yolk index)
The present paper wants to bring a series of data regarding some of these
indicators. The pH values was determined with an portable pH-oximeter, and to
establish the other two quality indexes we used a device fitted with callipers taking
into account: height of the dense egg white (albumen), minimum and maximum
diameter of the dense and fluid egg white, height and the diameter of the yolk. The
albumen pH recorded values of 8.90, and the yolk pH values of 6.07. The statistical
mean for the 130 values of albumen index taken in study was 0.048. The mean value
of yolk index was 0.399. The obtained results are normal for the period of quail’s
life.
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