Comparison of Principle Components and Internal Quality of Eggs by Age of Laying Hens and Weight Standard
산란 주령 및 중량 규격에 따른 계란의 주요 성분 및 내부 품질 비교

Jae Cheong Lee, Sun Hyo Kim, Chang Wan Sun, Chang Ho Kim, Samooel Jung, Jun Heon Lee, Cheorun Jo
2013 Korean Journal of Poultry Science  
The objective of this study was to compare the principle components and internal quality of eggs by age of laying hens and weight standard. The eggs (2,140 in total) used were from Hy-Line Brown reared from 18 to 63 weeks of ages and all were higher than appearance grade B by animal grading standard of Korea. Eggs were investigated their principle components, internal quality index, and their relationship. The weights of whole egg, shell, yolk, and albumen were increased while albumen height
more » ... e albumen height and Haugh unit were decreased by age of laying hens. When the composition of egg was investigated after sorting by ages, the ratio of egg yolk increased while that of albumen decreased. Egg shell composition was not shown significant difference by age. Age of laying hens had positive correlation with the weights of whole egg, shell, yolk, and albumen while albumen height and Haugh unit showed negative correlation. Also, the albumen height and Haugh unit were decreased by increase of weight of whole egg or principle components of egg. (
doi:10.5536/kjps.2013.40.1.049 fatcat:24e3i7ymnrc3jfx6spbjeihjz4