Egg Quality

The present study investigates the possibility of the non-destructive prediction of the main quality indices of commercial eggs by calculating the ultrasound phase velocity within the egg material. The phase velocity of the ultrasound signal in the egg material was determined by analysing the recorded ultrasound signals using the Fast Fourier Transform. Three hundred commercial eggs (Boris Brown, 33 weeks age) from the first day of egg laying were purchased from a farm and divided in two groups. The first group was kept at the room temperature (22–25°C) and the second group was kept in a refrigerator (5°C). Every week, 25 eggs from both the room and the refrigerator were first submitted to the non-destructive ultrasound test at weekly basis at the room temperature. Immediately after testing, the air cell, the thick albumen heights, the Haugh unit and the yolk index of the eggs were also determined destructively for the comparison purposes. The results were analysed to find any possi...

Fresh eggs are natural and inexpensive source of high quality micronutrients. Egg products are used widely by the foodservice industry in a variety of forms with white, yolk and whole liquid. Thermal processing remains the most commonly used method for achieving safe and convenient these food products including eggs. However, the high temperatures cause detrimental effects on nutritional components such as coagulation and also changes in taste and texture. It is necessary for fresh eggs products to reach the final consumer with high quality. Ultrasonication is a one of the fast, versatile, emerging, and promising green technology used in the food industry from last few years with extended the shelf life including egg processing.

Global Egg Processing Trends - Production of Egg and Egg Products Worldwide - Morphological Structure of Eggs - Chemical Composition of Eggs - Changes in Eggs Quality attributes during Storage - Egg Preservation/Processing Methods - Functional Properties of Egg Products and Egg White - Factors Affecting Egg's Quality - Processing of Egg products Overview -  Commercial Egg Processing and Practices - Enzymes Applications in Egg Processing - Laboratory Analysis Methods & Applications and other topics of egg processing science are covered in this book.

The effects of different ultrasound powers (150 W and 375 W) and exposure times (3 min and 6 min) on physico-functional properties of liquid whole eggs were investigated. Whipping capacity, foaming stability, pH, L*, a*, b* color, package headspace O2 and CO2 gas concentration were analyzed at weekly intervals during storage (5-6 weeks at 4°C). Ultrasound has improved the whipping capacity and maintained quality criteria’s in increasing shelf life during storage, stabilizing pH and limiting CO2 especially in 375W-6 min. Ultrasound has provided a significant increase on whipping capacity values from 410±14.14 (control/untreated) to 565±7.07; 610±14.14; 607.5±17.68, and 612.5±10.61, respectively (150W-3 min; 150W-6 min; 375W-3 min and 375W-6 min). Egg’s whipping capacity values were increased with increasing exposure time and power (Watt). Sonication has a potential to become significant breakthrough and improve functional properties of eggs during storage while increasing shelf-life.

ÖZET:
Bu çalışmada, ultrases uygulamasının 150 W ve 375 W değerlerinde 3 ve 6 dakika sürede sıvı bütün yumurtanın fiziko-fonksiyonel kalite kriterlerine etkisi belirlenmiştir. Sıvı bütün yumurtanın pH, L*, a*, b* renk, köpük kapasitesi, köpük stabilitesi, ambalaj içi O2 ve CO2 gaz konsantrasyonu depolama süresince (4°C’de 5-6 hafta) ölçülmüştür. Ultrases uygulamasının yumurtanın kalite kriterlerinde; pH değerinde (7.37±0.04’den 7.46±0.02’e) artış ve depolamada CO2 konsantrasyonunda (35.50±0.10’den 17.43±0.32’e) azalma kaydedilmiştir. (375W-6 dk.). Çalışmada ultrases uygulaması, köpük kapasitesi değerleri üzerinde önemli düzeyde etki ederek; 410±14.14 (kontrol), uygulamalarda ise sırası ile; 565±7.07; 610±14.14; 607.5±17.68 ve 612.5±10.61 (150W-3 dk.; 150W-6 dk.; 375W-3 dk. ve 375W-6 dk.) değerleri belirlenmiştir. Uygulanan ultrases gücü ve uygulama süresinin artması ile birlikte yumurtaların köpük kapasitelerinin arttığı sonucuna ulaşılmıştır. Ultrasesin sıvı yumurtanın fizikofonksiyonel özellikleri üzerindeki etkisi incelendiğinde sonikasyon tekniğinin raf ömrünün arttırılması ve fonksiyonel özelliklerinin geliştirilmesi amacıyla kullanılabilme potansiyeli belirlenmiştir.

Egg yolk is common functional ingredient in food production, mainly in mayonnaise as an emulsifier. Egg yolk cholesterol was removed using β-cyclodextrine, treated with α-amylase, and low-cholesterol mayonnaise produced. The flow behavior of cholesterol-reduced mayonnaise was investigated at different cholesterol-reduced egg yolk and xanthan gum content. The aim of this study was to evaluate the effects of different formulations at various percentages of egg yolk (EY; 4 and 6 percent by weight) and xanthan gum (XG; 0.5 and 0.7 percent by weight) on flow behavior and physicochemical properties of reduced-fat and low-cholesterol mayonnaise prepared with cholesterol-reduced liquid egg yolk and to obtain suitable model for mayonnaise formulations. The aim of the study was to develop a reduced-fat and lowcholesterol mayonnaise with properties similar to those of typical mayonnaise in the market. For this purpose, four reduced-fat and low-cholesterol mayonnaise formulations were prepared in the laboratory using cholesterol-reduced EY. They were compared with a commercial mayonnaise from a local market as a control sample. According to results, color parameters and flow behaviors of the samples compared with the control sample indicated that the samples had higher values of lightness and yellowness, and presented lower values of yield stress and flow behavior index and higher values of consistency coefficient with respect to the commercial product, except recipe that included 6% of EY and 0.7% of XG, which exhibited similar values to the typical commercial one in the market. The Herschel Bulkley model was employed in order to evaluate the effect of EY and XG ratios on mayonnaise rheological behavior. In general, the results obtained suggest that the recipe with EY (6 wt%) and XG (0.7 wt%) had better rheological characteristics and physicochemical properties those prepared with various formulations, maintaining the reduced-fat and low-cholesterol mayonnaise prepared with β- cyclodextrine-treated cholesterol-reduced EY. It can be interpreted that the developed product may have potential use in industrial application.

... Molly AH Webb, Joel P. Van Eenennaam, Serge I. Doroshov * and Gary P. Moberg. ... (1996b). The antibody was a gift from Dr. Y. Nagahama (Institute of Basic Biology, Tokyo). ... Pankhurst et al. (1996) found that rainbow trout, Oncorhynchus mykiss, exposed to elevated water ...

The aim of this study was to evaluate the effect of different levels of rapeseed expeller cake (RC) in the diet of laying hens on egg performance, egg quality, retention and excretion of nitrogen, calcium and phosphorus, and metabolizability of energy. The experiment was carried out with 72 Bovans Brown hens, from 28 to 53 weeks of age. Experimental treatment consisted of four isonitrogenous and isocaloric corn-soybean diets (as calculated: 17% crude protein, 11.6 MJ/kg metabolizable energy, 0.81% lysine, 0.36% methionine, 3.60% calcium and 0.37% available phosphorus), containing 0, 4, 6 or 8% RC. The RC used was produced from double zero rapeseed and contained 29.3% crude protein, 17.4% crude fat, 10.8% crude fibre, 0.63% calcium, 0.97% phosphorus, 1.91% lysine and 0.84% methionine. During the experimental period, the dietary level of RC had no significant effects on egg performance and egg quality parameters. Boiled eggs from hens fed a diet with 8% RC were characterized by an inferior flavour to those from other groups. There were no treatment effects on nitrogen balance or metabolizability of energy, though the highest dietary level of RC negatively affected retention and excretion of calcium and phosphorus.

Three experiments were carried out to determine whether dietary wood (oak) charcoal applied during entire or phase feeding period would affect growth performance, abdominal fat weight, carcass weight, carcass yield, carcass composition and nutrient excretion of broilers and to determine whether dietary wood charcoal supplementation would affect laying performance and egg quality of laying hens. In the first experiment, different inclusion levels (0, 25, 50 and 100 g/kg feed) of wood charcoal in the diet were examined for a 6-week-period using broiler chicks of initial age 1 week. Dietary wood charcoal significantly increased feed intake (P<0.001), body weight gain (P<0.001) and improved feed conversion ratio (P<0.05) up to 28 days of age. However, at 49 days of age, charcoal inclusion did not significantly (P>0.05) affect body weight gain, feed intake, carcass weight and carcass yield, but increased (P<0.05) feed conversion ratio, carcass ash content, fat excretion, while reducing (P<0.05) mineral excretion in a dose dependent manner. In the second experiment, a phase application of dietary wood charcoal for a 6-week-period broiler chicks of initial age 1 week was assessed. During the first 28 days of age wood charcoal improved feed conversion ratio significantly (P<0.05). At 49 days of age, the groups receiving charcoal in the starter and/or finisher diets showed significantly (P<0.05) higher body weight gain and carcass weight than the control group receiving no charcoal. In the third experiment, different levels (0, 10, 20 and 40 g/kg feed) of wood charcoal supplementation to a layer diet were examined for a 7-week-period using laying hens of initial age 34 weeks. Dietary charcoal supplementation did not have a significant effect on any parameters related to performance and egg quality, but significantly reduced number of cracked eggs and the reduction was dose dependent (P<0.01). These data demonstrate that wood charcoal inclusion to the diet could be of value in improving broiler performance during the first 28 days of fattening period. In later ages, the positive effects of wood charcoal are limited. However, in laying hens dietary supplementation of wood charcoal reduces number of cracked eggs.

This study was focused to analyze the effects of different concentrations (0.5, 1.0, 1.5 w/v) of protease hydrolyzed liquid egg white (LEW) on meringues batter and cookies. The color (L*, a*, b*, ΔE), physical and aeration properties (batter specific density (BSD), cooked meringues specific volume (MSV)), water activity, texture analysis and sensorial profiles of the meringues during three months of extended storage at ambient temperature (23 ± 2 • C) was investigated. Additionally, the creep recovery compliance parameters, colors, and physicochemical characteristics of freshly whipped meringue batter were also evaluated. Protease hydrolyzed samples exhibited higher L* and lower b* parameter. The BSD values (g/cm 3) for control-0 % (0.51 ± 0.01) was significantly decreased (p < 0.05) after enzymatic treatment, lower values obtained in 1 % (0.37 ± 0.01) and 1.5 % (0.35 ± 0.01). The MSV values of cooked meringue was significantly increased (p < 0.05) depends on the protease concentrations. The strength of the meringue batter is increased after hydrolysis. However, the enzymatic hydrolysis reduced consumer satisfaction. This research points out the optimum (1.0 %) hydrolyzed LEW in preparation of meringue improved functionality, such as BSD and MSV parameters.

This study was conducted to investigate the effects of cage tier and age on performance characteristics of layer hybrids, egg quality and some stress parameters. Ninety laying hens (hybrid ATAK-S) of similar bodyweights were used in the experiment. They were housed in three-tier conventional battery cages (bottom, middle and top) with 600 cm2/per bird. The experiment was conducted on hens from the age of 18 weeks to 42 weeks. Layers at the age of 18 weeks were randomly allocated to conventional three-tier battery cages with five replicates of six hens per treatment in a completely randomized design. In the bottom, middle and top tiers, 5% age of yield was observed as 151, 146 and 156 days, respectively; 50% age of yield was 162.4, 158.6 and 161.8 days; 5% yield age bodyweight (BW) as 1597.8, 1460.5 and 1599.2 g; 50% yield age BW as 1708.7, 1666.4 and 1671.7 g, respectively. The effects of cage tiers on week 42 BW, feed conversion ratio (FCR), tonic immobility (TI), egg weight (EW), egg yield (EY), and most external and internal quality traits of the hens’ eggs were found to be insignificant. Except for shape index (SI) and albumen pH,
internal and external quality traits of eggs were significantly affected by age of the hens. In addition, there were significant effects of age on the FCR, EY, EW and oviposition time. The effects of cage tier on tonic immobility (TI) in week 42 and viability were found to be insignificant, but TI in week 30 was found to be significant. It can be concluded that cage tier did not have significant effects on egg yield, egg quality and indicators of stress parameters studied in the experiment. However, these parameters were affected by the age of the hens at the beginning of the laying period.

Keywords: Cage tiers, layer hybrids, hybrids age, egg quality

European sea bass (Dicentrarchus labrax) and gilthead sea bream(Sparus aurata) are amongst the most important finfish speciescultured in the Mediterranean region. Production of these species isnowadays a well-controlled process, but knowledge of their nutritionalrequirements is still very limited. Nevertheless, a considerable amountof data has been accumulated in recent years, and the purpose of thispaper is to review the recent advances on the nutritional requirementsof sea bass and sea bream. The optimum protein to energy ratio of thediets of sea bass and sea bream seem to be higher than for salmonids,and there is some evidence that high dietary lipid levels have nobeneficial effects on fish performances. Although the essential aminoacid requirements were estimated by the ideal protein method, data basedon the dose-response method is only available for a few amino acids.Essential fatty acid requirements were estimated for sea bream juvenilesbut data is lacking for sea bass. Vitamin and mineral requirements ofthese species are practically unknown. Although the importance ofbroodstock nutrition on gonadal development, spawning and egg quality isrecognized, few studies were done to elucidate these aspects. The recentdevelopment of microparticulate diets for larvae will contribute to theaccurate evaluation of their nutritional requirements.

The aim of this review article is to discuss the results of experiments on the use of microalgae as the feed material in poultry nutrition. Microalgae are unicellular, photosynthetic aquatic plants. They are introduced to poultry diets mainly as a rich source of n 3 long chain polyunsaturated fatty acids, including docohexaenoic and eicosapentaenoic acid, but can also serve as a protein, microelements, vitamins, and antioxidants source, as well as a pigmentation agent. The results of the majority of experiments have shown that microalgae, mainly Spirulina and Chlorella, also as defatted biomass from biofuel production, can be successfully used as feed material in poultry nutrition. They can have beneficial effects, mainly on meat and egg quality, i.e. the increased concentration of n 3 polyunsaturated fatty acids and carotenoids in these products, but also in regards to performance indices and immune function. Positive results were also obtained when fresh microalgae biomass was used to replace antibiotic growth promoter in poultry diets. In conclusion, because of their chemical composition, microalgae can be efficiently used in poultry nutrition to enhance the pigmentation and nutritional value of meat and eggs, as well as a partial replacement of conventional protein sources, mainly soybean meal.

Yumurta bir insanın ihtiyaç duyduğu tüm bileşenleri içermesi açısından fonksiyonel gıda olarak tanımlanmaktadır. Yumurta ve yumurta ürünleri asırlardır insanlar tarafından tüketilmektedir. Günümüzde endüstriyel yumurta ürünleri gıda sektörü açısından fonksiyonel önem olan bir girdi olarak değerlendirilmektedir. Yumurta proteini (albümin) en iyi protein kaynağı olup, birçok işlenmiş gıdanın üretim prosesinde köpük oluşturma, jelleşme, bağlayıcı, hacim verme ve kabartıcı gibi farklı amaçlarla sıvı veya toz formunda kullanılmaktadır. Ancak yumurta fiyatlarının stabil olmaması ve haftalık değişkenlik göstermesi, kuş gribi bulaşıcı hastalığı riski ile karşı karşıya olması ve dönemsel olarak hastalık-kalıntı riskleri taşıması sebebiyle günümüzde yumurta ikameleri özellikle gıda endüstrisi tarafından yumurta girdisinin yerine kullanılabilmektedir. Yumurtanın yerini alabilecek birçok gıda alternatifi olmasına rağmen yumurtanın kendine has olarak oluşturduğu bağlama, köpük oluşturma veya lezzet gibi fonksiyonel özelliklerin tamamını sağlayan ikame bulunmamaktadır.

Temelde gıdada sahtecilik terimi, bir ürünün görünür değerini arttırarak veya üretim maliyetini azaltarak, finansal kazanç sağlamak amacıyla, bir ürün veya hammaddenin hileli ve kasıtlı olarak seyreltilmesi veya ekleme yapılması veya ürün veya malzemenin yanlış beyan edilmesi olarak ta-nımlanmaktadır. Bu açıdan değerlendirildiğinde gıda sanayiinde iki tür sahteciliğin yayın olduğu bilinmektedir. Bunlar; 1. Tüketimi uygun olmayan ve güvenli olmayan gıdaların satışı, 2. Gıdanın kasıtlı olarak yanlış etiketlenmesi ve ürün içerisindeki girdilerin orjini/menşei veya türü hakkında yanlış beyanlarda bulunmak bu kap-samda değerlendirilmektedir. Gıda sahteciliği kapsamında bazı tanımlamalar ise şunlardır: Tağşiş; ekonomik kazanç için bir gıda maddesine kayıt dışı malzemenin eklenmesi olarak ifade edilmektedir. Otantisite; gıda orjinalliği, satın alınan ve satışa sunulan gıda veya ham-maddelerin beklenen maddeden yapılmış, beklenen yapıda ve beklenen kalitede olmasını sağlamaktadır.

Günümüzde tarımsal atık yönetimi, gıda işletmecilerinin en sık karşılaştıkları sorunlarından biridir. Birleşmiş Milletler Gıda ve Tarım Örgütü (Food and Agriculture Organization, FAO)’e göre üretilen/meydana çıkan atık miktarı ve atık bertaraf maliyeti ülkemizde ve dünya genelinde her geçen gün artmaktadır. Türkiye Dünya tavuk yumurtası üretiminde 10. sırada yer almaktadır. Avrupa’da ise 3. sırada yer almaktadır. Yumurta üreticileri için, yumurta kabuğu atıklarının bertaraf edilmesi sorunuyla yüzleşmek bir zorluk olarak güncelliğini korumaktadır. Bazı yumurta işleyicileri, çöp sahalarındaki atıklarından kurtulmak için ciddi bir meblağ öderken, diğerleri yumurta kabuğu atıklarını öğütüp yakarak hayvan yemine ve düşük katma değerli ürünlere dönüştürmek için işlemektedir. Yumurta kabuğu atık olarak çevresel problemler oluşturmakta ve bunun geri dönüşümünün kolay olmadığı ve birçok karmaşık yöntem gerektirdiği bilinmektedir. Bu nedenle kabuk atıklarındaki zarın etkin ayrımı konusundaki çalışmalar ve çözüm pratikleri sınırlı kalmıştır.  Bununla birlikte, yumurta kabuğu, mineral kabuk ve iç zar ayrılabildiğinde diğer materyallerin değerli bir kaynağıdır. Kabuğun kendisinden elde edilen kalsiyum karbonat, kâğıt üretiminde, gübre veya boyamada kullanılabilmektedir. Ancak en değerli kısım ise iç zar/membrandır (yumurta kabuğu zarı), çünkü ilaç, kozmetik, tıp için, özellikle kolajen ve hyaluronik asit içeriği nedeniyle önemli bir ürün kaynağı olabilmektedir. Ayrıca yumurta kabuğu zarı biyobozunur ve yenilenebilir malzeme olarak sürdürülebilir ambalajlamada da kullanımı yanında kişisel bakım ürünleri olan yüz maskesi, yüz yıkama jeli, yüz kremi, diş macunu ve diş parlatıcısında değerlendirilmektedir.

The current system of checking and grading egg quality in the Philippines was done manually one by one using the traditional way where graders exert great effort that resulted in graders’ visual stress. To address the problem identified the researchers proposed a scientific way of checking and grading the egg quality by using image processing based non-destructive and cost- effective technique to detect various cracks, dirt, and defect in eggs. Upon testing, the system obtained a total of 91.33% as high-quality eggs and the presence of either crack or dirt while 8.66% were inspected as low quality. For the internal part of each egg, the system achieved 100% detection of the yolk. The main results achieved have been quite promising; the researchers are encouraged to continue the labor of improving the generation of internal and external egg detection.

— This experiment was carried out to determine the effect of addition of different levels of phytase containing low phosphorus diets on performance, eggshell quality and bone characteristics in laying Japanese quail (Coturnix japonica). In the experiment, a total of 162 7-week-oldlaying Japanese quail were fed two different diets containing 0.33 % available phosphorus (AP, control) and 0.15 % AP supplemented with phytase 0, 500, 1000, 1500, 2000 phytase unites/g feed. Each diet was feed to groups having three replicates, each cages nine quail, in completely randomized design. Feed and water supplied for ad-libitum. Light was provided 17 hours daily. Egg production, egg mass, average daily feed consumption, viability, fat-free dried tibia weight were improved, as phytase level increased in the diet. However, final live weight, carcass weight, body weight gain, feed efficiency, tibia ash (%) and deformed egg ratio (%), some eggshell quality parameters measured in eggs collected at the end of the first period, were not affected by treatments. With regard to measured parameters, the responses of laying quail, to the increasing phytase levels, were not linear. The performance and bone parameters of the group fed with 1500 units were very close to that of the control group, even higher than the control group in some traits. Decreasing in shell weight of eggs collected at last three days of the experiment were not prevented any of the phytase levels. At the same period, shell thickness and breaking strength of the eggs of groups fed with 1500 and 2000 units phytase, were significantly lower than that of the control group. Manure ash percentage of phytase added groups were significantly lower than the control group.

This study elucidated the effects of replacing soybean meal with silkworm meal on production performance, apparent total tract digestibility of nutrients, blood profile, and egg quality traits in white leghorn layers. A total of 150 white leghorn laying birds (52 weeks of age) were randomly divided into fifteen replicate groups (n=10 per replicate), and reared on five experimental diets having three replicates allocated to each treatment group for a period of six weeks. Five iso-nitrogenous and iso-caloric diets (D) were utilized as; 0 (D1), 25 (D2), 50 (D3), 75 (D4) and 100% (D5) as replacement of soybean meal with silkworm meal in commercial layer rations. The weight of the bird, daily feed intake (g/day/bird), hen day production (%), average egg weight
(g), and feed conversion ratio did not differ significantly (P>0.05) among the dietary groups. Apparent total tract digestibility of nutrients was not different in the control group compared to treatment groups. Blood profile and egg quality parameters also showed no significant (P>0.05) differences among dietary groups. The egg weight, albumen height, yolk weight and shell thickness were not affected (P>0.05) by dietary treatments. Based on our results, it could be concluded that silkworm meal can be effectively used as an alternative protein sourceto soybean meal without any adverse effects on the layers.

The present study was aimed at the investigation of egg quality characteristics of different poultry species by digital image analysis. The material of the study was comprised of eggs of the Japanese quail (Coturnix coturnix japonica), rock partridge (Alectoris graeca), ring-necked pheasant (Phasianus colchicus) and cross-chickens (Denizli x Leghorn F1). Values pertaining to egg quality characteristics were obtained using the conventional method and digital image analysis. Egg length, egg width and shape index values measured by digital image analysis were shown to correspond closely with values measured using the conventional method, within an accuracy range of 98.44-98.54%. As regards internal egg quality characteristics, high error rates were determined for albumen height (32.24%) and yolk diameter (13.44%) values measured by digital image analysis, in comparison to values obtained with the conventional method. In result, it was demonstrated that egg quality characteristics could be determined by digital image analysis, in close correspondence with the conventional method, provided that devices equipped with measurement scales and images with reference points are used. Özet Bu çalışma, farklı kanatlı türlerinde yumurta kalite özelliklerinin sayısal görüntü analizi ile belirlenebilmesinin araştırılması amacıyla yürütüldü. Çalışmada bıldırcın (Coturnix coturnix japonica), kaya keklik (Alectoris graeca), halkalı sülün (Phasianus colchicus) ve tavuk (Denizli x Leghorn) türlerine ait yumurtalar kullanıldı. Yumurta kalite özelliklerine ait değerler klasik metot ve sayısal görüntü analizi metotlarıyla belirlendi. Sayısal görüntü analizi ile yumurta boyu, yumurta eni ve şekil endeksine ait değerler bütün yumurtalarda klasik metot değerine genel olarak %98.44-98.54 oranları arasında yakın saptandı. İç kalite özelliklerinden ak yükseklik (%32.24) ve sarı çapı (%13.44) değerleri sayısal görüntü analizi ile klasik metottan yüksek hata oranında belirlendi. Sonuç olarak sayısal görüntü analiz metoduyla ölçüm skalasına sahip düzenekler ve referans noktasına sahip görüntüler kullanılarak yumurta kalite özellik değerlerinin klasik metoda oldukça yakın olarak belirlenebileceği ortaya konuldu. Eggs not only constitute an important protein source for a balanced diet, but are also significant in terms of the reproduction and continuity of poultry species. In this context, the term " egg quality " refers to these two main features of eggs and their indicative criteria. Egg quality standards require that table eggs are clean such that their consumption does not pose any risk for human health and that they remain intact. On the other hand, the quality of hatching eggs bears significance for embryonic development. For, embryonic development depends on the presence of an egg shell of adequate thickness and porosity; the existence of an airspace at the blunt pole of the egg; the nutritional value (wholesomeness) of the egg yolk and the protection provided by the albumen 1,2. Therefore, egg quality and the mainte

Yumurta doğal bir ambalaja (kabuk) sahip olsa da son derece kırılgan bir üründür ve kullanım ve taşıma sırasında kabuk hasarlarından dolayı ciddi kayıplar meydana gelebilir. Temel besin maddesi olan yumurtanın kabuk deformasyonuna karşı korunması ve tazeliğinin uzun süre muhafaza edilmesi ülke ekonomisi için büyük önem taşımaktadır.  Nakliye ve depolama kaynaklı kayıpların azaltılmasında basit ve pahalı olmayan yeni metotlara ihtiyaç duyulmaktadır. Taze yumurtanın üstün kalitesinin depolama ve nakliye süresince muhafazası ancak yumurtanın birincil ambalajı olan ve depolama ile nakliyede kritik önemi olan yumurta kolisi olarak kullanılan ‘viyol’ kalitesinin arttırılması ile mümkün olabilmektedir.
Taze yumurta ekonomik değerinin yanı sıra, tüm besinler içerisinde sindirilebilirliği yüksek olan, anne sütünden sonra insanın ihtiyacı olan tüm besin öğelerini yapısında bulunduran en kaliteli proteine sahip tek besindir. Yumurtanın içerdiği kaliteli proteinin besleyici değeri de yüksek olup, insan vücudunda sentezlenemeyen ve dışarıdan vücuda alınması gerekli olan "elzem amino asitleri" yeterli ve dengeli miktarlarda içermektedir. Bu açıdan yumurta, yetişkin bir bireyin günlük olarak gereksinim duyduğu esansiyel besin öğelerini içeren fonksiyonel temel bir gıda maddesidir  [1-3].  Sindirilebilirliği yüksek olup tamamına yakını vücut tarafından kullanılmaktadır. Yumurta, besin öğeleri ve yüksek biyolojik değere sahip protein içeriği ile birlikte esansiyel amino asitleri yeterli ve dengeli miktarda içermektedir [4]. Yumurta proteininin biyolojik değeri %93,7 iken, sütte %84,5 ve sığır etinde bu değer %74,3’dir. Yumurta, ticari olarak Gallus gallus var. domesticus cinsi evcil tavuklardan elde edilmekte ve sofralık veya yemeklik yumurta olarak adlandırılmaktadır [5]. Ortalama 60 g ağırlığında olan bir yumurtanın yaklaşık %9,5’ini kabuk, %63’ünü yumurta beyazı ve %27,5’ini yumurta sarısı oluşturmaktadır. Kabuksuz yumurtanın, %75’i sudan, %12’i lipitten, %0,72’si karbonhidrattan, %12’si proteinden ve %11,7’si mineral maddelerden oluşmaktadır. Akında protein oranı %10,6 iken yumurta sarısında ise bu oran %16,6’dır. Ancak, miktar olarak akında daha fazladır. Sarısında, protein miktarı 2,78 g olduğu halde akında 3,5 g’dır. Yumurta akının büyük bir bölümünü oluşturan ovalbüminde; glutamik asit, lösin, alanin ve aspartik asit gibi amino asitler yer almaktadır [6, 7]. Yumurta A, D, E ve B grubu vitaminleri ile demir ve çinko gibi mineralleri de bünyesinde bulundurmaktadır. Kabuklu yumurta, mayonez, pasta, kek ve makarna gibi birçok gıdanın hazırlanmasında ham madde olarak kullanılmaktadır [8]. İnsan beslenmesi ve ülke ekonomisi açısından önemli bir besin maddesi olan yumurta, tüketici tarafından kolay temin edilebilen ve besin değeri yüksek bir gıda maddesi olup çeşitli alternatiflerle kolaylıkla hazırlanıp tüketilebilmektedir. Özellikle taze tüketilen bu gıda maddesi tüketiciye sunulduğunda tazeliğinin en yüksek düzeyde olması istenmektedir. Bu kadar değerli bir besin olmasına rağmen, yumurtaya gereken önem ve ilgi henüz tam gösterilmemiştir. Yumurta sektörü Türkiye'de çok istikrarsız bir gidiş sergilediğinden yeni plan döneminde yumurta sanayiinin geliştirilmesine özel önem verilmesi gerekmektedir.

Yumurta, kek, poğaça, kurabiye, beze ve pasta kremasına kadar her pastacılık ve fırıncılık ürününde önemli bir rol oynamaktadır. Yumurta ürünlerinin köpük oluşturma, bağlayıcı özelliği, emülsi- fikasyon, pıhtılaşma ve yapışma gibi özel- likleri, fırıncılık sektöründe çok sayıda gıda ürününün üretiminin bir parçasıdır. Fırınlama veya pişirme, her malzemenin, yumurta da dahil olmak üzere bir amacı vardır. Bu maddelerin yağları, proteinleri ve diğer bileşenlerinin diğer elementlerle nasıl reaksiyona gireceği, ürün reçetesine ve uygulanan prosesin (ısıl işlem, çırpma vd.) sonucu belirlenecektir.

Glottal activity information can be very important in several speech processing applications, such as in speech therapy , voice disorder diagnosis, voice transformation and text-to-speech synthesis. However, the use of algorithms for estimating glottal parameters from the speech signal is very limited in those applications because of problems with robustness and accuracy. In singing synthesis, the glottal source representation is also very important because it is closely related with the emotions and singing style. This paper proposes a robust method to estimate the voice quality parameters of the glottal source by using both the electroglottographic signal and the acoustic recordings of singing voice for five vowels in three different voice qualities: modal, breathy and creaky. The analysis of the resulting measurements permitted to confirm that voice quality parameters of the glottal source are correlated with the type of voice. Moreover, another experiment was conducted to show that it is possible to transform the modal singing voice into breathy and creaky by using an analysis-synthesis method that incorporates a glottal source model.

Rhode Island Red (RIR) and Fayoumi chickens were evaluated on-station in a college farm and on-farm in village farms, whereas local chickens were only tested under on-farm condition. Traits recorded are egg production and egg quality, body weight and feed efficiency at 4, 8 and 12 months of age. Significant age effect was found for most traits except for shell thickness, albumen height and egg length. Also, significant breed by management system interactions were found for all traits measured in both systems. Fayoumi chickens were higher in egg production in both management systems. Moreover, they were higher than RIR in feed efficiency. RIR were higher in most egg quality traits and had higher weight gain. Local chickens performed below the two exotic breeds in most of the traits, but had higher weight gain than Fayoumi. Chickens kept on-farm had poorer performance than those kept on-station in all traits except for yolk colour.

SUMMARY Nutritional and environmental conditions influence broiler flock performance. Besides these factors, other less-well-understood factors, such as incubating egg characteristics, affect the embryonic life of chicks. This study demonstrated that egg storage depressed egg albumen Haugh units (HU) and chick quality; these effects of storage were greater in egg and chicks from old breeders. Absolute weight gains (AG) during the

RESUMO: O objetivo do estudo foi avaliar o desempenho produtivo e qualidade física dos ovos de poedeiras semipesadas criadas em regiões de clima quente, alimentadas com rações contendo óleo de soja ou sebo bovino. O período experimental teve duração de 63 dias, sendo dividido em três ciclos de 21 dias cada. Foram utilizadas 160 poedeiras semipesadas da linhagem Hisex Brown, com 50 semanas de idade e peso inicial de 1,755 ± 0,172 kg. As aves foram criadas em sistema de piso, sendo alojadas em boxes. O delineamento utilizado foi o inteiramente casualizado, composto por dois tratamentos e cinco repetições, com 16 aves por unidade experimental (boxe). Foram formuladas duas dietas experimentais a base de milho e farelo de soja, com a inclusão de óleo de soja e sebo bovino constituindo os tratamentos um e dois respectivamente. Os parâmetros avaliados foram: produção de ovos (%), consumo de ração (g/ave/dia), massa de ovos (g/ave/ dia), conversão alimentar por massa de ovos (kg/kg), conversão alimentar por dúzia de ovos (kg/dúzia), peso dos ovos, porcentagem da gema, albúmen e casca (%), gravidade específica (g/ cm 3), viabilidade das aves (%) e variação do peso corporal (g). Não foram observadas diferenças (P>0,05) em nenhum dos parâmetros avaliados. O uso de óleo de soja ou sebo bovino na ração, não influencia o desempenho produtivo e qualidade dos ovos de poedeiras semipesadas, criadas em regiões de clima quente. Palavras-chave: gordura, lipídios, peso do ovo, produção de ovos. ABSTRACT: The objective of this study was to evaluate the productive performance and physical quality of eggs from semi-heavy laying hens reared in hot climate regions and fed diets containing soybean oil or beef tallow. The experiment had a duration of 63 days divided into three cycles of 21 days each. A total of 160 semi-heavy Hisex Brown laying hens at 50 weeks of age and with an initial weight of 1.755 ± 0.172 kg were used. The birds were reared in a floor system and housed in boxes. A completely randomized design consisting of two treatments and five replicates was used, with 16 birds per experimental unit (box). Two experimental diets based on corn and soybean meal were formulated and soybean oil or beef tallow was added, corresponding to treatments 1 and 2, respectively. The following parameters were evaluated: egg production (%), feed intake (g/bird/ day), egg mass (g/bird/day), feed conversion per egg mass (kg/kg), feed conversion per dozen eggs (kg/dozen), egg weight, percentage of yolk, egg white and shell (%), specific gravity (g/cm3), animal viability (%), and body weight variation (g). No differences (P>0.05) were observed in any of the parameters studied. The dietary inclusion of soybean oil or beef tallow does not influence the productive performance or egg quality of semi-heavy laying hens reared in hot climate regions.

A total of 2001 un-sexed day-old chicks of each Desi, Fayoumi and Rhode Island Red (RIR) breeds were obtained from hatchery of Poultry Research Institute, Rawalpindi. The birds were maintained on deep litter system for a period of 72 weeks. In floor pens, each breed was reared separately in a single pen until seven weeks of age when 2001 birds were randomly distributed between pens, with 21 to 24 birds of the same breed per pen (2.00 to 2.50 ft2/bird). The results revealed that the average day-old weight was highest in RIR, intermediate in Desi and lowest in Fayoumi. The RIR breed consumed more feed and gained maximum (p&lt;0.05) weight than those of Desi and Fayoumi breeds at all ages of growing phase. The feed conversion was poor (p&lt;0.05) in Desi and better in RIR breed. Desi and Fayoumi chicks had lowest (p&lt;0.05) mortality than RIR breed. The breast and thigh meat composition was found non-significant (p&gt;0.05) amongst three breeds. The age of sexual maturity was lowest i...

Insects are promising candidates as alternative sustainable sources of protein for poultry species. The present research studied the effect of a dietary inclusion of a defatted black soldier fly (BSF) larvae meal as an alternative protein source in the diets of laying quails, on productive performance, egg physicochemical quality, fatty acid profile, sensory traits and storage stability. A total of 225 laying quails were divided into 3 dietary groups (5 replicates/each). A conventional soybean meal-based diet was formulated (Control group), and two other diets were formulated including either 10% (BSF10) or 15% (BSF15) defatted BSF larvae meal. Laying quails showed satisfactory productive performance throughout the trial. BSF10 and BSF15 eggs had the highest shape index (p < 0.01), shell weight and percentage (p < 0.001) and the most intense yolk color (p < 0.001). Defatted BSF larvae meal increased the eggs’ saturated fatty acid content (p < 0.001) to the detriment of the polyunsaturated fraction (p < 0.001). Overall the eggs’ sensory profile was not affected by the dietary treatment, but BSF15 eggs had a higher feed off-flavor vs Control group (p < 0.05). At day 28 of storage, oxidative stability was higher in BSF10 vs. Control eggs (p < 0.01). Defatted BSF larvae meal can be considered a possible alternative ingredient to soybean meal in laying quail diets, up to the 15% inclusion level.