Authors:
L. Sh. GORELIK, candidate of biological sciences,
M. A. DERHO, doctor of biological sciences, professor,
S. Yu. HARLAP, lecturer,
O. V. GORELIK, doctor of agricultural sciences, professor,
O. G. LORETZ, doctor of biological sciences, professor,
South Ural State Agricultural University (13 Gagarina str., 457100, Troitsk, Chelyabinsk region),
Ural State Agrarian University (42 K. Liebknehta str., 620075, Ekaterinburg).
Abstract. Food egg refers to high-value dietary food, as it consists of the necessary nutrients for the human body: full-fledged proteins containing essential amino acids in the optimal ratio that OBU-ingests digestibility at the level of 96–98 %; lipids rich in phosphorus (lecithin), vitamines, etc. Changes in the quality of eggs observed during the reproductive period, and especially in intensive poultry farming, indicate the possibility of regulating the quality of eggs without violating their inherent high nutritional values, which can be characterized by such features as the weight and shape of the egg, egg yolk mass, protein, shell, etc. Aim of our work was to study the nutritional qualities of eggs cross «Lomann-white» during the reproductive period and to assess the nature and degree of egg mass correlation with the value of morphological and physico-chemical parameters. To assess the quality of eggs, 20 eggs were evenly selected from different tiers of cells and plots of poultry house directly from the cells at the 26th, 52nd and 80th weeks of the re-productive period. Evaluation of eggs conducted by the following physicomorphological parameters: egg weight, shape index of eggs, density and thickness of the shell, the indices of albumen and yolk, units How. Evaluation of the quality of eggs of hens cross «Lomann-white» during the re-productive period showed that all morphological indicators of eggs corresponded to the optimal values: protein index from 7.6 to 8.4 %, yolk index-from 39.0 to 42.0 %, shape index – from 74.9 to 75.3, units How – from 82.5 to 86.0 conventional units. Morphological and physicochemical parameters are affected by egg weight. However, she finds a statistically significant correlation relationship during all periods of the reproductive period with a lot of protein, yolk weight, shape index and protein. Consequently, the weight of the egg can be judged on the value of these indicators.
Keywords: egg, egg quality, correlation.
