TITLE:
Sensory Characteristics, Nutritional Composition, and Quality of Eggs from Different Chickens
AUTHORS:
Atsbaha Hailemariam, Wondmeneh Esatu, Solomon Abegaz, Mengistu Urge, Getnet Assefa, Tadelle Dessie
KEYWORDS:
Chicken, Sensory Characteristics, Nutritional Composition, Egg Quality, Correlation
JOURNAL NAME:
Open Journal of Animal Sciences,
Vol.12 No.4,
August
15,
2022
ABSTRACT: The present study evaluated the
sensory, composition, and quality of eggs from Cosmopolitan (C), Improved Horro
(H), ♂ Improved Horro *
Cosmopolitan ♀ (HC), ♂ Cosmopolitan * Improved Horro ♀ (CH), Indigenous(L), and Koekoek (KK) genotypes. A
completely randomized design was used in the study. A total
of 108 (18/genotype), 180 (30/genotype), and 90 (15/genotype) eggs were used
for the sensory, composition, and egg quality tests, respectively. All data
were analyzed following the GLM model using SAS software. The boiled and
scrambled eggs from L, H, and C were (P ≤0.001) preferred followed by CH, HC, and KK. Results showed that KK, HC,
CH, and C eggs were higher in moisture, crude fat, crude ash, and crude fiber,
but these traits were found lower in H and L genotypes. A significantly highest
crude protein was observed in L (21.19 ± 0.19) genotype, with higher in H
(20.62 ± 0.26), intermediate in HC (19.96 ± 0.29), C (19.85 ± 0.10), and CH
(19.40 ± 0.37), whereas the eggs from KK genotype had the lowest crude protein
content (18.69 ± 0.20). The egg quality was (P = 0.001 - 0.01)
affected across traits except for eggshell indices (P > 0.05). The genotypes
with a negative significant correlation with crude protein had a positive
significant correlation with almost all composition and egg external quality
traits. The genotypes with positive significant correlations of egg weight had
positive significant correlations with most internal egg quality traits except
that of yolk weight ratio, yolk albumen ratio, and yolk color. Conclusively:
the eggs of L, H, and C genotypes were best favored followed by CH and C, but
the KK genotype was the least favored, and these differences were deemed due to
genetic variations, and interventions. Furthermore, the eggs laid from
genotypes with deep yellow yolk color might be the most nutritious. It could
also necessitate future breeding and dietary studies.