Comparison of changes in production and egg composition in relation to in vivo estimates of body weight and composition of brown and white egg layers during the first egg-laying period

E. Szentirmai, Gábor Milisits, T. Donkó, Z. Budai, J. Ujvári, T. Fülöp, I. Repa, Z. Süto

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Abstract

The aim of this study was to compare the changes in the production and in the body and egg composition of 45 TETRA SL brown egg layers and 45 TETRA BLANCA white egg layers during the first egg-laying period.2. Changes in the body composition of the hens were followed in vivo by means of computed tomography (CT) four-weekly, between 20 and 72 weeks of age. The measurements covered the whole body of the hens using overlapping 10 mm slice thicknesses on a Siemens Somatom Emotion 6 multislice CT scanner.3. The yolk, albumen and shell ratio of the eggs, produced on the days of the CT measurements by the hens, were determined and their composition was analysed chemically.4. The body fat content of the hens increased continuously until 44 weeks of age and plateaued thereafter in both genotypes. However, the body fat content of the white egg layers was always higher than that of the brown egg layers.5. The yolk ratio and the dry matter and crude fat content of the eggs of white egg layers were higher than the brown egg layers throughout the experiment.6. Moderate correlations were observed in both genotypes between the body fat content of the hens and egg yolk ratio of their eggs.

Original languageEnglish
Pages (from-to)587-593
Number of pages7
JournalBritish poultry science
Volume54
Issue number5
DOIs
Publication statusPublished - Oct 1 2013

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ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology

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