| Registro completo |
| Provedor de dados: |
Rev. Bras. Ciênc. Avic.
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| País: |
Brazil
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| Título: |
Some Physical, Morphological, and Mechanical Characteristics of Turkey (Meleagris gallopavo) Eggs
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| Autores: |
Galic,A
Pliestic,S
Janjecic,Z
Bedekovic,D
Filipovic,D
Kovacev,I
Copec,K
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| Data: |
2018-04-01
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| Ano: |
2018
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| Palavras-chave: |
Breaking strength
Egg composition
Egg dimensions
Eggshell strength shape index
Turkeys
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| Resumo: |
ABSTRACT The physical, morphological, and mechanical characteristics of eggs play an important role in the processes of embryo development and hatching. Some physical, morphological, and mechanical characteristics of turkey (Meleagris gallopavo; Zagorje breed) eggs collected during two laying cycles from same turkey hens were determined in this study. The average values of length, width, geometric mean diameter, weight, surface area, volume, sphericity, eggshell thickness, and eggshell density were determined as 66.61 mm, 46.84 mm, 52.66 mm, 77.74 g, 8712.42 mm2, 76553.49 mm3, 79.31%, 0.354 mm and 3.13 g cm-3, respectively. Eggs collected during second laying cycle were, on average, larger and heavier in comparison with those collected during first cycle. Average albumen, yolk and eggshell percentages of the eggs collected during two laying cycles were 58.11%, 29.50% and 12.39%, respectively. The highest breaking strength was obtained when the eggs were loaded along the X-front axis and the least breaking strength was required along the Z-axis. The average breaking strength, absorbed energy and firmness in loading along the X-front axis were found to be 73.80 N, 9.75 N mm and 280.30 N mm-1, respectively.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000200317
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| Editor: |
Fundação APINCO de Ciência e Tecnologia Avícolas
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| Relação: |
10.1590/1806-9061-2017-0679
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Poultry Science v.20 n.2 2018
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| Direitos: |
info:eu-repo/semantics/openAccess
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