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| Montenegro,AT; Garcia,EA; Molino,AB; Cruvinel,JM; Ouros,CC; Alves,KS. |
| ABSTRACT The objectives of this study were to determine the most suitable probe diameter and egg position to perform the eggshell breaking strength test using a texturometer, as well as the most reliable parameter to estimate eggshell quality when no electronic devices are available. Eggshell quality (eggshell breaking strength, eggshell weight, eggshell percentage, eggshell thickness, shell weight per unit surface area) was evaluated as a function of texturometer probe diameter (2, 10, and 75mm), egg type (white and brown) and egg position (horizontal and vertical). In the experiment, 2520 eggs from 60-week-old commercial layers were separated by specific gravity measured by flotation method in saline solution (1.070 to 1.100 g/cm3 with intervals of 0.005... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brown eggs; Egg position; Eggshell breaking strength; White eggs. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300327 |
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