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Relationship between Albumen Quality and Hatchability in Fresh and Stored Hatching Eggs
Relationship between Albumen Quality and Hatchability in Fresh and Stored Hatching Eggs G. I. HURNIK, B. S. REINHART, and J. F. HURNIK Department of Animal and Poultry Science, University ofGuelph, Ontario, Canada NIG 2W1
Guelpb,
(Received for publication October 21, 1977)
INTRODUCTION T h e decline in hatchability after an ext e n d e d storage period is well d o c u m e n t e d ; t h e longer t h e storage t h e greater t h e decline in percent h a t c h (Taylor, 1 9 4 9 ; Landauer, 1 9 6 7 ) . Based on t h e evidence by P r o u d f o o t ( 1 9 6 9 ) , it has been d e m o n s t r a t e d t h a t hatchability depression associated with storage can be reduced by improved storage t e c h n i q u e s . In 1 9 7 0 , Sauter et al. r e p o r t e d t h a t eggs containing a high l y s o z y m e c o n t e n t in t h e thick albumen had a small b u t statistically significant higher h a t c h t h a n those with a low l y s o z y m e content. In earlier studies reviewed by Landauer ( 1 9 6 7 ) , conflicting results b y various w o r k e r s failed t o confirm t h e effect of t h e thick a l b u m e n on hatchability. With this in m i n d , t h e p u r p o s e of this s t u d y was t o investigate t h e influence of interior egg quality as d e t e r m i n e d b y t h e Haugh unit score of t h e thick a l b u m e n on t h e hatchability of fresh and stored h a t c h i n g eggs.
EXPERIMENTAL PROCEDURE T h r e e h u n d r e d a n d thirty-five a n d 2 5 8 Single C o m b White Leghorn hens were used in this s t u d y in 1 9 7 6 a n d 1 9 7 7 respectively. T h e y 1978 Poultry Sci 57:854-857
were 4 0 w e e k s old a t t h e beginning of t h e e x p e r i m e n t a l period, h o u s e d in floor laying pens, fed a 16% p r o t e i n commercial breeder ration, and n a t u r a l l y m a t e d . T h e hens were trapnested for 4 consecutive days per week over a period of t w o weeks, a n d t h e eggs collected were individually m a r k e d with t h e h e n ' s wing tag n u m b e r . T h e eggs from t h e first week's collection were stored at a t e m p e r a t u r e of 12 C and 8 5 % relative h u m i d i t y for t h r e e weeks. T h e y were t h e n weighed and o p e n e d t o measure t h e a l b u m e n height. Similarly t h e egg weight and a l b u m e n height were r e c o r d e d for t h e eggs collected in t h e s e c o n d week, b u t these eggs were stored only overnight and, therefore, were considered t o be fresh. These data were t h e n transformed t o Haugh u n i t s (Haugh, 1937) and average values for fresh and t h r e e week stored eggs were calculated for each h e n . Using t h e average values after 3 weeks of storage as a criterion for a l b u m e n quality, h e n s with high, m e d i u m , and l o w Haugh u n i t eggs were selected (Table 1). In 1 9 7 6 , eight hatches were performed according t o t h e specified groups in Table 1, 4 h a t c h e s from fresh eggs a n d 4 h a t c h e s from eggs stored for a 4 week period at 12 C and 8 5 % relative h u m i d i t y . U n d e r similar storage condi-
854
Downloaded from http://ps.oxfordjournals.org/ at D H Hill Library - Acquis Dept S on January 1, 2015
ABSTRACT Two experiments were conducted over a period of two years to determine the relationship of albumen quality on the hatchability of fresh and stored eggs. In 1976 and 1977, three groups were selected from Single Comb White Leghorns in their first laying year based on albumen quality as determined by Haugh unit values. Hatchability percent for fresh and 4-week stored eggs in the first year and for fresh and 3-week stored eggs in the second year were recorded for each group separately. The decline in Haugh unit values over a 3-week storage period between individual hens ranged from 4 to 31 Haugh units. The groups with the lowest Haugh unit values as fresh eggs had the greatest average rate of decline (18—19); the group with the highest Haugh units had the lowest average decline (12—14). The highest Haugh unit groups had higher percent hatches (P<.01) than the lowest groups for both 3-week (81.0 vs. 73.4) and 4-week (59.8 vs. 39.0) stored eggs. For fresh eggs in 1976 there was no significant difference in percent hatch between the groups, but in 1977 the groups with high albumen quality hatched (P<.05) better than the low albumen quality group. In this experiment, the best hatchability results for 3 and 4 week stored eggs were achieved from eggs that had a fresh Haugh unit score of 80 or over in which the decline in albumen quality during storage was not in excess of 17 Haugh units over a three week period.
ALBUMEN QUALITY AND HATCHABILITY
855
TABLE 1 .—Classification of White Leghorn hens in 1976 and 1977 based on Haugh unit values for eggs stored 3 weeks Range of Haugh unit values
Group
Average Haugh unit values 1976 1977
1976
1977
1976
1977
1 2 3
54.6 66.4 73.7
56.9 68.0 74.9
40-60 65-67 71-82
43-61 67-69 73-79
71 66 59
35 35 35
RESULTS AND DISCUSSION Haugh Units. In both years, the groups with the highest Haugh unit values as fresh eggs showed less albumen deterioration after 3 weeks of storage than those with low Haugh unit values. This is in agreement with the findings of Almquist and Lorenz (1935). The distributions of Haugh unit values from the White Leghorn population in 1976 and 1977 for fresh and 3-week stored eggs are illustrated in Figures 1(a) and 2(a). The overall decline of albumen quality from fresh to 3-week stored eggs ranked between 4 and 31 Haugh units. In the year 1977, the mean for albumen quality of 3-week stored eggs was approximately 2 Haugh units higher than in 1976. It is assumed that the
m o r e constant storage temperature and humidity attained in the second year of this study were probably the main cause of this discrepancy (P<.05). However, the shape of both distributions [Figures 1(b) and 2(b)] was similar, as confirmed by a homogeneity test after adjustment for the year effect. Hatchability. Fresh hatching eggs with high Haugh unit values had a higher hatch (P<.05) than those with low values in 1977. No significant differences were observed between the groups in 1976, but here also the eggs with high Haugh units hatched slightly better (Table 2). Eggs subjected to storage revealed a significant differentiation associated with Haugh units (Table 2). This differentiation between the groups in the hatchability of 4-week stored eggs revealed a linear relationship with the average Haugh unit values (Table 2). The data indicate that hatchability is apparently improved of both fresh and stored eggs in groups with a fresh Haugh unit score of 80 or over in which the decline is not in excess of 17 Haugh units after a 3-week storage period. In 1977 the intermediate Haugh unit group
FRESH STORED 3-WEEKS -
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HAUGH UNIT VALUES FOR AL8UMEN QUALITY
FIG. 1(a). Distribution of Haugh unit values of fresh and 3-week stored eggs from the same population of White Leghorn hens in 1976.
THE DIFFERENCE IN HAUGH UNIT VALUES BETWEEN FRESH AND 3-WEEK STORED EGGS
FIG. 1(b). The distribution for the decline of Haugh unit values over a 3-week storage period for the White Leghorn hens in Fig. 1(a).
Downloaded from http://ps.oxfordjournals.org/ at D H Hill Library - Acquis Dept S on January 1, 2015
tions, 6 hatches were conducted in 1977, each consisting of fresh eggs and eggs stored for 3 weeks. Hatchability was recorded as percent of total eggs set. Statistical analyses of data were performed according to procedures outlined by Steel and Torrie (1960). All null hypotheses were rejected at the usual level a = .05.
No. of hens
856
HURNIK ET AL. FRESH -
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Downloaded from http://ps.oxfordjournals.org/ at D H Hill Library - Acquis Dept S on January 1, 2015
HAUGH UNIT VALUES FOR ALBUMEN QUALITY
FIG. 2(a). Distribution of Haugh unit values of fresh and 3-week stored eggs from the same population of White Leghorn hens in 1977. < CO < m o H
2 hatched significantly better (P<.01) than either the low or'high groups for both fresh and 3-week stored eggs (Table 2). The smaller variation associated with egg size for the hens from the intermediate Haugh unit group may be a possible explanation for the higher hatch. For example, within the high Haugh unit groups, 20% of the hens laid eggs that were close to the extremes of the egg weight range. Extrapolating from Landauer's findings (1967), these large deviations from optimum egg weight may have had a tendency to depress hatchability. In general, results from this study demonstrate that high albumen quality improves hatchability for eggs stored 3 to 4 weeks. This is reflected by the significant differences between low and high Haugh unit groups (Table 2). It is documented (Austic 1977) that hatching eggs with high albumen quality as fresh eggs have a higher ovomucin content than low albumen quality ones. During 30 days storage
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THE DIFFERENCE IN HAUGH UNIT VALUES BETWEEN FRESH AND 3-WEEK STORED EGGS
FIG. 2(b). The distribution for the decline of Haugh unit values over a 3-week storage period for the White Leghorn hens in Fig. 2(a).
< . >
ALBUMEN QUALITY AND HATCHABILITY t h e ovomucin c o n t e n t decreases steadily, with t h e final q u a n t i t y being a b o u t a third of t h e initial a m o u n t (Baliga et al, 1 9 7 1 ) . T h e higher r e t e n t i o n of ovomucin after storage in these eggs makes m o r e essential m u c o p r o t e i n s available t o t h e developing e m b r y o t h a n is the case with low a l b u m e n quality eggs and t h e r e b y may provide additional stimulus t o t h e e m b r y o during t h e hatching process. Results from this s t u d y are in agreement with t h e above h y p o thesis.
This w o r k was s u p p o r t e d b y t h e Ontario Ministry of Agriculture and F o o d .
REFERENCES Almquist, H. J., and F. W. Lorenz, 1935. Firm white of fresh and storage eggs. Poultry Sci. 14:340-341.
Austic, R. E., 1977. Role of the shell gland in determination of albumen quality. Poultry Sci. 56:202-210. Baliga, B. R., S. B. Kadkol, and N. L. Lahiry, 1971. Thinning of thick albumen in shell eggs—changes in ovomucin. Poultry Sci. 50:466—473. Haugh, R. R., 1937. The Haugh unit for measuring egg quality. U. S. Egg Poultry Mag. 4 3 : 5 5 2 - 5 5 5 . Landauer, W., 1967. The hatchability of chicken eggs as influenced by environment and heredity. Storrs Agric. Exp. Stn. Monogr., 1 (revised). Proudfoot, F. G., 1969. The handling and storage of hatching eggs. In The fertility and hatchability of the hen's egg. T. C. Carter and B. M. Freeman, ed. Oliver and Boyd, Edinburgh, pp. 127—141. Sauter, E. A., C. F. Petersen, and E. E. Steele, 1970. The relationship of the lysozyme fraction in thick egg white to fertility and hatchability of eggs. Poultry Sci. 4 9 : 9 8 7 - 9 9 1 . Steel, R. G. D., and J. H.Torrie, 1960. Principles and procedures of statistics. McGraw-Hill Book Company, New York. Taylor, L. W., 1949. Fertility and hatchability of chicken and turkey eggs. John Wiley & Sons, New York.
Downloaded from http://ps.oxfordjournals.org/ at D H Hill Library - Acquis Dept S on January 1, 2015
ACKNOWLEDGMENT
857
Guelpb,
(Received for publication October 21, 1977)
INTRODUCTION T h e decline in hatchability after an ext e n d e d storage period is well d o c u m e n t e d ; t h e longer t h e storage t h e greater t h e decline in percent h a t c h (Taylor, 1 9 4 9 ; Landauer, 1 9 6 7 ) . Based on t h e evidence by P r o u d f o o t ( 1 9 6 9 ) , it has been d e m o n s t r a t e d t h a t hatchability depression associated with storage can be reduced by improved storage t e c h n i q u e s . In 1 9 7 0 , Sauter et al. r e p o r t e d t h a t eggs containing a high l y s o z y m e c o n t e n t in t h e thick albumen had a small b u t statistically significant higher h a t c h t h a n those with a low l y s o z y m e content. In earlier studies reviewed by Landauer ( 1 9 6 7 ) , conflicting results b y various w o r k e r s failed t o confirm t h e effect of t h e thick a l b u m e n on hatchability. With this in m i n d , t h e p u r p o s e of this s t u d y was t o investigate t h e influence of interior egg quality as d e t e r m i n e d b y t h e Haugh unit score of t h e thick a l b u m e n on t h e hatchability of fresh and stored h a t c h i n g eggs.
EXPERIMENTAL PROCEDURE T h r e e h u n d r e d a n d thirty-five a n d 2 5 8 Single C o m b White Leghorn hens were used in this s t u d y in 1 9 7 6 a n d 1 9 7 7 respectively. T h e y 1978 Poultry Sci 57:854-857
were 4 0 w e e k s old a t t h e beginning of t h e e x p e r i m e n t a l period, h o u s e d in floor laying pens, fed a 16% p r o t e i n commercial breeder ration, and n a t u r a l l y m a t e d . T h e hens were trapnested for 4 consecutive days per week over a period of t w o weeks, a n d t h e eggs collected were individually m a r k e d with t h e h e n ' s wing tag n u m b e r . T h e eggs from t h e first week's collection were stored at a t e m p e r a t u r e of 12 C and 8 5 % relative h u m i d i t y for t h r e e weeks. T h e y were t h e n weighed and o p e n e d t o measure t h e a l b u m e n height. Similarly t h e egg weight and a l b u m e n height were r e c o r d e d for t h e eggs collected in t h e s e c o n d week, b u t these eggs were stored only overnight and, therefore, were considered t o be fresh. These data were t h e n transformed t o Haugh u n i t s (Haugh, 1937) and average values for fresh and t h r e e week stored eggs were calculated for each h e n . Using t h e average values after 3 weeks of storage as a criterion for a l b u m e n quality, h e n s with high, m e d i u m , and l o w Haugh u n i t eggs were selected (Table 1). In 1 9 7 6 , eight hatches were performed according t o t h e specified groups in Table 1, 4 h a t c h e s from fresh eggs a n d 4 h a t c h e s from eggs stored for a 4 week period at 12 C and 8 5 % relative h u m i d i t y . U n d e r similar storage condi-
854
Downloaded from http://ps.oxfordjournals.org/ at D H Hill Library - Acquis Dept S on January 1, 2015
ABSTRACT Two experiments were conducted over a period of two years to determine the relationship of albumen quality on the hatchability of fresh and stored eggs. In 1976 and 1977, three groups were selected from Single Comb White Leghorns in their first laying year based on albumen quality as determined by Haugh unit values. Hatchability percent for fresh and 4-week stored eggs in the first year and for fresh and 3-week stored eggs in the second year were recorded for each group separately. The decline in Haugh unit values over a 3-week storage period between individual hens ranged from 4 to 31 Haugh units. The groups with the lowest Haugh unit values as fresh eggs had the greatest average rate of decline (18—19); the group with the highest Haugh units had the lowest average decline (12—14). The highest Haugh unit groups had higher percent hatches (P<.01) than the lowest groups for both 3-week (81.0 vs. 73.4) and 4-week (59.8 vs. 39.0) stored eggs. For fresh eggs in 1976 there was no significant difference in percent hatch between the groups, but in 1977 the groups with high albumen quality hatched (P<.05) better than the low albumen quality group. In this experiment, the best hatchability results for 3 and 4 week stored eggs were achieved from eggs that had a fresh Haugh unit score of 80 or over in which the decline in albumen quality during storage was not in excess of 17 Haugh units over a three week period.
ALBUMEN QUALITY AND HATCHABILITY
855
TABLE 1 .—Classification of White Leghorn hens in 1976 and 1977 based on Haugh unit values for eggs stored 3 weeks Range of Haugh unit values
Group
Average Haugh unit values 1976 1977
1976
1977
1976
1977
1 2 3
54.6 66.4 73.7
56.9 68.0 74.9
40-60 65-67 71-82
43-61 67-69 73-79
71 66 59
35 35 35
RESULTS AND DISCUSSION Haugh Units. In both years, the groups with the highest Haugh unit values as fresh eggs showed less albumen deterioration after 3 weeks of storage than those with low Haugh unit values. This is in agreement with the findings of Almquist and Lorenz (1935). The distributions of Haugh unit values from the White Leghorn population in 1976 and 1977 for fresh and 3-week stored eggs are illustrated in Figures 1(a) and 2(a). The overall decline of albumen quality from fresh to 3-week stored eggs ranked between 4 and 31 Haugh units. In the year 1977, the mean for albumen quality of 3-week stored eggs was approximately 2 Haugh units higher than in 1976. It is assumed that the
m o r e constant storage temperature and humidity attained in the second year of this study were probably the main cause of this discrepancy (P<.05). However, the shape of both distributions [Figures 1(b) and 2(b)] was similar, as confirmed by a homogeneity test after adjustment for the year effect. Hatchability. Fresh hatching eggs with high Haugh unit values had a higher hatch (P<.05) than those with low values in 1977. No significant differences were observed between the groups in 1976, but here also the eggs with high Haugh units hatched slightly better (Table 2). Eggs subjected to storage revealed a significant differentiation associated with Haugh units (Table 2). This differentiation between the groups in the hatchability of 4-week stored eggs revealed a linear relationship with the average Haugh unit values (Table 2). The data indicate that hatchability is apparently improved of both fresh and stored eggs in groups with a fresh Haugh unit score of 80 or over in which the decline is not in excess of 17 Haugh units after a 3-week storage period. In 1977 the intermediate Haugh unit group
FRESH STORED 3-WEEKS -
n
30
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HAUGH UNIT VALUES FOR AL8UMEN QUALITY
FIG. 1(a). Distribution of Haugh unit values of fresh and 3-week stored eggs from the same population of White Leghorn hens in 1976.
THE DIFFERENCE IN HAUGH UNIT VALUES BETWEEN FRESH AND 3-WEEK STORED EGGS
FIG. 1(b). The distribution for the decline of Haugh unit values over a 3-week storage period for the White Leghorn hens in Fig. 1(a).
Downloaded from http://ps.oxfordjournals.org/ at D H Hill Library - Acquis Dept S on January 1, 2015
tions, 6 hatches were conducted in 1977, each consisting of fresh eggs and eggs stored for 3 weeks. Hatchability was recorded as percent of total eggs set. Statistical analyses of data were performed according to procedures outlined by Steel and Torrie (1960). All null hypotheses were rejected at the usual level a = .05.
No. of hens
856
HURNIK ET AL. FRESH -
J2
STORED 3-WEEKS -
< CQ U
« U o < CO (J O N *
Downloaded from http://ps.oxfordjournals.org/ at D H Hill Library - Acquis Dept S on January 1, 2015
HAUGH UNIT VALUES FOR ALBUMEN QUALITY
FIG. 2(a). Distribution of Haugh unit values of fresh and 3-week stored eggs from the same population of White Leghorn hens in 1977. < CO < m o H
2 hatched significantly better (P<.01) than either the low or'high groups for both fresh and 3-week stored eggs (Table 2). The smaller variation associated with egg size for the hens from the intermediate Haugh unit group may be a possible explanation for the higher hatch. For example, within the high Haugh unit groups, 20% of the hens laid eggs that were close to the extremes of the egg weight range. Extrapolating from Landauer's findings (1967), these large deviations from optimum egg weight may have had a tendency to depress hatchability. In general, results from this study demonstrate that high albumen quality improves hatchability for eggs stored 3 to 4 weeks. This is reflected by the significant differences between low and high Haugh unit groups (Table 2). It is documented (Austic 1977) that hatching eggs with high albumen quality as fresh eggs have a higher ovomucin content than low albumen quality ones. During 30 days storage
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THE DIFFERENCE IN HAUGH UNIT VALUES BETWEEN FRESH AND 3-WEEK STORED EGGS
FIG. 2(b). The distribution for the decline of Haugh unit values over a 3-week storage period for the White Leghorn hens in Fig. 2(a).
< . >
ALBUMEN QUALITY AND HATCHABILITY t h e ovomucin c o n t e n t decreases steadily, with t h e final q u a n t i t y being a b o u t a third of t h e initial a m o u n t (Baliga et al, 1 9 7 1 ) . T h e higher r e t e n t i o n of ovomucin after storage in these eggs makes m o r e essential m u c o p r o t e i n s available t o t h e developing e m b r y o t h a n is the case with low a l b u m e n quality eggs and t h e r e b y may provide additional stimulus t o t h e e m b r y o during t h e hatching process. Results from this s t u d y are in agreement with t h e above h y p o thesis.
This w o r k was s u p p o r t e d b y t h e Ontario Ministry of Agriculture and F o o d .
REFERENCES Almquist, H. J., and F. W. Lorenz, 1935. Firm white of fresh and storage eggs. Poultry Sci. 14:340-341.
Austic, R. E., 1977. Role of the shell gland in determination of albumen quality. Poultry Sci. 56:202-210. Baliga, B. R., S. B. Kadkol, and N. L. Lahiry, 1971. Thinning of thick albumen in shell eggs—changes in ovomucin. Poultry Sci. 50:466—473. Haugh, R. R., 1937. The Haugh unit for measuring egg quality. U. S. Egg Poultry Mag. 4 3 : 5 5 2 - 5 5 5 . Landauer, W., 1967. The hatchability of chicken eggs as influenced by environment and heredity. Storrs Agric. Exp. Stn. Monogr., 1 (revised). Proudfoot, F. G., 1969. The handling and storage of hatching eggs. In The fertility and hatchability of the hen's egg. T. C. Carter and B. M. Freeman, ed. Oliver and Boyd, Edinburgh, pp. 127—141. Sauter, E. A., C. F. Petersen, and E. E. Steele, 1970. The relationship of the lysozyme fraction in thick egg white to fertility and hatchability of eggs. Poultry Sci. 4 9 : 9 8 7 - 9 9 1 . Steel, R. G. D., and J. H.Torrie, 1960. Principles and procedures of statistics. McGraw-Hill Book Company, New York. Taylor, L. W., 1949. Fertility and hatchability of chicken and turkey eggs. John Wiley & Sons, New York.
Downloaded from http://ps.oxfordjournals.org/ at D H Hill Library - Acquis Dept S on January 1, 2015
ACKNOWLEDGMENT
857