The Comparative Study of Egg Quality Obtained from Commercial Layer, Betong Hen (KU Line), and Synthetic Breed Hen Raised in the Close Housing
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Abstract
Background and Objective: The present study investigated the egg quality of commercial laying hens, Betong chickens (KU line), and synthetic chicken breeds. This may reveal outstanding characteristics that can be utilized in a breeding plan for native chicken breeds and commercial chicken breeds.
Methodology: A total of 120 eggs sourced from three distinct chicken breeds, Lohman Brown, Betong (KU line), and synthetic breed, were subjected to egg quality analysis. Eggs were randomly selected from 20 eggs from each breed 2 times for 4-week intervals. A comprehensive examination of egg quality across multiple parameters was performed. Data analysis was conducted through the analysis of covariance (ANCOVA), with egg weight employed as a covariate.
Main Results: The egg quality characteristics of Lohman Brown chickens were remarkable, with an average albumen weight of 37.56 g, albumen height of 7.67 mm, a Haugh unit value of 87.93, and shell thickness of 0.39 mm, which differed significantly from other experimental groups (P < 0.05). Interestingly, synthetic chickens had the highest egg yolk weight, averaging 19.44 g, and the highest yolk: albumen ratio at 0.61. While, Betong chicken (KU line) had the highest yolk color score.
Conclusions: The study of egg quality, which included Betong chickens (KU line) and synthetic chickens, revealed the notably high yolk weight and yolk: albumen value of commercial breed eggs. This showed the fundamental information of egg quality from Betong chickens (KU line) and synthetic chickens. Consequently, this promotes fundamental information and highlights the importance of preserving native species.
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