QUALITY AND CHEMICAL COMPOSITION OF EGGS OF TWO JAPANESE QUAIL STRAINS (BROWN AND WHITE)

M. Al-Maeini, YoussiiT; A. AL-Hadithi, Najim; A. AL-Obaidi, Faris

	QUALITY AND CHEMICAL COMPOSITION OF EGGS OF TWO JAPANESE QUAIL STRAINS (BROWN AND WHITE)
The Iraqi Journal of Agricultural Science
Article 1, Volume 38, Issue 4, 2007, Pages 118-125
Authors
YoussiiT M. Al-Maeini; Najim A. AL-Hadithi; Faris A. AL-Obaidi
Abstract
The objective of this study was to compare two strains of Japanese quail (Coturnix coturnix japonica) which were brown and white in quality characteristics included percentages of egg shell , egg yolk , egg white , yolk index , shell thickness and haugh unit , chemical composition of egg yolk and white included percentages of protein , lipid , ash , carbohydrates and cholesterol concentration in egg yolk . A total of 75 day old chicks of each strain were distributed into three replicates (25 bird per replicate) and reared at 2 m3 metallic cages. The data obtained revealed that no significant (P<0.05) differences were appeared between the two strains in the percentage of egg components, the average percentage of egg shell were 8.36 and 8.39 % , egg yolk percentage were 32.22 and 32.16 % , egg white percentage were 59.42 and 59.45 % for brown and white quail respectively , also in egg yolk index which it were 0.44 and 0.44, shell thickness were 0.033 and 0.034 mm and haugh unit were 90.3 and 90.3 . No significant differences were appeared in the chemical composition of egg white and yolk except cholesterol concentration which were highly significant (P<0.05) in the egg yolk of brown compared with white quail strain and the average concentration were 14.78 and 13.57 mg /gm egg yolk for brown and white quail respectively , that indicated white plumage mutation affected egg components percentage onley .

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