EFFECT OF DIFFERENT LINES OF LOCAL IRAQI CHICKEN AND ISA BROWN ON EGG INTERNAL QUALITY

ABDULLA, SHWAN; KIRKUKI, SHAHLA.; MOHAMMAD, REKAWT; ALI, SHOKHAN

doi:10.21608/avmj.2016.169235

EFFECT OF DIFFERENT LINES OF LOCAL IRAQI CHICKEN AND ISA BROWN ON EGG INTERNAL QUALITY

Document Type : Research article

Authors

¹ Sulaimani Research Station–Director of Agricultural Research, Sulaimani, Iraq

² Animal Production Department, Faculty of Agricultural Sciences, Sulaimani University, Sulaimani, KGR, Iraq

10.21608/avmj.2016.169235

Abstract

A total of 500 eggs was obtained from three Iraqi local chickens distributed as feather colors and Isa Brown to determine the internal egg quality and their correlation. Pure Black= group1; Black with Brown Neck= group 2; White= group 3 and Isa Brown = group 4 at 70-80 weeks age old were reared under similar management. Statical analysis of data in this study shows significant (p < 0.05) differences in egg weight, yolk weight and shell weight between lines. While, differences between groups in yolk percentage, albumin percentages, shell traits (weight, thickness and percentage) were not significant. The positive correlation coefficients between egg weight were significant (p < 0.01) with yolk and albumin weight, and (p < 0.05) with shell weight. Also, the correlation between yolk weight and shell weight was significantly (p < 0.01) positive, while the correlation between albumin weight with shell weight was negatively non significant. The positive correlation was observed between egg weight with yolk and shell percentages, while, the correlation between yolk with albumin percentages, and albumin percentages with shell percentages were negatively significant (p < 0.01). The results from this study indicated that the different groups of local chickens and Isa brown significantly affected egg weight and some internal egg traits.

Keywords

Full Text

Assiut University web-site: www.aun.edu.eg

EFFECT OF DIFFERENT LINES OF LOCAL IRAQI CHICKEN AND ISA BROWN ON EGG INTERNAL QUALITY

SHWAN S. ABDULLA¹; SHAHLA M.S. KIRKUKI²; REKAWT M. MOHAMMAD³ and SHOKHAN M. ALI⁴

^1,3,4 Sulaimani Research Station–Director of Agricultural Research, Sulaimani, Iraq.

²Animal Production Department, Faculty of Agricultural Sciences, Sulaimani University, Sulaimani, Iraq.

Received: 17 December 2015; Accepted: 14January 2016

ABSTRACT

A total of 500 eggs was obtained from three Iraqi local chickens distributed as feather colors and Isa Brown to determine the internal egg quality and their correlation. Pure Black= group1; Black with Brown Neck= group 2; White= group 3 and Isa Brown = group 4 at 70-80 weeks age old were reared under similar management. Statical analysis of data in this study shows significant (p<0.05) differences in egg weight, yolk weight and shell weight between lines. While, differences between groups in yolk percentage, albumin percentages, shell traits (weight, thickness and percentage) were not significant. The positive correlation coefficients between egg weight were significant (p<0.01) with yolk and albumin weight, and (p<0.05) with shell weight. Also, the correlation between yolk weight and shell weight was significantly (p<0.01) positive, while the correlation between albumin weight with shell weight was negatively non significant. The positive correlation was observed between egg weight with yolk and shell percentages, while, the correlation between yolk with albumin percentages, and albumin percentages with shell percentages were negatively significant (p<0.01). The results from this study indicated that the different groups of local chickens and Isa brown significantly affected egg weight and some internal egg traits.

Key words: Egg quality, local chickens, correlation, Isa Brown, egg weight.

INTRODUCTION

In general, the characteristics of egg quality have a genetic basis (McFerran and Adair, 2003; Jones, 2006; Hermiz et al., 2012; Hanusová et al., 2015). This difference between strains was reflected in the percentages of the components (Scott and Silversides, 2000). Genetic differences in eggshell quality characteristics exist between species, and between breeds, strains and families within the lines (Buss, 1982). Egg weight is very different between various lines and eggshell thickness is under great influence of line (Pandey et al., 1986). Genotype has direct influence on egg weight and eggshell characteristics. Many studies showed that hens with colored feathers lay bigger eggs than hens with white feathers (Halaj and Grofík, 1994; Vits et al., 2005; Halaj and Golian, 2011). The difference between strains was reflected in the percentages of the components (Scott and Silversides, 2000). Egg weight

Corresponding author: Dr. Shahla M.S. Kirkuki

E-mail address: shahlan26@gmail.com

Present address: Sulaimani Research Station–Director of Agricultural Research, Sulaimani, Iraq

is genetically linked to all three of the major components: shell, albumen, and yolk. Likewise, Washburn (1990) summarized literature to show that the link between egg weight and albumen weight is higher than those between egg weight and shell or yolk weight. Fletcher et al. (1981 and1983) showed that as egg size increases, so does the percentage of albumen. Zita et al. (2009) reported that genotype also affected mainly egg weight. Some of the authors have also shown a correlation between egg weight and egg quality parameters including yolk percentage, yolk weight and albumin weight (Hartmann et al., 2000; Zhang et al., 2005).

This study aimed to determine the effect of different groups of Iraqi local chickens grouped by the color of feathers with Isa Brown on egg weight and egg internal quality and their correlations coefficient.

MATERIALS AND METHODS

Eggs internal quality was determined of three groups of Iraqi local chickens (Pure Black= group1; Black with Brown Neck= group2; White= group 3) and Isa Brown at 70-80 weeks old were used in the present study. Chicken groups were reared under same management condition at Sulaimani Research Station–Director of Agricultural Research. A total of 500 eggs were collected immediately after lay and weighted individually, After the eggs were broken egg shells were weighted (with membrane) after dried, and its percentage were measured using the equation:

Shells percentage = (shells weight / egg weight) X 100.

Shell thickness (with membrane) was measured at the three parts sharp poles, blunt poles and equatorial parts of each egg and obtained from the average values of these parts. Yolk weight with accuracy balance was determined and its percentage proportion was calculated by this equation:

Yolk percentage = (yolk weight / egg weight) x100.

The albumen weight was calculated from the difference between the egg weight, and the yolk and shell weight. The percentage proportion of the albumen in the egg was also determined by this equation:

Albumin percentage = (albumin weight / egg weight) x 100.

Statistical Analysis

The analysis of variance was done for all recorded Data to find out the differences between lines Statistical Program PASW Statistics Student Version 18 SPSS. An ANOVA using the general linear models procedure included the main effects of strains on some external eggs traits. Duncan Multiple Range Test (Duncan, 1955) was used to test the significant differences between the means of the levels. The simple correlations between external eggs traits were estimated by SPSS computer program.

RESULTS

Effect of lines on egg weight, egg yolk and albumin was significantly (p<0.05), while, the yolk and albumin percentages did not affected by different lines (Table 1). Egg weight of line 2 and 3 (62.30 and 62.29) was heavier than strain 1 and 4 (59.56 and 58.40g), respectively. Chickens in line 3 revealed significantly (p<0.05) heavier egg yolk weight (20.47g) than line 1 and line 4 (18.59 and 18.85g), respectively. While, the albumin weight was significantly (p<0.05) higher in local lines compared with Isa Brown. Yolk and albumin percentages of eggs did not significantly differ between lines.

Table 1: Effect of different groups on egg weight, yolk weight, albumin weight, yolk percentage and albumin percentage.

Traits	Groups	N	Mean*	± Std. Error	Minimum	Maximum
Egg Weight (g)	1	4	59.56^b	0.41	58.90	60.69
	2	4	62.30 ^a	1.16	59.97	65.36
	3	4	62.29^a	0.50	61.16	63.60
	4	4	58.40 ^b	0.61	57.31	59.53
	Total	16	60.65	0.55	57.31	65.36
Yolk Weight (g)	1	4	18.59^b	0.51	17.76	20.05
	2	4	19.73^ab	0.57	18.15	20.82
	3	4	20.47^a	0.26	19.91	21.12
	4	4	18.85^b	0.50	17.72	20.11
	Total	16	19.41	0.29	17.72	21.12
Albumin Weight (g)	1	4	35.65^a	0.42	34.85	36.79
	2	4	36.75^a	0.51	35.87	38.04
	3	4	36.06^a	0.21	35.56	36.43
	4	4	34.03^b	0.55	33.08	35.46
	Total	16	35.62	0.33	33.08	38.04
Yolk %	1	4	31.28	0.69	30.18	33.12
	2	4	31.67	0.48	30.28	32.39
	3	4	32.88	0.20	32.51	33.25
	4	4	32.26	0.59	30.95	33.77
	Total	16	32.02	0.28	30.18	33.77
Albumin %	1	4	59.87	1.00	57.43	62.32
	2	4	59.02	0.96	57.44	61.81
	3	4	57.90	0.38	57.22	58.63
	4	4	58.25	1.22	55.89	61.68
	Total	16	58.76	0.47	55.89	62.32

*^a–b For each means of same traits in each column with different letters differ significantly (P<0.05).

The results of egg shell weight, shell thickness and shell percentage of different lines were shown in (Table 2). Non-significant effects of lines were observed on egg shell quality. However, the line 2 and 3 (5.83 and 5.76g), respectively followed by line 4 (5.57g) numerically higher than line 1 (5.32g).

Table 2: Effect of different groups on egg shell weight, thickness and percentage.

Traits	Strain	N	Mean*	± Std. Error	Minimum	Maximum
Shell Weight (g)	1	4	5.32	0.32	4.48	5.86
	2	4	5.83	0.43	4.75	6.53
	3	4	5.76	0.28	5.20	6.38
	4	4	5.57	0.44	4.31	6.20
	Total	16	5.62	0.17	4.31	6.53
Shell Thickness (mm)	1	4	0.40	0.01	.38	.42
	2	4	0.41	0.01	.39	.44
	3	4	0.31	0.09	.04	.42
	4	4	.4197	.00817	.40	.44
	Total	16	.3868	.02370	.04	.44
Shell %	1	4	8.9319	.49905	7.59	9.83
	2	4	9.3288	.54900	7.92	10.41
	3	4	9.2385	.41882	8.35	10.27
	4	4	9.5172	.68637	7.50	10.43
	Total	16	9.2541	.25066	7.50	10.43

*^a–b For each means of same traits in each column with different letters differ significantly (P<0.05).

There were a positive values of correlation (0.88) and (0.63) (p<0.01) and (0.59) (p<0.05) between egg weight with yolk, albumin and shell weight, respectively. Yolk weight correlation with shell weight was significant (p<0.01), while non-significant negative correlation was found between albumin weight and shell weight. However, the negative coefficients correlation between shell thickness and all parameters except shell weight (Table 3).

Table 3: Simple coefficient correlations of egg, yolk, albumin, and shell weight and shell thickness.

Traits	Yolk weight	Albumin weight	Shell weight	Shell thickness
Egg weight	0.83^**	0.63^**	0.59^*	-0.01
Yolk weight		0.15	0.67^**	-0.06
Albumin weight			-0.14	-0.09
Shell weight				0.23

**.Correlation is significant at the 0.01 level (2-tailed).

*. Correlation is significant at the 0.05 level (2-tailed).

Table (4) shows that the correlation between egg weight and its component percentages positively high except with albumin percentage. The correlations between yolk percentage with albumin percentage and albumin percentage with shell percentage negatively significant (p<0.01).

Table 4: Simple coefficient correlation between egg weight and yolk, albumin and shell percentages.

Traits	Yolk %	Albumin %	shell %
Egg weight	.356	-.408	.339
Yolk %		-.876^**	.484
Albumin %			-.846^**

**. Correlation is significant at the 0.01 level.

DISCUSSION

Effect of lines on egg weight, egg yolk and albumin was significantly, while, the yolk and albumin percentages did not affected by different lines. Egg weights of lines 2 and 3 were heavier than lines 1 and 4 (Table 1), which attributed to difference of genotype as reported by Halaj and Grofík (1994); Vits et al. (2005); Halaj and Golian (2011) whom found that the genotype has direct influence on egg weight and hens with coloured feathers lay bigger eggs than hens with white feathers. In addition, Pandey et al. (1986) reported that egg weight is much differed widely between various lines. Hermiz et al. (2012) also found that Black with Brown Neck have heavier egg weight than Pure Black and Isa Brown, but in contraries about egg weight produced by White line. In study by Hanusová et al. (2015) observed that the egg weight was significantly (P ≤0.01) affected by the breed. The genetic differences between strains for egg weight were reported by Carter and Jones (1970); Potts et al. (1974); Arafa et al. (1982); Scott and Silversides (2000); Monira et al. (2003). Chickens in line 3 revealed significantly (p<0.05) heavier egg yolk weight (20.47g) than line 1 and line 4, While, the albumin weight was higher in local lines compared with Isa Brown. Olawumi and Ogunlade (2009) and Kabir et al. (2014) attributed the significant (P<0.05) difference in the two lines of yolk and albumin weight to variation in genetic. Hanusová et al. (2015) reported that yolk and albumin weights significantly differed (P ≤0.01) between breeds. Although, albumin weight significantly differs between strains and the yolk weights of eggs did not differ (Tharrington et al., 1999). Yolk and albumin percentage of eggs did not significantly differ between strains. Hanusová et al. (2015) also found no significant differences between breeds on yolk and albumin percentage. In contrasts, significant differences were shown between lines (Hermiz et al., 2012) and between strains (Tharrington et al., 1999) in yolk and albumin percentage.

Non-significant effects of lines were observed on egg shell quality (Table 2), these results were in contrasts with Hanusová et al. (2015) who found that egg shell quality in laying hens is influenced significantly by strain of chicken. Tharrington et al. (1999) found although shell weight significantly affected by strains while, the shell percentage did not affected. Pandey et al. (1986) and Monira et al. (2003) attributed the significant differences in shell thickness to breeds differences. Strain effect was significant (P<0.05) for all egg shell weight and thickness (Kabir et al., 2014).

There were a positive values of correlation (0.83) and (0.63) (p<0.01) and (0.59) (p<0.05) between egg weight with yolk, albumin and shell weights, respectively (Table 3). Yolk weight correlation with shell weight was significant (p<0.01), while non-significant negative correlation was found between albumin weight and shell weight. However, the negative correlation coefficients between shell thickness and all parameters except shell weight. Kul and Seker (2004) found significant positive phenotypic correlation between shell weight and shell thickness. Likewise, Scott and Silversides (2000) show that the albumen weight was closely associated egg weight. The correlation coefficients between egg weight and yolk and shell weights were lower than that between egg weight and albumen weight (Scott and Silversides, 2000) and between egg weight and albumin percentage (Hermiz et al., 2012). Several studies reported a significant correlation between egg weight and its components (Scott and Silversides, 2000; Silversides and Scott, 2001; Ali, 2010).

The correlation between egg weight and its component percentages were positively high except with albumin percentage. The correlations between yolk percentage with albumin percentage and albumin percentage with shell percentage were negatively significant (p>0.01) as showed in (Table 4). Hermiz et al. (2012) also found negative correlation between albumin and yolk percentages. Egg weight is genetically linked to all three of the major components: shell, albumen, and yolk. Washburn (1990) summarized literature to show that the link between egg weight and albumen weight is higher than those between egg weight and shell or yolk weight. Fletcher et al. (1981 and 1983) showed that as egg size increased, increase the percentage of albumen. The data presented here demonstrate that within a strain, variation in egg weight is determined largely by variation in albumen weight. Selection for albumen weight as an individual trait should be possible because the heritability is moderate to high (Washburn, 1979). The heritability of shell strength (Hunton, 1982) or thickness (Poggenpoel, 1986) is also moderate to high, but that for yolk weight is lower (Washburn, 1979).

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تأثير مجاميع مختلفة من الدجاج المحلي العراقي وايزا براون على الصفات الداخلية للبيض

شوان صلاح الدين عبد الله ، شهله محمد سعيد کرکوکي ، ريکوت مجيد محمد ، شوخان محمد علي

E-mail: shahlan26@gmail.com Assiut University web-site: www.aun.edu.eg

استعمل في هذا البحث 500 بيضة من ثلاثة مجاميع مختلفة حسب لون الريش من الدجاج المحلي العراقي ومجموعة ايزا بروان، استهدف هذا البحث معرفة الإحصاءات والمتوسطات الخاصة بالصفات النوعية الداخلية للبيضة. دجاج ذات الريش الاسود= مجموعة الاولى؛ دجاج ذات الريش الاسود مع رقبة بنية= مجموعة الثانية؛ دجاج ذات الريش الابيض= مجموع الثالثة ومجموعة الرابعة متمثلة بـ أيزا براون بعمر70-80 اسبوع تم تربية الطيور تحت نفس الظروف الادارية. أشارت النتائج إلى وجود تباين معنوي (p<0.05) في متوسط الصفات: وزن البيضة، وزن الصفار ووزن القشرة بين المجاميع المختلفة، في حين التباين لم يکن معنويا بين المجاميع في نسبة الصفار والالبومين ، والصفات المتعلقة بقشرة البيضة (الوزن، السمک والنسبة المئوية). ان معامل الارتباط الوراثي بين وزن البيضة ايجابي بشکل معنوي (p<0.01) مع وزن الصفار والالبومين، و(p<0.05) مع وزن القشرة، وان معامل الارتباط الوراثي بين وزن الصفار مع وزن القشرة معنوي بشکل ايجابي(p<0.01) ايضا، بينما کان معامل الارتباط الوراثي بين وزن الالبومين مع وزن القشرة غير معنوي بشکل سلبي. في حين کان معامل الارتباط الوراثي بين وزن البيض مع نسبة الصفار والقشرة ايجابي، وان هذا المعامل بين نسبة الصفار مع نسبة البياض، ونسبة الالبومين مع نسبة القشرة کان معنويا بشکل سلبي (p<0.01). تشير النتائج في هذا البحث الى ان التاثير في وزن البيض وبعض الصفات الداخلية للبيضة کان معنويا بين المجاميع المختلفة من الدجاج العراقي المحلي وايزا بروان.

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