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Öğe Effect of hen weight on egg production and some egg quality characteristics in pheasants (Phasianus colchicus)(ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOCIETIES, 2004) Kirikci, K; Cetin, O; Gunlu, A; Garip, MA study was conducted to determine the effect of live weight of pheasants on egg production and egg quality characteristics. A total of 48 ring-necked pheasants were divided into control, heavy, middle and light BW groups. Live weights of the control were 1,187 g, 1,352.92 g for heavy group, 1,247.92 g for middle group and 1,003.33 g for light group. Egg production of groups were found as 47.32, 42.82, 45.79 and 46.51% respectively, in 10 weeks of period. There were no statistical differences on egg production among the groups. The effect of live weight on egg weight, shape index, specific gravity, shell weight, shell thickness, Haugh Unit, yolk weight and albumen weight were found statistically significant (p<0.05). The effect of live weight on albumen index, membrane weight and membrane thickness were found not important (p>0.05). On the other hand, other important factors to be effective on the egg quality of pheasants should be investigated. As a result of this study, live weight of pheasant hens is not an important factor to obtain high egg production in pheasants. But, body conformation of breeding materials should be in good conditions.Öğe Some quality characteristics of pheasant (Phasianus colchicus) eggs with different shell colors(SCIENTIFIC TECHNICAL RESEARCH COUNCIL TURKEY-TUBITAK, 2005) Kirikci, K; Gunlu, A; Garip, MIn this study, some external and internal quality characteristics of pheasant (Phasianus colchicus) eggs with white, blue, brown, or olive green shells were investigated. A total of 120 pheasant eggs including 9 white, 4 blue, 24 brown and 83 olive green eggs (collected in the same laying period and randomly) were used in this study. The values of egg weight, shape index, eggshell weight and shell membrane weight of the brown and the olive green eggs were found different from those of the blue and white color eggs (P < 0.05). Yolk and albumen weights of the white, blue, brown, and olive green eggs were found 9.03 and 16.28 g, 9.57 and 14.37 g, 10.72 and 17.96 g, 10.13 and 17.79 g, respectively (P < 0.05). The effect of eggshell colors on the yolk index, albumen index, shell thickness, membrane thickness, and Haugh Unit was found to be insignificant (P < 0.05). As a result of this study, the quality of brown and olive green eggs were better than blue and white eggs.
