A Comparison of Egg Quality Characteristics of Partridge and Pheasant Eggs, P. Colchicus, A. Graeca
Yükleniyor...
Dosyalar
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Medwell Online
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, some external and internal egg characteristics of pheasant and partridge were compared in viewpoint of egg component. The properties of quality that eggs have, were calculated. Totally, 160 partridges eggs and 200 pheasant eggs, which were obtained in different times in the same laying period were used as a research material. It was determined that the proportion of shell weight with the membrane, yolk weight and albumen weight to the egg weight were calculated as 10.44 and 10.75%, 37.55 and 33.05%, 52.01 and 56.20%, respectively. The ratio of yolk weight in partridge eggs was higher than the pheasant eggs (p<0.00). The albumen weight ratio of pheasant eggs was higher than the partridge eggs (p<0.001). The ratio of shell weight was similar both partridge and pheasant
Açıklama
Anahtar Kelimeler
Partridge, Pheasant, Egg, Albumen, Quality, Membrane, Yolk
Kaynak
Journal of Animal and Veterinary Advances
WoS Q Değeri
Q3
Scopus Q Değeri
N/A
Cilt
9
Sayı
2
Künye
Garip, M., Çağlayan, T., Kırıkçı, K., Günlü, A., (2010). A Comparison of Egg Quality Characteristics of Partridge and Pheasant Eggs, P. Colchicus, A. Graeca. Journal of Animal and Veterinary Advances, 9(2), 299-301.
