Genetic Differences In Egg Quality Traits Between W-36 and Brown Breeder Strains
Genetic Differences In Egg Quality Traits Between W-36 and Brown Breeder Strains
Ahmed Abd El-Salam1*, Yasser Hamouda1, Salah El-Safty2, Ahmed El-Attar2
ABSTRACT
In terms of both economic expenses and human health, eggshell quality is critical. In the chicken industry, incubation is one of the most critical variables impacting profitability. As a result, the study’s goal is to see how egg-shell quality differs between strains. From the two egg type breeder strains, 240 hatched eggs (120 eggs per strain) were picked at random. The layer breeder flocks were tested at four different ages (22, 33, 43, and 64). The purpose of this study is to investigate the differences in egg shell quality between the W-36 and brown hy-lines.Strain and age had a substantial impact on Egg weight, Egg length, Egg width, Shap index, Specific Gravity, Albumen height, Albumen weight, Yolk diameter, Yolk index, Yolk weight, Yolk percent, Yolk albumen ratio, Wet shell weight, and Shell percent, according to the findings. Strain and age had no effect on Albumen weight, Albumen percent, or Yolk height, according to the findings. In terms of hatchery egg shell quality, the w-36 is better than brown.
Keywords | Genetic differences; Egg-shell quality; Hy-line strains; Brown strain; White strain; Egg quality
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August 2022
Vol. 10, Iss. 8, Pages 1659-1886
