<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of this study was to evaluate the strength of vitelline membrane and its correlation with other morphological traits and the viscosity of egg yolk of different poultry species: goose, turkey, Muscovy duck, chicken, guinea fowl and Japanese quail. Vitelline membrane strength (VMS) was defined as work and force after the deformation of yolk at 6 mm. Bird species affected the VMS of egg yolk. The lowest strength was measured for the vitelline membrane of goose egg yolk. There were no apparent differences in the strength of vitelline membrane for ducks, guinea fowl, chickens and Japanese quail. In contrast, the vitelline membrane of turkey egg yolk appeared to be of the highest strength. Statistically significant positive correlations were observed between VMS and yolk index, while there was no correlation between the weight of the eggs and egg yolk. The work deformation of yolk was positively correlated with the viscosity of poultry egg yolk.</p></abstract>

The aim of this study was to evaluate the strength of vitelline membrane and its correlation with other morphological traits and the viscosity of egg yolk of different poultry species: goose, turkey, Muscovy duck, chicken, guinea fowl and Japanese quail. Vitelline membrane strength (VMS) was defined as work and force after the deformation of yolk at 6 mm. Bird species affected the VMS of egg yolk. The lowest strength was measured for the vitelline membrane of goose egg yolk. There were no apparent differences in the strength of vitelline membrane for ducks, guinea fowl, chickens and Japanese quail. In contrast, the vitelline membrane of turkey egg yolk appeared to be of the highest strength. Statistically significant positive correlations were observed between VMS and yolk index, while there was no correlation between the weight of the eggs and egg yolk. The work deformation of yolk was positively correlated with the viscosity of poultry egg yolk.

Correlations between Vitelline Membrane Strength and Selected Physical Parameters of Poultry Eggs

Department of Food Engineering and Process Management, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland

Department of Poultry Breeding, Warsaw University of Life Sciences, Ciszewskiego 8, 02-786 Warsaw, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of this study was to evaluate the strength of vitelline membrane and its correlation with other morphological traits and the viscosity of egg yolk of...

Correlations between Vitelline Membrane Strength and Selected Physical Parameters of Poultry Eggs

Online veröffentlicht: 02. Aug. 2016

Seitenbereich: 897 - 907

Eingereicht: 18. Okt. 2015

Akzeptiert: 08. März 2016

DOI: https://doi.org/10.1515/aoas-2016-0015

Schlüsselwörter
egg yolk, vitelline membrane strength, yolk index, viscosity

© 2016 Agata Marzec et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Correlations between Vitelline Membrane Strength and Selected Physical Parameters of Poultry Eggs

Online veröffentlicht: 02. Aug. 2016

Seitenbereich: 897 - 907

Eingereicht: 18. Okt. 2015

Akzeptiert: 08. März 2016

DOI: https://doi.org/10.1515/aoas-2016-0015

Schlüsselwörteregg yolk, vitelline membrane strength, yolk index, viscosity

© 2016 Agata Marzec et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
egg yolk, vitelline membrane strength, yolk index, viscosity