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Jfuas No.2 December 2013

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Comparing the Physical and Chemical Characteristics ofGuinea Fowl Eggs (Numida meleagris meleagris.L) Eggs and

Domestic hen (Gallus gallus domesticus)Sami Ahmed Arabi

Faculty of Environmental Science and Natural Resources - University of Al- Fashir

P.O Box 125-AlFashir Sudan, E-mail [email protected]

والفيزيائية الكيميائية الخصائص مقارنةالبلدي الدجاج ببيض الغيني الدجاج لبيض

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Abstract:

The study is aimed to determine the physical and chemical

characteristics internal and external of eggs of guinea fowl (Numida

meleagris meleagris. L) In comparison to that of the breeding

Indigenous chicken (Gallus gallus domesticus). A total number of 240

eggs of tufted guinea fowl and the same number for Indigenous

chicken, eggs were collected in respective from Blue Nile State and

Omdurman market. The values means of egg weight, egg width, egg

length, and shell thickness, egg volume, surface area, specific gravity,

Shape index, yolk color, albumen height, Hugh unit, shell thickness,

shell weight, the Internal characteristic yolk moisture % calcium and

phosphorus% mounts in ash of yolk, protein% ether extracts% and

carbohydrate% record high significant levels (p<0.05) in guinea fowl

than indigenous chicks eggs.


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Egg length, eggs width, yolk height, albumen width, albumen

height, yolk width, the albumin ash, moisture %and shell moisture%

protein% in indigenous chicks the values were significant (p<0.05)

higher than in guinea fowl. Yolk weight, yolk length, Albumen

weight, yolk index, calcium mounts in albumin ash and shell ash in

indigenous chicks the values were significant (p<0.05) higher than in

guinea fowl eggs.

According to the results obtained, all external and internal quality

traits of eggs were influenced significantly, may be due to feeding

pattern, or contribute to the efforts of genetic or the trend of increased

solids content of shell of egg.

Key words: indigenous chicks, yolk color, shell thickness, Hugh

unit, guinea fowl

INTRODUCTION

The tufted guinea fowl is a resident game bird in the Sudan

inhabiting area of low rain fall savanna. Mohammad (1994) stated that

tufted guinea fowl is found in almost all the demonstrative units of the

Sudan with the exception of the Northern Sudan. The results of Wu et

al. (2005) showed that there was no interaction between chicken and

dietary energy on egg weight. Shell et al. (1987) suggested that the

increase of egg weight was mainly due to increased yolk weight. Song

et al. (2000) cited that albumin was high in moisture and yolk showed

low level of moisture. Olawumi and Ogunlade (2008) observed that

the haugh unit and albumen height depending on the change in the egg

weight, egg width and length. Lourens et al. (2006) documented that


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the total energy content in both albumen and yolk of small eggs was

less than in large eggs. Ozcelc (2002) reported that the egg weight

value are more appropriate in determining the shell quality because

the shell thickness and shell weight are measured after breaking of the

egg and took time to make such measurement. Olawumi and

Ogunlade (2008) the result of phenotypic correlation determined

between the internal and external quality traits of egg indicated that

there was an increase in egg weight and decease in yolk ratio and there

was statistically significant increase in other traits(p<0.05) except for

albumen height and haugh unit. Kul and Seker(2004)reported that 7-

8% the total number of egg in broken throughout the transfer of the

egg from the breeders to consumers and that the amount of cracked

and broken eggs resulted in serious economic problem both for the

breeders and the dealers. Carlyle (1992) investigated that the

relationship between egg size and breakage must be aware of the

influence of the method of gathering the eggs. This study to

determinate internal and external of guinea fowl eggs physical and

chemical characteristics (Numida meleagris meleagris) compare to

Indigenous chickens.

METERIAL AND METHOD

This experiment was conducted to study the quality of eggs produced

by guinea fowl or domestic farmer.Aِ total of 240 eggs were collected for

each breed. They were stored for one-day in the hatchery cooler at 15°C

and 70% RH. The following morning, eggs were taken from the cooler,


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allowed to warm to room temperature, and reweighed before specific

gravity was measured. Carlyle (1992) Average specific gravity for a sample

of eggs can be predicted by floating eggs in a single salt solution with a

specific gravity of 1.080 the determination of specific gravity according to

the method of Hamilton (1982) was used to determine specific gravity with

a range of salt solutions from 1.064 to 1.110, with increments of 0.002.

Eggs were then rinsed in cool water and broken open to determine yolk and

albumen characteristics of the eggs.

Total eggs of the trial were weighted using a sensitive electronic scale.

After weighting, each egg was broken with a sharp knife and gently emptied

into a petri dish. Using Venire Caliper, yolk height and diameter, albumen

height and diameter as well as shell thickness were measured as described

by Panda et al. (2003) Shell weight (SW) was determined according to

equation Harms et al. (1990): SW=2.0341(egg weight)-2.1014(egg

weight)/egg Specific gravity. The equation of Muller and Scott (1940) was

used to estimate the Surface area (SA): S A =4.67 egg weight. The egg

width/egg length×100 as reported by Salama (1984) was used to determine

the Shape index (SI) of experimental egg>With regards to the Internal

characteristics yolk color was determined according to Roch fan Yolk.

Similarly, the method of Esien et al. (1962) was adopted to calculate the

Haugh unit (H U) .

Albumin index (AI) on the other hand was determined according to

equation of Heiman and Carver (1936) which states:


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, Where: h= albumin height ؛ ; and = egg

weight

Lastly A.O.A.C (1980) was applied to analyze the chemical

constituents of experimental eggs.

Statistical analysis: all weights and measurements taken were

subject to student t test according to (Snedecor and Cochran, 1980) the

levels of significant P <0.05.RESULTS AND DISCUSIONS

The results of external physical characteristics of eggs (specific

gravity, shell index (SI), width, length, surface area and volume)

obtained from experimental birds were shown in Table 1. Table I

shows significant differences for all parameters tested except for egg

width and length. The significant differences in guinea fowl eggs in

external characteristics may due to the genotype. These results agree

with Cunningham et al. (1960) who documented that shell shape and

egg weight were depended on heredity, age of birds, season of year

and diets. This result is in agreement with Song et al. (2000) who

found that the shape index of guinea fowl of 77.30-79.63. Shape

index of guinea fowl was higher than the egg of indigenous hens this

observation is in agreement with the studies of Abiola. (1997) who

reported that guinea fowl eggs had the highest egg shape index and

protein content compared to domestic fowl eggs. Choi et al. (1983)

reported that egg weight has a direct relation with the eggshell quality

which has a positive correlation with shell thickness and shell weight.

The higher specific gravity of guinea fowl eggs may be due to shell


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thickness variation, those results is in agreement with William and

Cottrell (1977) and Mack (1984) who reported that there was

significant difference in shell thickness of guinea egg than the

indigenous chick eggs, this result in agreement with those obtained by

Julius et al. (1983) and Ayorinde (1987).

The results of internal physical characteristics of eggs were shown

in Table 2. Mean values of overall parameters were lower in guinea

fowl eggs except Hugh unit and shell thickness, shell weight and Yolk

colour which were higher than those in indigenous birds.

This observation is in agreement with the studies of (Mahapatra et

al. 1987; Song et al. 2000; Nahashon et al. 2007) they reported that

guinea fowl eggs shell thickness was thicker than of those chicken

eggs. Also this observation is in agreement with the studies of

Ayorinde (1987) found that the guinea fowl eggs tended to have a

higher percentage of shell weight than the domestic fowl. Janda

(1978) exhibited that shell thickness average is of 0.336 mm for fowl

eggs yolk. Danilova and Shipts (1974) reported that shell percentage

and shell breaking strength of guinea fowl were higher when

compared to that of White Leghorn. Likewise, the finding of Simon

(1974) revealed that guinea fowl shells were stronger and thicker than

those of domestic fowl. Hussein and Harms (1994) revealed that

eggs from broiler breeder hens demonstrate a larger Yolk and

Albumen ratio. Also this observation is in agreement with the studies

of Ayorinde (1987) found that domestic fowl had a better yolk index

than guinea fowl. Also this observation is in agreement with the


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studies of Mahapatra et al. (1987) who showed that guinea fowl eggs

were higher in yolk color score.

The chemical composition of eggs is presented in Table. 3. Mean

values of overall parameters were higher in guinea fowl eggs except

moisture and ash which were similar in both birds, This observation is

in agreement with the studies of Song et al. (2000) showed that the

content of moisture, and crude ash of whole egg had no statistical

difference. Also this observation is in agreement with the studies of

Ayorinde (1987) who showed that significant differences in protein

content guinea fowl eggs than those of indigenous fowl on. And also

is in agreement with the studies of Abiola (1997) reported that guinea

fowl eggs had the highest egg protein content compared to domestic

fowl eggs. Also this observation is in agreement with the studies of

Ayorinde (1987) who showed that no significant differences in eggs of

domestic fowl and guinea fowl eggs on ash contents.

Phosphorous and ash analysis were shown in Table.4 Guinea fowl

eggs entities significantly (P> 0.05), for all parameters were lower

except yolk ash.

Table 5 showed that egg yolks of guinea fowl recorded lower

values for all parameters of proximate analysis, except for moisture

and protein content.

Calcium analysis results obtained in Table 2 Calcium in

Indigenous chicken ash was higher in albumin and shell however, it

was lower in yolk.


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Analysis of shell chemical composition were shown in Table.7

for guinea fowl and indigenous chicken for shell the test in both were

guinea fowl shell was higher in E.E and ash% and recorded lower

values for moisture and CP content.

Table 1: Analysis of variance of external physical characteristics (mean±SD) for guinea fowl and Indigenous chicken

Items Guinea fowl eggs Indigenous chicken eggs

width d(mm) 37.5196a±2.0038 37.131 a ±1.662

Length d(mm) 48.8625 a ±2.1484 48.898 a ±2.3994

Weight of eggs(g) 39.5619 a ±3.4903 37.1312 b ±4.147

Volume(cm3 ) 36.3345 a ±3.7218 33.3804 b ±4.7737

Surface area(cm2 ) 35.3032 a ±2.9084 33.496 b ±3.4547

Specific gravity(g/cm2 1.2421 a ±0.0377 1.1584 b ±0.018

Shape index 76.786 a ±0.791 75.936 b ±1.647Means in the same row bearing different superscripts differ significantly(p<0.05).


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Table 2: Analysis of variance of internal physical characteristics (mean± SD) for guinea fowl and Indigenous chicken


Yolk weight (g) 11.672b±2.155 13.5333a ±9.173

Yolk weight% 29.54b ±0.0478 36.2a ±0.240

Yolk height (mm) 10.6946b ±5.334 12.4937a ±4.331

Yolk color 11.0893a ±2.003 5.2459b ±1.956

Yolk index 30.26b ±14.76 33.47a ±10.98

Yolk diameter (mm) 33.866b ±11.444 36.5206a ±8.720

Albumin weight (g) 19.4285a ±3.434 19.0034a ±2.953

Albumin weight (%) 49.14a ±7.420 50.84b ±5.608

Hugh unit 93.247a ±15.744 91.818b ±6.417

Shell thickness (mm) 0.5154a ±0.069 0.4969b ±0.073

Shell weight (%) 18.51a ±0.031 11.93b ±0.0163

Shell weight (g) 7.313a ±1.406 4.4621b ±0.764Means in the same row bearing different superscripts differ significantly(p<0.05).Table 3: Chemical composition of albumin of eggs of guinea fowl andIndigenous chicken (%)


Moisture % 86.44a ± 1.813 86.44a ±0.51

Crude Protein% 12.57a ±0.544 11.70b ±1.124

Ether extract% 0.05a ±0.096 0.03b ±0.096

Ash% 0.92a ±0.050 0.92a ±0.050

Carbohydrate% 1a ±0.058 0.90b ±0.058Means in the same row bearing different superscripts differ significantly(p<0.05).


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Table 4: Phosphorous content of eggs of guinea fowl and Indigenouschicken eggs (%)


Yolk 3.4a ±1.142 1.35b ±1.142

Albumin 1.6 0b ±0.57 2.80a ±0.57

Shell 1.03b ± 0.08 1.20a ±0.08Means in the same row bearing different superscripts differ significantly(p<0.05).

Table 5: Chemical composition of eggs of guinea fowl and Indigenouschicken (%)


Moisture % 51.15a ±0.51 50.72b ±0.51

Crude Protein% 16.70a ±1.126 14.83b ±0.51

Ether extract% 28.24b ±1.33 29.40a ±1.33

Ash% 3.00b ±1.49 4.00a ±1.49

Carbohydrate% 0.90b ±4.62 1.00a ±4.62Means in the same row bearing different superscripts differ significantly(p<0.05).

Table 6: Calcium ash of eggs of guinea fowl and Indigenous chickeneggs (%)


Yolk 0.35a ±0.04 0.25b ± 0.04

Albumin 0.10b ±0.08 0.30a ±0.08

Shell 13.75b ±1.181 16.35a ±1.81Means in the same row bearing different superscripts differ significantly(p<0.05).


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Table 7: Chemical composition of Shell eggs of guinea fowl andIndigenous chicken (%)


Moisture % 6.50b ±1.19 8.50a ±0.058

Crude Protein% 3.50b ±0.966 5.25a ±0.096

Ether extract% 0.90a ±2.89 0.89b ±0.050

Ash% 90.00a ±1.64 86.20b ±1.813Means in the same row bearing different superscripts differ significantly(p<0.05).

Conclusion

The study showed that there were significant differences in allexternal characteristics of eggs except for width and length in guineafowl eggs.

The mean values in all internal characteristics were low in guineafowl eggs except Hugh unit and shell thickness, shell weight and Yolkcolor which were higher than those in indigenous birds.

The mean values of chemicals analysis were higher in guinea fowleggs except moisture and ash which were similar in both birds.

According to the results obtained, all external and internal qualitytraits of eggs were influenced significantly, may be by feeding pattern,contributing efforts of genetic or the trend of increasing solids contenton shell of egg.


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