Composition et conformation des oeufs appartenant à la poule locale comparée avec les oeufs commerciaux

Abstract

The main objective of This Work is to study the characteristics and the internal and external quality of the eggs and the morpho-weight parameters to compare between the eggs of local hens (LH) and those of selected strains (SS). Our study shows that SS eggs exhibited a significant superiority for egg weight which was 61.61 ± 4.26 against 55.18 ± 7.85 for SS and PL eggs respectively. The recorded lengths are 5.49 ± 0.58 and 5.61 ± 0.39 for PL and SS respectively with widths of 4.25 ± 0.39 and 4.26 ± 0.29 for PL and SS respectively d where a significant difference was recorded. We also recorded a significant difference for the weight of the shell (7.96 ± 0.77 and 7.11 ± 0.82 for SS and PL respectively) the weight of the albumen was 36.37 ± 2.94 more important compared to the eggs PL 29.96 ± 8.42. on the other hand the local population gives eggs with higher yolk contents 17.31 ± 2.93 and 18.22 ± 2.84 for PL and SS respectively Our results show that there is a highly significant difference for the pH of the yolk between the two populations studied 6.15 ± 0.23 in SS while that of PL was less with a value of 6.01 ± 0.24 and the pH of the white 8.96 ± 0.31 and 8.53 ±0.28 for SS and PL respectively A significant difference was found for the MM content (0.80 ± 0.082 and 0.12 ±0.11 for PL and SS respectively) while the other parameters MO (27.73 ± 17.81 and 26.47 ± 16.67 respectively), MS (29.75 ± 18.92 and 28.15 ± 17.51 for SS and PL respectively) and total lipid contents (24.25g and 23.52g for SS and PL eggs respectively) did not show a difference