Les qualités physico-chimiques des oeufs et de la viande de poules locale race COU NU

Abstract

Our work was carried out at the level of the laboratory pedology of the faculty SNV during a period of 7 days (of the 02/06/2021 to the 09/06/2021), but because of the current pandemic the COVID 19 and the unavailability of product we could not carry out the continuation of the experiments and analyses, of this fact we carried out only some -some which were possible to be carried out. This work was carried out with the objective of determining the physico-chemical qualities of the eggs of the local race (COU NU) and to compare them with those of the marketed eggs, and which consists in studying the quality of the eggs resulting from two genotypes of layers and to estimate thereafter the phenotypic correlations between the various internal and external parameters of the egg. From a total of 6 samples (3 of the COU NU breed and 3 commercial), the results of our experimentation revealed that in the proportions of the three components of the egg (shell, yolk, white), a slight difference. In the local hen the estimation of phenotypic correlations between the egg parameters indicates that among the three main components of the egg, it was found that the albumen showed the strongest relationship with the weight of the whole egg ( 60%<).The albumen itself is richer in water than in dry matter (<90%)while the opposite is found in the yolk (50%<). The organic matter content was slightly higher in the yolk with a percentage of (96%) than the albumen (93%).