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Changes in some egg components and analytical values due to hen age

M Rossi1, C Pompei

  • 1Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università di Milano, Italy.

Poultry Science
|January 1, 1995
PubMed
Summary

Hen age significantly impacts egg composition. Yolk and albumen weights increase with hen age, while pyroglutamic acid in yolk shows a distinct pattern during the laying cycle.

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Area of Science:

  • Poultry Science
  • Animal Science
  • Food Science

Background:

  • Egg quality is crucial for the poultry industry and consumer satisfaction.
  • Hen age is a known factor influencing various egg parameters, but specific compositional changes require detailed investigation.

Purpose of the Study:

  • To investigate the effect of hen age on key physical and biochemical characteristics of eggs from two commercial brown breeds.
  • To analyze changes in yolk and albumen weight, pH, and concentrations of glucose, uridine, uric acid, and pyroglutamic acid.

Main Methods:

  • Eggs from Warren and Hy-Line hens at seven different ages were analyzed.
  • Measurements included yolk and albumen weights, pH, and concentrations of specific metabolites (glucose, uridine, uric acid, pyroglutamic acid).

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Main Results:

  • Albumen and yolk average weights, and the yolk proportion, increased with hen age.
  • The ratio of thick to thin albumen remained unaffected by hen age.
  • Glucose, uridine, and uric acid concentrations were stable across different hen ages.
  • Pyroglutamic acid concentration in yolk exhibited a U-shaped trend, increasing mid-cycle and then decreasing.

Conclusions:

  • Hen age is a significant determinant of egg weight and yolk proportion.
  • Pyroglutamic acid concentration in egg yolk follows a distinct age-related pattern, suggesting a role in egg formation or quality changes over the laying cycle.