Experiments were conducted to evaluate effects of egg wt. on egg quality traits. 150 eggs of 3 grade sizes (small, 48.937 g; medium, 54.885 g; and large, 60.385 g) with 50 eggs for each size group were collected from a brown-egg layer strain and used to determine egg quality traits. Egg wt. (EW) significantly affected shape index, shell thickness, yolk wt. percentage, albumen wt. percentage, albumen height and Haugh unit (P < 0.05). Shape index, shell thickness and albumen wt. percentage increased with increasing EW, while yolk wt. percentage decreased with increasing egg wt. Albumen height changed from low to high in the order of medium, small and large eggs, respectively, while Haugh unit was highest in small, intermediate in large and lowest in medium size eggs. There were no significant correlations between EW and other egg quality traits in small, medium and large eggs (P > 0.05). Overall, although there were significant positive correlations between EW and shape index, EW and shell thickness and EW and albumen wt. percentage, there were significant negative correlations between EW and shell wt. percentage and EW and yolk wt. percentage. It is concluded that it may be feasible to assess some egg quality traits through egg wt.
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