Parameters for selection of layers by evaluation of egg quality without egg breaking
https://doi.org/10.31043/2410-2733-2019-3-18-23
Abstract
Intensive breeding to increase egg production of chickens and feed conversion in egg poultry over the past decades has led to significant changes in the physical and chemical indicators of egg quality, which negatively affects the development of embryos, early postnatal development of chickens, nutritional value of eggs and their technological qualities. Therefore, modern chicken breeding programs necessarily include evaluation and selection on many indicators of egg quality. However, work in this direction is associated with significant material costs associated with the breaking of breeding eggs from chickens "pure lines", the cost of which is high. To solve this problem in RRIFAGB in the development of new breeding and genetic methods and programs to create competitive crosses of egg and meat chickens, much attention was paid to the methods of evaluation and selection of chickens on the quality of eggs without violating the integrity of the shell. It is proposed to use the following parameters: viscosity of protein fractions (VPF) of eggs for quality protein, including the amino acid composition of protein as an alternative to Haugh units ; elastic deformation (ED) of the shell to the characteristics of its strength and resistance to breakage in the production process and transportation of eggs; the intensity of pigmentation of the shell for indirect estimation of its strength, biological value of eggs and chickens stress resistance; diameter and relative yolk weight of eggs to characterize their nutritional value for human and environment development of the chick embryo. Evaluation of chickens and their selection in breeding family according to these characteristics of eggs will contribute to the progress of breeding on economically significant traits and will allow more effective use of the genetic potential of hens-mothers with high feed conversion, better amino-acid composition of egg and meat protein, as well as higher energy and nutritional value of eggs, since the «mother programming» has a dual influence on the development of many traits: through the transfer of genetic information and by creating conditions for the formation of productive traits in early ontogenesis.
About the Authors
Е. Fedorova
Russian research institute of farm animal genetics and breeding — branch of the L. K. Ernst Federal science center for animal husbandry
Russian Federation
Russian Federation
PhD (Biol. Sci.), Senior research scientist of the Department of poultry genetics, breeding and gene pool preservation
St. Petersburg, Pushkin, Moskovskoe shosse, 55a, 196601
O. Stanishevskaya
Russian research institute of farm animal genetics and breeding — branch of the L. K. Ernst Federal science center for animal husbandry
Russian Federation
Russian Federation
Dr. Habil. (Biol. Sci.), Leading research scientist of the Department of poultry genetics, breeding and gene pool preservation
St. Petersburg, Pushkin, Moskovskoe shosse, 55a, 196601
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Review
For citations:
Fedorova Е., Stanishevskaya O. Parameters for selection of layers by evaluation of egg quality without egg breaking. Genetics and breeding of animals. 2019;(4):70-79. (In Russ.) https://doi.org/10.31043/2410-2733-2019-3-18-23
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