Egg Quality and Poult Production in Turkeys

Abstract

A survey of changes occurring over a seven-month laying period in various egg quality traits was made using a growth and an egg strain of turkeys. Wet weight of yolk, percent yolk, percent dry matte r in yolk, and incubation weight loss (both actual and percent) generally increased as the age of the hens increased. Shell weight and percent shell decreased with age of the hens, especially during the last few months of the laying period. Percent albumen declined with advancing age until the last month of lay in which a large increase was observed. The latter increase was attributed to decreases in percent yolk and percent shell. Percent ash in yolk exhibited a curvilinear relationship with age of bird which was believed to be the result of changes in ambient temperature. No significant changes were observed in egg weight, dry weight of a constant amount of yolk, percent protein in yolk. Eggs from meat strain females had significantly greater egg weight, wet weight yolk, shell weight, incubation weight loss (both actual and percent), and percent albumen than those of the egg line. Percent yolk was greater in eggs from the egg line. No strain differences were evident in dry weight of a given amount of yolk, percent ash in yolk, percent protein in yolk, and percent shell. Hatchability of fertile eggs and number of poults produced per hen consistently declined as the laying period advanced. There was a significant interaction between strains and months for number of poults produced per hen.