{"id":52500,"date":"2020-08-25T13:46:22","date_gmt":"2020-08-25T11:46:22","guid":{"rendered":"https:\/\/lohmann-breeders.com\/dry-matter-content-in-the-egg-who-needs-such-data\/"},"modified":"2020-08-25T13:46:22","modified_gmt":"2020-08-25T11:46:22","slug":"dry-matter-content-in-the-egg-who-needs-such-data","status":"publish","type":"post","link":"https:\/\/lohmann-breeders.com\/zh-hans\/dry-matter-content-in-the-egg-who-needs-such-data\/","title":{"rendered":"Dry matter content in the egg \u2013 who needs such data?"},"content":{"rendered":"The consumer is asking for a table\r\negg of high quality. However, preferences vary a lot. Large or small\r\neggs, ones with a pale or striking golden\r\nyellow and\/or orange yolk colour \u2013 the\r\nperfect egg to meet everyone\u2019s preference.\r\nBut, how high is the dry matter content of\r\nan egg? Who is even interested in knowing\r\nthat? A question which has hardly or never\r\neven crossed the mind of many consumers

\r\n\r\nThe development and release of an\r\negg from the ovary requires an enormous\r\nmetabolic performance of the hen. The\r\negg formation starts with the ovulation in\r\nan ovary of 60 g. Due to ruptures in the follicle wall, the yolk granule is released into\r\nthe 60 cm fallopian tube. In the first stage,\r\nthe egg will be fertilised, i.e. provided that\r\nsemen is available in the sperm glands. Various egg white proteins that contain bactericidal effects and influence the coagulation properties will then be accumulated.\r\nThe albumen will then be covered with the\r\negg membrane before the calcification of\r\nthe eggshell begins. The fine-pored eggshell is 0.2 to 0.3 mm thick and guarantees\r\nthe necessary exchange of air and moisture for the embryo. The cuticle of the eggshell protects the inside of the egg in terms\r\nof microbial invasion and dehydration

\r\n\r\nThe modern layer lays an egg almost\r\nevery day. The formation of an egg takes\r\nabout 24 hours. Considering that the egg\r\nis a small \u201cmiracle of nature\u201d as it ensures\r\nthe life of offspring and it\u2019s multipurpose\r\napplication in human nutrition, this is indeed a very short time frame.

\r\n\r\nIs the dry matter content of an egg of\r\nimportance to anyone?<\/strong>

\r\n\r\nFor consumers it only plays a minor role.\r\nTheir attention is focused mainly on aesthetical traits as the eggshell and yolk\r\ncolour that have no influence whatsoever\r\non the nutritional value of the egg. On the\r\nother hand, the stability of the eggshell is\r\na very functional trait particularly since the\r\negg has to withstand all forces from the\r\npoint of oviposition right up to the delivery to the consumer without getting any\r\nruptures. The freshness of an egg that is\r\nmeasured by the air chamber on the blunt\r\nend of an egg, as well as blood and meat\r\nspots or inclusions of insects and manure,\r\nare important quality characteristics for\r\ntable eggs. The dry matter content of an\r\negg, on the other hand, is of importance\r\nto the embryo and has an impact on the\r\nhatchability. The egg yolk has a dry matter\r\ncontent of 50 % whereas the egg white\r\ncontains up to 88 % of water. The egg yolk\r\nis the main supplier of nutrients and is the\r\nsource of food for the embryo. The yolk\r\nsac serves as a means of nutrition for the\r\nday-old chicks. Therefore, an insufficient\r\nyolk proportion can influence the chick\u2019s\r\nbody condition and its liveability. The egg\r\nprocessing industry demands a dry matter\r\ncontent of 24 % for the whole egg in order\r\nto produce a maximum quantity of saleable egg products. The production of various\r\negg products indirectly affects the consumer. Egg yolk, egg white as well as the\r\nwhole egg can be acquired pasteurised,\r\nrefrigerated or dried. Furthermore, the egg\r\nis processed in convenience food, e.g. mayonnaise, noodles or baking premixes

\r\n\r\nThe impact of breeding on the dry matter content<\/strong>

\r\nDuring the last decades, the proportion of\r\nthe egg yolk has reduced slightly due to\r\nintensive breeding for laying performance.\r\nToday, layers have the potential to lay 300\r\neggs per year, i.e. the hens lay an egg on\r\nsubsequent days on end. These eggs contain a high proportion of egg white to\r\nmaintain the desired high egg weight. The\r\nhigh amount of aqueous egg white lowers\r\nthe dry matter content of the whole egg\r\nand with that, the content of valuable nutrients. The dry matter content of an egg\r\ncan be genetically influenced by the egg\r\nyolk percentage or the dry matter content\r\nitself. To calculate the yolk proportion, the\r\nbreeder captures data on the egg and\r\negg yolk weight. More efforts are needed\r\nto record the dry matter content with the\r\nso-called \u201csea-sand\u201d method. In order to do\r\nthis, the egg yolk and egg white have to\r\nbe homogenised. 2g of this mixture of egg\r\nfluid is filled into a 35 g of sea-sand and\r\nthe sample will then be placed in a drying\r\noven at 103 \u00b0C for four hours. Afterwards,\r\nthe difference of the weight before and after drying is measured to calculate the dry\r\nmatter content.

\r\n\r\nAn alternative to the sea-sand method<\/strong>

\r\nSince the sea-sand method is very costly\r\nin terms of time and materials, there is a\r\nnecessity to find a simpler method. In view\r\nof this, two different refractometers were\r\ntested for a comparative study. A refractometer works with the refraction of light to\r\ndetermine the density of a substance and\r\nfinally, the dry matter content. In a study\r\nconducted by Lohmann Tierzucht, 150\r\neggs each of LSL and LB layers were tested.\r\nThe layers were 41 weeks of age and the\r\neggs were tested for the dry matter content. The dry matter content was measured\r\nwith the sea-sand method, once per egg,\r\nand three times per egg with each of the\r\ntwo refractometers. One refractometer was\r\nprovided by the company A. Kr\u00fcss Optronic, and the second by Kyoto Electronics\r\nManufacturing Co. Ltd. The measurements\r\nwere statistically and individually analysed\r\nfor each flock. The average egg and yolk\r\nweight as well as the average dry matter\r\ncontent from each of the three measurements were calculated for the LSL and LB\r\neggs. Additionally, phenotypic correlations\r\nbetween all traits as well as between the\r\nrepeated measurements were estimated.\r\nThe phenotypic correlation reflects the relationship between different traits and varies between rp= -1 to rp= +1. The closer the\r\nvalues respond to \u2013 1 or + 1, the stronger\r\nthe negative or positive relationship.

\r\n\r\nResults<\/strong>

\r\nThe egg weight is related to the age of the\r\nhen and its origin. However, there is a difference between white and brown eggs.\r\nThe average egg weight of the LSL hens\r\nis around 62 g, whereas the eggs of the\r\nbrown layers show an average egg weight\r\nof 65.9 g. The yolk proportion is negatively\r\nrelated to the egg weight. Therefore, the\r\nyolk proportion of the white eggs is with\r\n28.1 % higher than that of the brown eggs\r\nwith an average of 26.8 %. Due to the higher yolk proportion of the white eggs, the\r\ndry matter content of these eggs is also\r\nhigher as compared to the brown eggs.\r\nMeasuring the dry matter content with\r\nthe sea-sand method, the average value\r\nis 23 % for the white eggs and 21.7 % for\r\nthe brown eggs. The dry matter contents\r\nmeasured with the refractometer tend to\r\nbe similar. As for the LSL eggs, the average\r\nvalues are around 24.1 % (KEM) and 23.9 %\r\n(Kr\u00fcss). The lower dry matter contents for\r\nthe brown eggs are calculated with 23.2 %\r\n(KEM) and 22.5 % (Kr\u00fcss). The phenotypic\r\ncorrelations between the egg weight and\r\nyolk proportion, or respectively, for each of\r\nthe dry matter measurements, are negative. The estimated correlations range between rp= – 0.12 to rp= – 0.26 for the white\r\neggs and between rp= – 0.24 and rp=\r\n– 0.40 for the brown eggs. The consistent\r\npositive correlation between the yolk proportion and dry matter content with all of\r\nthe methods tested clearly shows that the\r\nyolk proportion determines the dry matter\r\ncontent of the whole egg. Regardless of\r\nthe origin of the flock, the estimated correlation is rp= + 0.60. Furthermore, the highly positive correlations of rp= +0.70 between the three repeated measurements\r\nwith the refractometers indicate a high\r\naccuracy of the refractometer devices.

\r\n\r\nComparable results were obtained\r\nwith all three methods, i.e. the sea-sand\r\nmethod and the two refractometers of\r\nKyoto Electronics Manufacturing Ltd. and\r\nA. Kr\u00fcss Optronic. Moreover, there are\r\nsome advantages for the refractometer\r\nto measure the dry matter content of the\r\nwhole egg. Due to a less extensive sample\r\npreparation and no drying time, the recording of the dry matter content is much\r\nfaster with a refractometer as compared\r\nto the traditional sea-sand method. When\r\ntesting a large amount of tested eggs, the\r\napplication of the Kr\u00fcss refractometer has\r\nits advantages. Integrated digital data\r\nstorage is very useful to handle the data\r\nmeasured. Additionally, both refractometers can be used directly on the farm. No\r\nspecial laboratory is necessary to test the\r\neggs for their dry matter content.

\r\n\r\nIn summary:<\/strong>

\r\n\u00bb The dry matter content of the egg white is\r\naround 12 % and for the yolk, around 50 %

\r\n\u00bb A high yolk proportion has a positive influence on the embryonic development,\r\nthe liveability of young chicks as well as\r\nfor further egg processing

\r\n\u00bb From the breeders point of view, an increase in the dry matter content of the whole egg can also be reached by an increase

\r\nof the yolk proportion or rather, a shift in\r\nthe proportion of egg yolk to egg white\r\n\u00bb As an alternative to the traditional seasand method, the dry matter content\r\ncan be measured with a refractometer

\r\n\u00bb In general, white eggs have a higher dry\r\nmatter content as compared to brown\r\neggs.

\r\n\u00bb The refractometers of A. Kr\u00fcss Optronic\r\nund Kyoto Electronics Manufactoring Co.\r\nLtd. have been tried and tested in the\r\ntests performed by Lohmann Tierzucht\r\n\r\n\r\n

\r\nDr. Wiebke Icken<\/em><\/strong>

\r\n\r\n\"\"\r\n","protected":false},"excerpt":{"rendered":"The consumer is asking for a table egg of high quality. 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