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首页> 外文期刊>International Journal of Poultry Sciences >Shell Characteristics of Eggs from Historic Strains of Single Comb White Leghorn Chickens and the Relationship of Egg Shape to Shell Strength
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Shell Characteristics of Eggs from Historic Strains of Single Comb White Leghorn Chickens and the Relationship of Egg Shape to Shell Strength

机译：历史性单梳白来亨鸡的蛋壳特征及其蛋形与壳强度的关系

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The effect of long term genetic selection on shell characteristics was determined by analyzing eggs acquired from Agriculture Canada: Ottawa Control Strain 5, from a 1950 base population; 7, from a 1959 population; and 10, from a 1972 population. H&N "Nick Chick" 1993 commercial strain was also included because it shares genetic ancestry with the three historic strains. Eggs were collected beginning at 28 wk of age, then every 4 wk through the end of the study at 86 wk of the laying cycle and egg weight, egg height, egg width, shell weight, shell thickness, egg specific gravity, and shell breaking force measured. The relationship of egg shape and weight as factors affecting shell strength were also investigated. Significant differences (P < 0.05) were found between strains for egg shape and a progressive increase in weight and surface area of eggs from the 1950 strain to the current strain. The shape index indicates that the current strain has increased egg size with the greatest increase seen in egg width. The mean breaking force of eggs from the current strain was higher (P< 0.05) than the other strain`s eggs with no strain differences in percent shell weight, shell thickness, or specific gravity. A decline in breaking force, percent shell weight, and specific gravity was observed among all the strains over the production period. The results from this study suggest that genetic selection has produced larger eggs that are rounder in shape.
机译：长期遗传选择对蛋壳特性的影响是通过分析从加拿大农业部（渥太华控制株5，1950年基本种群）获得的卵来确定的。 7，来自1959年的人口;和10位来自1972年的人口。 H＆N“ Nick Chick” 1993商业菌株也包括在内，因为它与这三个历史菌株具有相同的遗传血统。从年龄28 wk开始收集卵，然后在研究结束后每4 wk在产蛋周期的86 wk收集卵，蛋重，蛋高，蛋宽，蛋壳重量，蛋壳厚度，蛋比重和蛋壳破裂测力。还研究了蛋形和重量作为影响蛋壳强度的因素的关系。从1950株到目前的株，蛋形菌株与蛋的重量和表面积逐渐增加之间存在显着差异（P <0.05）。形状指数表明当前菌株的蛋大小增加，蛋宽增加最大。当前菌株产生的卵的平均断裂力比其他菌株的卵高（P <0.05），并且在壳重百分比，壳厚度或比重方面没有差异。在生产期间，所有菌株中均观察到断裂力，壳重量百分比和比重下降。这项研究的结果表明，基因选择产生了较大的蛋，形状更圆。

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