The Repeatability of Egg Quality Traits In The Nigerian Local Chicken

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Date
1995
Authors
Asuquo, B. O.
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Abstract
Egg quality traits are now receiving considerable attention by breeders because of their economic importance in the industry. Haugh Unit is the widely used criterion of albumen quality. Wells (1968) observed that eggs with a large proportion of firm albumen that will stand up high around the yolk of the broken out egg are preferred in confectioneries. Increased egg shell strength is necessary in reducing losses in egg breakage.
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East African Agricultural And Forestry Journal, 60 (4), p. 217-221
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