0.857
IF5
0.900
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
Q2
SJR
20
MNiSW
165.24
ICV
ORIGINAL PAPER
 
CC-BY 4.0
 
 

Characteristics of reproductive traits and egg traits of crossbred geese with Graylag ancestry

A. Mazanowski 1  ,  
Z. Bernacki 1,  
 
1
Department of Poultry Breeding, University of Technology and Agriculture, Mazowiecka 28, 85-084 Bydgoszcz, Poland
2
Department of Poultry Breeding, National Research Institute of Animal Production, Dworzyska 1, 62-035 Kórnik, Poland
J. Anim. Feed Sci. 2005;14(3):549–560
Publish date: 2005-08-04
KEYWORDS:
ABSTRACT:
The aim of this study was to evaluate the reproductive traits and physical traits of the eggs of three-breed crosses of geese - White Kołuda (WK) × Slovakian (Sl) × Graylag (Gr) - in terms of the direction of crossing of the parents, and to determine differences in the chemical composition of eggs at the beginning and at the end of the reproductive period. The highest egg production (37 eggs), egg weight (192.4 g) and body weight (males 7491 g, females 6507 g) were characteristic of the crossbreds Sl’GrWK. The eggs of these geese had high density and a high yolk index, as well as a higher Haugh unit value, compared to those of geese from the other groups. The mutually crossed hybrids WKGr´Sl, which had the lowest body weight (males 5804 g, females 5763 g), had the highest egg fertility (77.3%) and hatchability of goslings from set (67.1%) and fertilized eggs (86.9%). In addition, they had the highest Haugh unit value and the greatest number of pores in the shell. The egg yolks of WKGr´Sl crossbreds contained the highest amount of ash at the end of egg production and the highest amount of water in albumen at the beginning of egg production. During the egg production period, water and ash content increased, and the fat content of the egg yolks of the geese decreased regardless of the direction of crossing of the parents. A statistically significant interaction (time × groups) occurred only for percentage of ash in yolk. During the same period, the levels of water, protein and ash increased in the albumen of the eggs, but time × groups interactions were only found for water and ash percentage.
CORRESPONDING AUTHOR:
A. Mazanowski   
Department of Poultry Breeding, University of Technology and Agriculture, Mazowiecka 28, 85-084 Bydgoszcz, Poland
 
CITATIONS (1):
1. Egg Innovations and Strategies for Improvements
Dariusz Kokoszyński
ISSN:1230-1388