An external measure of egg viscosity

Date
2017-05-31
Authors
Wilcke, Harold
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Altmetrics
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Extension and Experiment Station Publications
Abstract

A new method which involves the use of a torsion pendulum has been developed for use in egg viscosity studies. This method provides a measure of the total viscosity of the egg, i.e., the combined viscosity of all of the components of the interior of the egg. This method eliminates, to a large degree, the human element which influences candling, and it is much more rapid than those methods which require· breaking out and measuring the contents.

It has been shown that the weight and K value for eggs are closely associated. Charts for the conversion of the number of swings to K values have been prepared for various rates of damping of the pendulum.

This method has been used in studying the effect of the individuality of the hen and of the ration upon the K value of the egg. It has been found that the K value is not influenced by the rations used, but that it is a characteristic of the hen. The rations used consisted of a basal ration of grains with protein supplements of dried milk, meat and bone meal, soybean oil-meal and corn gluten meal.

A group of inbred sisters was included in this study. The K values of the eggs from these birds were less variable than from those of the non-inbred birds, but there was a distinct difference in the K values of eggs produced by the inbred sisters, after weight differences had been accounted for. Single comb White Leghorns were used throughout this study.

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