Evaluation of Some External and Internal Egg Quality Traits of Pati Duck Reared in Assam

Nikhil Chandra Nath; Pinky Sharma; Jnyanashree Saikia; Jogadev Mahanta

doi:10.5455/ijlr.20200901015943

Authors

Nikhil Chandra Nath Assistant Professor, Department of Veterinary Physiology, College of Veterinary Science, AAU, Khanapara, Guwahati, Assam, INDIA
Pinky Sharma Senior Research Fellow, Department of Veterinary Physiology, College of Veterinary Science, AAU, Khanapara, Guwahati, Assam, INDIA
Jnyanashree Saikia Junior Research Fellow, Department of Veterinary Physiology, College of Veterinary Science, AAU, Khanapara, Guwahati, Assam, INDIA
Jogadev Mahanta Professor, Department of Poultry Science, College of Veterinary Science, AAU, Khanapara, Guwahati, Assam, INDIA

DOI:

https://doi.org/10.5455/ijlr.20200901015943

Keywords:

Albumen Index, Egg Weight, Eggshell Thickness, Pati Duck, Yolk Index

Abstract

The present investigation was designed to evaluate some external and internal qualities of Pati duck eggs. A total of 200 eggs were randomly collected from the Pati ducks in the farm complex of College of Veterinary Science, Khanapara, Guwahati, Assam, India under ICAR-NASF project. The egg quality traits like egg weight (g), specific gravity, shape index, egg shell thickness (mm), eggshell membrane thickness (mm), albumen index, yolk index and Haugh unit were found as 54.57±0.81, 1.287±0.034, 73.23±0.40, 0.391±0.013, 0.086±0.008, 0.144±0.006, 0.413±0.024 and 100.73±0.56, respectively. The result obtained in this study will be helpful in future selection and breeding strategies of Pati duck.

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