RU2700252C1 - Method for determination of quality of incubation quality of quail eggs - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: invention relates to poultry farming, namely to determination of incubation quality of quail eggs. Method involves exposing quail eggs in a limited darkened space with reflecting surfaces to long-wave ultraviolet radiation in range of 350–400 nm using a BL350 lamp. Eggs are picked and ranked by glow. Glow degree of eggs is determined by point system, in which 1 point corresponds to weak light of cold color throughout egg surface; 2 points corresponds to fluorescence of cold shade occupying more than 50% of egg surface; 3 marks – pink shade occupying 50 % of egg surface and more; The 4 points corresponds to the emission of a bright pink shade covering 90 per cent and more of the egg surface. That is followed by determining the storage life, according to which 4 points corresponds to 1–2 days, 3 points – 3–4 days, 2 points – 5–6 days and 1 point – 7 or more days.

EFFECT: method makes it possible to increase accuracy of prediction of incubation quality of quail eggs taking into account storage time before incubation.

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Description

The invention relates to the field of poultry, namely to determining the quality of quail eggs.

It is known that the quality of eggs depends on the shelf life and storage conditions. Dietary eggs are those that are no more than 7 days old. The evaporation of moisture from an egg is always associated with a decrease in the quality of eggs, this is due to biochemical reactions with a decrease in the percentage of water in the egg.

A known method for determining the quality of eggs by shell color (B.F. Bessarabov., A.A. Krykanov., A.L. Kiselev. "Incubation of eggs of agricultural poultry: a manual." - St. Petersburg ,: Publishing house "Lan", 2015 - 160 pp. Textbook for universities.). With this method, the color of the shell is compared with the developed color standard to assess the intensity of the color of the shell of chicken eggs. A darker color indicates high incubation and nutritional qualities of chicken eggs.

The disadvantages of this method are

1. The method is applicable only for assessing the quality of eggs.

2. The method does not allow the diagnosis of the shelf life of eggs, on which the quality of the internal contents depends.

There is also a method for assessing the quality of quail eggs, taking into account the background and surface pigmentation of the shell (A. L. Venskevich, “Biological justification of the technology of pre-incubation storage of eggs of different types of poultry”, Abstract of the dissertation for the degree of candidate of agricultural sciences. St. Petersburg, 2001 ) With this method, a visual comparison of surface-background pigmentation with the developed scale is carried out. Quail eggs with a high degree of pigmentation have high incubation qualities.

The closest is the method of selection of eggs for incubation (RF patent 2636477, class A01K 67/02, 2017), which includes exposure of quail eggs in a limited darkened space with reflective surfaces by long-wave ultraviolet radiation in the range of 350-400 nm using a BL350 lamp , and selection of eggs with a brighter glow for incubation.

The disadvantage of this method is that it does not allow to evaluate the shelf life of quail eggs for incubation or further sale as diet eggs.

The technical result is to expand the functionality and improve the accuracy of prediction of the incubation quality of quail eggs, taking into account the storage time before incubation.

The technical result is achieved by the fact that in the method for determining the incubation quality of quail eggs, including the effect on quail eggs in a limited darkened space with reflective surfaces by long-wave ultraviolet radiation in the range of 350-400 nm using a BL350 lamp, the selection of eggs and their ranking according to the glow according to the invention, the degree egg luminescence is determined by the point system, in which 1 point corresponds to a weak glow of a cold shade over the entire surface of the egg; 2 points - a cold glow, occupying more than 50 percent of the surface of the egg; 3rd points - a pink tint, occupying 50 percent of the surface of the egg or more; 4 points correspond to a glow of a bright pink hue, covering 90 percent or more of the surface of the egg and determine the shelf life of 4 points corresponds to 1-2 days, 3 points to 3-4 days, 2 points to 5-6 days and 1 point to 7 and more than a day. The claimed technical solution differs from the prototype in the following:

- Preservation of egg integrity

- Objective assessment

An example of a specific implementation of the method.

For incubation of eggs, eggs of no more than 3 days of storage are used. An increase in the shelf life of eggs leads to a decrease in their incubation quality. This principle of egg selection from shelf life is used to incubate all types of poultry. For the object of study 300 quail eggs of Texas white quail were used in the amount of 300 pieces, the bird's age is 120 days.

To implement the method, a home-made device for irradiating quail eggs, consisting of four walls, a bottom and a removable cover, was used. A hole was made in the wall for observing and laying eggs with a width of 20 and a height of 15 cm. The inner surface was glued with reflective foil. A lamp BL350 16W 220-240V 50Hz is fixed on the inside of the lid in the center. The lamp operates in the long wavelength range, intended only for irradiation in order to determine the brightness, but not for disinfection (370 nm).

The quality of the eggs was determined by the indicator units How, determined by the formula:

Ex = 100 log (H - 1.7M × 0.37 + 7.6);

where H is the height of the dense protein, mm; M - egg mass, g; 1.7; 0.37 and 7.6 are constant coefficients.

The luminescence of eggs was presented in a point system of assessment, in which 1 point corresponds to a weak luminescence of a cold shade over the entire surface of the egg; 2 points corresponds to a glow of a cold shade, occupying more than 50 percent of the surface of the egg; 3 points corresponds to a bright pink hue, occupying 50 percent of the surface of the egg or more; 4 points corresponds to a glow of a bright pink hue, covering 90 percent of the surface of the egg or more.

Using an ultraviolet lamp, we determined the range of luminescence of the shell of quail eggs from the first to the seventh day. Table No. 1 presents data on the relationship of the glow of the egg shell with the storage time and quality of the eggs.

Thus, with an increase in the shelf life, the intensity of the luminescence of eggs and, as studies have shown, the quality of the contents of the egg changes. Howe units indicate a shift in egg quality.

Thus, the glow of eggs under the ultraviolet spectrum is an objective way of determining the incubation quality of quail eggs. After evaluating the quality of the intensity of the glow of quail eggs, eggs are laid for incubation, depending on the shelf life. Each group contained at least 50 eggs, depending on their shelf life. These incubation results are shown in table No. 2.

The experiments show that with an increase in the shelf life of eggs, their incubation qualities decrease and, first of all, due to a decrease in hatching, they will quail. Thus, the intensity of the luminescence of the shell of quail eggs under ultraviolet irradiation is an objective criterion for evaluating the incubation quality of eggs, depending on their shelf life.

Claims (1)

A method for determining the incubation quality of quail eggs, including the effect on quail eggs in a limited darkened space with reflective surfaces by long-wave ultraviolet radiation in the range of 350-400 nm using a BL350 lamp, selecting and ranking the eggs by luminescence, characterized in that the degree of luminescence of eggs is determined by a point system in which 1 point corresponds to a weak glow of a cold shade over the entire surface of the egg; 2 points corresponds to a glow of a cold shade, occupying more than 50 percent of the surface of the egg; 3rd points - a pink tint, occupying 50 percent of the surface of the egg or more; 4 points correspond to a glow of a bright pink hue, covering 90 percent or more of the surface of the egg, and determine the shelf life: 4 points correspond to 1-2 days, 3 points correspond to 3-4 days, 2 points to 5-6 days and 1 point - 7 or more days.