International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:6, June, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 750-758

Evaluation of the External and Internal Quality Characteristics of Quail Eggs Produced in Benghazi
N. A. Salem* and B. A. Haj-Saeed
Department of Animal Production, Faculty of Agriculture, University of Benghazi, Benghazi, Libya
*Corresponding author

The study aimed to assess the quality of egg shell, egg white and yolk for Japanese quail eggs produced in the city of Benghazi during the summer season of 2019 and to estimate the level of cholesterol in the yolk where a herd consisting of 100 birds was used at the age of 5 months. The results of this study indicate that eggs weigh 12.74 g, with a factor of 78.53 and a volume of 12.21 cm3, representing the shell, whites and yolks in it 11.63, 54.20 and 35.66%, respectively. The shell of quail eggs weighs 1.29 g and is of a specific weight of 1.043 and the shell weight of each unit is a surface area of 50.59 g / cm2 and a shell of 0.22 mm thick. The weight of quail egg white was 6.90 g and the white and Haugh unit was 49.70 and 72.44, respectively. The yolk weight was 4.54 g with a guide shape of 0.44 and the pH of the egg and yolk was 8.89 and 6.30, respectively. One quail egg contains 46.58 mg cholesterol, equivalent to 10.26 mg / g yolks. The results of this study indicate a low quality of egg components and a similar level of cholesterol in previous studies.

Keywords: Quail eggs, Egg shell quality, Egg quality, Yolk quality, Cholesterol level

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How to cite this article:

Salem, N. A. and Haj-Saeed, B. A. 2020. Evaluation of the External and Internal Quality Characteristics of Quail Eggs Produced in Benghazi.Int.J.Curr.Microbiol.App.Sci. 9(6): 750-758. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.