The results showed that the difference in salinity levels in drinking water from 0.75 PSU to 3 PSU did not affect water intake, feed intake, egg production, or egg quality of Alabio ducks for the first 56 days of the laying period (p > 0.05). Observations were made on water intake, feed intake, egg production, and egg quality (egg weight, egg shape index density, shell proportion, shell thickness, yolk index, albumen index, and Haugh unit). The treatment in this study was drinking water with five stratified salinity levels, namely P0 = freshwater (0% salinity) P1 = water with a salinity of 0.75 practical salinity unit (PSU) (equal to 0.75 g NaCl/l) P2 = water with a salinity of 1.5 PSU (1.5 gm/l) P3 = water with a salinity of 2.5 PSU (2.5 gm/l) and P4 = water with a salinity of 3 PSU (3.0 gm/l). All ducks were offered a mixed ration ad libitum for laying ducks, according to the nutritional requirements for egg-type ducks. All ducks were kept in stage-type cages (1 m length × 1 m width × 0.5 m height), where each cage was inhabited by 4 ducks for 56 days of experimentation. To examine the effects of the salinity level of drinking water on the egg production and quality of Alabio ducks.Ī total of 60 female Alabio ducks, aged 6 months, were subjected to this study. The comparative data will improve the understanding of egg qualities of major poultry species and can be helpful in technological application of egg albumen. Both PCA and cluster analysis revealed the high similarity of amino acid composition between duck and goose, and among quail, turkey, and chicken. Egg albumen of turkey had the highest quantity of essential amino acids (EAA) and total amino acids (TAA), while duck and goose had relatively higher EAA/TAA ratios.
Specific to amino acid, glutamic acid was found the most abundant in albumen of all six species. For nutritional compositions of egg albumen, goose egg had the highest moisture (89.21%) and lowest crude protein (8.5%) contents.
Hence, it was easy for deformation but was hard to cut off when external force was applied. The albumen gel of pigeon egg had a transparent appearance (A = 1.23), and it had the highest hardness (121.7 g) and water-holding capacity (96%) but a medium level of total cutting work (440 g⋅s). For the physical property of albumen gel, pigeon egg was the most special one. Egg quality traits among different species differed significantly, such as egg weight (from 11 to 139 g), egg shape (from 1.28 to 1.44), proportion of yolk (from 19.3 to 37.9%), and breaking strength (from 0.91 to 8.04 kg/cm2). The current study compared the egg quality, albumen physical and nutritional property for domesticated chicken, duck, goose, turkey, quail, and pigeon. However, the information on egg characteristics has been limited mostly to chicken. Poultry eggs from different species varied significantly, due to their divergent process of evolution.
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