Morphological and chemical parameters of table chicken eggs of different weight categories of modern crosses

The morphological and chemical parameters of table chicken eggs from layer crosses Hisex White and Hisex Brown after their categorization by weight into five sale categories according to the respective State Standard (GOST 31654-2012) were determined in three replicates of 20 eggs per category for each cross. It was found that in these two crosses absolute albumen weight in the superior category was higher as compared to the 3d category by 87.7 and 87.5%, absolute yolk weight by 69.7 and 63.2%, absolute eggshell weight by 44.1 and 63.7%, absolute weight of edible parts by 82.3 and 85.0%, respectively. In eggs of Hisex White cross dry matter content in eggs of the 1st and 2nd categories was higher as compared to the other three categories by 0.51-1.63%, fat content by 0.27-1.35%; these categories also featured higher contents of calcium, phosphorus, zinc, manganese, iron, and chromium. Eggs of the superior and 1st categories featured the highest contents of protein (by 0.12-0.38%), vitamin E (by 1.4-27.5%) and carotenoids (by 22.8-71.0%), while eggs of the 2nd and 3d categories featured the highest content of vitamin B2 (by 0.5-9.5%). In eggs of Hisex Brown cross the 2nd category featured the highest contents of dry matter (higher by 1.1-4.2% as compared to all other categories), protein (by 0.3- 2.5%), fat (by 1.1-8.3%), as well as calcium, phosphorus, sodium, copper, manganese, iron, and chromium. It was concluded that the nutritive value of a unit of edible parts weight in the eggs of Hisex White cross was the highest in the 2nd and 1st categories, in the eggs of Hisex Brown cross in the 2nd category.