Determination of hen eggshell stress by the puncture method
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Published:2021
Issue:3
Volume:25
Page:82-85
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ISSN:1821-4487
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Container-title:Journal on Processing and Energy in Agriculture
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language:en
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Short-container-title:J Proc Ener Agri
Author:
Koprivica RankoORCID, Veljković Biljana, Rakonjac SimeonORCID, Božić Miloš, Vujičić Vojislav, Radivojević DušanORCID, Marković Dušan, Đokić Dragoslav
Abstract
The aim of this study was to design and apply the measuring acquisition system, or a device for determining the limit values of eggshell stress using the puncture method. This study focused on class "L" eggs produced on a laying hen farm in the vicinity of Čačak and determined the external physical properties of egg quality: length, width, shape index and mass. In addition, the following eggshell properties were determined: mass, proportion, thickness, and puncture force. The average egg length was 58.05 mm, width 45.46 mm, and shape index 78.25%. The average egg mass was 65.89 g, and the eggshell ratio 12.76% (8.44 g). The average eggshell thickness was 0.48 mm with a 4.69% coefficient of variation. Results showed that the tested eggs had uniform stress, with an average value of the minimum shell puncture force 26.34 N, with a 0.95% coefficient of variation.
Publisher
Centre for Evaluation in Education and Science (CEON/CEES)
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