Strain Comparison of Turkey Egg Components

Two experiments were conducted to quantify the composition of turkey hatching eggs in relation to strain of bird and age of breeder. In one experiment, 20 Nicholas and British United Turkeys of America (BUTA) eggs produced at 3, 12, and 24 wk of production were examined for physical and chemical components. Eggs from Nicholas hens were always some 4 g heavier (P < .05) due essentially to a larger albumen content. Although absolute components increased over time (P < .05), there were few changes in proportional composition (P > .05). Eggs from BUTA turkeys initially contained more yolk protein (P < .05). At 12 and 24 wk of production, eggs from Nicholas hens changed most rapidly and at these ages contained more yolk protein than the BUTA strain eggs (P < .05). At the end of the production cycle, BUTA eggs contained less lipid and protein in the yolk (P < .05). For both strains there was an increase in stearic acid content of yolk lipid with increased breeder age. In a second experiment, comparable studies were conducted on eggs obtained from male and female line BUTA breeding stock. Although male line eggs were heavier (87 vs 78 g), the smaller female line eggs exhibited proportionally more yolk (P < .05), as absolute yolk weight was similar for both strains (22.4 vs 22.5 g). It was concluded that only minor differences exist in components of eggs from different turkey strains.