Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigation of Physical Properties of Egg and shell Strength in Final Phase of Industrial Production

Document Type : Original Article

Authors
Farid Amirshaghaghi 1
Hossein Ghaffari Setoubadi 1
Mohammad Ali Ghorbani 2
1 Department of Biosystem Engineering, Faculty of Agriculture, University of Tbriz, Tabriz, Iran
2 Department of Water Engineering, Faculty of Agriculture, University of Tbriz, Tabriz, Iran
10.48311/fsct.2026.119827.83107
Abstract
Eggs are a product with high nutritional value and are a good source of protein, vitamins and essential minerals that can be an important food item in human diets. This research was conducted in a 100,000-piece industrial poultry unit equipped with smart and automatic sensors in the final phase of production (68-77 weeks). During this period, which is the stage of aging of the poultry and the end of egg production, knowing the trend of the physical properties of eggs is very important for the producer to manage the diet and analyze the cost-benefit. The parameters studied included the physical properties of eggs including weight, sphericity , shape index, section area, shell thickness, shell weight, shell percentage and shell strength. The results showed that the egg weight had an increasing trend in the final period of production, but the shell thickness and shell strength decreased significantly after week 74.Despite the significant egg length and width, the shape index was not significant. The sphericity coefficient showed that the shape of the eggs changed from cylindrical to circular. The highest eggshell strength was in week 68, at about 5.6 kg/cm2, and the lowest was in week 77, at 4.5 kg/cm2. According to the results of this study, the need for scientific management in the final phase of production in the laying poultry industry, taking into account changes in physical properties, is essential to prevent cracking and breakage of eggs in order to ensure profitability.
Keywords
Physical properties
Egg
Eggshell strength
Industrial Poultry
Final phase
Subjects
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