The objective of the experiment was evaluation of some physical traits of egg quality in hens originating from Polish egg-type pedigree farms and destined for small-scale farming as well as in a breed of preserved chickens. 30 eggs from each of the three genetic groups (parental P55 Barred Rock strain, VH43 parental cross of V44 Rhode Island Red and H33 Leghorn strains, and the preserved Z11 Partridge Greenleg strain) were taken to analysis. The layers were maintained in the same environmental conditions and were under the same feeding regime.Analyses of egg quality were accomplished in 26th and 50th weeks of age, with an electronic EQM device. Egg weight in VH43 cross in the beginning of laying was 61.5 g and it was significantly bigger than in P55 hens (50.2 g) and Z11 hens (42 g). No statistical differences between experimental groups were found in shell thickness, shell density. Egg shell colour in P55 hens differed significantly from that in the other groups. The highest Haugh unit score (99.9) and albumen height (9.7 mm) were noted in the eggs of P55 hens in 26th weeks of age. These parameters lowered with age in all experimental groups. The highest proportion of yolk was found in the eggs of Z11 (29.5%) in 50 weeks of age. Yolk percentage increased with age in all genetic groups. Yolk colour index (La Roche) diminished with age of layers.
Poultry production proved to be a significant source of bioaerosols. The exposure to high concentration of microorganisms in the air can cause primarily irritations, infections, allergies, and toxic effects. The aim of the present study was to investigate the seasonal biodiversity of airborne fungi in the poultry house, in the surrounding area, as well as to estimate health risk. Seasonal investigations were conducted in the spring, summer, autumn and winter 2010 in the poultry house located near Wrocław in Lower Silesia (Poland). The air samples were collected with the use of a Merck MAS-100 onto nutrient Sabouraud agar and were incubated for 5 days at 26°C. Subsequently the colonyforming units (CFU) were determined. The identification of the isolated fungi was made in accordance with the standard procedures. In the summer and autumn when the weather conditions are most friendly for the spread and the development of numerous microorganisms, fungi were more abundant in the surrounding area than in early spring and winter, when both humidity and temperature were lower. The total of 26 species were analysed (10 in the poultry house and 17 in the surrounding areas). Among 12 fungal genera: Aspergillus, Penicilium, Alternaria, Exophiala, Mycelia sterilla, Fusarium, Cladosporium, Scopulariopsis, Chaetomium, Acremonium, Candida and Rhodotorula nearly everything occurred to be the potential respiratory allergens.
The aim of this study is qualification of poultry products meat in feeding of man and also change of production and consumption dynamics. On the period of years 1995-2004 domestic production of poultry livestock showed increased tendency.
Analysed were 8-week-old males and females of duck paternal strains A44 and A55. The in vivo weights of meat and fat with skin were estimated based on live body weight, breast bone length and breast muscle thickness. Heritability coefficients for meat production traits and genetic and phenotypic correlations between them were calculated. Carcasses were measured and dissected. In breast and leg muscles the pH and water holding capacity as well as water, protein, fat and ash were determined. Simple correlation coefficients were calculated between carcass weight with neck and carcass components, and body measurements. A55 ducks of both sexes showed greater meat and fat weight, but lower meat and higher fat content of carcass compared to A44 ducks. Based on the correlation coefficients between body measurements and body weight and carcass components, it is suggested that in order to increase the meat weight in the carcass, both strains should be selected for body weight, and strain A44 additionally for breast bone length and breast muscle thickness. Chest depth – which is positively and significantly correlated with the weight and content of breast and leg muscles of carcass, and negatively with the weight and content of subcutaneous fat with skin – can be used in selection for increased muscling and decreased carcass fatness. Also breast bone length and shank length, as well as chest and shank circumference can be used in the selection for increased meat weight and decreased fat weight in duck carcass. It is concluded, based on the pH, water holding capacity and chemical analyses of breast and leg muscles, that the culinary value of strain A55 meat is higher than of strain A44.