Exterior and Interior Egg Quality of Muscovy Duck (Cairina moschata) Reared Traditionally in Yogyakarta
| Main Authors: | Nurliyani, Nurliyani, Widodo, Widodo, Rahmatulloh, Satyaguna, Indratiningsih, Indratiningsih |
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| Format: | Proceeding NonPeerReviewed application/pdf |
| Bahasa: | eng |
| Terbitan: |
, 2016
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/273970/1/Prosiding%20ICBFD.pdf https://repository.ugm.ac.id/273970/ |
Daftar Isi:
- Muscovy duck eggs less preferred by most people due to their texture is somewhat harder than chicken eggs. This study aimed to evaluated the quality of the exterior and interior egg of muscovy ducks reared traditionally in Bantul Yogyakarta. Exterior egg quality was evaluted by measuring egg weight, eggshell weight and egg index, whereas interior quality was included the weight of the white and yolk, white and yolk index, white and yolk pH, yolk color, Haugh Unit (HU), egg white foaming, and egg white protein profile on sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). Evaluation of the egg quality was carried out on storage of 3 and 15 d, whereas egg white foaming was measured on 3 and 25 d of storage at room temperature. Chemical analysis of egg white and yolk (moisture, protein, fat and ash) was perfomed on 3 d of storage. The results showed that there were significant differences (p<0.05) in egg weight, albumen and yolk weight, yolk index, HU, yolk color, and albumen pH between eggs stored 3 d and 15 d. During the 15 d of storage, there were a decrease in egg weight, albumen and yolk index, yolk color and albumen pH. However, there are no significant differences in spesific gravity and egg index, eggshell weight, albumen index, yolk pH, and egg white protein profiles between the eggs stored 3 d and 15 d. There was a decrease in foaming stability, but no decrease in foaming ability and foaming time during storage 25 d. Keywords : Muscovy duck egg, exterior quality, interior quality, storage