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Effect of brining on egg quality, post hatch performances and carcass quality of broiler chicken

Published online by Cambridge University Press:  01 March 2011

A.K. SACHDEV ,
S. MARANDI ,
V.K. SAXENA ,
S. TOMAR ,
H. MURUGKAR  and
R. GOPAL
A.K. SACHDEV*
Affiliation:
Central Avian Research Institute, Izatnagar (UP)-243122, India
S. MARANDI
Affiliation:
Central Avian Research Institute, Izatnagar (UP)-243122, India
V.K. SAXENA
Affiliation:
Central Avian Research Institute, Izatnagar (UP)-243122, India
S. TOMAR
Affiliation:
Central Avian Research Institute, Izatnagar (UP)-243122, India
H. MURUGKAR
Affiliation:
High Security Animal Disease Lab. IVRI, Bhopal, India
R. GOPAL
Affiliation:
Central Avian Research Institute, Izatnagar (UP)-243122, India
*
Corresponding author: [email protected]
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Abstract

Adding value to eggs, being a very old concept in foods, is practiced for supplementing nutritive values along with provision for ease of handling too. Some of the value-added egg products include tea/century eggs (for extended shelf life of egg products); low cholesterol eggs (preferred by health conscious customers); and ‘super’ eggs produced through use of either herbal supplements, inclusion of drugs, manipulation of dietary protein and energy content, poly unsaturated fatty acids (PUFA), or additional vitamins and minerals in the poultry diet. These are considered helpful in reducing the risk of heart diseases and in some cancerous conditions.

However, the focus of this review is to concentrate on the production of salted eggs and the process of brining. Sales of salted eggs have been quite encouraging for on its own merits. People in many parts of the globe, prepare and market salted eggs as part of their preservative/extra value but very little scientific information has been available regarding the standardised brining technology and storage quality of salted chicken eggs. Apart from this, no information has been available on the hatching performance of salted eggs, subsequent growth performance of progeny, broiler chick quality and their immune-competence against disease. In view of the requirement for information, it was deemed imperative to consolidate the relevant information to determine future research needs.

Keywords

briningegg qualityproteinhatchabilitycarcass traitsimmunocompetencebody weights
Type
Review Article
Information
World's Poultry Science Journal , Volume 67 , Issue 1 , March 2011 , pp. 95 - 104
Copyright
Copyright © World's Poultry Science Association 2011

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