Egg Characteristics in Two Strains of Japasese Quail Eggs (Coturnix coturnix japonica)

The study evaluated effect of strain on external and internal egg indices of two strains of Japanese quails (Cinnamon Brown (CBS) and Panda White (PWS) Strains)). 300 birds per Strain were reared in a Completely Randomized Design in an intensive system of management practice with ad libitum feed and water for 10 weeks. Strains were considered treatments. 300 eggs were used for External (Egg Weight (EW), Egg Length (EL), Egg Width (EW), Eggshell Weight (SW), Shell Thickness (ST) and Internal (Yolk Height (YH), Yolk Diameter (YD), Albumen Weight (AW), Albumen Diameter (AD), Albumen Height (AH), Haugh Unit (Hu)) egg parameters. Data were subjected to ANOVA of SAS Ver.9.2. Strain significantly (p < 0.05) affected all external egg parameters of Japanese quails except EW measured. The mean values obtained in EL (2.90 ± 0.01 cm) and ED (2.47 ± 0.01 cm) for PWS were significantly (p < 0.05) higher than that of CBS with 2.86 ± 0.01 (EL) and 2.36 ± 0.0 (ED) while 0.82 ± 0.01 g (SW) and 0.11 ± 0.02 cm (ST) for CBS were higher (p < 0.05) significantly than 0.80 ± 0.01 g (SW) and 0.07 ± 0.01 (ST) for PWS. Strain significantly (p < 0.05) influenced all internal egg parameters of Japanese quails exception of YH and YW measured. CBS had higher mean values of 3.25 ± 0.03 cm (AD), 2.35 ± 0.01 cm (YD) and 1.42 ± 0.06 (YC) than PWS with 3.14 ± 0.02 cm (AD), 2.30 ± 0.01 cm (YD) and 1.16 ± 0.03 (YC) while PWS was superior in AH (0.42 ± 0.01 cm), AW (1.77 ± 0.04 g) and Hu (62.10 ± 0.12%) compared to CBS with AH (0.40 ± 0.00 cm), AW (1.66 ± 0.03 g) and Hu (60.67 ± 0.38%). However, CBS had a better external egg quality because of the heavier and thicker shell mean which protect the internal egg contents while PWS performed better in internal egg parameters as Hu qualifies a good quality egg. In conclusion, Cinnamon brown strain of Japanese quails should be reared for egg production purpose as it has better external egg quality to protect the internal egg contents.