Özet:

The quality of the egg is studied in two sections, the internal and the external quality characteristics, and these characteristics have a significant impact on the result of the cough. In order to ensure the output of the cabbage in a high date and the quality of the obtained cabbage, the eggs used in addition to the optimal cabbage conditions must also have the proper quality characteristics. The characteristics such as the weight of the egg, the thickness of the cortex, the shape index, the color of the cortex, the structure of the cortex, the haugh unit, the ac and the yellow quality are influential on the result of the cortex. That all of these features are at an optimal level should be considered as a good start for the output of the bulk. However, it’s quite difficult to find the optimal value for all the properties of all the bulk eggs. Due to the lack of one or more of the quality characteristics of the egg, it is not possible to reach the desired level in the result of the cushion and the quality of the cushion.

Anahtar Kelimeler: