How important is eggshell colour in ring-necked pheasant (Phasianus colchicus L.) reproduction? Part II - Biochemical, microbiological feature of egg and hatchability results

Abstract

A number of studies have indicated that there is a relationship between the colour of pheasant eggshells and their quality, as well as hatchability results. For example, eggs with light coloured shell colour have higher water and cholesterol content than darker eggs. At the same time, blue and light-brown eggs contain more lysozyme in their albumen, compared to the eggs with different shell colours. On comparing the microbiological contamination, it was found that the dark-brown and olive eggs had a similar and higher total bacteria count (TBC) in the shell compared to the blue ones. Similarly, these eggs had lower ergosterol (EGR) content in the shell (indicator of microscopic fungi presence) compared to the eggs of blue colour. Also it was demonstrated that poorer hatchability of fertilised and set eggs with blue shell is the result of factors mentioned earlier. In summary, it appears that, from an economic viewpoint, the start of breeding in ring-necked pheasant should be considered and the eggshell colour should be included in the selection index. In addition, it is worth paying attention to the possibilities of environmental factors and nutritional modification in order to improve hatchability parameters in pheasants.

Keywords::

• pheasant
• egg physical and biochemical feature
• hatchability
• performance