Determination of hen eggshell stress by the puncture method

• Published in: Journal on Processing and Energy in Agriculture Vol. 25; no. 3; pp. 82 - 85
• Main Authors: Koprivica, Ranko, Veljković, Biljana, Rakonjac, Simeon, Božić, Miloš, Vujičić, Vojislav, Radivojević, Dušan, Marković, Dušan, Đokić, Dragoslav
• Format: Journal Article
• Language: English
• Published: National Society of Processing and Energy in Agriculture, Novi Sad 2021
• Subjects: eggshell breaking stress; puncture method
• ISSN: 1821-4487; 2956-0195
• DOI: 10.5937/jpea25-32280

The aim of this study was to design and apply the measuring acquisition system, or a device for determining the limit values of eggshell stress using the puncture method. This study focused on class "L" eggs produced on a laying hen farm in the vicinity of Čačak and determined the external physical properties of egg quality: length, width, shape index and mass. In addition, the following eggshell properties were determined: mass, proportion, thickness, and puncture force. The average egg length was 58.05 mm, width 45.46 mm, and shape index 78.25%. The average egg mass was 65.89 g, and the eggshell ratio 12.76% (8.44 g). The average eggshell thickness was 0.48 mm with a 4.69% coefficient of variation. Results showed that the tested eggs had uniform stress, with an average value of the minimum shell puncture force 26.34 N, with a 0.95% coefficient of variation.