Egg Tester on Articles

ORKA’s Products are mentioned in the academic articles, scientific reports etc…

  • Egg quality depending on the diet with different sources of protein and age of the hens
    Published: 29 January 2021
    By Emilia Kowalska, Joanna Kucharska-Gaca, Joanna Kuźniacka, Lidia Lewko, Ewa Gornowicz, Jakub Biesek & Marek Adamski
    Scientific Reports volume 11, Article number: 2638 (2021)
    ORKA’s Egg Force Reader was used to measure eggshell strength in this research.
    For full article, click here.

 

  • Egg production and quality responses of adding up to 7.5% defatted black soldier fly larvae meal in a corn–soybean meal diet fed to Shaver White Leghorns from wk 19 to 27 of age
    Published online 2018 Jul 11
    By Z Mwaniki, M Neijat, and E Kiarie
    Poult Sci. 2018 Aug; 97(8): 2829–2835
    ORKA’s EggAnalyzer, Egg Force Reader and Eggshell Thickness Gauge were used to measure egg quality in this article.
    “… Egg Quality Measurements
    The individual egg weight (IEW), height of albumin (haugh units, HU), and yolk color were determined by egg Analyzer (ORKA Food Technology Ltd). The system detect, calculate, and report values for yolk color (1 to 15 colors scale based on DSM/Roche yolk color fan), HU and egg weight (g). Prior to measurements, the unit was calibrated as per manufacturer recommendations. The egg shell thickness (ST) was measured using a high-resolution non-destructive device that measures ST without breaking using precision ultrasound (ESTG-1, ORKA Food Technology Ltd.). Briefly, gel was applied on the egg followed by placement of the egg on cradle to read ST in mm. Shell-breaking strength (SBS, kgf) was measured by Force Reader (ORKA Food Technology Ltd.), the unit measures accurately the breaking point of the egg shell by applying mechanical force on vertically placed egg on the cradle…”
    For full article, please click here.

 

  • Effect of dietary supplementation of Bacillus subtilis DSM29784 on hen performance, egg quality indices, and apparent retention of dietary components in laying hens from 19 to 48 weeks of age
    Published on 1 November 2019, Pages 5622-5635
    Poultry Science Volume 98, Issue 11
    By Neijat M, Shirley R B, Barton J, Thiery P, Welsher A, Kiarie E,
    Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada, Adisseo USA Inc., Alpharetta, GA 30022, Adisseo France, SAS, 92160 Antony, France
    ORKA’s EggAnalyzer, Egg Force Reader and Eggshell Thickness Gauge were used to measure egg quality in this article.
    ” … Sample Processing and Laboratory Analyses
    Egg ST, shell breaking strength (SBS), AH, HU, and yolk color (YC) were analyzed; the latter 3 using egg Analyzer (ORKA Food Technology Ltd). Shell thickness (mm) was measured using an ultrasound device (ESTG-1, ORKA Food Technology Ltd), and SBS (kg) was measured by exerting a mechanical force (ORKA Food Technology Ltd), vertically at the ends of the egg as described previously (Mwaniki et al., 2018). Individual weights of egg components were analyzed in layer II phase, over a period of 28-D intervals (week 36, 40, 44, and 48 of hen age). An intact egg was first weighed, the yolk carefully separated to determine yolk weight using a digital scale. Thereafter, the egg shells were carefully rinsed, with intact egg shell membrane, then allowed to dry at room temperature for 2 D, final weight recorded, and albumen weight derived by difference…”
    For full article, please click here.

 

  • Metabolism and Nutrition / Effects of supplementing natural astaxanthin from Haematococcus pluvialis to laying hens on egg quality during storage at 4°C and 25°C
    Published in Poultry Science, Volume 99, Issue 12, December 2020, Pages 6877-6883
    By Nuo Heng, Shan Gao, Yong Guo, Yu Chen, Liang Wang, Xihui Sheng, Xiangguo Wang, Kai Xing, Longfei Xiao, Hemin Ni, Xiaolong Qi
    Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China
    Department of Livestock and Poultry Products Testing, Beijing General Station of Animal Husbandry, Beijing 100107, China
    Received 1 June 2020, Accepted 7 September 2020, Available online 12 September 2020.
    ORKA’s EggAnalyzer and Egg Force Reader were used to measure egg quality in this article.
    “… Egg Quality Measurements
    Haugh units and yolk color of each egg were measured using an egg analyzer (Orka Food Technology Ltd.) (Wang et al., 2015a, Wang et al., 2015b). Yolk color was defined as per the Roche yolk color fan, where 1 represents bright yellow and 15 represents dark yellow (XiaoLong et al., 2011). Weight loss was calculated as follows: weight loss = ([primary whole egg weight at day 0 − whole egg weight after storage]/primary whole egg weight at day 0) × 100. An egg force reader (Orka Food Technology Ltd.) was used to measure the eggshell strength of eggs (Wang et al., 2015a, Wang et al., 2015b). Yolk pH was measured by using a pH meter (pH Spear; Eutech Instruments, Vernon Hills, IL) immediately after the egg white and yolk were completely separated (Han et al., 2011)…”
    For full article, please click here.

 

  • The Effect of Eggshell Thickness on the Hatchability of Guinea Fowl and Pheasants
    Published in Brazilian Journal of Poultry Science
    Print version ISSN 1516-635XOn-line version ISSN 1806-9061
    Rev. Bras. Cienc. Avic. vol.18 no.spe2 Campinas Oct./Dec. 2016
    https://doi.org/10.1590/1806-9061-2015-0214
    By: IDepartment of Animal Science, Agricultural Faculty, Ondokuz Mayis University, Samsun, Turkey, usyamak@omu.edu.tr, 00903623121919/1389
    IIDepartment of Animal Science, Agricultural and Natural Science Faculty, Bozok University, Yozgat, Turkey, m.akif.boz@bozok.edu.tr, 00903542161094/4483
    IIIDepartment of Animal Science, Agricultural Faculty, Ankara University, Ankara, Turkey, ucara@ankara.edu.tr, 00903125961370
    ORKA’s Eggshell Thickness Gauge was used to measure eggshell thickness.
    “… Eggs were placed in a storage machine and kept at 18°C and 70-80% relative humidity for up to 7 days. All eggs were numbered, and eggshell thickness was measured on the blunted edge with an eggshell thickness gauge (ORKA Tech. Ltd.) that uses precision ultrasound to measure thickness without breaking the egg and is accurate to within 0.01 mm…”
    For full article, please click here.

 

  • Quality and shell integrity of Japanese quail eggs: an assessment during storage and at market
    Published in October 2018 Sri Lanka Journal of Food and Agriculture 4(1):27
    DOI: 10.4038/sljfa.v4i1.55
    Authors: B. Renukadevi, H. M. C. Himali, Pradeepa Silva (Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Sri Lanka.)
    ORKA’s Digital Haugh Tester was used to measure the albumen height in this article.
    “…A top load balance (PA 313, Ohaus Crop., Pine Brook, NJ, USA) was used to obtain the egg weight. The height of the thick albumen (mm) was measured with an ORKA Digital Haugh Tester (Lakeview Dr, Bountiful, UT, USA). The Haugh unit was calculated using the following equation…”
    For full article, please click here.

 

  • Effect of Different Storage Period on Egg Weight, Internal Egg Quality and Hatchability Characteristics of Fayumi Eggs
    Published online: 18 Feb 2016, Article: e51, Italian Journal of Animal Science
    By Muhammad J.A. Khan, Sohail H. Khan, Amir Bukhsh, Muhammad I. Abbass, Muhammad Javed
    https://doi.org/10.4081/ijas.2013.e51
    ORKA’s EggAnalyzer was used to measure the egg weight and Haugh unit in this article.
    “…The egg weight and Haugh unit were measured automatically by Egg Analyzer manufactured by Orka Food Technology Ltd. Haugh units were calculated from the records of albumen height and egg weight using the formula…”
    For full article, please click here.

 

  • Effects of Selenium-Enriched Yeast on Performance, Egg Quality, Antioxidant Balance, and Egg Selenium Content in Laying Ducks
    Published in Frontiers in Veterinary Science, Vet. Sci., 04 September 2020 | https://doi.org/10.3389/fvets.2020.00591
    By: Xiufen Zhang, Lu Tian, Shuangshuang Zhai, Zhenping Lin, Huiyong Yang, Junpeng Chen, Hui Ye, Wence Wang, Lin Yang and Yongwen Zhu
    Guangdong Provincial Key Laboratory of Animal Nutrition and Regulation, College of Animal Science, South China Agricultural University, Guangzhou, China
    College of Animal Science, Yangtze University, Jingzhou, China
    Institute of Baisha Livestock and Poultry Protospecies Research, Shantou, China
    Key Laboratory of Feed Biotechnology, Ministry of Agriculture, Beijing, China
    ORKA’s EggAnalyzer and Egg Force Reader were used to determine eggshell quality in this article.
    “…Egg Quality
    At the end of the experiment, 24 eggs per treatment (four eggs per replicate) were randomly selected for egg quality measurement… Eggshell strength was measured with an egg force reader (Tenovo International Co., Ltd., Beijing, China)… Yolk color, albumen height, and Haugh unit were all assayed by the egg analyzer (ORKA Food Technology Co. Ltd.). The yolks were detached with an egg separator, weighed, and expressed as a percentage of egg weight…”
    For full article, please click here.

 

  • Proteomic comparison by iTRAQ combined with mass spectrometry of egg white proteins in laying hens (Gallus gallus) fed with soybean meal and cottonseed meal
    Published: August 15, 2017  https://doi.org/10.1371/journal.pone.0182886
    By Tao He, Haijun Zhang, Jing Wang, Shugeng Wu, Hongyuan Yue, Guanghai Qi
    ORKA’s EggAnalyzer was used to measure the albumen height and Haugh unit in this article.
    “…Five eggs were collected from each replicate at the end of the feeding trial to determine albumen quality indices. The albumen height and HU were determined with Egg Analyzer (ORKA Food Technology Ltd, Ramat Hasharon, Israel). All results were obtained at room temperature…”
    For full article, please click here.

 

  • Assuring Egg Quality
    Published on December 1, 2012 in FOOD TECHNOLOGY MAGAZINE
    By Neil H. Mermelstein
    Eggs continue to be a highly desirable and nutritious food. According to the Economic Research Service of the U.S. Dept. of Agriculture (USDA), 6.66 million dozens of eggs will be produced in the United States in 2012. Americans consume 246 eggs per person per year: 30% in the form of pasteurized liquid egg and 10% in the form of specialty eggs, including organic, non-confined (cage-free), and enriched shell eggs. This article discusses the quality testing conducted by a major egg company as an example of the care taken by egg producers to provide the highest-quality and safest eggs and egg products to the consumer, at home or in foodservice situations…
    ORKA’s EggAnalyzer and Egg Force Reader were used to measure the eggshell quality in the article.
    “…The laboratory uses the EggAnalyzer  from Orka Food Technology (www.eggtester.com) to characterize the internal quality of eggs. A quality control technician places an egg on the instrument’s electronic scale to weigh it and cracks the egg onto the instrument’s plate. The instrument then automatically measures the intensity of the yolk color, according to a standard scale; provides noncontact measurement of albumen height, using ultrasound; calculates the Haugh value within 17 sec; and classifies each egg according to USDA grade criteria. Eggs with Haugh values of 72 or higher are considered to be of AA quality, as EB LLC requires. Orka Technology’s Egg Force Reader is used to measure the force required to crush a shell, a measure related to shell integrity and resistance to breakage…”
    For full article, please click here…

 

  • Effects of Octacosanol Extracted from Rice Bran on the Laying Performance, Egg Quality and Blood Metabolites of Laying Hens
    Published in Asian-Australasian Journal of Animal Sciences (AJAS) 2016; 29(10): 1458-1463, on June 6, 2016
    DOI: https://doi.org/10.5713/ajas.16.0287
    By Kai Penga, Lei Longa, Yuxi Wang1, Shunxi Wang
    ORKA’s EggAnalyzer and Egg Force Reader were used to determine egg quality in the article.
    “… Determination of laying performance and egg quality
    Feed intake was measured daily by the difference between diet offered and residue collected prior to morning feeding. Eggs from individual cages were collected, counted and weighed daily. Laying rate was calculated as number of eggs per hen per day in each cage, and egg mass was calculated as the daily total egg weight dividing by number of hens in each cage. Feed conversion rate (FCR) for the 6-week experimental period was determined weekly as feed intake/egg mass. On d 21 and d 42 of the experiment, five eggs were randomly picked out from each cage and individually measured for egg weight, yolk diameter and albumen height with an egg analyzer (EA-01, ORKA)… eggshell strength using an Eggshell Strength Tester (EFR-01, ORKA), and yolk color using method of the National Egg Products Association (NEPA) values according to Kahlenberg (1949). The Haugh unit (HU) score for each individual egg was calculated using following equation (Silversides and Scott, 2001)…”
    For full article, please click here…

 

  • Pistacia terebinthus as a dietary supplement for laying hens
    Published in South African Journal of Animal Science
    On-line version ISSN 2221-4062  Print version ISSN 0375-1589
    S. Afr. j. anim. sci. vol.50 n.1 Pretoria 2020
    http://dx.doi.org/10.4314/sajas.v50i1.5
    By I. S. ÇetingülI; E. E. GültepeI; A. RahmanII, #; A. IqbalI; C. UyarlarI; S. HacisalihogluIII; Ü. ÖzcinarI; I. BayramI
    IDepartment of Animal Nutrition and Nutritional Disorders, Faculty of Veterinary Medicine, Afyon Kocatepe University, Afyonkarahisar, Turkey
    IIDepartment of Animal Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
    IIIEsme Vocational School, Usak University, Usak, Turkey
    ORKA’s Egg Force Reader was used to measure the egg’s breaking strength in this article.
    “… At the start of the study, at the end of the fourth week, and at the end of the trial, 72 eggs from all the six groups (12 from each treatment, three from each replicate) were collected (totalling 216 eggs in three collections) for the analysis of egg quality. Egg breaking strength was measured by using ORKA digital egg force reader (ORKA Food Technology), working on the latest modified principle described by Tyler (1961). Haugh unit was calculated by measuring albumen height according to the method devised by Haugh (1937). Egg yolk colour was determined with the Roch improved yolk colour fan (ORKA Food Technology), which compared the colours of yolks with 15 bands of the colour fan. These egg quality traits were assessed on the day the eggs were collected…”
    For full article, please click here…
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