EVALUATION AND CHARACTERIZATION OF ARAUCANIAN HEN (Gallus inauris CASTELLOI) AS AN EGG LAYER
Hernán Rodríguez Rios¹*, Gonzalo Abud¹, Marcos Figueroa¹, Marcelo Tima Péndola¹ y Jorge Campos Parra1
In order to evaluate the Araucanian hen as an egg layer, 19 Araucanian hen producers of blue eggs, 19 Aaucanian hen producers of brown eggs and 19 hen of the commercial Isabrown line were tested. Araucanian hens were evaluated during 22 weeks under confinement and 13 weeks under field con- ditions; the Isabrown line was kept in cages during the whole period. A completely randomized design was used. Egg production, food consumption, food conversion, egg weight, egg shell thickness, cholesterol contents and egg incubability were evaluated. The results indicated that egg production (33-35%), food conversion (4.0-4.4 kg alim. doc-1) and egg weight (62,3 g egg-1) were lower in Arauca- nian hen, and food consumption (116-122 g ave-1) was greater. Eggs of Araucanian hen had a thicker shell (36 mm) and higher cholesterol content (342 mg huevo-1). Incubability (43%) was very low. The results suggest that Araucanian hen is not suitable for commercial purposes.
Key words: Conversion, turquoise–eggs, incubation, trintre, laying hen
¹ Facultad de Agronomía, Universidad de Concepción, Vicente Méndez 595, Casilla 537, Chillán, Chile.
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