XII International Scientific Agriculture Symposium “AGROSYM 2021" October 7-10, 2021 a ye a aeProceedings of the XII International Scientific Agricultural Symposiwn “Agrosym 2021” THE EFFECT OF DIFFERENT PLANT VE ON EGGSHELL MICROBIAL LOAD ‘TATION IN FREE-RANGE SYSTEM Ali AYGUN, Talha DEMIRCi, Dogan NARING 1185 AVIAN HERPESVIRUSES AND THEIR POTENTIAL IMPACTS ON POULTRY HEALTH Mustafa SOGUT, Bilge Kaan TEKELIOGLU....... z itt 1189 COW MILK INSULIN LIKE GROWTH FACTOR-I: RISK OR BENEFIT FOR HUMAN HEALTH? Danijela KIROVSKI, Dragan KNEZEVIC, Bojan GOLIC, Dragan KASAGIC, Ljubomir JOVANOVIC, Dusan BOSNIAKOVIC, Julijana TRIFKOVIC, Zeljko SLADOJEVIC ... 1196 DETERMINATION OF EXTERNAL, INTERNAL AND EGGSHELL QUALITY PARAMETERS Ranko KOPRIVICA, Simeon RAKONJAC, Biljana VELIKOVIC, Dusan RADIVOJEVIC,Milun D. PETROVIC, Milo’ 2. PETROVIC, Jelena MLADENOVIC.... 1204 SPOILAGE POTENTIAL OF PASTEURIZED MILK MICROBIOTA. Tijana LEDINA, Jasna DORDEVIC, Petar KRIVOKUCA, Sara KITANOVIC, Snezana BULAJIC «0... . ete sicrsereyrco 1210) USING PROBIOTICS IN POULTRY NUTRITION: OPTIMIZING PERFORMANC AND FEEDING COSTS. Merve GUNDUZ, Serap FENDERYA, Arda SOZCU 0.00 1217 THE RELATIONSHIP BETWEEN CATTLE METABOLISM AND QUALITY OF FEED RATION Nikolai A, MOROZKOV, Elena V. SUHANOVA 1228 FLUENCE OF AGE ON QUALITATIVE AND QUANTITATIVE RS OF STALLION EJACULATE Vojtéch PESAN, Katarina SOUSKOVA, Radek FILIPCIK, Zuzana RECKOVA, Martin HOSEK, Michaela BRUDNAKOVA.... 1234 , Jelena NIKITOVIC, Zoran MALETI DEFINING TE DONOMIC VALUE OF THE TRAITS INCLUDED IN 1 METHODS FOR * SESSMENT OF PIGS GENETIC POTENTIAL, Mladen POPOVAC, Dragan RADOJKOVIC, Milica PETROVIC, Radomir SAVIC, Aleksandar MILETIC, Dalibor VUKOJEVIC, Radmila BESKOROVAINT sscsssoeesees 1248 RURAL DEVELOPMENT AND AGROECONOMY.. 1254 MONITORING THE CONDITION OF AGRICALTURAL LAND AS A TOOL OF THE PRECISION FARMING SYSTEM Anna KAZAK tlt a wu 1255 TRANSITION TOWARDS BLUE ECONOMY IN THE EUROPEAN UNION Monika SABEVA .....c.cassestaiesssttnietnineeie 1259 25Proceedings of the XII International Scientific Agricultural Symposium ““Agrosym 2021" THE BASIC CHARACTERISTICS OF EGG STRUCTURE AND CORRELATION WITH EGG MASS Tatjana KRAJISNIK", Jelena NIKITOVIC?, Zoran MALETIC? ‘University of East Sarajevo, Faculty of Agriculture, East Sarajevo, Republic of Srpska, Bosnia and Herzegovina “University of Banje Luka, tnstitte for Genetic Resources, Banja Luka, Republic of Srpska, Bosnis and Herzegovina "Ministry of Agriculture, Forestry and Water Management of Republic of ‘Srpska, Banja Luka, Republic of Srpska, Bosnia and Herzegovina *Comresponding author: tatjana.krajsnik@pof.ues.s.ba Abstract The aim of this study is to examine the influence of the age of laying hen hybrid on the basic characteristics of the egg structure (the yields and the share of shell, egg white and yolk) Additionaly, the aim of this paper is to examine what happens to certain egg structure characteristies after the established 72" week of laying hen age, until the end of 79" week of age of the Lohmann Brown hybrid hens. The examination of the egg structure characteristics was performed on light-line hybrid Lohmann Brown, on the farm" Agrovet" Foca, at four periods of laying hen age (27", 46", 72" and 79" week) with 60 individually measured eggs in each period. The basic parameters of ceg structure included the egg mass (g), the share of the shell (g, %), the share of the yolk (g, %) and the share of egg white (g,%). The influence of the egg mass on the basic characteristics of the egg structure was also determined by calculating the correlation coefficients between those parameters. Based on the results of examination, it was concluded that the average absolute mass of the shell, yolk and egg white also increased along with the age of laying hen. The relative values of the shell very around 13% through all periods, while the share of the yolk gradually increased through the periods, and ranged from 24.76% to 25.77%, with minor exception at the last period. The mass of egg white was determined by calculating the difference between the total mass of egg on one side and the mass of yolk and shell on the other side. The share of egg white in total egg mass was the highest in the first period (61,83%) and the lowest at the end of the production cycle (61.05%). It ean be concluded that the egg mass of analyzed commercial flock of light-line Lohmann Brown hybrid, had influenced basic characteristics of the egg structure, in all examined periods. Key words: Lohmann Brown, Egg structure, Egg mass, Correlation. Introduction The characteristics of egg structure, ie. the percentage of egg components in the total egg mass, is determined by genetic and paragenetic factors. The egg is made of the shell, egg white and yolk. The purpose of the shell is to protect the sensitive parts of egg from external influences, and it enables the the gas exchange and heat tansfer. The shell is built from calcium carbonate, which makes it solid and porous, The inside of the shell is covered by three-layer membrane, and by separating the inner membrane from the outer membrane on the top of the egg, the air chamber is created, which grows bigger as the egg grows older, due to evaporating of water from the egg content. 1239Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021” The eggs are an excellent source of nutrients. The basic structure of eggs consists of shell, ege, whites and yolk. The average egg weight of 64.5 g contains 57.18% of egg white, 29.25% of yolk and 13.57% of shell (Kralik et al., 2013). In the research performed on the Lohmann Brown hybrid in the period from 20" to 72" week of age, Pandurevic (2011) obtained results that shows the average values of shell mass increased through examination periods (WAz0~ 6.12 g, WAzg~ 8.03 g, WAn~ 8.11 g), except around the middle of production cycle (WAgs ~ 7.93 g). The percentage share of the shell in egg weight through the examination periods was: WAz9 ~ 13.27%, WAzs — 13.41%, Wag ~ 11.85% and WAn— 11.78%. Along with the age, the average absolute values of egg whites mass increased (WAzy ~ 29.16 g, WArg ~ 36.40 g, WAas— 42.79 g, WArz — 44.28 g) as well as the yolk mass (WAgo— 10.88 g, WAze~ 15.47 g, WAag— 16.40 g, WAr2— 16.72 g). The average relative values of the egg whites mass in the same periods were: 63.13%; 60.69%; 63.66% and 63.97%, while the yolk share in total egg mass by periods were: 23.60%; 25.90%; 24.49% and 24.25%. Heavier eggs from older hens had significantly higher absolute mass of egg whites and yolks (P<0.01 and P<0,001) than lighter eggs from younger hens, while the differences in shell were statistically significant (P<0.001), except for the difference between the second and third, ie second and forth sampling, when the significance was not confirmed (P>0.05). Examining the eggs of Lohmann Brown hybrid hens at the age of 25 weeks, Pavicic (2014) found the average shell mass was 7.84 g, yolk mass 12.83 g and egg white mass 34.63 g, while at the age of 69 weeks old hens, the shell mass was 8.79 g, yolk mass 17.23 g and egg white mass 35.51 g, Based on the obtained results, it can be concluded that the age of hen has statistically significant influence (P<0.001) on the weight of the shell, yolk and egg white. According to Zaheer (2015), the shell makes 9-12% of total egg mass, the egg white around 60% and the yolk from 30% to 32% of total egg mass. Examining the egg production of Hisex Brown hybrid, Gjorgovska et al. (2016) found the average egg mass of 67.53 g, of which the average mass of egg white was 40.11 g, the average yolk mass 19.28 g and the average shell mass 8.14 g. Expressed in percentages, the average egg was consisted of 59.33% of egg white, 28.31% of yolk and 12.06% of shell. The average egg mass of Lohmann Brown hybrid, kept in conventional cage from 20" to 60" week of age, obtained in research by Dikmen et al. (2017), amounted 58.35 g. The average mass of shell was 5.68 g (9.78%), while the average yolk mass was 14.07 g (23.94%) and egg white mass 38.60 g (66.29%) The aim of this study is to examine the influence of the age of laying hen hybrid on the basic characteristics of the egg structure (the yields and the share of shell, egg white and yolk) Additionaly, the aim of this paper is to examine what happens to certain egg structure characteristics after the established 72™ week of laying hen age, until the end of 79" week of age of the Lohmann Brown hybrid hens. Based on the obtained results, the phenotypic correlation between the egg mass and egg structure characteristics was determined. Material and Methods In order to examine the influence of the age of laying hens on the basic characteristics of the egg structure, an appropriate research was performed by organizing proper experiment and statistical processing of the obtained data, As the initial material for the research, we have used hens of 1240 oeProceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021" light-line hybrids Lohmann Brown, housed on the farm “Agrovet™ Foca, Bosnia and Herzegovina. The production period lasted for 61 weeks, ic. 427 days. In the course of raising (exploitation) of the commercial flocks, a technology proposed by the selector of laying hens hybrid was used (http:/Awww.ltz.de). All technological phases (feeding, power, temperature, lighting, ventilation, drainage system and collecting the eggs) are automatically regulated. The eggs research, that included examination of basic characteristics of the egg structure, was performed in the appropriate, acredited, laboratory of Faculty of Agriculture in East Sarajevo. There were four control measurements during the production cycle, with 60 individually ‘measured eggs in each period, with total of 240 eggs. The eggs were selected by random sample method (3 eggs from each row x 5 floors x 4 rows). “The examination of the egg structure characteristics was performed at the following age of laying hens: 27 weeks (WAzy), 46 weeks (WA4o), 72 weeks (WAr2) and 79 weeks (WA7»).. The following parameters of egg structure were defined: Egg mass (g) ‘The share of shell in egg mass (g, %) ‘The share of egg white in egg mass (g, %) The share of yolk in egg mass (g, %). “The egg mass was determined by measuring each egg on special technical weighing scale of the brand “KERNors®, which is accurate to 0.01 g, The mass of the raw shell was measured on the same scale, after the egg was broken, the egg content removed, and the shell measured together with egg membranes. The obtained values are expressed both in grams (absolute values) and as percentages (relative values) The mass of yolk was measured on the same technical scale, after the yolk was previously separated from the egg whites by a separator. The mass of egg white was determined by calculating the difference between the total mass of egg on one side and the mass of yolk and shell on the other side. Percentages of raw shell, yolk and egg white in total mass of egg were obiained by calculation Based on the obtained data, the appropriate databases were formed. The software package SPSS = Statistical Package for Social Sciences was used for statistical analysis. Statistical processing of the obtained data included the calculation of common variational-statistical data and the assessment of the significance of the obtained differences with the implementation of appropriate ‘mathematical-statistical methods (Hadzivukovic, 1991). Based on the experimental data and the defined frequency distributions of the examined occurrences, the following parameters were calculated for the most of the monitored egg structure characteristics: Mean (X Standard deviation (S) Based on the obtained results, a phenotypic correlation was determined between the mass of egg and egg structure characteristics The coefficient of phenotypic correlation is calculated according to pattern (Latinovie, 1996): 1241Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021” ¥>) Yo BIE The strength of phenotypic correlation coherence is discussed on the basis of the Roemer-Orphal classification (Latinovic, 1996). The testing of significance of differences between various ages of laying hens, in terms of monitored characteristics, was performed using an appropriate t-test model with the same number of repetitions according to the following pattem: ; ' thy= R-5, Spin +n, 1 lor, - 953 + (n, - 1)S3 = 74H, 2 Results and Discussion The average values and variabilities of egg structure in different ages of laying hens are shown in table L. Table I. The average values and variabilities of egg structure in certain phases of the production eycle Indicators cian (z) s WAzy 314 0.86 The shell mass [Wass 8.50 0.91 ® WAn 8.61 0.88 WA. 898 | 1.7 WA 1341 1.27 ae Wass 13.42 LIS i WA 12.92 1.27 WA 1329 | 139 | WAn 14.96 116 The yolk mass | Was 16.06 1.36 ® War 17.18 1:53 WA 17.33 Las WA: 24.76 1.88 aie yent WAsw | 25.36 1.66 (%) WAn 25.77 1.86 iH WA 25.66 217 The egg white | __WAx 37.70 | 4.12 1242Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021” mass WAas 38.78 3.53 (g) WAn 40.87 3.89 WAn 41.24 47S WA 61.83 2.39 ieee uane WAss 61.22 1.97 %) WAn 6131 2.29 WAn | 61.05 | 3.01 As it can be seen from the table 1, the average shell mass increased over the periods of examination (WAz ~ 8.14 g, WAgs — 8.50 g, WAy— 8.61 g, WAry ~ 8.98 g). The share of the shell in total egg mass waried through the control periods. During Wav it averages at 13.41%, in WAgs it was 13.42%, WAr 12.72%, while the average share of the raw shell in total egg mass in WAvs was 12.92%. A slightly lower values in terms of the shell mass (4.92-6.64 g) and the share of the shell in total egg mass (11.36-12.69%) were found by Zita et al. (2009). We can find lower values in other authors research: Pandurevic (2011) 6.12-18.11 g and 11.78-13.41%, Dikmen et al, (2017) 5.68 g and 9.78%, and Gjorgovska et al, (2016) 8.14 g and 12.06%. Lower values for the shell mass were found by Taha (2012) 6.27 g, and Kralik and Ljuboja (2017) 6.68 g, while the similar results were obtained in research by Rajicic et al. (2008) 8.20 g, and Pavicic (2014) 7.84-8,79 g. A slightly lower values in the share of the shell in total egg mass were found by Ren et al. (2010) 10.50%, Djogatovic and Maric (2014) 9.67-12.23% and Zaheer (2015), while the slightly higher value was found by Kralik et al. (2013) 13.57%. Along with the age, the average absolute values of the yolk mass and egg white mass also increased, When it comes to the share of the yolk in total egg mass, it increased over the first three periods (24.76%, 25.36%, 25.77%) while it slightly decreased in the last period than the previous measurement (25.66%). The highest share of the egg white in total egg mass was in the first period (WAzy— 61.83%) and the lowest at the eng of the production cycle (WA. ~ 61.05%). In the second and third period, the egg white had the share of 61.22% in WAqs, and 61.31% in WAn. Similar values in terms of the yolk mass and share can be found in research by Zita et al (2009) 11.94-19.64 g and 23.12-30.13%. A slightly lower values were recorded by Pandurevic (2011) 10.88-16.72 g and 23.60-25.90%, Pavicic (2014) 12.83-17.23 g, Dikmen et al. (2017) 14,07 g and 23.94%, while the higher values of the yolk were found by Taha (2012) 19.13 g, Kralik and Ljuboja (2017) 17.51 g, and Gjorgovska et al. (2016) 19.28 g and 28.61%. When it comes to the mass and the share of the egg white, the similar results were obtained by Pandurevic (2011) 29.16-44.28 g and 60.69-63.97%, Djoganovic and Maric (2014) 59.53- 61.53%, Gjorgovska et al. (2016) 40.11 g and 59.33%, Dikmen et al. (2017) 38.60 g and 66.29%, A slightly lower values are found by Zita et al. (2009) 32.78-38.49 g and 58,50-64.57%, Ren et al, (2010) 58.50%, Taha (2012) 35.60 g, Kralik et al. (2013) 57.18%, Pavicie (2014) 34.63-35.51 g, Kralik and Ljuboja (2017) 31.59 g. The results of testing the significance of differences for the examined characteristics of the egg structure is given in table 2. 1243Proceedings of the XH International Scientific Agricultural Symposium “Agrosym 2021" ; Table 2, Significance of differences ofthe egg structure in certain phases ofthe production cycle Indicators | The age oflaying | A se value Difference | Significance (p) sina hens (weeks) rece i ’) 27-46 8.14-8.50 -0.36 aoe 27.72 8.14-8.61 0.47 isi Tre sbell mass | 15 330861 “tal = ® 46-79 8.50-8.98 0.48 oe 72-719 8.61-8.98 0.37 ae 27-46 13.41-13.42 0.01 ns 27-72 13.41-12.92, 049 * recta of 27-19 13.41-13,29 0.12 m5 %) 46-72 13.42-12.92 0.50 - 46-79 13.42-13.29 0.13 ns. 72-79 12.92-13.29 0.37 ns. 27-46 14.96-16.06 -1.10 a 27-72 14.96-17.18 -2.22 ao The yolk mass 27-79 14,96-17,33 2.37 aoe (g) 46-72. 16.06-17.18 -1.12 oat 46-79 16.06-17.33 1.27 bia 72-79 17,18-17.33 0.15 ns 27-46 24.76-25.36 -0.60 aes ‘The share of 27-72 24.76-25.77 101 bi the yolk 27-79 24.76-25.66 -0.90 sae re 46-72 25.36-25.77 0.41 * 46-79. 25.36-25.66 -0.30 ns. 72-79 25.77-25.66 OIL ns, 27-46 37.70-38.78 -1,08 * The hits 27-72. 37.70-40.87 3.17 foul eerree 27-19. 37.70-41.24 3.54 +8 ne 46-72 38.78-40.87 2.09 er @ 46-79 38.78-41.24 2.46 Fe 72-79 40.87-41.24 -0.37 ns 27-46 61.83-61.22 0.61 o* “The share of 27-72 61.83-61.31 0.52 = the egg white 27-79 61.83-61.05 0.78 ae8 (6) 46-72 61.22-61.31 0.09 ns 46-79 61.22-61.05 O17 ns 72-79 61.31-61.05, 0.26 ns. *Fp0.0015 4p=0.01; *pO.05; "p05 The results in table 2 show that the age of laying hen has a statistically very significant influence (P=0.001) on the shell mass in all examined periods except between 46" and 72” week of age, while the absolute values of the shell mass increased along with the age of laying hen, When it comes to the share of the shell, the age of laying hen has statistically significant (p<0.05) impact on this structural characteristic of the egg in two periods: between 27" and 72", and between 1244Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021” 46"" and 72™ week of age. In other comparisons, no statistically significant difference was found (p>0.05), The absolute values of the yolk mass increased along with the age of laying hen. The yolk mass has changed statistically very highly significant (p<0.001) in examined periods between 27" week of age in relation to 72™ and 79" week, as well as between 46" week of age in relation to. 72" and 79" week. The difference was highly significant (p<0.01) between 27" and 46" week of age, while no statistically significant difference was found (p>0.05) between 72™ and 79™ week of age. The age of laying hen had statistically significant influence (p<0.05) on the share of the yolk in examined period between 46" and 72" week of age, and statistically very high significance (p<0.001) between 27" week of age and all other periods. No statistically significant difference was found (p>0.05) between 46"" and 79" week of age, and between 72” and 79” week of age. When it comes to the egg white mass, the absolute values increased along with the age of laying hen, The age had no statistically significant influence (p>0.05) on this structural characteristic of egg only between 72" and 79" week of age. Statistically highly significant difference (p<0.01) was noted between 27" and 46" week of age, while statistically very highly significant difference (p<0.001) was noted between all other periods. The mean values the egg white share was highly significant (p<0.01) between 27" and 46" week of age, significant (p<0.05) between 27" and 72™ week of age, while the difference was very highly significant (p<0.001) between 27" and 79" week of age. No statistically significant difference was found (p>0.05) between 46" and 72", between 46" and 79", and between 72 and 79" week of age. The results in table 3 show coefficients of phenotypic correlation between the egg mass of four age groups of laying hens (WA2), WAys, WAr. WArs) and examined characteristics of egg structure Table 3. Phenotypie coefficients of correlation between the egg mass and the shares of the shell, yolk and egg whites Indicators | i asl laying |, texp WAn 0.062" 0.870 The shell mass WAsg 0.078" L001 (2) WAn 0.315** 3.493, WAw O41 4.102 WAy 0.187" 1.302 vo share of the “Wang TST Taos ) WAn 0.82 5.378 WAp -0.511"* 9.085 WAy 0.331" 5.221 ‘The yolk mass WAs 0.472" 6.007 @ WAn 0.432" 5.856 WAw [Losses 9.880 WAn 0.178" 1.021 The share of the FWyaue 0280" 2218 i WAn 0.433"* 7357 % WAw 0.7929 12.190 1245Proceedings of the XII International Scientific Agricultural Symposium "“Agrosym 2021." The egg white LVAzz 0.410%" “T6285 a [WAse 0.309%" 4301 @ WAn _ | 0.587*** {10.001 eae WAvs 0.386" 5.990 WAn 0.219 1.003 eee of the Wag 0.352" —_f6.952~ oo WAn 043 8,349 = WA 690" 11.872 **¥p<0.001; **p<0.01; *p<0.05; "p>0.05 Older laying hens have show better correlation than young hens. The coefficient of correlation between the egg mass and the share of shell in older hens amounted r= 0.416, and it wes daaaically highly significant (p<0.01). In young hens, the coefficient of correlation was ty 0.062, and was not statistically significant. Although all comrelation coefficients between egg mass and shell mass (g) were positive, the coefficients between the egg mass and the share of shell (%) were all negative and statistically signifieant (p<0.05), while in older hens the coefficients were statistically highly significant (p<0.01) Positive cofficients of correlation were determined between the egg mass and mass of both the yolk and egg whites, and they were all statistically highly significant (p<0.01) or very highly Significant (p<0.001), Almost all coefficients showed medium strong to very strong correlations Both old and young hens had statistically significant (p<0.05; p<0.01) coefficients of vorrelation aleulated between the egg mass and the shares of both yolk and ege white. With the age of laying hens, the coefficients were significant at level p~0.001, and between the egg mass and egg White share (96) they were positive, while the coefficients were negative between the ege mass and yolk share (%) as shown in table 3. Conclusion Based on the examination of basic characteristics of egg structure of light-line hybrid Lohmann Brown, during experiment that lasted for 61 production week, the following conclusions ean be Gzawn: Along with the age of laying hen, the average absolute mass of the shell, yolk and egg white also increased. Statistical significance was not found in the shell mass between 46" and 72™ week of age, as well as for the mass of the yolk and egg whites between 72"! and 79" week of age, When it comes to the relative values (percentage share) of the eng shell, it varied through the examined periods, but was pretty much steady around 13%. The shave of the yolk gradually increased through the periods, and ranged from 24.76% to 25.77%, except in the last period when it was slightly lower than the previous. ‘Tre share of egg white in total egg mass was calculated, and it was the highest in the first period (WAny 61.83%) and the lowest at the end of the production cycle (WAry - 61.05%). Statistically significant differences were found between WA and all other periods The coefficient of correlation between the egg mass and the shate of shell was statistically Significant (p<0.01) in older hens, while no statistical significance was found in younger hens The coefficient of correlation between the egg mass and shell mass (g) were positive, while the coefficients of correlation between the egg mass and the share of shell (%) were negative and Statistically significant (p<0.05; p<0.01), Positive cofficients of correlation were also determined between the egg mass and both yolk and egg whites. Almost all coefficients showed medium 1246Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021” strong to very strong correlations. Both old and young hens had statistically significant (p<0.05; P<0.01) coefficients of correlation caleulated between the egg mass and the shares of both yolk and egg white. With the age of laying hens, the coefficients were significant at level p<0.001, and between the egg mass and egg white share (%) they were positive, while the coefficients were negative between the egg mass and yolk share (%). Tt can be concluded that the ege mass of analyzed commercial flock of light-line Lohmann Brown hybrid, had influenced basie characteristics of the egg structure, in all examined periods, as shown by correlation between egg mass and examined characteristics of the egg structure. References Dikmen B. Y., Ipek A., Sahan U., Sozcu A., Can Baycan S, (2017): Impact of different housing systems and age of layers on egg quality characteristics. Turkish Journal of Veterinary and Animal Sciences (2017), 41., 77-84 p, Djogatovic V., Maric A. (2014): Kvalitet konzumnih jaja razligite mase [Quality of table eggs of different masses]. III International Symposium and XIX Scientific Conference of Agronomists of Republic of Srpska, 196-197 str., Trebinje. Gjorgovska N., Filev K., Levkov V., Gjorgjievski S., Kostov V., Nastova R. (2016): The effect of feed rich in dha on egg production, egg components and dha content in yolk. Bulgarian Joumal of Agricultural Science 22 (Supplement 1), 10-14 r. Kealik G., Janjecic Z., Kralik Z., Skrtie Z, (2013): Stanje u peradarstvu i trendovi njegova razvoja. Poljoprivreda 19, 2, 49-58 str. Kralik 1, Kralik Z., Zelic S. (2013): Preferencije potroSaéa konzumnih jaja. 49. Hrvatski i 9 Medunarodni simpozij agronoma, Zbonik radova, 156-160 str., Dubrovnik. Kralik Z., Ljuboja B. (2017): Kvaliteta jaja razligitih vista peradi, 52. Hrvatski i 12, Medunarodni simpozij agronoma, Zbornik radova, 34-538 str., Dubrovnik. Latinovic D. (1996): Populaciona genetika i oplemenjivanje domacih Zivotinja. Praktikum, Univerzitet u Beogradu Poljoprivredni fakultet Beograd. Pandurevic T. (2011): Uticaj starosti na proizvodnost, kvalitet i hemijski sastav jaja lakog linijskog hibrida koko8i, Doktorska disertacija. Poljoprivredni fakutet Istoéno Sarajevo. Pavicic H. (2014): Kvaliteta Konzumnih jaja u ovisnosti o dobi nesilica. Diplomski rad, Sveutilite Josipa Jurja Strossmayera, Poljoprivredni fakultet u Osijeku. Rajicic V., Mittovie S., Tolimir N., Peric L. (2008): Uticaj genotipa i uzrasta nosilja na kvalitet Ijuske jajeta. ,Savremena poljoprivreda* vol, 57, 1-2, 201-206 str., Novi Sad Ren Y, Wu J., Renema R. (2010): Nutritional and health attributes of eggs. Handbook of Poultry Science and Technology, Primary Processing, Volume 1, 535-578 p. Taha S. Y. (2012): A comparison of egg quality from hens reared under organic and commercial systems. 2nd Organic Animal Husbandry Conference, Special Issue No 362, 164-167 r., Hamburg. Zaheer K. (2015): An Updated Review on Chicken Eggs: Production, Consumption, Management Aspects and Nutritional Benefits to Human Health, Food and Nutrition Science, 2015, 6, 1208-1220 p. Zita L., Tumova E., Stole L. (2009): Effects of Genotype, Age and Their Interaction on Egg Quality in Brown-Egg Laying Hens. Acta vet. Brno 2009, 78: 83-91 p http://www.ltz.ba (Leyer managament program Lohmann Brown. Lohmann Tierzucht G. M. B H., Cuxhaven Germany) 1247Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021” DEFINING THE ECONOMIC VALUE OF THE TRAITS INCLUDED IN THE METHODS FOR THE ASSESSMENT OF PIGS GENETIC POTENTIAL Mladen POPOVAC"", Dragan RADOJKOVIC', Milica PETROVIC!, Radomir SAVIC!, Aleksandar MILETIC*, Dalibor VUKOJEVIC', Radmila BESKOROVAJNE. ‘Faculty of Agriculture Belgrade, University of Belgrade, Nemanjina 6, 11080, Belgrade-Zemun, Republic of Serbia *Faculty of Agriculture Krugevac, University of Ni8, Kosanéiéeva 4, 37000 KruSevac, Republic of Serbia “Institute for Science Application in Agriculture, Bulevar despota Stefana 68, 11000 Belgrade, Republic of Serbia *Coresponding author: m Ip@agrifibg.ac.rs Abstract The objective of this paper was to describe a methodological procedure for defining the economic value of primiparous sows production and reproductive traits of which some were used for assessment of sow’s breeding value. This is a novel methodological procedure whose Purpose is to reduce the influence that constant changes both in production cost and price of fatenners may have on selection work and to enable planning of long-term selection strategy in pig breeding. The obtained economic value is presented as a relative relationship between the changes in costs per unit of the trait and a primary trait, when the traits achieve the values defined by selection goal wherein the expenses ate unknown value regarded for one feeding day In this way the obtained economic value defines selection pressure and gives the trait the ificance wished for by a selectionist without regarding it through the profit realized in the production expressed in money, which is still of a variable character in developing countries, thus allowing for its use as an indicator in calculating the genetic parameteres Key words: trait economic value, selection index, pigs, methodological procedure to obtain economic value, genetic potential Introduetion The proces of defining the economic value of the traits included in the models for assessment of animal breeding value is a real problem even in the countries with developed pig breeding with stable parity between the price of fatenners and the prices of inputs included into pig breeding industry, while this branch of livestock production in developing countries is characterized by continual variable relation between the production costs and the price of product (Vukelié et al.,2004), what additionally complicates the determination of the economic value of the traits included in the method for assessment of animal breeding value. The value of some traits which cannot be expressed as a real market value presents an additional problem. For example, the traits such as livebom piglet or backfat thickness have no fixed market value, because they cannot as such be found in the market, therefore the value of these traits cannot be properly expressed in monetary units. On the other hand, even if there are stable relationships between the input costs included into production and the value of the products obtained, the market value of the trait expressed in monetary units determines a selection goal (Dube ef al., 2013), in which some traits that have higher monetary value can be favoured, while at the same time, the traits 1248Proceedings of the XII International Scientific Agricultural Symposium “Agrosym 2021" strong to very strong correlations. Both old and young hens had statistically significant (p<0.05; p<0.01) coefficients of correlation calculated between the egg mass and the shares of both yolk and egg white. With the age of laying hens, the coefficients were significant at level p<0.001, and between the egg mass and egg white share (%) they were positive, while the coefficients were negative between the egg mass and yolk share (%). It can be concluded that the egg mass of analyzed commercial flock of light-line Lohmann Brown hybrid, had influenced basic characteristics of the egg structure, in all examined periods, as shown by correlation between egg mass and examined characteristics of the egg structure, References Dikmen B. Y., Ipek A., Sahan U., Sozcu A., Can Baycan 8, (2017): Impact of different housing systems and age of layers on egg quality characteristics, Turkish Journal of Veterinary and Animal Sciences (2017), 41., 77-84 p. Djogatovic V., Maric A. (2014): Kvalitet konzumnih jaja razlitite mase [Quality of table eggs of different masses}. Il Intemational Symposium and XIX Scientific Conference of Agronomists of Republic of Srpska, 196-197 str., Trebinje. Giorgovska N., Filev K., Levkov V., Gjorgjievski S., Kostov V., Nastova R. (2016): The effect of feed rich in dha on egg production, egg components and dha content in yolk. Bulgarian Journal of Agricultural Science 22 (Supplement 1), 10-14 r. Kralik G., Janjecic Z., Kralik Z., Skrtic Z. (2013): Stanje u peradarstvu i trendovi njegova razvoja. Poljoprivreda 19, 2, 49-58 str. Kralik I, Kralik Z., Zelic S. (2013): Preferencije potrogaéa konzumnih jaja. 49, Hrvatski i 9 Medunarodni simpozij agronoma, Zbornik radova, 156-160 str., Dubrovnik. Kralik Z., Ljuboja B. (2017): Kvaliteta jaja razligitih vrsta peradi. 52. Hrvatski i 12. Medunarodni simpozij agronoma, Zbornik radova, 534-538 str., Dubrovnik Latinovie D. (1996): Populaciona genetika i oplemenjivanje domaéih Zivotinja. Praktikum, Univerzitet u Beogradu Poljoprivredni fakultet Beograd. Pandurevie T. (2011): Utica} starosti na proizvodnost, kvalitet i hemijski sastav jaja lakog linijskog hibrida koko8i, Doktorska disertacija. Poljoprivredni fakutet Istotno Sarajevo. Pavicic H. (2014): Kvaliteta konzumnih jaja u ovisnosti o dobi nesilica. Diplomski rad, Sveuéiliste Josipa Jurja Strossmayera, Poljoprivredni fakultet u Osijeku, Rajicic V., Mitrovie S., Tolimir N., Peric L. (2008): Uticaj genotipa i uzrasta nosilja na kvalitet Ijuske jajeta, , Savremena poljoprivreda* vol. 57, 1-2, 201-206 str., Novi Sad Ren Y, Wu J., Renema R. (2010): Nutritional and health attributes of eggs. Handbook of Poultry Science and Technology, Primary Processing, Volume 1, 535-578 p. Taha S. Y. (2012): A comparison of egg quality from hens reared under organic and commercial systems. 2nd Organic Animal Husbandry Conference, Special Issue No 362, 164-167 r., Hamburg, Zaheer K, (2015): An Updated Review on Chicken Eggs: Production, Consumption, Management Aspects and Nutritional Benefits to Human Health, Food and Nutrition Science, 2015, 6, 1208-1220 p. Zita L., Tumova E., Stole L. (2009); Effects of Genotype, Age and Their Interaction on Egg Quality in Brown-Egg Laying Hens. Acta vet, Brno 2009, 78: 85-91 p. hitp://www.ltz.ba (Leyer managament program Lohmann Brown. Lohmann Tierzucht G. M. B. H., Cuxhaven Germany) 1247Proceedings of the XI International Scientific Agricultural Symposium “Agrosym 2021" DEFINING THE ECONOMIC VALUE OF THE TRAITS INCLUDED IN THE METHODS FOR THE ASSESSMENT OF PIGS GENETIC POTENTIAL Mladen POPOVAC"”, Dragan RADOJKOVIC', Milica PETROVIC', Radomir SAVIC', Aleksandar MILETIC®, Dalibor VUKOJEVIC', Radmila BESKOROVAINE * Faculty of Agriculture Belgrade, University of Belgrade, Nemanjina 6, 11080, Belgrade-Zemun, Republic of Serbia *Paculty of Agriculture Krusevae, University of Nis, Kosanéigeva 4, 37000 Krudevac, Republic of Serbia Institute for Science Application in Agriculture, Bulevar despota Stefana 68b, 11000 Belgrade, Republic of Serbia *Corresponding author: m Ip@agrif.bg.ae.rs Abstract The objective of this paper was to describe a methodological procedure for defining the ‘economic value of primiparous sows production and reproductive traits of which some were used for assessment of sow’s breeding value. This is a novel methodological procedure whose purpose is to reduce the influence that constant changes both in production cost and price of fatenners may have on selection work and to enable planning of long-term selection strategy in pig breeding. The obtained economic value is presented as a relative relationship between the changes in costs per unit of the trait and a primary trait, when the traits achieve the values defined by selection goal wherein the expenses are unknown value regarded for one feeding day. In this way the obtained economic value defines selection pressure and gives the trait the significance wished for by a selectionist without regarding it through the profit realized in the production expressed in money, which is still of a variable character in developing counties, thus allowing for its use as an indicator in calculating the genetic parameteres, Key words: trait economic value, selection index, pigs, methodological procedure 10 obtain economic value, genetic potential. Introduction ‘The proces of defining the economic value of the traits inctuded in the models for assessment of animal breeding value is a real problem even in the countries with developed pig breeding with stable parity between the price of fatenners and the prices of inputs included into pig breeding industry, while this branch of livestock production in developing countries is characterized by continual variable relation between the production costs and the price of product (Vukelié et ai.,2004), what additionally complicates the determination of the economic value of the traits included in the method for assessment of animal breeding value, The value of some traits which cannot be expressed as a real market value presents an additional problem. For example, the traits such as liveborn piglet or backfat thickness have no fixed market value, because they cannot as such be found in the market, therefore the value of these traits cannot be properly expressed in monetary units. On the other hand, even if there are stable relationships between the input costs included into production and the value of the products obtained, the market value of the trait expressed in monetary units determines a selection goal (Dube et al., 2013), in which some traits that have higher monetary value can be favoured, while at the same time, the traits 1248