Абдигалиева т. Б

79 
of eggs (A
HN
et. al 1997, D
RAŻBO
et. al 2014). In
this study, hens diet based on 
vermiculite feed additive caused a change of morphometric parameters of eggs (Table 
2). Intensity of eggs production of laying hens in the experimental group (C) made 
77.25%, and in the experimental group (E) of 87.67% against 68.30% in control 
group. In the end, collecting eggs from D and E was 3 and 5 units more than the 
control; productivity per hen in the E test group was 52.6 pieces of eggs for two 
months. This was 22% higher than in the control group. In all tested groups of hens 
(B-E) fed with vermiculite plus fishmeal productivity of eggs was higher than control 
group. Hens fed with vermiculite additive (groups B, C) laid 100 eggs more than 
control group and about 200 eggs more after feeding with vermiculite plus fishmeal 
(group D, E). The solids contents of whole egg, white and yolk varied within a 
narrow range among egg sizes. Average egg weight was the highest in group E 
(63.3g). The level of albumen and yolk of egg was also the highest in B-D groups. 
Eggs of hens fed with 5% V (group C) had the highest weight of shell and its 
thickness and density. Eggshell breaking strength is a key indicator of egg quality. 
This research has shown that eggshell breaking strength had a little increase in hens 
diets fed with vermiculite +FM. 
Table 2.
The chemical composition and nutritional value of eggs 
Determination of the chemical composition and nutritional value of eggs is one 
of the important components of the veterinary-sanitary examination. The chemical 
composition influenced on the nutritional value of eggs and described their 
physiological role as a source of biologically active substances
(A
JUYAH 
et. al
2003,
V
ALSTA
et al. 2005, D
IAZ
et. al 2010, L
ONERGAN
et. al 2014, K
UMAR
, R
ANI 
2014,
KICZOROWSKA
et. al
2015). The appropriate manipulation with broiler chicken 
diet could modify fatty acid profile in poultry products and increase its nutritional 
value. The chemical composition of eggs is characterized above all water content, 
nitrogenous substances, lipids, minerals, carbohydrates and vitamins and is not 
constant. Essentially depends on the species, habitat and the kind of feed, rearing and 
other factors.
Table 3 shows the results of concentration of protein, carbohydrates, fat and 
ash, separately in yolk and white of eggs of control and experimental groups.

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