<![CDATA[This study compared the external quality (egg weight, shell weight, shell percentage, and egg index) and internal quality (albumen index, yolk index, Haugh unit, and yolk color) of Lohmann Brown chicken eggs during the pullet and layer production phases. We used a comparative design and analyzed the data with an independent-samples t-test. A total of 60 fresh eggs (<24 h after oviposition) were used, comprising 30 eggs from the pullet phase and 30 eggs from the layer phase. The results showed that eggs from the layer phase had significantly higher egg weight (63.30 g) and shell weight (6.07 g) than those from the pullet phase (53.17 g and 5.47 g), whereas shell percentage was higher in the pullet phase (10.31%) than in the layer phase (9.59%) (P<0.05). For internal quality, the pullet phase produced a higher albumen index (0.159) and Haugh unit (93.33) than the layer phase (0.109 and 86.00) (P<0.05), while egg index, yolk index, and yolk color did not differ significantly (P>0.05). It is concluded that the layer phase yields better external quality, whereas the pullet phase yields better internal quality of chicken eggs.]]>
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