In the present trial, the estimated
yolk index in the thermoneutral group was similar to that
recorded by Zita et al. (2013), but greater than that estimated by
others (Kul and Seker, 2004). Albumin viscosity is the most important
quality traits. Unfortunately, it might be evaluated only
indirectly by determining the albumin height and its surface area.
The Haugh unit score is considered as one of the superior methods
to calculate egg quality (El-Tarabany et al., 2015).