After recording the external parameters, the estimates of internal quality components were recorded Gently,breaking the egg was performed using a sharp scalpel and emptying the contents onto a glass surface.The albumin was gently separated from the yolk to weigh the yolk mass.The albumin mass was computed via subtracting the weights of shell plus yolk from the total egg weight. Regarding weighing process, the glass surface was washed and dried after each weighing. The yolk and albumin dimensions (mm) were estimated using an electronic device (Reddyetal., 1979). The following traits of the internal egg quality were achieved according to Romanoff and Romanoff (1949). Yolk index value was calculated as100 [Yolk height (cm)/Yolk diameter (cm)]. Yolk ratio was calculated asYolk weight (g)/Egg weight (g) 100. Albumin ratio was computed as 100 [Albumin weight (g)/Egg weight (g)], and Haugh units (HU) were determined according to previous formula reported by Haugh (1937). HU equal 100 log (Hþ7.571.7W0.37), H: Albumin height (mm), W: Egg weight (g).