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In this study, some external and internal quality characteristics of pheasant (Phasianus colchicus) eggs with white, blue, brown, or olive green shells were investigated. A total of 120 pheasant eggs including 9 white, 4 blue, 24 brown and 83 olive green eggs (collected in the same laying period and randomly) were used in this study. The values of egg weight, shape index, eggshell weight and shell membrane weight of the brown and the olive green eggs were found different from those of the blue and white color eggs (P < 0.05). Yolk and albumen weights of the white, blue, brown, and olive green eggs were found 9.03 and 16.28 g, 9.57 and 14.37 g, 10.72 and 17.96 g, 10.13 and 17.79 g, respectively (P < 0.05). The effect of eggshell colors on the yolk index, albumen index, shell thickness, membrane thickness, and Haugh Unit was found to be insignificant (P < 0.05). As a result of this study, the quality of brown and olive green eggs were better than blue and white eggs. [ABSTRACT FROM AUTHOR]

In this study, the egg production and hatchability characteristics of pheasants (Phasianus colchicus) mated in cages and as a flee flock in closed pens were investigated. For this purpose 6 males and 30 females in a ratio of 1 male to 5 females were mated in cages and 4 males and 20 females were mated as a free flock in closed pens. The egg production (%), damaged egg rate, mortality rate, fertility, hatchability and hatchability of fertile eggs were determined as 32.84 and 19.38%, 28.63 and 36.34%, 26.67 and 30.00%, 61.09 and 47.27%, 49.55 and 29.46% and 54.36 and 41.54%, respectively. The differences in egg production (%), damaged egg rate, mortality rate, fertility and hatchability of the total number of eggs in the groups were significant (P < 0.01). The hatchability levels of fertile eggs were different and statistically significant (P < 0.05). In conclusion, pheasant breeding in closed areas is not appropriate. The optimum closed area needed must be investigated. The hatching conditions of pheasant eggs should also be carefully controlled. [ABSTRACT FROM AUTHOR]

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