Quality of egg is important not only for processing market by also for long term storage of shell eggs. Protein/ amino acid levels in diet will influence the quality of egg. Hence two experiments were conducted to assess the quality of an egg at various levels of protein and different concentration of lysine and threonine. 528 and 390 birds at the age of 25 weeks were procured separately and randomly allotted into 11 and 13 treatment groups for experiment -1 and 2 respectively. In experiment 1 the birds were fed with low protein (13.36% CP) and medium protein (15.78% CP) diets each with 6 replicates of 8 birds each at 5 different concentrations of lysine. In experiment-2 two protein groups (13.46% CP/0.65% lysine and 15.56% CP/0.60% lysine) with two lysine levels, each protein was supplemented with 6 concentrations of threonine, fed to 5 replicates each with 6 birds. In both the experiments the control was with 17%CP, 0.70% lysine and 66% threonine. Two eggs/replicate/period a total of 132 eggs/period and 130 eggs/period was collected and brake open for quality assessment in experiment 1 and 2 respectively. Out of all egg quality parameters haugh unit score was increased significantly with increasing amino acid concentration in experiment one. But lower the Haugh unit score at high protein, low lysine and high threonine concentrations were observed in experiment 2. No change in other parameters in both the experiments. Basing on these results it can be concluded that concentration of amino acids especially lysine plays a major role in maintaining the egg quality.

Keywords:Egg Production,Haugh Unit Score,Lysine, ProteinThreonine.