We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Internal quality of laying hens' commercial eggs according to storage time, temperature and packaging.
- Authors
Melúcio Guedes, Lis Lorena; Menezes Souza, Camilla Mariane; de Oliveira Saccomani, Ana Paula; de Faria Filho, Daniel Emygdio; Suckeveris, Diana; de Faria, Douglas Emygdio
- Abstract
Current assay evaluates the internal quality of eggs of Hy-Line W-36 hens, according to storage time, temperature and packaging. Two equal experiments, starting one day apart, were conducted with 140 eggs each. The two experiments were divided into two phases, from 1 to 9 days and from 9 to 21 days, in a randomized block design. In the 1st phase, the treatments were arranged in a factorial 2 x 3+1, packaging (with or without), time (3, 6 and 9 days), with control on the 1st day. In the 2nd phase, treatments were arranged in a factorial design 2 x 2 + 1, packaging (with or without), cooling (with or without), and control on the 9th day. Egg weight, albumen, yolk and shell percentage, yolk index and Haugh unit were evaluated. The internal quality was reduced (p < 0.05) during storage and the internal quality of eggs kept at room temperature decreased (p < 0.05), whereas eggs stored under refrigeration showed the same quality (p > 0.05) on the 9th and 21st days. Packaging assured better quality (p < 0.05), but not similar to the quality of refrigerated eggs. Results showed that the internal quality of the eggs was worse when there was no refrigeration during storage time and that packages provided better internal quality, although not as effective as cooling.
- Subjects
HENS; EGG quality; EGG storage; EGGS -- Packing; BLOCK designs
- Publication
Acta Scientiarum: Animal Sciences, 2016, Vol 38, Issue 1, p87
- ISSN
1806-2636
- Publication type
Article
- DOI
10.4025/actascianimsci.v38i1.28922