Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures
The internal quality of conventional and ω-3 enriched commercial eggs stored at different temperatures was evaluated. Eggs derived from Isa Brown layers fed two different diets. In Group 1, 432 hens were fed throughout their productive life with a diet based on corn and soybean meal (produc...
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Fundação APINCO de Ciência e Tecnologia Avícolas
2009-09-01
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doaj-d18cd7b8105c475abf42ff472abf61df2020-11-25T00:22:50ZengFundação APINCO de Ciência e Tecnologia AvícolasBrazilian Journal of Poultry Science1516-635X1806-90612009-09-0111318118510.1590/S1516-635X2009000300007Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperaturesTMM CedroLFL CalixtoA GasparFA CurvelloAS HoraThe internal quality of conventional and ω-3 enriched commercial eggs stored at different temperatures was evaluated. Eggs derived from Isa Brown layers fed two different diets. In Group 1, 432 hens were fed throughout their productive life with a diet based on corn and soybean meal (production of conventional eggs). In Group 2, starting at 22 weeks of age, other 432 hens were fed a diet containing 1.5% of marine algae substrate and 1.8% of fish oil (production of ω-3 enriched eggs). The following parameters were evaluated: Haugh unit, yolk index, albumen pH, and yolk pH. There were no significant differences between conventional and enriched with ω-3 eggs as to internal quality parameters. Only the interaction between storage time and temperature was significant, and therefore their effects were evaluated, independent of egg type (conventional eggs and ω-3 enriched eggs). Eggs stored at 25ºC presented lower Haugh units and yolk index, and higher albumen pH and yolk pH as compared to those kept at 5ºC. In addition, internal quality was reduced when eggs were stored for 7, 14, and 21 days, particularly when maintained at 25ºC. It was concluded that conventional and ω-3 enriched eggs have good internal quality; however, to maintain this quality, eggs must be stored under refrigeration.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2009000300007Commercial eggshensomega-3storagetemperature |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
TMM Cedro LFL Calixto A Gaspar FA Curvello AS Hora |
spellingShingle |
TMM Cedro LFL Calixto A Gaspar FA Curvello AS Hora Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures Brazilian Journal of Poultry Science Commercial eggs hens omega-3 storage temperature |
author_facet |
TMM Cedro LFL Calixto A Gaspar FA Curvello AS Hora |
author_sort |
TMM Cedro |
title |
Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures |
title_short |
Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures |
title_full |
Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures |
title_fullStr |
Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures |
title_full_unstemmed |
Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures |
title_sort |
internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures |
publisher |
Fundação APINCO de Ciência e Tecnologia Avícolas |
series |
Brazilian Journal of Poultry Science |
issn |
1516-635X 1806-9061 |
publishDate |
2009-09-01 |
description |
The internal quality of conventional and ω-3 enriched commercial eggs stored at different temperatures was evaluated. Eggs derived from Isa Brown layers fed two different diets. In Group 1, 432 hens were fed throughout their productive life with a diet based on corn and soybean meal (production of conventional eggs). In Group 2, starting at 22 weeks of age, other 432 hens were fed a diet containing 1.5% of marine algae substrate and 1.8% of fish oil (production of ω-3 enriched eggs). The following parameters were evaluated: Haugh unit, yolk index, albumen pH, and yolk pH. There were no significant differences between conventional and enriched with ω-3 eggs as to internal quality parameters. Only the interaction between storage time and temperature was significant, and therefore their effects were evaluated, independent of egg type (conventional eggs and ω-3 enriched eggs). Eggs stored at 25ºC presented lower Haugh units and yolk index, and higher albumen pH and yolk pH as compared to those kept at 5ºC. In addition, internal quality was reduced when eggs were stored for 7, 14, and 21 days, particularly when maintained at 25ºC. It was concluded that conventional and ω-3 enriched eggs have good internal quality; however, to maintain this quality, eggs must be stored under refrigeration. |
topic |
Commercial eggs hens omega-3 storage temperature |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2009000300007 |
work_keys_str_mv |
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