Mestrado em Zootecnia (EVZ)
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Navegando Mestrado em Zootecnia (EVZ) por Assunto "Age"
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Item Influência da condição e tempo de armazenamento na qualidade de ovos de poedeiras comerciais em idades avançadas(Universidade Federal de Goiás, 2019-09-27) Camargo, Sarah Maria Pires; Racanicci, Aline Mondini Calil; http://lattes.cnpq.br/5304081966255411; Stringhini, José Henrique; http://lattes.cnpq.br/8505634095383289; Stringhini, José Henrique; Tenório, Clarice Gebara Muraro Serrate Cordeiro; Rocha, Fernanda Rodrigues TaveiraAn egg begins to lose its quality as soon as it is laid, an inevitable phenomenon that happens as time passes, and could be slowed down or accelerated by many factors. Based on this topic, the goal of this study was to assess the influence of storage conditions, hen age, and storage duration evaluating the chemical, physical and rheological properties of eggs from commercial hens of different ages (31, 62 and 88 weeks) in correlation of two methods of storage: refrigerated(fridge) and on a shelf(room temperature) and four storage periods (1st, 10th, 20th and 30thday). The experiment was executed for the duration of 30 days, at Setor de Avicultura do Departamento de Zootecnia da Universidade Federal de Goiás, Goiânia, Brasil. 288 eggs were utilized, of which were distributed randomly, in a factorial arrangement 3x2x4 (age, methods of storage, and storage periods), totaling 24 treatments with 4 repetitions of 3 eggs. Each egg was subjected to breakage and analyzed in regards to its quality in an interval of 10 days, and were evaluated based on: weight of the yolk, shell and albumen (as percentages), thickness of the shell (cm), height of the albumen and yolk (mm) , diameter of the albumen and yolk (mm), specific gravity, Haugh unit, Haugh index of albumen and yolk, pH of albumen and yolk, shell resistance and viscosity. Statistics of this study consisted in analyzing tests of normality, homoscedasticity and ShapiroWilk test, Levene and BoxPlot and z-score. The variables were subjected to analysis of variance and to Tukey's test(p<0,05). In order to analyze the viscosity, a graphical analysis of dispersion during a specific interval was utilized. The software R-Project was used as a tool in order to help analyze the data obtained. Regardless of the storage periods, the eggs stored in refrigeration presented higher values of albumen index when compared to eggs kept on shelf. Eggs from hens with age from 66 to 88 weeks displayed lower percentages of shell and albumen, as well as a lower shell resistance and lower yolk index when compared to other eggs, regardless of time of storage or environment. Viscosity was stable with eggs stored in a refrigerated environment. Viscosity of eggs kept at room temperature displayed newtonian fluid behavior, indicating that hen age is an important factor to reduce albumen viscosity. Eggs stored for 10 days kept their qualities, regardless of the hen's age.Item Qualidade de ovos de poedeiras marrons provenientes de sistema livre de gaiolas(Universidade Federal de Goiás, 2021-12-08) Pereira, Ligia Sarneiro; Carvalho, Fabyola Barros de; Leite, Carla Daniela Suguimoto; Stringhini, José Henrique; http://lattes.cnpq.br/8505634095383289; Stringhini, José Henrique; Leandro, Nadja Susana Mogyca; Leite, Paulo Ricardo de Sá da CostaEggs are extremely perishable and they start losing their intern quality immediately after being laid. It is an inevitable phenomenon and can be worsen by different factors. Therefore, the aim of this study was to assess the influence of storage (time and environment) and the hen’s age on the physical properties of eggs from Hy-Line Brown® hens of different ages (36, 53, and 69 weeks old), regarding to two storage conditions: refrigerated (fridge) and shelf (ambient temperature) and three storage periods (10th, 20th, and 30th day). The experiment was carried out for 30 days, at Setor de Avicultura do Departamento de Zootecnia da Escola de Veterinária e Zootecnia da Universidade Federal de Goiás, Goiânia, Brasil. In total, 243 eggs were used. 108 eggs were used to the quality assessment (six repetitions each), 90 eggs were used to the dry-matter analyses (five repetitions each), and 45 eggs were used to the eggshell strength analyses. Using a completely random design, the data were analyzed as a 3x2x3 factorial (age, environment, and storage period). Each egg was broken on a flat glass surface and then analyzed every 10 days regarding to its quality: egg, yolk, albumen, and shell mean weight (g); shell thickness (mm); specific gravity (g/cm3 ); Haugh Unity; albumen and yolk index; albumen, yolk, and shell percentage (%); yolk and albumen pH; albumen and yolk dry matter (%); and shell strength (kgf). The variables were tested in terms of normality to the analysis of variance premises assessment. The parametric analyzes underwent the analysis of variance and Tukey test (p<0,05). SAS® University Edition software was used to analyze the data. Eggs from 69 weeks old hens resulted in higher yolk weight and lower eggshell strength. Eggs storage in room temperature presented a linear decrease in the yolk index. Regardless the hens’ age, albumen pH was lower on the 20th day of storage. Regardless the storage time and hens’ age, the greatest Haugh Unit values were observed in refrigerated eggs, suggesting the importance of lower temperatures to maintain these products’ quality. Keywords: albumen, conservation, age, hen, Haugh Unity.