Influência da condição e tempo de armazenamento na qualidade de ovos de poedeiras comerciais em idades avançadas
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Data
2019-09-27
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Universidade Federal de Goiás
Resumo
An 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.
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Palavras-chave
Albúmen , Conservação , Idade , Poedeira , Unidade Haugh , Viscosidade , Age , Albumen , Conservation , Haugh unit , Hens , Viscosity
Citação
CAMARGO, S. M. P. Influência da condição e tempo de armazenamento na qualidade de ovos de poedeiras comerciais em idades avançadas. 2019. 61 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2019.