Use of Betaine in Post-Hatch Feed for Broiler Chicks

Carvalho, Fabyola Barros de; Stringhini, José Henrique; Leandro, Nadja Susana Mogyca; Café, Marcos Barcellos; Sousa, Regina Fialho de; Santos, Bruno Moreira dos

doi:10.1590/1806-9061-2020-1329

Cited by 1 publication

(1 citation statement)

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“…In Brazil, eggs comprise the diet of 99% of Brazilian families, with an average consumption of 190 to 200 eggs per capita/year (ABPA, 2021;2022). However, the egg production chain in Brazil, similarly to other nations with large egg production, has issues related to maintaining the quality of in natura eggs during storage, particularly at room temperature in the short term (Carvalho et al, 2003;Pires et al, 2015), which leads to impairments of their physicochemical composition.…”

Section: Introductionmentioning

confidence: 99%

Quality of Eggs Covered with Biofilms Containing Different Levels of Andiroba Oil and Stored at Room Temperature

JPF,

BS,

et al. 2024

Braz. J. Poult. Sci.

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The objective of the current study was to investigate the effects of different levels of andiroba oil (AO) in a bioproduct based on andiroba oil (BBAO) on the physical quality, bacteriological concentration, chemical composition, yolk lipid oxidation, and sensory characteristics when coating eggs and storing them for seven days at room temperature. The eggs were arranged in a completely randomized design, in which treatments consisted of a control group (eggs stored for seven days without the application of BBAO) and eggs covered with biofilms produced with BBAO with different levels of AO (1%, 5%, 10%, and 15%). Each treatment contained 50 eggs, and each egg was considered a replicate. Data collected were subjected to Tukey test and linear or polynomial regression at 0.05 statistical significance. The results indicate that the application of BBAO on eggs stored for 7 days at room temperature resulted in better (p<0.05) conservation of their physical quality and chemical composition, and a reduction (p<0.05) or elimination of bacteriological concentrations. This conservation effect became increasingly pronounced as the concentration of AO in the BBAO increased. However, it is crucial to consider the implications of BBAO on sensory characteristics, as higher concentrations of AO in BBAO lead to a decreased (p<0.05) sensory acceptance of the eggs. Therefore, it was concluded that the use of AO in the bioproduct, especially at high levels, can provide better conservation of the eggs for seven days at room temperature, particularly concerning the physical, chemical, and microbiological characteristics; however, it can also cause significant changes in sensory attributes.

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Section: Introductionmentioning

confidence: 99%