Egg quality of laying hens in different conditions of storage, ages and housing densities

Menezes, Pasquoal Carrazzoni de; Lima, Evilda Rodrigues de; Medeiros, Juliana Pinto de; Oliveira, Wanessa Noadya Ketruy de; Evêncio-Neto, Joaquim

doi:10.1590/s1516-35982012000900014

Cited by 49 publications

(37 citation statements)

References 12 publications

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“…Eggs from the CHL group were characterized by a 5 % smaller yolk weight. Estimated Haugh units showing the albumen quality (Menezes et al, 2012) were slightly higher in eggs from hens supplemented with copper. Through studies of Ankari et al (1998) conducted on copper's influence on organisms and productivity of hens, the hens were supplemented with copper, 250 ppm Cu, in a form of sulphate, protein compound, and lysine chelate.…”

Section: Methodsmentioning

confidence: 80%

Quality and mineral composition of eggs from hens supplemented with copper-lysine chelate

et al. 2018

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Abstract. The aim of study was to evaluate the quality of hen eggs influenced by supplementation of copper with lysine chelate (CHL). The material consisted of eggs from two groups of Hy-Line Brown laying hens aged 300 days. Group I, negative control (NC), did not receive any additives. The hens from group II were treated with CHL at a dose of 30 mg Cu L −1 with drinking water. After 4 weeks of supplementation, 60 eggs from each group were randomly collected for quality analysis. The characteristics of the whole egg and its individual elements (shell, yolk, and albumen) were evaluated. The supplementation of CHL increased the egg weight, as well as the weight and height of albumen. There were no changes in the shell strength parameters, and its darker color may increase potential consumer acceptance, but requires confirmation by sensory analysis of the eggs. The copper addition was relatively small, but even this dose caused some changes in egg quality. Little changes in the mineral composition of individual elements of the eggs have been reported. It is therefore very important to continue research to find the smallest effective dose of this micronutrient, to study the duration of time it should be given in order to obtain the best quality of eggs, and to minimize the mineral disorders in organisms.

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Section: Methodsmentioning

confidence: 80%

Quality and mineral composition of eggs from hens supplemented with copper-lysine chelate

et al. 2018

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“…The diffusion of water from the albumen to the yolk (Menezes et al, 2012) increases the yolk mass, while reducing the value of its index. The results of the yolk index in this study are comparable to those obtained for soybean oil and chitosan-soybean oil emulsions (Wardy et al, 2011) and vegetable oils (Ryu et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

“…A basic change seen in egg yolk is an increase in size and a decrease of the index value. Yolk enlargement is a process caused by the movement of water in- side the egg, more specifically its inward diffusion through the vitelline membrane (from albumen to yolk) (Menezes et al, 2012). As the volume of the yolk increases, the strength of the vitelline membrane decreases (Jones, 2007;Kralik et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Glycerin as a factor for moderating quality changes in table eggs during storage

et al. 2018

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Abstract. Glycerol, a by-product of biodiesel production, is non-toxic to humans and the environment. With the current increase in the demand for fuels obtained from biomass, the amount of glycerine waste production is increasing. There are many ways to dispose this substance (in pharmaceuticals, cosmetics, and in chemical industry), but its utilization is still insufficient. Therefore, the aim of this study was to assess the possibility of limiting quality changes in table eggs during storage by coating the shells with a glycerol solution. The material used in this research consisted of 270 table chicken eggs collected on the same day. On the first day of the experiment, quality traits of 30 eggs were evaluated (initial control group). The remaining 240 eggs were divided into two equal groups: control (eggs that were not subjected to any treatment) and experimental (eggs that were coated with a 5 % aqueous solution of glycerol). The eggs were placed on transport trays and stored at 14 • C and 70 % humidity. Quality evaluations were carried out after 14 and 28 days of storage. The depth of the air cell, mass and specific gravity of the egg, the shell characteristics (water vapour conductance, strength, mass, thickness, and density), and the content traits (pH of the albumen and yolk, Haugh units, and colour and weight of the yolk) were evaluated. The results obtained suggest that the use of glycerine may contribute to slowing adverse changes in egg quality during storage by limiting CO 2 removal from the egg content, which allows the egg to maintain albumen structure. Due to the fact that glycerine is a safe, cheap, and easy-to-apply substance, its large-scale use in poultry raw material storage seems to be a very real possibility.

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“…Selama penyimpanan terjadi kenaikan pH dan terjadi ikatan kompleks ovomucin-lysozyme yang mengakibatkna keluarnya air, sehingga putih telur menjai encer. Menezes et al (2012), menambahkan jika temperatur dan waktu penyimpanan berpengaruh terhadap kualitas telur dan menurunkan HU secara signifikan karena kehilangan CO 2 secara terus menerus. Wang et al (2015) dalam penelitiannya mengatakan bahwa telur yang disimpan di suhu 28℃ selama 28 hari Kandungan Protein, Indeks Putih Telur (IPT) Almeida et al (2014), menyatakan bahwa telur yang disimpan pada pendingin akan menurunkan kualitas telur, tetapi penurunan kualitas telur lebih besar jika disimpan pada suhu ruangan.…”

Section: Kandungan Protein Indeks Putih Telur (Ipt) Dan Haugh Unit (unclassified

Kandungan Protein, Indeks Putih Telur (IPT) dan Haugh Unit (HU) Telur Itik Setelah Perendaman dengan Larutan Daun Jambu Biji (Psidium guajava) yang disimpan pada Suhu 270C

Azizah

Djaelani

Mardiati

2018

BAF

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ABSTRAKTelur merupakan salah satu sumber protein hewani yang bergizi tinggi sehingga banyak di gemari dikalangan masyarakat. Protein telur mempunyai mutu yang tinggi, karena memiliki susunan asam amino esensial yang lengkap sehingga dijadikan patokan untuk menentukan mutu protein dari bahan pangan yang lain. Penelitian ini bertujuan untuk menganalisis kandungan protein, Haugh Unit (HU) dan Indeks Putih Telur (IPT) telur itik setelah diberi perlakuan pencucian dan perendaman dengan larutan daun jambu biji (Psidium guajava) yang disimpan pada suhu kamar dalam jangka waktu 28 hari. Penelitian ini menggunakan 45 butir telur itik dengan 9 perlakuan dan 5 kali ulangan, P0: kontrol, P1: cuci dan rendam hari 14, P2: cuci dan rendam hari 28, P3: cuci tidak rendam hari 14, P4: cuci tidak rendam hari 28, P5: tidak cuci rendam hari 14, P6: cuci tidak rendam hari 28, P7: tidak cuci tidak rendam hari 14, P8: tidak cuci tidak rendam hari 28, dengan lama penyimpanan telur 14 hari dan 28 hari pada suhu kamar. Penelitian ini menggunakan rancangan acak lengkap (RAL). Variabel pengamatan yaitu kadar protein, Indeks Putih Telur, serta Haugh Unit. Data yang diperoleh dianalisis dengan uji ANOVA pada taraf signifikan 5% dan dilanjutkan dengan uji Duncan dengan α=0,05. Hasil simpulan data menunjukkan penelitian perendaman telur dengan larutan daun jambu biji (Psidium guajava) yang disimpan dalam suhu 27 0 C selama 28 hari dengan kadar tanin 3.90% dan perendaman selama 30 menit tidak efektif untuk mempertahankan protein, Indeks Putih Telur (IPT), dan Haugh Unit telur itik. Kata kunci : telur itik, haugh unit, indeks putih telur, protein, larutan daun jambu biji (Psidium guajava) ABSTRACTEgg was one of protein source from the animal which has high nutrition and favored by people. Egg's protein has high quality because of it's complete amino acid essential, it was made to be the standard to determine the quality of the protein content of other kinds of food. This study aimed to analyze the protein content, egg white index and Haugh Unit of duck's eggs after submerged in guava leaves solution which was kept at 27 0 C temperature for 28 days. This study used 45 duck's egg with 9 different treatments and 5 times repetitions, P0 : control, P1 : washed and submerged for 14 days, P2 : washed and submerged for 28 days, P3 : washed not submerged for 14 days, P4: washed not submerged for 28 days, P5: not washed submerged for 14 days, P6: not washed submerged for 28 days, P7: not washed submerged for 14 days, P8: not washed not submerged for 28 days, with the length of storage 14 days and 28 days on the room temperature. This study used random design, the variable is protein level, egg white index, and Haugh Unit. The data were analyzed using ANOVA test with significant value, of 5% and continued by Duncan test with α=0,05. The result shows that those which was submerged in guava's leaves for 28 days at 27 0 C temperature with tannin value of 3,90% and submersion for 30 minutes was not effective to preserve protein, egg white index and Haugh Unit o...

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Egg quality of laying hens in different conditions of storage, ages and housing densities

Cited by 49 publications

References 12 publications

Quality and mineral composition of eggs from hens supplemented with copper-lysine chelate

Quality and mineral composition of eggs from hens supplemented with copper-lysine chelate

Glycerin as a factor for moderating quality changes in table eggs during storage

Kandungan Protein, Indeks Putih Telur (IPT) dan Haugh Unit (HU) Telur Itik Setelah Perendaman dengan Larutan Daun Jambu Biji (Psidium guajava) yang disimpan pada Suhu 270C

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