Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures

Abstract

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

Quality Changes of N-3 PUFAs Enriched and Conventional Eggs under Different Home Storage Conditions with Wireless Sensor Network

“…Egg types presented similar change (p > 0.05) of the albumen pH both in refrigeration and under room temperature, which is consistent with the result of Pappas, A.C. [23,44] who observed that the albumen pH increased as the time extended irrespective of the egg types.…”

“…Take n-3 PUFAs enriched eggs as an example, Albumen pH went up to 9.36 from 8.40, 11.4% increase after 30 days storage in refrigeration, while those under room temperature, it just took 18 days for albumen pH to increase 12.1%, from 8.4 to 9.42. It is believed that the escape of CO2 and water leads to the rise of albumen pH during storage [23,36]. …”

“…[23,43] who reported that no significant differences (p > 0.05) were observed between n-3 PUFAs enriched and conventional eggs in terms to HU and YI. But in this experiment, the YI of n-3 PUFAs enriched eggs decreased to 0.3 after 9 days' storage in the early period, faster than conventional eggs whose YI did not go down to the same level after 15 days' storage under room temperature ( Figure 7).…”

Combination of cassava starch biopolymer and essential oils for coating table eggs

“…The output of H 2 O and CO 2 from the egg contents to the external environment promotes an increase in the pH of the albumen by unbalancing the carbonic acid (H 2 CO 3 ) buffering system (Cedro et al, 2009). Therefore, the tested coatings may have contributed to the conservation of the buffer system by reducing the release of H 2 O and CO 2 from the interior of the eggs.…”

Flaxseed and sunflower oil affect egg production and quality in hens exposed to stress

“…It was shown that Haugh unit (Al-Saffar and Rose, 2002) and albumen height (El-Tarabany et al, 2016) were not influenced by stress. Likewise, dietary flaxseed oil and sunflower oil supplementations were reported to have no impact on the Haugh unit (Cherian et al, 2007;Midilli et al, 2009) and albumen height (Cedro et al, 2009). Egg yolk color is a crucial intrinsic egg quality parameter that determines consumer preferences.…”