Quality assessment of marketed eggs in bassekabylie (Algeria)

Moula, Nassim; Ait-Kaki, A; Leroy, Pascal; Antoine‐Moussiaux, Nicolas

doi:10.1590/s1516-635x2013000400015

Cited by 13 publications

(16 citation statements)

References 7 publications

(6 reference statements)

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“…Parce qu'elle est liée à un plus fort taux de matière sèche dans l'oeuf et aussi à un apport plus important d'acides gras essentiels, une proportion de jaune plus élevée peut-être considérée comme favorable du point de vue de la valeur nutritive de l'oeuf (Moula et al, 2010 ;2013). En effet, la proportion élevée du jaune est l'une des plus importantes qualités internes de l'oeuf.…”

Section: Le Pourcentage Du Jauneunclassified

Qualité des oeufs de consommation de trois types génétiques de poules commercialisés dans l’Est algérien

Moula

2018

ARCH ZOOTEC

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Le but de cette étude consiste à comparer la qualité, en termes de composition et de solidité, des oeufs de poules commercialisés sur les marchés populaires de l’est algérien. Au total, 5004 oeufs issus de trois types génétiques (poules locales –PL, poules industrielles –PI- et poules issues de croisement de poules locales et poules industrielles-PLPI-) ont été analysés. La souche industrielle a présenté des oeufs dont le poids entier et le poids du blanc ainsi que la force maximale de rupture de la coquille étaient significativement (P

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Section: Le Pourcentage Du Jauneunclassified

Qualité des oeufs de consommation de trois types génétiques de poules commercialisés dans l’Est algérien

Moula

2018

ARCH ZOOTEC

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“…O ovo é um alimento nutricionalmente completo, perdendo apenas para o leite materno, portanto uma ótima fonte de proteínas de alto valor biológico (Moula et al, 2013). Já vem embalado naturalmente, e não só pode como deve ser usado na alimentação.…”

Section: Introductionunclassified

“…Os ovos que não são armazenados corretamente não conseguem impedir a contaminação interna, ocorrendo modificações como a redução de propriedades emulsificantes, de viscosidade, de geleificação, espumantes e de solubilidade, na preparação dos sistemas alimentícios (Moula et al, 2010;Rao et al, 2013), o que prejudica a qualidade final do produto. Dessa forma, os fabricantes de produtos oriundos dos ovos ficam prejudicados em relação a esse aspecto, pois a falta de conservação desse produto não permite uma melhor separação dos seus componentes internos, especialmente o albúmen, e, consequentemente, atrapalha a absorção adequada pelo organismo humano (Garcia et al, 2010;Rao et al, 2012).…”

Section: Introductionunclassified

Qualidade interna de diferentes tipos de ovos comercializados durante o inverno e o verão

Fernandes

Móri

Nazareno

et al. 2015

Arq. Bras. Med. Vet. Zootec.

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RESUMOObjetivou-se no presente estudo avaliar a qualidade interna de ovos brancos e vermelhos, comercializados durante o inverno e o verão, no estado de São Paulo. Para tal análise, utilizaram-se ovos classificados como tamanho grande, e a avaliação da qualidade interna realizada por meio das seguintes variáveis: massa média do ovo, gravidade específica, unidade Haugh, índice de gema, coloração da gema e incidência de partículas estranhas nos ovos. O delineamento experimental foi inteiramente ao acaso, em fatorial 2 x 2 (cor da casca x épocas do ano), sendo as cores da casca: branca e vermelha, e as épocas do ano: inverno e verão. Verificou-se que, no verão, foram obtidos os menores valores de massa média do ovo, de unidade Haugh e de índice de gema, o que evidencia maior perda da qualidade do produto, provavelmente devido às elevadas temperaturas, comparativamente ao inverno. Entretanto, durante o inverno, foram observados ovos contendo discos germinativos fecundados. Conclui-se que os ovos comercializados no Vale do Ribeira, SP, apresentaram baixa qualidade e, portanto, estavam impróprios ao consumo e à industrialização.Palavras-chave: altura do albúmen, armazenamento, consumidor, índice de gema, temperatura, unidade Haugh ABSTRACT

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“…Therefore, egg quality is the most important factor to accomplish the economic success of layer business (Monira et al, 2003;Usman et al, 2014). In general, egg quality is examined aspects of the externals and internals quality by using several standards (Moula et al, 2013). External parameters include weight, shell color, shape index and shell thickness, and meanwhile internal parameters indicate yolk color, yolk index, albumen index and Haugh unit.…”

Section: Introductionmentioning

confidence: 99%

“…External parameters include weight, shell color, shape index and shell thickness, and meanwhile internal parameters indicate yolk color, yolk index, albumen index and Haugh unit. However, different factors deciding the quality exists such as breed, nutrition, environmental conditions, physiological/physiological stresses and egg storage period (Monira et al, 2003;Moula et al, 2013;Kabir et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Production Performance and Egg Quality Characteristics of Five Strains of Korean Native Chickens

Wickramasuriya¹,

Yi²,

Yoo³

et al. 2015

Korean Journal of Poultry Science

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The production performance and egg quality traits among five strains of Korean native chickens (KNC) were evaluated in conventional cages. A total of 240 KNC were housed in a controlled environment. Each strain had 12 replicates with 4 chickens per cage. Feed intake, body weights, egg production and egg quality were measured at 24, 28 and 32 of weeks. Egg quality parameters were analyzed using 150 eggs. Results indicated significant (P<0.05) difference in average body weights, egg production and egg weight among five strains of KNC. In contrast, KNC strains effect was non-significant (P>0.05) for feed efficiency. The difference among those KNC strains on egg shell color, egg shell strength and egg shell density were not different (P>0.05) at the age of week 24 while it was significant (P<0.05) at the age of week 28 and 32. There was no effect (P>0.05) on egg length and egg shape index from five strains of KNC. The significant difference (P<0.05) was observed in egg width with KNC strains during early ages (week 24 and 28) and it was not significant (P>0.05) at the age of 32 weeks. Regarding internal quality parameters, albumen height and Haugh unit were significantly (P<0.05) affected with KNC strains while the effect on yolk color was not significant (P>0.05). Based on the egg weight and the production performance, GS-10 KNC strain was superior when compared with the other strains.

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Quality assessment of marketed eggs in bassekabylie (Algeria)

Cited by 13 publications

References 7 publications

Qualité des oeufs de consommation de trois types génétiques de poules commercialisés dans l’Est algérien

Qualité des oeufs de consommation de trois types génétiques de poules commercialisés dans l’Est algérien

Qualidade interna de diferentes tipos de ovos comercializados durante o inverno e o verão

Comparison of Production Performance and Egg Quality Characteristics of Five Strains of Korean Native Chickens

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