Changes in Quality Traits of Eggs From Yellowleg Partridge (Ż-33) Laying Hens Depending on Storage Conditions of Eggs

Calik, J.

doi:10.15193/zntj/2013/87/073-079

Cited by 6 publications

(5 citation statements)

References 3 publications

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“…In comparison to the study of Calik (2013) on the quality of eggs from Yellowleg partridge laying hens, eggs from Hy-Line Brown hens used in our study were characterized by higher HU units but lower values of albumen and yolk pH. The increase in HU units resulting from increasing content of lupin in the diets is connected with better elasticity of thick albumen, stronger bond of ovomucins with lysozyme and better technological properties of egg albumen (Wells, 1968).…”

Section: Discussionmentioning

confidence: 83%

The effect of addition of yellow lupin seeds (<i>Lupinus luteus</i> L.) to laying hen diets on performance and egg quality parameters

Rutkowski¹,

Hejdysz²,

Kaczmarek³

et al. 2017

J. Anim. Feed Sci.

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Section: Discussionmentioning

confidence: 83%

The effect of addition of yellow lupin seeds (<i>Lupinus luteus</i> L.) to laying hen diets on performance and egg quality parameters

Rutkowski¹,

Hejdysz²,

Kaczmarek³

et al. 2017

J. Anim. Feed Sci.

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“…The most important, yet simultaneously the most basic, change occurring in eggs during storage is the loss of mass caused by water evaporation (Samli et al, 2005;Calik, 2013). Loss of water is also related to the air cell depth, which increases with the length of storage time (Batkowska and Brodacki, 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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“…Farm-produced eggs may be of high quality, but inefficient farm handling, storage and marketing practices may result in a decline in egg quality (Al-Obaidi et al, 2011). The loss of weight owing to the evaporation of water is the single most important factor that determines whether an egg's quality is compromised on the inside or the outside during the course of storage or when it is handled (Samli et al, 2005;Calik, 2013). There is rise in hydrogen power of albumin and yolk, reduced Haugh unit values and carbon acid dissociation (Mohiti-Asli et al, 2008;Monira et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

A Comparative Study of the Internal and External Quality Characteristics of Table Eggs and the Effect of Storage Periods and Layer Strain on them under Summer Conditions

Murshed,

Qaid

2024

IJAR

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Background: Eggs are a rich source of protein and a portion of food that satisfies human demands and supplies the body with amino acids, metal elements and vitamins that are beneficial for general health. This research aimed to determine the influence of storage duration and hen breed on the internal and external quality characteristics of brown- and white-shelled eggs under different domestic storage circumstances. Methods: A total of 240 eggs from the two species were randomly selected. They were stored at a humidity of 65% and temperatures of ±1°C for 0, 15 and 30 days. All eggs were cracked to determine the egg coefficient, egg weight, egg weight loss and air chamber depth. Egg-specific density, Haugh unit values, yolk color, the presence of flesh and blood spots, white weight, yolk weight, shell integrity, white weight percentage, percentage of shell weight, yolk weight ratio and yolk weight ratio. Shell thickness, density, cleanliness, surface area and weight relative to shell area. Result: The Haugh unit, specific density, air chamber depth and shell thickness were all significantly (P£0.05) affected by the length of time eggs were stored. It had a favorable influence on shell density and weight for brown and white-shell eggs, but the Huff unit values of the eggs were negatively affected the longer they were stored. This effect was more pronounced the longer the eggs were stored. Due to the difference in shell color and the extended period of storage, there was a major change in all of the components of the egg. This was caused by the storage duration.

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Changes in Quality Traits of Eggs From Yellowleg Partridge (Ż-33) Laying Hens Depending on Storage Conditions of Eggs

Cited by 6 publications

References 3 publications

The effect of addition of yellow lupin seeds (<i>Lupinus luteus</i> L.) to laying hen diets on performance and egg quality parameters

The effect of addition of yellow lupin seeds (<i>Lupinus luteus</i> L.) to laying hen diets on performance and egg quality parameters

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

A Comparative Study of the Internal and External Quality Characteristics of Table Eggs and the Effect of Storage Periods and Layer Strain on them under Summer Conditions

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