First results on the evaluation of the ground‐cover biodiversity in an agroforestry poultry system

Cosentino, Carlo; Dimotta, Antonella; Musto, Mauro; Rubino, Mariarita; Pecora, Gabriele; Fascetti, Simonetta; Freschi, Piereangelo

doi:10.15414/afz.2020.23.mi-fpap.15-22

Cited by 3 publications

(1 citation statement)

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“…Hen’s eggs are considered one of nature’s most complete commodities because of their high nutritional value. Eggs are composed of various nutrients, vitamins, minerals, fatty acids (FAs), bioactive compounds and protein, making them one of the essential foods in human nutrition [ 1 , 2 , 3 , 4 , 5 ]. Furthermore, they are cheap and widely distributed in most countries, allowing people with low incomes to consume highly nutritional foods [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Variation in the Fatty Acid and Amino Acid Profiles of Pasteurized Liquid Whole Hen Egg Products Stored in Four Types of Packaging

Kocetkovs

Radenkovs²,

Juhnevica-Radenkova³

et al. 2022

Animals

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This study aimed to determine the ability of high-density polyethylene, polyethylene terephthalate, Tetra Rex® Bio-based packaging, and Doypack (stand-up pouches) packaging to maintain the nutritional quality and safety of liquid whole egg products for 35 days of refrigerated storage. High-grade hen eggs were used for the preparation of liquid whole egg products (LWEPs). The conformity of eggs quality to grade A was supported by the initial screening of the raw materials’ physical–chemical attributes, which remained unchanged during the 25 days of storage. The obtained results indicated that the content of fatty acids in LWEPs was affected by both storage time and packaging material. However, the better preservation of monounsaturated fatty acids was achieved by polyethylene terephthalate, followed by high-density polyethylene packaging. Meanwhile, a statistically significant advantage of polyethylene terephthalate over other packaging materials was also confirmed regarding the maintenance of polyunsaturated fatty acids during 35 days of LWEPs storage. Relative fluctuations in the number of fatty acids in Tetra Rex® Bio-based and Doypack-stored LWEPs revealed their disadvantages manifested by exfoliation of composite layers, which perhaps was the main cause of extensive moisture loss. Overall, due to superior barrier properties, polyethylene terephthalate packaging demonstrated better preservation of amino acids. Only as much as a 2.1% decrease was observed between the initial value and the 35th day of LWEP storage. From a microbiological standpoint, all materials demonstrated the ability to ensure the microbiological safety of products during 35 days of storage, as the maximum allowed limit of 105 CFU g−1 was not exceeded.

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Section: Introductionmentioning

confidence: 99%