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 pa… Show more
“…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.…”
Section: Comparison Of Quality Changes Of N-3 Pufas Enriched and Convsupporting
confidence: 89%
“…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]. …”
Section: Changes Of Albumen Phmentioning
confidence: 99%
“…[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).…”
Section: Comparison Of Quality Changes Of N-3 Pufas Enriched and Convmentioning
Omega-3 polyunsaturated fatty acids (n-3 PUFAs) enriched eggs are popular for their enrichment of PUFAs, but their freshness and quality are prone to decline with time, particularly if storage conditions are not well maintained. Home storage is the last but a neglected important tach in eggs supply chain, but few studies are available on the egg storage in the home stage. This study aimed to evaluate the internal quality change of both n-3 PUFAs enriched and conventional eggs by simulating eggs stored at consumers' home in refrigeration and under room temperature. The egg quality indices (Haugh unit, yolk index, weight, and albumen pH) were adopted and analyzed for both storage conditions. Wireless sensor network (WSN) was used for real-time monitoring of the temperature and humidity during storage. The results showed that temperature, humidity and time of storage all have an influence on the freshness of both n-3 PUFAs enriched and conventional eggs and there is no significant difference happened to n-3 PUFAs enriched eggs and conventional eggs. Refrigeration can decelerate the quality deterioration of both n-3 PUFAs enriched and conventional eggs and consumers should be educated about how to maintain the internal quality of eggs during home storage.
“…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.…”
Section: Comparison Of Quality Changes Of N-3 Pufas Enriched and Convsupporting
confidence: 89%
“…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]. …”
Section: Changes Of Albumen Phmentioning
confidence: 99%
“…[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).…”
Section: Comparison Of Quality Changes Of N-3 Pufas Enriched and Convmentioning
Omega-3 polyunsaturated fatty acids (n-3 PUFAs) enriched eggs are popular for their enrichment of PUFAs, but their freshness and quality are prone to decline with time, particularly if storage conditions are not well maintained. Home storage is the last but a neglected important tach in eggs supply chain, but few studies are available on the egg storage in the home stage. This study aimed to evaluate the internal quality change of both n-3 PUFAs enriched and conventional eggs by simulating eggs stored at consumers' home in refrigeration and under room temperature. The egg quality indices (Haugh unit, yolk index, weight, and albumen pH) were adopted and analyzed for both storage conditions. Wireless sensor network (WSN) was used for real-time monitoring of the temperature and humidity during storage. The results showed that temperature, humidity and time of storage all have an influence on the freshness of both n-3 PUFAs enriched and conventional eggs and there is no significant difference happened to n-3 PUFAs enriched eggs and conventional eggs. Refrigeration can decelerate the quality deterioration of both n-3 PUFAs enriched and conventional eggs and consumers should be educated about how to maintain the internal quality of eggs during home storage.
“…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.…”
This work aimed to evaluate the eggshell microbiota and the internal egg quality after coatings with cassava starch biopolymer enriched with different essential oils during 35 days of storage at 20°C. A total of 369 brown table eggs were used and distributed in the following treatments: uncoated eggs, coated with cassava starch + Ginger essential oil (CS+GIN), cassava starch + Lemongrass essential oil (CS+LEM), and cassava starch + Tahiti lemon essential oil (CS+TAH). The count of total aerobic mesophilic bacteria on coated eggshells at 0 and 35 days of storage were similar to each other (mean 0.70 ± 0.37 and 0.91 ± 0.22 log10 CFU/mL) and significantly lower compared to uncoated eggs (2.21 ± 0.17 and 3.17 ± 0.22 log10 CFU/mL), in that order. On the 35th day, coated eggs showed similar Haugh unit (HU) values between them (mean 70.61 ± 5.35; classified as A - high quality) and significantly higher than uncoated eggs (51.60 ± 4.28; classified as B - average quality). Cassava starch coatings added with essential oils preserved the internal quality of the eggs during storage for 5 weeks at 20°C, reducing the eggshell microbiota and effectively keeping it at low levels during storage.
“…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.…”
This experiment was performed to investigate the effect of flaxseed oil and sunflower oil supplementation on the production performance, egg quality, and egg sensory characteristics in laying hens under density stress. A totaly of 144 Atak-S hens were used. The animals were assigned into 2 groups as stressed and unstressed. These were allocated into three subgroups as those who were fed with basal diet, diets containing 2% sunflower oil, and 2% flaxseed oil. Density stress was applied to those in the stress group by providing an area of 357 cm2 per hen. Egg production performance, average egg weight and egg mass, eggshell weight, eggshell thickness, eggshell strength, Haugh unit, albumen height, yolk color and sensory carateristics of the eggs were measured. Flaxseed oil reduced egg production and egg mass in those who are unstressed. On the contrary, it increased egg production and egg mass in the stressed groups. Sunflower oil was found to increase the average egg weight and egg mass in all groups. It was observed that when sunflower oil was added to the diets of the stressed chickens, the yolk color index decreased. In addition, it was determined that the eggs of the nostressed hens taste better than the stressed chickens. It was determined that flaxseed oil added to the diets increased the sensory quality of the eggs in both stressed and non-stressed groups. Therefore, incorporation of flaxseed and sunflower oil into the diets of layer hens can be recommended.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.