Physical analysis of eggs from a rural property located in Luziânia, Goiás

Abstract

The aim of the present study was to perform physical analyzes on eggs from hens with a cross between the Naked Neck and Giant Indian strains. Forty samples were collected from a rural property located in the municipality of Luziânia in the state of Goiás. These were separated into four groups (A, B, C and D) constituting 10 eggs per stall, from 05/12/2021 to 05/28/2021. The experimental design consisted of a factorial scheme with 4 (cards) x 10 (eggs) x 7 (days) x 11 (tests) x 4 (groups) x 40 (total sample). The physical analyzes were weighing and then classification according to the legislation applied to commercial eggs. The degree and classification of dirtiness, shell and percentage of this, presence of cracks, air chamber test, egg freshness, appearance of the albumen and yolk and its color were also evaluated. In the analyses, a weight of around 30 grams was found in one egg, 40 grams in thirty-seven eggs and 50 grams in two, with the maximum found being 52.51 grams and the minimum 39.04 grams. In the classification, 19 small type, 19 industrial and 2 medium type were found. Dirt in 4 absent, 6 discreet, 4 moderate, 4 intense and its classification 10% blood, 60% feces and 10% feathers. Bark coloring, 40% red, 40% white and 20% blue. Varied yolk tones as well, swollen, centralized and transparent albumen also consistent. In the shell percentage test consisting of evaluating the proportion between the weight of the shell washed and dried at room temperature for three days and the total weight of the egg, multiplying the result by 100% and the values found in the analyzes carried out were a minimum of 8% and maximum 13%, without significant changes due to the short storage time. It was concluded that seven-day-old eggs showed favorable physical characteristics in most of the tests performed. The theme presented is relevant, since this product is constantly present at the table of several families of rural producers, and it is essential to guarantee its quality.