The effect of storage and strain of hen on egg quality

Scott, T. A.; Silversides, F. G.

doi:10.1093/ps/79.12.1725

Cited by 283 publications

(276 citation statements)

References 16 publications

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“…Esses resultados corroboram com os encontrados por Scott & Silversides (2000), que verificaram redução de altura de albume de ovos de poedeiras ISA-White e ISABrown, no decorrer do 1 o , 3 o , 5 o e 10 o dias de estocagem, sob temperatura ambiente. Isso indica que a qualidade interna dos ovos de codornas reduz a partir da postura, demonstrando que as alterações bioquímicas do albume ocorrem rapidamente, aumentando a suscetibilidade desses ovos à contaminação por agentes patogênicos.…”

Section: Resultsunclassified

Efeito da temperatura de estocagem e do tipo de embalagem sobre a qualidade interna de ovos de codornas japonesas (Coturnix japonica)

et al. 2008

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RESUMOAvaliou-se o efeito de temperatura de estocagem e tipo de embalagem, na qualidade interna de ovos de codornas japonesas (Coturnix japonica, Temminck & Schlegel, 1849), no 5 o , 10 o , 15 o e 20 o dias experimentais. Utilizaram-se 192 ovos de codornas japonesas em delineamento experimental inteiramente casualizado e esquema de parcelas subdivididas, com vinte e quatro tratamentos e oito repetições de um ovo por unidade experimental. Os tratamentos foram constituídos pela combinação de duas temperaturas de estocagem (ambiente e sob refrigeração) versus três tipos de embalagem (papel, isopor e plástico), casualizada nas parcelas, versus quatro tempos (5 o , 10 o , 15 o e 20 o dias de estocagem), alocados nas subparcelas. As variáveis estudadas foram perda de peso (PP), em porcentagem, altura de albume (AA), em milímetros, e unidade Haugh (UH). Com o aumento do tempo de estocagem, houve redução da altura de albume e da unidade Haugh e aumento da perda de peso de ovos de codornas japonesas, armazenados sob temperatura ambiente. No decorrer do período de estocagem, os valores médios de altura de albume e unidade Haugh de ovos de codornas japonesas, estocados sob refrigeração foram maiores do que as respectivas médias de altura de albume e unidade Haugh de ovos estocados sob temperatura ambiente. O uso da embalagem de isopor proporcionou menor perda de peso dos ovos do que o uso das embalagens de papel e de plástico, independente do tempo e da temperatura de estocagem.Termos para indexação: Altura de albume, codorna japonesa, qualidade de ovo, unidade Haugh, vida de prateleira. ABSTRACTThe effect of storage temperature and kind of package on the internal quality of eggs from japanese quails (Coturnix japonica, Temminck & Schlegel, 1849) on the 5 th , 10 th , 15 th and 20 th experimental days were evaluated. One hundred and ninety two eggs from japanese quails were used in a completely randomized outline and splitplot scheme, with twenty four treatments and eight replicates of one egg per experimental unit. The treatments were consisted from the combination of two storage temperatures (room temperature and under refrigeration) versus three kind of package (paper, isopor and plastic), randomized to the plots, versus four times (5 th , 10 th , 15 th and 20 th days of storage), allotted to the splitplots. The studied traits were weight loss, in percentage, albumen height, on millimeter, and Haugh unit. As long as storage time increased, albumen height and Haugh unit decreased and weight loss japanese quail eggs stored at room temperature increased. During the storage time, the average values of albumen height and Haugh unit of japanese quail eggs stored under refrigeration were higher than respective means of albumen height and Haugh unit eggs stored at room temperature. The use of isopor package allowed smaller weight of loss of eggs than the use of paper and plastic packages, independently of time and storage temperature. INTRODUÇÃOCientes de que alimentação e saúde caminham juntos, muitos consumidores têm exigido...

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Section: Resultsunclassified

Efeito da temperatura de estocagem e do tipo de embalagem sobre a qualidade interna de ovos de codornas japonesas (Coturnix japonica)

et al. 2008

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“…The albumen's quality is intimately associated with the liquefaction of its dense portion, which according to Scott and Silversides (2000), depends on both the factors pre-posture (chicken's age, strain, and nutrition), as well as, the time and the conditions of eggs storage. Reijrink et al (2008) explain that when the albumen becomes very fluid, it facilitates the loss of water and oxygen in the egg to the external environment.…”

Section: High-quality Chicks Low-quality Chicksmentioning

confidence: 99%

Mechanical vibrations in the transport of hatching eggs and the losses caused in the hatch and quality of broiler chicks

Donofre

Silva

Nazareno

et al. 2017

J Agricult Engineer

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Many factors present in eggs' transportation from incubator to growing confinements can damage their integrity and, consequently, the results of the incubation. This study aimed to evaluate whether the intensity and duration of exposures of hatching eggs to mechanical vibrations were capable of affecting the hatch and the quality of broiler chicks. Four treatments, determined by two intensities of vibrations and two durations of exposures were evaluated and compared with a control group in a randomised design in blocks with four repetitions. The vibrations were applied by a mechanical shaker before incubation. Then the eggs were incubated and as the following responses were evaluated: hatchability, the type of embryonic mortality, the quality of the birds and the total of losses. The analyses were carried out by a binomial regression model, with application of the Wald test at 5% significance level. The results showed that the exposure of eggs to mechanical vibrations harmfully affects the hatchability and reduces the ratio (percentage) of high quality chicks. Highest vibration level together with longer duration of exposure resulted in worst hatchability and losses. It is argued that the mechanical vibrations are potentially damaging and should be regarded as an important factor in the management of hatching eggs.

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“…Loetscher, Albiker, Stephan, Kreuzer and Messikommer eggs, because these are perceived of having a particular health and natural image (Scott and Silversides, 2000). Consistently, the demand for brown-shelled eggs is growing even in traditional white-shelled egg markets (Johnston et al, 2011).…”

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Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

Loetscher

Albiker²,

Stephan

et al. 2015

Animal

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The valorization of spent hens via the food chain has some major limitations, which include low meat yield and tough meat. The latter issue can be overcome by producing convenience foods; the first may be alleviated by employing a genotype with higher meatiness. To quantitatively compare two common layer genotypes in production performance, meat yield and sausage quality, 2200 57 weeks old Institut de Sélection Animale (ISA) Warren and Dekalb White hens each were investigated during the last 60 days of egg laying. The hens were housed in an aviary system in 2 × 10 compartments (10 compartments/each genotype). Measurements included feed intake, laying performance, egg weight and feed conversion ratio as measured per compartment. BW was determined twice on 10 animals per compartment. Finally, two sub-groups of five hens per compartment were slaughtered, meat yield was recorded and bratwurst-type sausages were produced (n = 20 per genotype). Fat proportion, cooking loss, connective tissue properties and Kramer shear energy were measured. After 1, 4, 7 and 10 months of frozen storage, oxidative stability (thiobarbituric acid reactive substances (TBARS)) and microbiological status were determined as shelf-life related criteria. ANOVA was performed considering genotype as the main effect. The ISA Warren hens were inferior in laying performance (−11%) and feed conversion ratio (+10%) compared with Dekalb White, but had the same feed intake. The ISA Warren had higher BW and carcass weight than the Dekalb White. Carcass yield was higher by 5.9%. There were 80 g (23%) more meat available for sausage production from ISA Warren compared with Dekalb White. Sausages prepared from meat of ISA Warren hens contained less fat than those from Dekalb White, but showed the same cooking loss. Although the collagen proportion of the sausages produced from ISA Warren was lower than from Dekalb White, collagen solubility was lower and shear energy was higher. During the 10 months of frozen storage, TBARS increased continuously, but not to an extent that would prevent its use as food. The sausages from the ISA Warren genotype had marginally higher TBARS levels during storage. Total colony counts decreased with storage time, with slightly lower values found in the non-spiced sausage material from the ISA Warren hens. In conclusion, when intending to use spent hens as food, ISA Warren are clearly superior to Dekalb White in meat and sausage yield. When processing the meat to sausages, the higher shear energy is probably advantageous.

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The effect of storage and strain of hen on egg quality

Cited by 283 publications

References 16 publications

Efeito da temperatura de estocagem e do tipo de embalagem sobre a qualidade interna de ovos de codornas japonesas (Coturnix japonica)

Efeito da temperatura de estocagem e do tipo de embalagem sobre a qualidade interna de ovos de codornas japonesas (Coturnix japonica)

Mechanical vibrations in the transport of hatching eggs and the losses caused in the hatch and quality of broiler chicks

Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production

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