Physical-Chemical Characteristics of Designer and Conventional Eggs

• Autor(a) principal: Kralik,Z
• Data de Publicação: 2018
• Outros Autores: Kralik,G, Grčević,M, Kralik,I, Gantner,V
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Poultry Science (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2018000100119
• topic: designer eggs; Haugh units; laying hens; pH; TBARS.

ABSTRACT The objective of this study was to compare the internal and external quality of conventional and designer eggs. In total, 120 Tetra SL laying hens were randomly allotted to two treatments (K and P groups), with 12 replicates of five hens each. The control group (K) was fed a standard layer diet, producing conventional eggs, and the P group was fed a modified diet supplemented with 5% of an oil mixture, 0.5 mg organic selenium/kg, 200 mg lutein/kg and 200 mg vitamin E/kg, producing designer eggs. Treatments did not influence (p>0.05) egg weight or egg component weights. Designer eggs presented higher albumen proportion and lower eggshell proportion than conventional eggs (p<0.01). Relative to egg quality parameters, designer eggs presented higher HU values (83.99 vs. 80.81; p=0.042), more intense yolk color (14.38 vs. 8.70; p<0.01), and lower albumen pH (8.39 vs. 8.67; p=0.007). Feeding treatments and duration of egg storage did not significantly influence egg yolk lipid oxidation (p>0.05).