METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS

Detalhes bibliográficos
Autor(a) principal: Montenegro,AT
Data de Publicação: 2019
Outros Autores: Garcia,EA, Molino,AB, Cruvinel,JM, Ouros,CC, Alves,KS
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=S1516-635X2019000300327
Resumo: ABSTRACT The objectives of this study were to determine the most suitable probe diameter and egg position to perform the eggshell breaking strength test using a texturometer, as well as the most reliable parameter to estimate eggshell quality when no electronic devices are available. Eggshell quality (eggshell breaking strength, eggshell weight, eggshell percentage, eggshell thickness, shell weight per unit surface area) was evaluated as a function of texturometer probe diameter (2, 10, and 75mm), egg type (white and brown) and egg position (horizontal and vertical). In the experiment, 2520 eggs from 60-week-old commercial layers were separated by specific gravity measured by flotation method in saline solution (1.070 to 1.100 g/cm3 with intervals of 0.005 g/cm3).Data were submitted to analysis of variance in a completely randomized design, and means were compared by Tukey’s test (p<0.05). Correlations between characteristics were calculated using the Pearson’s method. The results showed that the most suitable probe diameter for the analysis of eggshell breaking strength was 75 mm, independently of egg positioning or type egg. White eggs should be positioned vertically in relation to the probe, whereas brown can be placed in any position. When it is not possible to evaluate eggshell quality using electronic devices, the measurement of shell weight per unit surface area is recommended.
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spelling METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGSBrown eggsegg positioneggshell breaking strengthwhite eggsABSTRACT The objectives of this study were to determine the most suitable probe diameter and egg position to perform the eggshell breaking strength test using a texturometer, as well as the most reliable parameter to estimate eggshell quality when no electronic devices are available. Eggshell quality (eggshell breaking strength, eggshell weight, eggshell percentage, eggshell thickness, shell weight per unit surface area) was evaluated as a function of texturometer probe diameter (2, 10, and 75mm), egg type (white and brown) and egg position (horizontal and vertical). In the experiment, 2520 eggs from 60-week-old commercial layers were separated by specific gravity measured by flotation method in saline solution (1.070 to 1.100 g/cm3 with intervals of 0.005 g/cm3).Data were submitted to analysis of variance in a completely randomized design, and means were compared by Tukey’s test (p<0.05). Correlations between characteristics were calculated using the Pearson’s method. The results showed that the most suitable probe diameter for the analysis of eggshell breaking strength was 75 mm, independently of egg positioning or type egg. White eggs should be positioned vertically in relation to the probe, whereas brown can be placed in any position. When it is not possible to evaluate eggshell quality using electronic devices, the measurement of shell weight per unit surface area is recommended.Fundacao de Apoio a Ciência e Tecnologia Avicolas2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300327Brazilian Journal of Poultry Science v.21 n.3 2019reponame:Brazilian Journal of Poultry Science (Online)instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)instacron:FACTA10.1590/1806-9061-2019-1046info:eu-repo/semantics/openAccessMontenegro,ATGarcia,EAMolino,ABCruvinel,JMOuros,CCAlves,KSeng2019-12-03T00:00:00Zoai:scielo:S1516-635X2019000300327Revistahttp://www.scielo.br/rbcahttps://old.scielo.br/oai/scielo-oai.php||rvfacta@terra.com.br1806-90611516-635Xopendoar:2019-12-03T00:00Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)false
dc.title.none.fl_str_mv METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS
title METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS
spellingShingle METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS
Montenegro,AT
Brown eggs
egg position
eggshell breaking strength
white eggs
title_short METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS
title_full METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS
title_fullStr METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS
title_full_unstemmed METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS
title_sort METHODS TO EVALUATE THE EGGSHELL QUALITY OF TABLE EGGS
author Montenegro,AT
author_facet Montenegro,AT
Garcia,EA
Molino,AB
Cruvinel,JM
Ouros,CC
Alves,KS
author_role author
author2 Garcia,EA
Molino,AB
Cruvinel,JM
Ouros,CC
Alves,KS
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Montenegro,AT
Garcia,EA
Molino,AB
Cruvinel,JM
Ouros,CC
Alves,KS
dc.subject.por.fl_str_mv Brown eggs
egg position
eggshell breaking strength
white eggs
topic Brown eggs
egg position
eggshell breaking strength
white eggs
description ABSTRACT The objectives of this study were to determine the most suitable probe diameter and egg position to perform the eggshell breaking strength test using a texturometer, as well as the most reliable parameter to estimate eggshell quality when no electronic devices are available. Eggshell quality (eggshell breaking strength, eggshell weight, eggshell percentage, eggshell thickness, shell weight per unit surface area) was evaluated as a function of texturometer probe diameter (2, 10, and 75mm), egg type (white and brown) and egg position (horizontal and vertical). In the experiment, 2520 eggs from 60-week-old commercial layers were separated by specific gravity measured by flotation method in saline solution (1.070 to 1.100 g/cm3 with intervals of 0.005 g/cm3).Data were submitted to analysis of variance in a completely randomized design, and means were compared by Tukey’s test (p<0.05). Correlations between characteristics were calculated using the Pearson’s method. The results showed that the most suitable probe diameter for the analysis of eggshell breaking strength was 75 mm, independently of egg positioning or type egg. White eggs should be positioned vertically in relation to the probe, whereas brown can be placed in any position. When it is not possible to evaluate eggshell quality using electronic devices, the measurement of shell weight per unit surface area is recommended.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300327
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300327
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1806-9061-2019-1046
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Fundacao de Apoio a Ciência e Tecnologia Avicolas
publisher.none.fl_str_mv Fundacao de Apoio a Ciência e Tecnologia Avicolas
dc.source.none.fl_str_mv Brazilian Journal of Poultry Science v.21 n.3 2019
reponame:Brazilian Journal of Poultry Science (Online)
instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA
instname_str Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron_str FACTA
institution FACTA
reponame_str Brazilian Journal of Poultry Science (Online)
collection Brazilian Journal of Poultry Science (Online)
repository.name.fl_str_mv Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
repository.mail.fl_str_mv ||rvfacta@terra.com.br
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