Internal quality of laying hen eggs fed on protease at different storage and stocking conditions

• Autor(a) principal: Suckeveris, Diana
• Data de Publicação: 2015
• Outros Autores: Muñoz, Julian Andres, Demuner, Leandro Félix, Caetano, Vinícius Camargo, Faria Filho, Daniel Emydgio de, Faria, Douglas Emygdio de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/27929
• topic: egg yolk; egg white; enzyme; Haugh unit; nutrition; poultry.

Effects on diets with reduction of crude protein and methionine + cystine (RCP) and protease supplementation (PRO) for laying hens at different ages and their influence on the internal quality of eggs at different conditions (STO) and storage times (TM) are evaluated. Four hundred and twenty eggs from commercial Hy-Line W36 laying hens collected at 32, 44 and 58 weeks of age were used. Experimental design was completely randomized in a factorial scheme 3 x 2 x 2 x 2: RCP (control, enhancement of one and two times the enzyme protease), PRO (with and without protease), STO (room temperature and refrigerated) and TM (14 and 28 days), with seven replications of one egg per experimental unit. The factorial scheme 3 x 2 x 2 was used at 58 weeks of age, because TM could not be evaluated. The percentages of egg weight loss, Haugh unit, albumen percentage, percentage and yolk index were evaluated after each storage time. RCP and PRO had no effect on internal egg quality whereas eggs under refrigeration preserved their internal quality regardless of the different storage periods.