Quality of Japanese quail eggs according to different storage periods and temperatures

• Autor(a) principal: Carvalho, Débora Cristine de Oliveira
• Data de Publicação: 2023
• Outros Autores: Nunes , Kilvia Ramila Barros, Gois, Glayciane Costa, Moraes , Elenice Andrade, Gonçalves-Gervásio, Rita de Cássia, Borges , Mônica Cristina Rezende Zuffo, Rodrigues, Rafael Torres de Souza, Brito , Claudson Oliveira
• 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/61040
• topic: yolk height; coturniculture; product of animal origin; shelf life.; yolk height; coturniculture; product of animal origin; shelf life.

The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (temperatures) x 7 (storage periods), with 3 replications and 4 eggs per experimental unit. Data were subjected to regression analysis of parameters as a function of storage time at room temperature and under refrigeration. There was a reduction in egg weight, albumen weight and height, yolk height and egg yolk index with increasing storage period as a function of temperatures (p < 0.05). Eggs at room temperature showed a reduction in albumen index, while eggs under refrigeration showed a quadratic behavior (p < 0.05). Storage days promoted a quadratic response in albumen and yolk pH (p < 0.05) of eggs at room temperature. Eggs at room temperature floated from the 15th day of storage. When stored at room temperature, quail eggs show a sharp decrease in internal quality during storage for up to 30 days. Refrigerated storage is recommended.