Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222

Detalhes bibliográficos
Autor(a) principal: Faria, Douglas Emygdio de
Data de Publicação: 2007
Outros Autores: Silva, Flavio Henrique Araujo, Rizzo, Mayra Fernanda, Sakamoto, Márcia Izumi, Araujo, Lucio Francelino, Junqueira, Otto Mack
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta Scientiarum. Animal Sciences (Online)
Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/222
Resumo: The experiment was conducted to evaluate the influence of lines, age of the hens and egg size on egg weight, albumen and yolk percentages, and total solid concentrations of the albumen and yolk characteristics. Seven hundred twenty eggs were randomly distributed in a 2 x 3 x 3 factorial scheme: lines of the hens (White - Lohmann LSL and Brown - ISA Brown), age of the hens (25-26, 47-48 and 62-66 weeks), and egg size (medium, large and extra), totalizing 18 treatments with 40 replicates of one egg each. The results showed that eggs produced by the white hens had higher yolk percentage than those produced by the brown hens, irrespective of the age. As the age of hens increased, albumen percentage decreased and yolk percentage increased for both lines. Eggs produced by older hens had smaller albumen and yolk solid concentrations than younger hens. It was concluded that eggs produced by white layers are more indicated for egg-processing industry due to highest yolk yield. Egg size does not influence the concentration of total solids and the age of the hen is a decisive factor of the albumen and yolk yield.
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spelling Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222Sólidos totais e rendimento dos componentes dos ovos de poedeiras brancas e marrons - DOI: 10.4025/actascianimsci.v29i2.222albúmengemaprocessamento de ovotipo de ovo5 5.04.00.00-2 ZootecniThe experiment was conducted to evaluate the influence of lines, age of the hens and egg size on egg weight, albumen and yolk percentages, and total solid concentrations of the albumen and yolk characteristics. Seven hundred twenty eggs were randomly distributed in a 2 x 3 x 3 factorial scheme: lines of the hens (White - Lohmann LSL and Brown - ISA Brown), age of the hens (25-26, 47-48 and 62-66 weeks), and egg size (medium, large and extra), totalizing 18 treatments with 40 replicates of one egg each. The results showed that eggs produced by the white hens had higher yolk percentage than those produced by the brown hens, irrespective of the age. As the age of hens increased, albumen percentage decreased and yolk percentage increased for both lines. Eggs produced by older hens had smaller albumen and yolk solid concentrations than younger hens. It was concluded that eggs produced by white layers are more indicated for egg-processing industry due to highest yolk yield. Egg size does not influence the concentration of total solids and the age of the hen is a decisive factor of the albumen and yolk yield.O experimento foi conduzido com o objetivo de avaliar a influência da linhagem, idade da poedeira e tamanho do ovo sobre as características peso do ovo, porcentagens de gema e de albúmen e concentrações de sólidos totais da gema e do albúmen. Foram utilizados 720 ovos distribuídos em um delineamento inteiramente casualizado em esquema fatorial 2 x 3 x 3 com os fatores: linhagem da poedeira (Branca - Lohmann LSL e Marrom - ISA Brown), faixa etária (25-26, 47-48 e 62-66 semanas) e tamanho do ovo (médio, grande e extra), respectivamente, totalizando 18 tratamentos com 40 repetições de um ovo cada. Os resultados indicaram que os ovos produzidos por poedeiras brancas apresentaram maiores porcentagens de gema em relação às poedeiras marrons, independente da idade das poedeiras. À medida que a idade da poedeira aumentou, a porcentagem de albúmen diminuiu e a da gema aumentou para ambas linhagens de poedeiras. Ovos de poedeiras de maior faixa etária tiveram menores porcentagens de sólidos de albúmen e de gema. Concluiu-se que ovos de poedeiras brancas são mais indicados para a indústria de processamento em função de maior rendimento de gema. O tamanho do ovo não influenciou a concentração de sólidos totais e a idade da ave é um fator determinante do rendimento dos componentes gema e albúmen.Editora da Universidade Estadual de Maringá2007-11-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/22210.4025/actascianimsci.v29i2.222Acta Scientiarum. Animal Sciences; Vol 29 No 2 (2007); 173-177Acta Scientiarum. Animal Sciences; v. 29 n. 2 (2007); 173-1771807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/222/174Faria, Douglas Emygdio deSilva, Flavio Henrique AraujoRizzo, Mayra FernandaSakamoto, Márcia IzumiAraujo, Lucio FrancelinoJunqueira, Otto Mackinfo:eu-repo/semantics/openAccess2024-05-17T13:03:05Zoai:periodicos.uem.br/ojs:article/222Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2024-05-17T13:03:05Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222
Sólidos totais e rendimento dos componentes dos ovos de poedeiras brancas e marrons - DOI: 10.4025/actascianimsci.v29i2.222
title Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222
spellingShingle Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222
Faria, Douglas Emygdio de
albúmen
gema
processamento de ovo
tipo de ovo
5 5.04.00.00-2 Zootecni
title_short Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222
title_full Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222
title_fullStr Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222
title_full_unstemmed Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222
title_sort Total solids and egg components yield of white and brown laying hens - DOI: 10.4025/actascianimsci.v29i2.222
author Faria, Douglas Emygdio de
author_facet Faria, Douglas Emygdio de
Silva, Flavio Henrique Araujo
Rizzo, Mayra Fernanda
Sakamoto, Márcia Izumi
Araujo, Lucio Francelino
Junqueira, Otto Mack
author_role author
author2 Silva, Flavio Henrique Araujo
Rizzo, Mayra Fernanda
Sakamoto, Márcia Izumi
Araujo, Lucio Francelino
Junqueira, Otto Mack
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Faria, Douglas Emygdio de
Silva, Flavio Henrique Araujo
Rizzo, Mayra Fernanda
Sakamoto, Márcia Izumi
Araujo, Lucio Francelino
Junqueira, Otto Mack
dc.subject.por.fl_str_mv albúmen
gema
processamento de ovo
tipo de ovo
5 5.04.00.00-2 Zootecni
topic albúmen
gema
processamento de ovo
tipo de ovo
5 5.04.00.00-2 Zootecni
description The experiment was conducted to evaluate the influence of lines, age of the hens and egg size on egg weight, albumen and yolk percentages, and total solid concentrations of the albumen and yolk characteristics. Seven hundred twenty eggs were randomly distributed in a 2 x 3 x 3 factorial scheme: lines of the hens (White - Lohmann LSL and Brown - ISA Brown), age of the hens (25-26, 47-48 and 62-66 weeks), and egg size (medium, large and extra), totalizing 18 treatments with 40 replicates of one egg each. The results showed that eggs produced by the white hens had higher yolk percentage than those produced by the brown hens, irrespective of the age. As the age of hens increased, albumen percentage decreased and yolk percentage increased for both lines. Eggs produced by older hens had smaller albumen and yolk solid concentrations than younger hens. It was concluded that eggs produced by white layers are more indicated for egg-processing industry due to highest yolk yield. Egg size does not influence the concentration of total solids and the age of the hen is a decisive factor of the albumen and yolk yield.
publishDate 2007
dc.date.none.fl_str_mv 2007-11-13
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/222
10.4025/actascianimsci.v29i2.222
url https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/222
identifier_str_mv 10.4025/actascianimsci.v29i2.222
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/222/174
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Animal Sciences; Vol 29 No 2 (2007); 173-177
Acta Scientiarum. Animal Sciences; v. 29 n. 2 (2007); 173-177
1807-8672
1806-2636
reponame:Acta Scientiarum. Animal Sciences (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Animal Sciences (Online)
collection Acta Scientiarum. Animal Sciences (Online)
repository.name.fl_str_mv Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com
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