Qualidade de ovos de poedeiras marrons provenientes de sistema livre de gaiolas

• Autor(a) principal: Pereira, Ligia Sarneiro
• Data de Publicação: 2021
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/001300000bt3g
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/11991
• topic: Albúmen; Conservação; Idade; Poedeira; Unidade Haugh; Albumen; Conservation; Age; Hen; Haugh Unity; CIENCIAS AGRARIAS::ZOOTECNIA::PRODUCAO ANIMAL

Eggs are extremely perishable and they start losing their intern quality immediately after being laid. It is an inevitable phenomenon and can be worsen by different factors. Therefore, the aim of this study was to assess the influence of storage (time and environment) and the hen’s age on the physical properties of eggs from Hy-Line Brown® hens of different ages (36, 53, and 69 weeks old), regarding to two storage conditions: refrigerated (fridge) and shelf (ambient temperature) and three storage periods (10th, 20th, and 30th day). The experiment was carried out for 30 days, at Setor de Avicultura do Departamento de Zootecnia da Escola de Veterinária e Zootecnia da Universidade Federal de Goiás, Goiânia, Brasil. In total, 243 eggs were used. 108 eggs were used to the quality assessment (six repetitions each), 90 eggs were used to the dry-matter analyses (five repetitions each), and 45 eggs were used to the eggshell strength analyses. Using a completely random design, the data were analyzed as a 3x2x3 factorial (age, environment, and storage period). Each egg was broken on a flat glass surface and then analyzed every 10 days regarding to its quality: egg, yolk, albumen, and shell mean weight (g); shell thickness (mm); specific gravity (g/cm3 ); Haugh Unity; albumen and yolk index; albumen, yolk, and shell percentage (%); yolk and albumen pH; albumen and yolk dry matter (%); and shell strength (kgf). The variables were tested in terms of normality to the analysis of variance premises assessment. The parametric analyzes underwent the analysis of variance and Tukey test (p<0,05). SAS® University Edition software was used to analyze the data. Eggs from 69 weeks old hens resulted in higher yolk weight and lower eggshell strength. Eggs storage in room temperature presented a linear decrease in the yolk index. Regardless the hens’ age, albumen pH was lower on the 20th day of storage. Regardless the storage time and hens’ age, the greatest Haugh Unit values were observed in refrigerated eggs, suggesting the importance of lower temperatures to maintain these products’ quality. Keywords: albumen, conservation, age, hen, Haugh Unity.