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2024-04-18T20:37:10Z2024-04-18T20:37:10Z2018672579398https://doi.org/10.21071/az.v67i257.34961885-4494http://hdl.handle.net/1843/67434https://orcid.org/0000-0003-0066-6198The study aimed at assessing the quality of commercial laying hen eggs stored under different temperatures and storage periods. 440 eggs were collected soon after laying by DeKalb White laying hens. All eggs were identified, weighed, and randomly distributed in trays, being 200 stored at room temperature (25.8 ± 0.9 °C), 200 other placed in trays under refrigeration (7.0 ± 0.4 °C), and the the other 40 eggs were used to carry out the evaluation on the first day. The trial design was completely randomized 2x11, scheme factorial, with two temperatures and 11 storage periods (one, three, six, nine, 12, 15, 18, 21, 24, 27, and 30 days), with 20 repetitions. The assessed variables were and egg weight loss, specific gravity, Haugh unit, albumen and yolk pH, yolk color, and percentage of shell, albumen, and yolk. The values of egg weight loss, specific gravity, Haugh unit, albumen and yolk pH, yolk color, and percentage of albumen and yolk were significantly influenced (P<0.05) by the storage temperature and period. The different storage temperatures and periods did not influence the percentage of shell in the eggs. It can be concluded that the eggs maintain excellent quality when stored for up to three days after laying, maintain a high-quality standard for up to six days of storage at room temperature, and maintain excellent quality when stored under refrigeration for up to 30 days.Objetivou-se avaliar a qualidade de ovos de poedeiras comerciais armazenados em diferentes temperaturas e períodos de armazenamento. Foram coletados, logo após a postura, 440 ovos de poedeiras da linhagem Dekalb White. Todos os ovos foram identificados, pesados e distribuídos aleatoriamente às bandejas, sendo 200 armazenados em temperatura ambiente (25,8 ± 0,9º C), 200 ovos em bandejas sob refrigeração (7,0 ± 0,4º C) e os 40 ovos foram utilizados para realizar avaliação no primeiro dia. O delineamento utilizado foi inteiramente casualizado em esquema fatorial 2x11, sendo duas temperaturas de armazenamento e 11 períodos de estocagem (um, três, seis, nove, 12, 15, 18, 21, 24, 27 e 30 dias), com 20 repetições. Os valores de perda de peso, gravidade específica, Unidade Haugh, pH de albúmen e de gema, coloração da gema, porcentagem de albúmen e de gema dos ovos foram influenciados (P<0,05) pela temperatura e período de armazenamento. As diferentes temperaturas e períodos de armazenamento não influenciaram sobre a porcentagem de casca dos ovos. Concluiu-se que os ovos armazenados até três dias após a postura se mantêm em excelente qualidade, permanecendo em padrão de alta qualidade até seis dias de armazenamento em temperatura ambiente, e quando armazenados sob refrigeração mantêm padrão de excelente qualidade até os 30 dias.engUniversidade Federal de Minas GeraisUFMGBrasilVET - DEPARTAMENTO DE ZOOTECNIAVETER - ESCOLA DE VETERINARIAArchivos de ZootecniaTemperaturaOvosAlimentos - ConservaçãoGravidade específicaÍndice de albúmen e gemaUnidade HaughEffect of temperature and storage time on the quality of eggs from commercial laying hensEfeito da temperatura e período de armazenamento sobre a qualidade de ovos de poedeirasinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.uco.es/servicios/ucopress/az/index.php/az/article/view/3496Sandra Roselí ValeriolanaG.R.Q. LanaL.C.L. SilvaE.L. SalvadorA.P.A. LeãoÂngela Maria Quintão LanaR.F. Barros Jr.application/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/67434/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALEfeito da temperatura e período de armazenamento sobre a qualidade de ovos de poedeiras.pdfEfeito da temperatura e período de armazenamento sobre a qualidade de ovos de poedeiras.pdfapplication/pdf258643https://repositorio.ufmg.br/bitstream/1843/67434/2/Efeito%20da%20temperatura%20e%20per%c3%adodo%20de%20armazenamento%20sobre%20a%20qualidade%20de%20ovos%20de%20poedeiras.pdf9c9f97517317c47cf308a335421237faMD521843/674342024-04-18 17:37:11.054oai:repositorio.ufmg.br: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Repositório InstitucionalPUBhttps://repositorio.ufmg.br/oaiopendoar:2024-04-18T20:37:11Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
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