Methods to evaluate the eggshell quality of table eggs

• Autor(a) principal: Montenegro, Andressa Takahara [UNESP]
• Data de Publicação: 2019
• Outros Autores: Garcia, E. A. [UNESP], Molino, A. B. [UNESP], Cruvinel, J. M. [UNESP], Ouros, C. C. [UNESP], Alves, K. S. [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/1806-9061-2019-1046; http://hdl.handle.net/11449/199955
• topic: Brown eggs; Egg position; Eggshell breaking strength; White eggs

The objectives of this study were to determine the most suitable probe diameter and egg position to perform the eggshell breaking strength test using a texturometer, as well as the most reliable parameter to estimate eggshell quality when no electronic devices are available. Eggshell quality (eggshell breaking strength, eggshell weight, eggshell percentage, eggshell thickness, shell weight per unit surface area) was evaluated as a function of texturometer probe diameter (2, 10, and 75mm), egg type (white and brown) and egg position (horizontal and vertical). In the experiment, 2520 eggs from 60-weekold commercial layers were separated by specific gravity measured by flotation method in saline solution (1.070 to 1.100 g/cm3 with intervals of 0.005 g/cm3).Data were submitted to analysis of variance in a completely randomized design, and means were compared by Tukey’s test (p<0.05). Correlations between characteristics were calculated using the Pearson’s method. The results showed that the most suitable probe diameter for the analysis of eggshell breaking strength was 75 mm, independently of egg positioning or type egg. White eggs should be positioned vertically in relation to the probe, whereas brown can be placed in any position. When it is not possible to evaluate eggshell quality using electronic devices, the measurement of shell weight per unit surface area is recommended.