Physical quality of eggs from hens raised on organic and conventional system with 46 weeks / Qualidade física de ovos de galinhas criadas em sistema orgânico e convencional com 46 semanas

Eggs are considered one of the most complete foods, by providing essential health, such as protein, vitamins and mineral elements. Reduction of internal egg quality during storage that is related to the loss of water and carbon dioxide, is proportional to the elevation of temperature. The experiment was conducted to evaluate the effect of storage time on physical quality of organic and conventional eggs from hens Isa Brown, collected at 46 weeks of age. One hundred fifty eggs were used for the analysis of the percentage of weight loss, Haugh unit, percentage of yolk and albumen, with 15 repetitions for different storage periods, corresponding to 0, 7, 14, 21 and 28 days (Table 1). The results obtained were subjected to analysis of variance using the Statistical Package SISVAR and means were compared by Tukey test at 5% significance.No significant statistical differences about the percentage of weight loss of eggs (P>0.05) between the two systems were observed, unlike Haugh units, percent of yolk and albumen showed difference b (P 0.05) between treatments. It was observed that in both systems, there was a reduction in the percentage of albumen, while increased yolk percentage, with best results observed in the eggs from organic system. It can be concluded that the physical quality of eggs from the organic system were higher than those obtained in conventional system eggs.

O artigo não apresenta resumo em português.

Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system / Oxidação lipídica em ovos de poedeiras com 46 semanas criadas em sistema orgânico e convencional

The egg is known as one of the most complete foods because it has a rich source of nutrients, with an excellent balance of fats, carbohydrates, minerals and vitamins, and especially proteins, being the second best source of protein available for human consumption, second only into breast milk. However, it is an ideal for growth of pathogenic microorganisms and because it is a product of animal origin, such as meat and its derivatives means, is a highly perishable food and can quickly lose its quality. The eggs are important constituents of the diet, may help to improve the diet of the poor. In shell eggs are considered resistant to lipid oxidation, but studies have shown that commercial egg yolk lipids undergo oxidation during storage. Organic eggs are produced by hens receiving a diet 100% organic, grown in conditions that value their well-being and natural behavior, with some prohibited practices such as beak trimming and confinement in cages. The experiment was conducted to evaluate the effect of storage time on lipid oxidation of egg yolks organic and conventional eggs from hens Isa Brown, collected at 46 weeks of age. Eggs were collected and stored in plastic trays under ambient temperature conditions (25C) using 100 eggs for analysis of the process of TBARS with ten repetitions for different storage periods, corresponding to 0, 7, 14, 21 and 28 days (Table 1). The result

O artigo não possui resumo em português.

Sources and levels of selenium on breast meat quality of broilers / Fontes e níveis de selênio sobre a qualidade da carne do peito de frangos de corte

Qualitative characteristics of breast meat of broilers fed diets supplemented with different concentrations (0; 0.3 and 0.5mg kg-1) of selenium in the form of selenomethionine and sodium selenite were analyzed. A total of 1050 one-day-old male Cobb broiler chicks were arranged factorially at random to five treatments (two concentrations x two sources + control diet without addition of selenium) with 7 replications of thirty birds each and received an isonitrogenous and isocaloric diets in all phases according to their ages (1-21, 22-35, and 36-42 days). At 42 days of age, TBARS (thiobarbituric acid reactive substances) after storage at 4ºC for one, seven and 15 days and also after 30 days under freezing temperatures (-15°C), color (CIELab), water holding capacity, cooking loss, shear force, pH and selenium concentration were determined in slaughtered birds breast meat. Results indicated that the use of selenomethionine provides less lightness and lower oxidation in chicken breast meat stored up to 15 days at 4°C. There was a positive effect of dietary different sources and levels of selenium on breast meat quality of broilers. It was observed a linear effect of dietary selenium levels on the amount of selenium deposited in the muscle, and the organic source (selenomethionine) is more effective than inorganic one (sodium selenite) for broiler meat conservation.(AU)

Analisaram-se características qualitativas da carne do peito de frangos de corte alimentados com rações suplementadas com diferentes concentrações (0; 0,3 e 0,5mg kg-1) de selênio nas formas de selenometionina e selenito de sódio. Foram utilizados 1050 pintainhos machos de um dia de idade da linhagem Cobb, que foram distribuídos em delineamento inteiramente casualizado em esquema fatorial em 5 tratamentos (duas concentrações x duas fontes + tratamento controle, sem adição de selênio) e sete repetições de trinta aves cada e receberam rações isoproteicas e isoenergéticas em todas as fases de criação (1 a 21, 22 a 35 e 36 a 42 dias). Aos 42 dias de idade, TBARS (substâncias reativas ao ácido tiobarbitúrico) após armazenamento a 4ºC por um, sete e 15 dias e 30 dias sob congelamento (15ºC), coloração (CIELab), capacidade de retenção de água, perdas de peso por cocção, força de cisalhamento, pH e concentração de selênio foram determinadas na carne do peito das aves abatidas. Os resultados indicaram que o uso da selenometionina ocasiona queda da oxidação da carne e luminosidade aos 15 dias de armazenamento a 4ºC. Existiu um efeito positivo da suplementação da ração com as diferentes fontes e concentrações de selênio sobre a qualidade da carne do peito das aves. Houve efeito linear dos níveis dietéticos de selênio na quantidade de selênio depositado no músculo, e a fonte orgânica (selenometionina) foi mais efetiva que a inorgânica (selenito de sódio) na conservação da carne de frango.(AU)

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV / Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove.

Objetivou-se avaliar o efeito de diferentes antioxidantes naturais em embutidos frescos formulados com carnes provenientes de aves de descarte nas características físico-químicas e sensoriais do produto. O experimento foi realizado no Departamento de Tecnologia - Laboratório de Tecnologia dos Produtos de Origem Animal da FCAV/Unesp - Campus de Jaboticabal. Para tanto, foram utilizadas 45 aves de postura, com aproximadamente 80 semanas de idade, distribuídas em um delineamento inteiramente casualizado em esquema fatorial 4x4, sendo quatro tipos de condimentos (controle, alecrim, cravo-da-índia e orégano) e quatro períodos de armazenamento (zero, três; seis e nove dias a 4°C), o que totalizou 16 tratamentos e três repetições. Foram ainda avaliadas as características de umidade, pH, cor, perdas por cozimento, força de cisalhamento, número de TBARS e análise sensorial. As médias obtidas foram comparadas pelo teste de Tukey a 5% de significância. Houve interação entre o período de armazenamento e o condimento utilizado em todas as características avaliadas. O tratamento que continha cravo da Índia foi o que recebeu as menores notas na análise sensorial. A utilização do orégano diminuiu a oxidação do embutido, além de ter agradado os provadores na análise sensorial.

Physical-chemical and sensory characteristics of spent hens meat sausage prepared with different naturals antioxidants / Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV / Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove.

Objetivou-se avaliar o efeito de diferentes antioxidantes naturais em embutidos frescos formulados com carnes provenientes de aves de descarte nas características físico-químicas e sensoriais do produto. O experimento foi realizado no Departamento de Tecnologia - Laboratório de Tecnologia dos Produtos de Origem Animal da FCAV/Unesp - Campus de Jaboticabal. Para tanto, foram utilizadas 45 aves de postura, com aproximadamente 80 semanas de idade, distribuídas em um delineamento inteiramente casualizado em esquema fatorial 4x4, sendo quatro tipos de condimentos (controle, alecrim, cravo-da-índia e orégano) e quatro períodos de armazenamento (zero, três; seis e nove dias a 4C), o que totalizou 16 tratamentos e três repetições. Foram ainda avaliadas as características de umidade, pH, cor, perdas por cozimento, força de cisalhamento, número de TBARS e análise sensorial. As médias obtidas foram comparadas pelo teste de Tukey a 5% de significância. Houve interação entre o período de armazenamento e o condimento utilizado em todas as características avaliadas. O tratamento que continha cravo da Índia foi o que recebeu as menores notas na análise sensorial. A utilização do orégano diminuiu a oxidação do embutido, além de ter agradado os provadores na análise sensorial.

Physical-chemical and sensory characteristics of spent hens meat sausage prepared with different naturals antioxidants / Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV / Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove.

Objetivou-se avaliar o efeito de diferentes antioxidantes naturais em embutidos frescos formulados com carnes provenientes de aves de descarte nas características físico-químicas e sensoriais do produto. O experimento foi realizado no Departamento de Tecnologia - Laboratório de Tecnologia dos Produtos de Origem Animal da FCAV/Unesp - Campus de Jaboticabal. Para tanto, foram utilizadas 45 aves de postura, com aproximadamente 80 semanas de idade, distribuídas em um delineamento inteiramente casualizado em esquema fatorial 4x4, sendo quatro tipos de condimentos (controle, alecrim, cravo-da-índia e orégano) e quatro períodos de armazenamento (zero, três; seis e nove dias a 4C), o que totalizou 16 tratamentos e três repetições. Foram ainda avaliadas as características de umidade, pH, cor, perdas por cozimento, força de cisalhamento, número de TBARS e análise sensorial. As médias obtidas foram comparadas pelo teste de Tukey a 5% de significância. Houve interação entre o período de armazenamento e o condimento utilizado em todas as características avaliadas. O tratamento que continha cravo da Índia foi o que recebeu as menores notas na análise sensorial. A utilização do orégano diminuiu a oxidação do embutido, além de ter agradado os provadores na análise sensorial.

Physical quality of eggs from hens raised on organic and conventional system with 46 weeks / Qualidade física de ovos de galinhas criadas em sistema orgânico e convencional com 46 semanas

Eggs are considered one of the most complete foods, by providing essential health, such as protein, vitamins and mineral elements. Reduction of internal egg quality during storage that is related to the loss of water and carbon dioxide, is proportional to the elevation of temperature. The experiment was conducted to evaluate the effect of storage time on physical quality of organic and conventional eggs from hens Isa Brown, collected at 46 weeks of age. One hundred fifty eggs were used for the analysis of the percentage of weight loss, Haugh unit, percentage of yolk and albumen, with 15 repetitions for different storage periods, corresponding to 0, 7, 14, 21 and 28 days (Table 1). The results obtained were subjected to analysis of variance using the Statistical Package SISVAR and means were compared by Tukey test at 5% significance.No significant statistical differences about the percentage of weight loss of eggs (P>0.05) between the two systems were observed, unlike Haugh units, percent of yolk and albumen showed difference b (P 0.05) between treatments. It was observed that in both systems, there was a reduction in the percentage of albumen, while increased yolk percentage, with best results observed in the eggs from organic system. It can be concluded that the physical quality of eggs from the organic system were higher than those obtained in conventional system eggs.

O artigo não apresenta resumo em português.

Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system / Oxidação lipídica em ovos de poedeiras com 46 semanas criadas em sistema orgânico e convencional

The egg is known as one of the most complete foods because it has a rich source of nutrients, with an excellent balance of fats, carbohydrates, minerals and vitamins, and especially proteins, being the second best source of protein available for human consumption, second only into breast milk. However, it is an ideal for growth of pathogenic microorganisms and because it is a product of animal origin, such as meat and its derivatives means, is a highly perishable food and can quickly lose its quality. The eggs are important constituents of the diet, may help to improve the diet of the poor. In shell eggs are considered resistant to lipid oxidation, but studies have shown that commercial egg yolk lipids undergo oxidation during storage. Organic eggs are produced by hens receiving a diet 100% organic, grown in conditions that value their well-being and natural behavior, with some prohibited practices such as beak trimming and confinement in cages. The experiment was conducted to evaluate the effect of storage time on lipid oxidation of egg yolks organic and conventional eggs from hens Isa Brown, collected at 46 weeks of age. Eggs were collected and stored in plastic trays under ambient temperature conditions (25C) using 100 eggs for analysis of the process of TBARS with ten repetitions for different storage periods, corresponding to 0, 7, 14, 21 and 28 days (Table 1). The result

O artigo não possui resumo em português.