Rastreability of bovine meat and bone meal using the stable isotope technique in egg production

The present study aimed to verify whether the inclusion of other ingredients in the diet of laying hens could interfere with the traceability of bovine meat and bone meal (BMBM) in eggs through stable carbon and nitrogen isotope analysis. Two hundred and fifty-six white laying hens were used and randomly distributed into eight treatments composed of: CONTROL: control diet; GLUTEN: control diet + corn gluten; YEAST: control diet + yeast; GLUTEN + YEAST: control diet + corn gluten + yeast; BMBM: control diet + 4.5 % BMBM; BMBM + GLUTEN: control diet + corn gluten + 4.5 % BMBM; BMBM + YEAST: control diet + yeast + 4.5 % BMBM; BMBM + GLUTEN + YEAST: control diet + corn gluten + yeast + 4.5 % BMBM. The isotopic results were subjected to multivariate analysis of variance (MANOVA) and LDA multivariate linear discriminant analysis. At 28 days, the eggs of the birds given diets without the addition of BMBM differed from the CONTROL group. The yolks showed that all treatments were significantly different from the CONTROL, and at 56 days, all eggs and egg yolks were different from the CONTROL. At 28 days, albumen was significantly different for all CONTROL experimental treatments; however, at 56 days, the YEAST treatment showed no difference from the control. Thus, it was concluded that even with the addition of other ingredients, the isotope technique is still able to detect the BMBM in eggs.

Rastreability of bovine meat and bone meal using the stable isotope technique in egg production

The present study aimed to verify whether the inclusion of other ingredients in the diet of laying hens could interfere with the traceability of bovine meat and bone meal (BMBM) in eggs through stable carbon and nitrogen isotope analysis. Two hundred and fifty-six white laying hens were used and randomly distributed into eight treatments composed of: CONTROL: control diet; GLUTEN: control diet + corn gluten; YEAST: control diet + yeast; GLUTEN + YEAST: control diet + corn gluten + yeast; BMBM: control diet + 4.5 % BMBM; BMBM + GLUTEN: control diet + corn gluten + 4.5 % BMBM; BMBM + YEAST: control diet + yeast + 4.5 % BMBM; BMBM + GLUTEN + YEAST: control diet + corn gluten + yeast + 4.5 % BMBM. The isotopic results were subjected to multivariate analysis of variance (MANOVA) and LDA multivariate linear discriminant analysis. At 28 days, the eggs of the birds given diets without the addition of BMBM differed from the CONTROL group. The yolks showed that all treatments were significantly different from the CONTROL, and at 56 days, all eggs and egg yolks were different from the CONTROL. At 28 days, albumen was significantly different for all CONTROL experimental treatments; however, at 56 days, the YEAST treatment showed no difference from the control. Thus, it was concluded that even with the addition of other ingredients, the isotope technique is still able to detect the BMBM in eggs.(AU)

Rastreability of bovine meat and bone meal using the stable isotope technique in egg production

ABSTRACT The present study aimed to verify whether the inclusion of other ingredients in the diet of laying hens could interfere with the traceability of bovine meat and bone meal (BMBM) in eggs through stable carbon and nitrogen isotope analysis. Two hundred and fifty-six white laying hens were used and randomly distributed into eight treatments composed of: CONTROL: control diet; GLUTEN: control diet + corn gluten; YEAST: control diet + yeast; GLUTEN + YEAST: control diet + corn gluten + yeast; BMBM: control diet + 4.5 % BMBM; BMBM + GLUTEN: control diet + corn gluten + 4.5 % BMBM; BMBM + YEAST: control diet + yeast + 4.5 % BMBM; BMBM + GLUTEN + YEAST: control diet + corn gluten + yeast + 4.5 % BMBM. The isotopic results were subjected to multivariate analysis of variance (MANOVA) and LDA multivariate linear discriminant analysis. At 28 days, the eggs of the birds given diets without the addition of BMBM differed from the CONTROL group. The yolks showed that all treatments were significantly different from the CONTROL, and at 56 days, all eggs and egg yolks were different from the CONTROL. At 28 days, albumen was significantly different for all CONTROL experimental treatments; however, at 56 days, the YEAST treatment showed no difference from the control. Thus, it was concluded that even with the addition of other ingredients, the isotope technique is still able to detect the BMBM in eggs.

Egg Storage Time Affects Incubation Yield and Hatch Window in Pekin Ducks (Anas Boschas)

The objective of this study was to evaluate the effect of storage time on albumen quality, incubation yield, and hatch window in Pekin ducks (Anas boschas). A total of 1302 eggs were randomly distributed to seven treatments according to the storage time with durations ranging from 1 to 14 days. Each treatment consisted of 186 eggs with a two-day storage interval between treatments. The pH and Haugh unit (HU) of the albumen, egg weight loss during incubation (WL), hatchability (HTCH), incubation duration (ID), hatch window, asymmetry (ASS), percentile kurtosis (PK), and embryonic mortality were analyzed. A linear effect was observed forthe WL, ID, and PK and a quadratic effect forpH, HU, and HTCH over time. No significant effect of storage time was observed on ASS. Post-pipping embryonic mortality was linearly affected by storage time. Prolonging the storage period above 10 days reduces albumen quality and hatchability, delays the hatch of Pekins, and results in a higher percentage of post-pipping mortality.(AU)

Egg Storage Time Affects Incubation Yield and Hatch Window in Pekin Ducks (Anas Boschas)

The objective of this study was to evaluate the effect of storage time on albumen quality, incubation yield, and hatch window in Pekin ducks (Anas boschas). A total of 1302 eggs were randomly distributed to seven treatments according to the storage time with durations ranging from 1 to 14 days. Each treatment consisted of 186 eggs with a two-day storage interval between treatments. The pH and Haugh unit (HU) of the albumen, egg weight loss during incubation (WL), hatchability (HTCH), incubation duration (ID), hatch window, asymmetry (ASS), percentile kurtosis (PK), and embryonic mortality were analyzed. A linear effect was observed forthe WL, ID, and PK and a quadratic effect forpH, HU, and HTCH over time. No significant effect of storage time was observed on ASS. Post-pipping embryonic mortality was linearly affected by storage time. Prolonging the storage period above 10 days reduces albumen quality and hatchability, delays the hatch of Pekins, and results in a higher percentage of post-pipping mortality.

Quality of brown-shelled eggs marketed in different commercial establishments

This study aimed at evaluating the internal and external quality of brown-shelled eggs commercialized in the municipality of Parintins-AM. A total of 540 eggs were evaluated and distributed in a completely randomized design, which consisted of three treatments and six replications of 30 eggs each. The treatments were: eggs sold in supermarkets; in grocery stores; and eggs sold directly at the farm. The age of the eggs from supermarkets and grocery stores was unknown, however, the eggs bought at the farm were marketed as being from the day of laying. The collected data were submitted to analysis of variance and Tukey test at 5% probability. There were no differences (p > 0.05) of treatments in the percentage of dirty eggs, however, grocery and farm eggs presented higher (p < 0.05) crack percentage. The eggs at the farm presented higher incidence (p < 0.05) of internal stains of blood. The weight of the egg and albumen presented no differences (p > 0.05). However, the albumen percentage of the farm eggs was higher than the other treatments (p < 0.05). The percentages for yolk and eggshell weight from the farm eggs were lower than the supermarket and grocery eggs (p < 0.05). For the variables albumen height, Haugh unit, albumen index, yolk and albumen pH, the best results were observed for the farm eggs, however, regarding these variables, eggs sold in supermarkets and grocery stores did not differ from each other. The brown shell eggs sold in the city of Parintins/AM have high rates of external defects, and the eggs bought directly from the farm presented better internal quality, when compared to eggs sold in different establishments.(AU)

Quality of brown-shelled eggs marketed in different commercial establishments

This study aimed at evaluating the internal and external quality of brown-shelled eggs commercialized in the municipality of Parintins-AM. A total of 540 eggs were evaluated and distributed in a completely randomized design, which consisted of three treatments and six replications of 30 eggs each. The treatments were: eggs sold in supermarkets; in grocery stores; and eggs sold directly at the farm. The age of the eggs from supermarkets and grocery stores was unknown, however, the eggs bought at the farm were marketed as being from the day of laying. The collected data were submitted to analysis of variance and Tukey test at 5% probability. There were no differences (p > 0.05) of treatments in the percentage of dirty eggs, however, grocery and farm eggs presented higher (p 0.05). However, the albumen percentage of the farm eggs was higher than the other treatments (p < 0.05). The percentages for yolk and eggshell weight from the farm eggs were lower than the supermarket and grocery eggs (p < 0.05). For the variables albumen height, Haugh unit, albumen index, yolk and albumen pH, the best results were observed for the farm eggs, however, regarding these variables, eggs sold in supermarkets and grocery stores did not differ from each other. The brown shell eggs sold in the city of Parintins/AM have high rates of external defects, and the eggs bought directly from the farm presented better internal quality, when compared to eggs sold in different establishments.

The effects of dietary hot pepper Capsicum annuum waste powder supplementation on egg production traits of Japanese quail layers / Efeitos da suplementação de pó de Capsicum annuum na dieta sobre a produção de ovos de codornas japonesas

This study was conducted to evaluate the effects of different levels of dietary hot pepper (Capsicum annuum L.) waste supplementation on egg production performance and quality in Japanese quail hens (Coturnix coturnix japonica). A total of 192, seven-week-old Japanese quail layers were divided into 4 treatment groups of similar mean weight (304±0.5 g), each comprising 12 subgroups (including 1 male and 3 females). Treatment birds were fed on experimental basal layer diet supplemented with 1, 2 or 4 g hot pepper waste powder (HPWP) per kg diet. The laying performance was determined by recording feed intake, egg weight, daily egg production, and biweekly egg quality. Results showed that HPWP supplementation to layer diet did not have any significant (P>0.05) effects on body weight and feed conversion ratio, while it had significant effects on feed intake (P<0.01), and laying egg weight, average egg weight, total egg yield (P<0.05). A 2 g HPWP supplementation resulted in the highest total egg yield (P<0.05) with quadratic effects on egg shape index (P<0.05) and albumen pH (P<0.01). According to the values in the study, the egg shape index of 2 g HPWP group was circular and; therefore, attractive to consumers. We highly recommend the non-economic value of 2 g/kg supplementation of hot pepper waste powder, especially for egg production. To conclude, HPWP can be used for quail layer diets due to its beneficial effects on egg quality since it is an economic and easy agricultural by-product obtained from red pepper paste industry waste.(AU)

Este estudo foi conduzido para avaliar os efeitos de diferentes níveis de suplementação de resíduos de pimenta na dieta (Capsicum annuum L.), no desempenho e na qualidade da produção de ovos em codornas japonesas (Coturnix coturnix japonica). Um total de 192 codornas japonesas com sete semanas de idade foram alocadas em 4 grupos com peso médio semelhante (304 ± 0.5 g), cada um compreendendo 12 subgrupos (incluindo 1 macho e 3 fêmeas). As aves tratadas foram alimentadas com dieta experimental basal suplementada com 1, 2 ou 4 g de pimenta em pó (HPWP) por kg de dieta. O desempenho da postura foi determinado pelo registro da ingestão de ração, peso dos ovos, produção diária de ovos e qualidade quinzenal dos ovos. Os resultados mostraram que a suplementação de HPWP à dieta não teve efeitos significativos (P> 0,05) no peso corporal e na taxa de conversão alimentar, enquanto teve efeitos significativos no consumo de ração (P <0,01) e no peso do ovo em postura, peso médio do ovo, produção total de ovos (P <0,05). Uma suplementação de 2 g de HPWP resultou na maior produção total de ovos (P <0,05) com efeitos quadráticos no índice de forma dos ovos (P <0,05) e no pH do albumen (P <0,01). De acordo com os valores do estudo, o índice de forma dos ovos de 2 g do grupo HPWP era circular e, portanto, atraente para os consumidores. É altamente recomendável o valor não-econômico de 2 g / kg de suplementação de pó de pimenta, especialmente para a produção de ovos. Para concluir, a HPWP pode ser usada para dietas de codorna devido aos seus efeitos benéficos na qualidade dos ovos, uma vez que é um subproduto agrícola obtido a partir de resíduos da indústria de pasta de pimenta vermelha de maneira econômica e fácil.(AU)

Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens

The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p0.05) foam expansion, but lower (p0.05) foam stability than duck albumen. Pasteurization decreased (p0.05) the foam expansion of both albumens while decreasing (p0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p0.05) than chicken albumen. Pasteurization increased the hardness and decreased the expressible water of both the chicken and duck albumen gels. This study suggests that the superior gel properties of duck albumen offer potential approaches to improving the quality of gel food products.(AU)

Comparison of Physicochemical and Functional Properties of Chicken and Duck Egg Albumens

The aim of this research was to investigate the physicochemical and functional properties of fresh and pasteurized chicken and duck egg albumens. The results showed that pasteurization of both chicken and duck albumens significantly decreased (p0.05) viscosity, but had no impact (p>0.05) on pH or free sulfhydryl groups. Chicken albumen was shown to have higher (p0.05) foam expansion, but lower (p0.05) foam stability than duck albumen. Pasteurization decreased (p0.05) the foam expansion of both albumens while decreasing (p0.05) the foam stability only of duck albumen. Investigation of the gel properties showed that duck albumen has greater hardness and lower expressible water (p0.05) than chicken albumen. Pasteurization increased the hardness and decreased the expressible water of both the chicken and duck albumen gels. This study suggests that the superior gel properties of duck albumen offer potential approaches to improving the quality of gel food products.

Qualidade de ovos de poedeiras comerciais armazenados em diferentes temperaturas e períodos de estocagem / Quality of eggs from commercial laying hens stored in different periods of temperature and storage

Objetivou-se avaliar a qualidade dos ovos de poedeiras comerciais armazenados em diferentes temperaturas e períodos de armazenamento. Foram coletados, logo após a postura, 360 ovos de galinhas poedeiras da linhagem Dekalb White. Todos os ovos foram identificados, pesados e distribuídos aleatoriamente às bandejas, sendo 150 armazenados em temperatura ambiente (26,5 ± 0,7°C), 150 ovos acondicionados em refrigeração (7,3 ± 0,5°C) e 60 ovos separados para realizar a avaliação no primeiro dia. O delineamento utilizado foi inteiramente casualizado em esquema fatorial 2×6, sendo duas temperaturas de armazenamento e seis períodos de avaliação da estocagem (zero, seis, 12, 18, 24, e 30 dias), com 30 repetições. As variáveis analisadas foram: pesos dos ovos, pesos absolutos e relativos de albúmen, gema e casca, altura do albúmen, gravidade específica, Unidade Haugh, diâmetro de albúmen, índice de albúmen e de gema. Os valores de pesos absolutos e relativos de ovos, gema e albúmen, altura de albúmen, gravidade específica, Unidade Haugh, diâmetro e índices de albúmen e de gema foram influenciados (P<0,05) pela temperatura e período de armazenamento. Os pesos absolutos de cascas não (P>0,05) foram influenciados pelas diferentes temperaturas, entretanto, as porcentagens de casca foram influenciadas (P<0,05) linearmente pelo tempo de armazenamento dos ovos. Concluiu-se que os ovos armazenados até seis dias após a postura se mantêm em padrão de alta qualidade em temperatura ambiente (26,5°C), e quando armazenados em refrigeração (7,3°C) mantêm padrão de excelente qualidade até os 30 dias.(AU)

The study aimed at assessing the quality of commercial laying hen eggs stored under different temperatures and for different storage periods. 360 eggs were collected soon after laying by DeKalb White laying hens. All eggs were identified, weighed, and randomly distributed in trays, being 150 stored at room temperature (26.5 ± 0.7°C), 150 other placed in trays under refrigeration (7.3 ± 0.5°C), and the remaining 60 eggs were set apart so the assessment could be performed on the first day. The trial design was completely randomized 2×11, scheme factorial, with two storage temperatures and six storage periods (zero, six, 12, 18, 24 and 30 days), with 30 repetitions. The assessed variables were egg weights, absolute and relative weights of albumen, yolk and shell, albumen height, specific gravity, Haugh unit, albumen diameter, albumen index and yolk. The values of absolute and relative weights of egg, albumen and yolk, albumen height, specific gravity, Haugh Unit, diameter and indices of albumen and yolk were significantly influenced (P<0.05) by the storage temperature and period. The absolute weight does not of shell (P>0.05) were influenced by different temperatures, however, the percentages of shell were influenced (P<0.05) linearly by storage time of eggs. It can be concluded that the eggs maintain high quality when stored for up to six days after laying, at room temperature, and maintain excellent quality when stored under refrigeration for up to 30 days.(AU)

Qualidade de ovos de poedeiras comerciais armazenados em diferentes temperaturas e períodos de estocagem / Quality of eggs from commercial laying hens stored in different periods of temperature and storage

Objetivou-se avaliar a qualidade dos ovos de poedeiras comerciais armazenados em diferentes temperaturas e períodos de armazenamento. Foram coletados, logo após a postura, 360 ovos de galinhas poedeiras da linhagem Dekalb White. Todos os ovos foram identificados, pesados e distribuídos aleatoriamente às bandejas, sendo 150 armazenados em temperatura ambiente (26,5 ± 0,7°C), 150 ovos acondicionados em refrigeração (7,3 ± 0,5°C) e 60 ovos separados para realizar a avaliação no primeiro dia. O delineamento utilizado foi inteiramente casualizado em esquema fatorial 2×6, sendo duas temperaturas de armazenamento e seis períodos de avaliação da estocagem (zero, seis, 12, 18, 24, e 30 dias), com 30 repetições. As variáveis analisadas foram: pesos dos ovos, pesos absolutos e relativos de albúmen, gema e casca, altura do albúmen, gravidade específica, Unidade Haugh, diâmetro de albúmen, índice de albúmen e de gema. Os valores de pesos absolutos e relativos de ovos, gema e albúmen, altura de albúmen, gravidade específica, Unidade Haugh, diâmetro e índices de albúmen e de gema foram influenciados (P0,05) foram influenciados pelas diferentes temperaturas, entretanto, as porcentagens de casca foram influenciadas (P<0,05) linearmente pelo tempo de armazenamento dos ovos. Concluiu-se que os ovos armazenados até seis dias após a postura se mantêm em padrão de alta qualidade em temperatura ambiente (26,5°C), e quando armazenados em refrigeração (7,3°C) mantêm padrão de excelente qualidade até os 30 dias.

The study aimed at assessing the quality of commercial laying hen eggs stored under different temperatures and for different storage periods. 360 eggs were collected soon after laying by DeKalb White laying hens. All eggs were identified, weighed, and randomly distributed in trays, being 150 stored at room temperature (26.5 ± 0.7°C), 150 other placed in trays under refrigeration (7.3 ± 0.5°C), and the remaining 60 eggs were set apart so the assessment could be performed on the first day. The trial design was completely randomized 2×11, scheme factorial, with two storage temperatures and six storage periods (zero, six, 12, 18, 24 and 30 days), with 30 repetitions. The assessed variables were egg weights, absolute and relative weights of albumen, yolk and shell, albumen height, specific gravity, Haugh unit, albumen diameter, albumen index and yolk. The values of absolute and relative weights of egg, albumen and yolk, albumen height, specific gravity, Haugh Unit, diameter and indices of albumen and yolk were significantly influenced (P0.05) were influenced by different temperatures, however, the percentages of shell were influenced (P<0.05) linearly by storage time of eggs. It can be concluded that the eggs maintain high quality when stored for up to six days after laying, at room temperature, and maintain excellent quality when stored under refrigeration for up to 30 days.

Detection of Salmonella spp. by Conventional Bacteriology and by Quantitative Polymerase-Chain Reaction in Commercial Egg Structures

Conventional bacteriology techniques and quantitative polymerase-chain reaction (qPCR) were applied to the eggshell, albumen, and yolk of washed and unwashed commercial white and brown eggs, to detect Salmonella spp. Pooled samples of eggshells, albumen, and yolk of white and brown eggs were collected at the poultry house and at the egg-storage room. Salmonella spp. was detected by conventional bacteriology in 5.4% (21/387) of analyzed samples and in 16% (68/387) by qPCR. In the 114 unwashed white eggs samples of eggshell, albumen and yolk, the bacterium was identified in 2.6% of the eggs (3/114) by conventional bacteriology and in 13.2% (15/114) by qPCR. In the 90 samples of washed eggs, 6.7% (6/90) were contaminated as detected by conventional bacteriology and 10.0% (9/90) by qPCR. In the 81 samples of unwashed brown eggs, Salmonella spp. was detected in 6.1% of the eggs (5/81) by conventional bacteriology and 27.2% (22/81) by qPCR. In the 102 samples of brown washed eggs, 6.9% (7/102) where positive by conventional bacteriology and 35.3% (16/102) by qPCR. All samples detected as positive by conventional bacteriology were also positive by qPCR. Salmonella Agona represented 18.2% (4/22) of identified serovars, Salmonella enterica subs. enterica O: 4.5 18.2% (4/22), Salmonella Schwarzengrund 18.2% (4/22), Salmonella Cerro 13.6% (3/22), Salmonella Anatum 13.6% (3/22), Salmonella Enteritidis 9.1% (2/22), Salmonella Johannesburg 4.5% (1/22), and Salmonella Corvallis 4.5% (1/22). The qPCR method provided better detection of Salmonella spp. in commercial eggs than conventional bacteriology. The conventional egg washing and disinfection procedures are not efficient to eliminate Salmonella.

Detection of Salmonella spp. by Conventional Bacteriology and by Quantitative Polymerase-Chain Reaction in Commercial Egg Structures

Conventional bacteriology techniques and quantitative polymerase-chain reaction (qPCR) were applied to the eggshell, albumen, and yolk of washed and unwashed commercial white and brown eggs, to detect Salmonella spp. Pooled samples of eggshells, albumen, and yolk of white and brown eggs were collected at the poultry house and at the egg-storage room. Salmonella spp. was detected by conventional bacteriology in 5.4% (21/387) of analyzed samples and in 16% (68/387) by qPCR. In the 114 unwashed white eggs samples of eggshell, albumen and yolk, the bacterium was identified in 2.6% of the eggs (3/114) by conventional bacteriology and in 13.2% (15/114) by qPCR. In the 90 samples of washed eggs, 6.7% (6/90) were contaminated as detected by conventional bacteriology and 10.0% (9/90) by qPCR. In the 81 samples of unwashed brown eggs, Salmonella spp. was detected in 6.1% of the eggs (5/81) by conventional bacteriology and 27.2% (22/81) by qPCR. In the 102 samples of brown washed eggs, 6.9% (7/102) where positive by conventional bacteriology and 35.3% (16/102) by qPCR. All samples detected as positive by conventional bacteriology were also positive by qPCR. Salmonella Agona represented 18.2% (4/22) of identified serovars, Salmonella enterica subs. enterica O: 4.5 18.2% (4/22), Salmonella Schwarzengrund 18.2% (4/22), Salmonella Cerro 13.6% (3/22), Salmonella Anatum 13.6% (3/22), Salmonella Enteritidis 9.1% (2/22), Salmonella Johannesburg 4.5% (1/22), and Salmonella Corvallis 4.5% (1/22). The qPCR method provided better detection of Salmonella spp. in commercial eggs than conventional bacteriology. The conventional egg washing and disinfection procedures are not efficient to eliminate Salmonella.(AU)

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

O ovo é um alimento altamente perecível e começa a perder sua qualidade interna imediatamente após a postura. Esse fenômeno é inevitável e pode ser agravado por diversos fatores. Dessa forma, objetivou-se avaliar a influência da condição (ambiente), da idade da ave e do tempo de armazenamento nas propriedades físicas de ovos de poedeiras da linhagem Hy-Line Brown® de diferentes idades (36, 53 e 69 semanas) em relação a dois métodos de conservação (refrigerado e em temperatura ambiente) e em três períodos de armazenamento (10o, 20o, 30o dia). Realizou-se um experimento com duração de 30 dias, no Setor de Avicultura do Departamento de Zootecnia da Escola de Veterinária e Zootecnia da Universidade Federal de Goiás, Goiânia, Brasil. Foram utilizados 243 ovos no total, dos quais 108 foram para fins de análise qualidade (seis repetições cada), 90 para análise de sólidos totais (cinco repetições cada) e 45 ovos para as análises de resistência da casca. Gerou-se um delineamento inteiramente casualizado, com fatorial triplo de 3x2x3 (idades, tipos de armazenamento e período de armazenamento). Os ovos foram submetidos à quebra e posteriores análises de qualidade a cada 10 dias, sendo avaliados: peso médio do ovo, da gema, do albúmen e da casca (g), espessura da casca (mm), gravidade específica (g/cm3), unidade Haugh, índice de albúmen e gema, porcentagens de albúmen, gema e da casca (%), pH da gema e do albúmen, sólidos secos (%) e resistência da casca (kgf). As variáveis foram testadas quanto a normalidade dos resíduos, para verificação das premissas para análise de variância e, quando constatada significância, os dados foram submetidos ao teste Tukey (p<0,05). Os dados foram analisados utilizando o SAS® University Edition. Ovos de poedeira com 69 semanas de idade apresentaram maior média de peso de gema e menor resistência de casca. Ovos armazenados em prateleira tiveram uma queda linear no índice de gema. Independente do tempo de armazenamento, ovos armazenados em geladeira não tiveram resultados estatisticamente significativos para percentagem de albúmen, além disso, mantiveram altos valores de Unidade Haugh, indicando a importância da refrigeração para manter a qualidade desses produtos.

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 hens 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 four storage periods (1st, 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, 273 eggs were used. 123 eggs were used to the quality assessment (six repetitions each), 105 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). The non-parametric analyzes underwent the Kruskal-Wallis test. 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 storage time, refrigerated eggs were not statistically significant to albumens percentage. Moreover, refrigerated eggs maintained high values of Haugh Unity, suggesting the importance of lower temperatures to maintain these products quality.

Qualidade interna de diferentes tipos de ovos comercializados durante o inverno e o verão / Internal quality of different types of eggs sold during the winter and summer

Objetivou-se no presente estudo avaliar a qualidade interna de ovos brancos e vermelhos, comercializados durante o inverno e o verão, no estado de São Paulo. Para tal análise, utilizaram-se ovos classificados como tamanho grande, e a avaliação da qualidade interna realizada por meio das seguintes variáveis: massa média do ovo, gravidade específica, unidade Haugh, índice de gema, coloração da gema e incidência de partículas estranhas nos ovos. O delineamento experimental foi inteiramente ao acaso, em fatorial 2 x 2 (cor da casca x épocas do ano), sendo as cores da casca: branca e vermelha, e as épocas do ano: inverno e verão. Verificou-se que, no verão, foram obtidos os menores valores de massa média do ovo, de unidade Haugh e de índice de gema, o que evidencia maior perda da qualidade do produto, provavelmente devido às elevadas temperaturas, comparativamente ao inverno. Entretanto, durante o inverno, foram observados ovos contendo discos germinativos fecundados. Conclui-se que os ovos comercializados no Vale do Ribeira, SP, apresentaram baixa qualidade e, portanto, estavam impróprios ao consumo e à industrialização.(AU)

The aim of this study was to evaluate the internal quality of white and red eggs marketed during the winter and summer in the state of São Paulo. For this analysis, eggs classified as big were used, with the evaluation of the internal quality carried out according the following variables: Average egg mass, specific gravity, Haugh unit, yolk index, yolk color and strange particles in eggs. The experimental design was completely randomized in a 2 x 2 factorial (shell color x seasons), with shell color: white and red; and seasons: winter and summer. Through the results we found that summer had the lowest values of average egg weight, Haugh unit and yolk index, showing a greater loss of product quality, probably due to the high temperatures compared to the winter. However, during the winter we observed fertilized eggs containing germ discs. We conclude that eggs sold in the Ribeira Valley - SP are of low quality and therefore unfit for consumption and industrialization.(AU)

IDENTIDADE E QUALIDADE DE OVOS SUBMETIDOS A DIFERENTES CONDIÇÕES DE SANITIZAÇÃO, TEMPERATURA E PERÍODOS DE ARMAZENAMENTO

Objetivou-se avaliar o efeito da sanitização, temperatura e período de armazenamento sobre a qualidade física e microbiológica dos ovos de galinha produzidos no município de Itaberaí, Goiás, Brasil. Os ovos foram adquiridos de um criatório de poedeiras das linhagens Hisex White e Hisex Brown, com idade entre 65 a 70 semanas, que eram criadas em um único aviário de sistema manual e consumiam a mesma ração para fase de postura. Foi utilizado o delineamento inteiramente casualizado com dois arranjos fatoriais, sendo: 2x5, que considerou dois locais de armazenamento e cinco tempos de estocagem, com vinte e quatro ovos por repetição; 2x2, que considerou duas linhagens de poedeiras e dois procedimentos (lavados e não lavados), com dez repetições. Foram analisadas as qualidades físicas e microbiológicas de um total de 720 ovos de poedeiras das linhagens Hisex White e Hisex Brown. Os dados foram submetidos à análise de variância, para as variáveis microbiológicas utilizou-se o teste t de Student e para as variáveis físicas foi utilizado o teste de Tukey a 5% de significância, com o auxílio do software estatístico SISVAR. Nos resultados pode-se observar que não houve influências entre os efeitos do tempo e temperatura sobre a peso do ovo e peso, espessura e resistência da casca. A coloração da gema reduziu significativamente até aos 28 dias de estocagem. As médias da altura do albúmen, Unidade Haugh, padrão de qualidade, pH da gema e do albúmen mostraram que os ovos das poedeiras da linhagem Hisex White e Hisex Brown, com idade entre 65 a 70 semanas, quando mantidos em ambiente refrigerado com temperatura de 5,24°C e umidade de 43,40%, por períodos de 1, 7, 14, 21 e 28 dias de estocagem, apresentaram melhor qualidade em comparação com os ovos mantidos sem refrigeração, com temperatura de 27,42°C e umidade de 64,31%. Observou-se também, que os ovos lavados apresentaram qualidade microbiana da superfície da casca superior aos não lavados, com isso, reduziram os riscos de contaminação do conteúdo do ovo com Mesófilos Aeróbios Facultativos Viáveis, Bolores e Leveduras, Staphylococcus aureus, Escherichia coli e Enterobacteriaceae. Portanto, considera-se que o procedimento de lavagem e armazenamento sob a condição de refrigeração é eficaz para preservar a qualidade dos ovos e eficaz para os pequenos e grandes produtores de ovos comerciais, garantindo assim, a saúde do consumidor.

The objective was to evaluate the effect of sanitization, temperature and storage period on the physical and microbiological quality of chicken eggs produced in the municipality of Itaberaí, Goiás, Brazil. The eggs were purchased from a hatchery breeder of the lines Hisex White and Hisex Brown, aged between 65 and 70 weeks, which were raised in a single aviary using a manual system and consumed the same feed for laying. Completely randomized design was used with two factorial arrangements, being: 2x5, which considered two storage locations and five storage times, with twenty-four eggs per repetition; 2x2, which considered two lines of laying and two procedures (washed and not washed), with ten repetitions. The physical and microbiological qualities of a total of 720 laying eggs of the lines Hisex White and Hisex Brown were analyzed. The data were subjected to analysis of variance, for the microbiological variables the Student's t test was used and for the physical variables the Tukey test at 5% significance was used, with the aid of the SISVAR statistical software. In the results it can be seen that there were no influences between the effects of time and temperature on egg weight and weight, thickness and resistance of the shell. The yolk color was significantly reduced up to 28 days of storage. The average height of albumen, Haugh Unit, quality standard, pH of the yolk and albumen showed that the eggs of the laying hens of the line Hisex White and Hisex Brown, aged between 65 and 70 weeks, when kept in a refrigerated environment with temperature of 5.24°C and humidity of 43.40%, for periods of 1, 7, 14, 21 and 28 days of storage, showed better quality compared to eggs kept without refrigeration, with temperature of 27.42°C and humidity of 64.31%. It was also observed that the washed eggs had a higher microbial quality of the shell surface than the unwashed ones, thereby reducing the risk of contamination of the egg content with Viable Optional Aerobic Mesophiles, Molds and Yeasts, Staphylococcus aureus, Escherichia coli and Enterobacteriaceae. Therefore, it is considered that the washing and storage procedure under the condition of refrigeration is effective for preserving the quality of eggs and effective for small and large producers of commercial eggs, thus ensuring consumer health.

Quality of fertilized eggs exposed to simulated mechanical vibrations condition / Qualidade de ovos fertilizados expostos a condições simuladas de vibrações mecânicas

The fertile egg transport is a crucial issue in the Brazilian broiler aviculture chain. Therefore, many agents intrinsically connected to this process such as the mechanical vibrations, can jeopardize the integrity of this fragile load. Given to this threatening problem the aim of this research was to assess the quality of fertile eggs exposed to different simulated conditions of mechanical vibrations. A mechanical agitator was developed to reproduce the treatments of this study, which were formed by 2 vibration levels. An inferior (instantaneous acceleration, up to 5 m s-2) and a superior (instantaneous acceleration above 10 m/s2), in which they were applied in 2 exposition times, a minimum (60 minutes) and a maximum (180 minutes), making the treatments T1, T2, T3, T4. The assay was conducted in a random modeling in 4 complete blocks that represented the factorial repetitions 2 x 2 +1, with an additional treatment (control). In the total, 2016 eggs from the same batch of matrixes (Cobb-500) in the peak egg reproduction (32-35 weeks) were used. From these eggs, 1920 were exposed to the 4 factorial treatment vibrations (480 eggs per treatment), meanwhile, the remaining 96 were used as control treatment. Among the vibrated eggs, 96 per treatment were sampled in order to be analyzed. In addition, some factors were verified: the diameter and the egg yolk height (EYD and EYH), the d

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INFLUÊNCIA DA CONDIÇÃO E TEMPO DE ARMAZENAMENTO NA QUALIDADE DE OVOS DE POEDEIRAS COMERCIAIS EM IDADES AVANÇADAS

O ovo começa a perder sua qualidade logo após a postura, sendo este um fenômeno inevitável que acontece ao longo do tempo, e que pode ser minimizado ou agravado por diversos fatores. Dessa forma, objetivou-se avaliar a influência da condição (ambiente), da idade da ave e do tempo de armazenamento nas propriedades químicas, físicas e reológicas de ovos de poedeiras comerciais de diferentes idades (31, 62 e 88 semanas) em relação a duas condições de ambiente: refrigerado (geladeira) e prateleira (temperatura ambiente) e em quatro períodos de armazenamento (1º, 10º, 20º e 30º dia). Realizou-se um experimento com duração de 30 dias, no Setor de Avicultura do Departamento de Zootecnia da Universidade Federal de Goiás, Goiânia, Brasil. Foram utilizados 288 ovos distribuídos em delineamento inteiramente casualizado, fatorial 3x2x4 (idades, condição do ambiente e períodos de armazenamento), totalizando 24 tratamentos com 4 repetições de 3 ovos cada. Os ovos foram submetidos à quebra e posteriores análises de qualidade a cada 10 dias, sendo avaliados: percentual de peso da gema, da casca e do albúmen, espessura de casca (cm), altura de albúmen e gema (mm), diâmetro de albúmen e gema (mm), gravidade específica, unidade Haugh, índice de albúmen e gema, pH de gema e albúmen, resistência de casca e viscosidade. Para a análise estatística realizou-se análise de normalidade, homocedasticidade e testes de Shapiro-Wilk, Levene e BoxPlot e z-score. As variáveis foram submetidas à análise de variância e teste Tukey (p<0,05). Para a viscosidade realizou-se análise gráfica de dispersão dos dados ao longo do tempo. Os dados foram avaliados utilizando o software livre R-Project. Independentemente do período de armazenamento, os ovos armazenados em geladeira apresentaram maiores valores de índice de albúmen que ovos armazenados em prateleira. Ovos de poedeiras com 62 e 88 semanas de idade apresentaram baixos percentuais de casca e albúmen, bem como menor índice de gema e resistência de casca quando comparados com os demais, independentemente do tempo de armazenamento ou ambiente. Com o armazenamento, a viscosidade comportou-se de maneira estável quando os ovos foram mantidos sob refrigeração. Em relação aos ovos mantidos em temperatura ambiente, a viscosidade apresentou-se como fluido newtoniano com o armazenamento, indicando que a idade da poedeira foi fator determinante para redução da viscosidade do albúmen. Ovos armazenados até 10 dias mantiveram suas qualidades, independentemente da idade da poedeir.

An egg begins to lose its quality as soon as it is laid, an inevitable phenomenon that happens as time passes, and could be slowed down or accelerated by many factors. Based on this topic, the goal of this study was to assess the influence of storage conditions, hen age, and storage duration evaluating the chemical, physical and rheological properties of eggs from commercial hens of different ages (31, 62 and 88 weeks) in correlation of two methods of storage: refrigerated(fridge) and on a shelf(room temperature) and four storage periods (1st, 10th, 20th and 30thday). The experiment was executed for the duration of 30 days, at Setor de Avicultura do Departamento de Zootecnia da Universidade Federal de Goiás, Goiânia, Brasil. 288 eggs were utilized, of which were distributed randomly, in a factorial arrangement 3x2x4 (age, methods of storage, and storage periods), totaling 24 treatments with 4 repetitions of 3 eggs. Each egg was subjected to breakage and analyzed in regards to its quality in an interval of 10 days, and were evaluated based on: weight of the yolk, shell and albumen (as percentages), thickness of the shell (cm), height of the albumen and yolk (mm) , diameter of the albumen and yolk (mm), specific gravity, Haugh unit, Haugh index of albumen and yolk, pH of albumen and yolk, shell resistance and viscosity. Statistics of this study consisted in analyzing tests of normality, homoscedasticity and Shapiro-Wilk test, Levene and BoxPlot and z-score. The variables were subjected to analysis of variance and to Tukey's test(p<0,05). In order to analyze the viscosity, a graphical analysis of dispersion during a specific interval was utilized. The software R-Project was used as a tool in order to help analyze the data obtained. Regardless of the storage periods, the eggs stored in refrigeration presented higher values of albumen index when compared to eggs kept on shelf. Eggs from hens with age from 66 to 88 weeks displayed lower percentages of shell and albumen, as well as a lower shell resistance and lower yolk index when compared to other eggs, regardless of time of storage or environment. Viscosity was stable with eggs stored in a refrigerated environment. Viscosity of eggs kept at room temperature displayed newtonian fluid behavior, indicating that hen age is an important factor to reduce albumen viscosity. Eggs stored for 10 days kept their qualities, regardless of the hen's age.

Qualidade de ovos e resistência óssea de poedeiras alimentadas com minerais orgânicos / Quality of eggs and bone strength of layers fed organic minerals

Avaliou-se o efeito da utilização de níveis crescente de minerais orgânicos sobre a qualidade externa e interna de ovos e a resistência de ossos da tíbia de poedeiras semi-pesadas. Foram utilizadas 256 aves, com idade inicial de 30 semanas, distribuídas em 64 gaiolas perfazendo quatro aves por gaiola em delineamento inteiramente ao acaso. Os tratamentos consistiram da inclusão de minerais inorgânicos ou níveis crescentes de orgânicos na dieta basal das poedeiras, resultando em quatro tratamentos. Foram avaliados peso do ovo (g), gravidade específica, peso (g) e espessura (mm) da casca, altura do albúmen (mm), unidade Haugh, peso da gema (g) e do albúmen (g) e resistência óssea (kg). Houve diferença significativa (P>0,05) entre as médias para peso do ovo e do albúmen. O fornecimento de dietas suplementadas com minerais orgânicos, em nível intermediário resultou na produção de ovos mais pesados, com maior peso de albúmen, e na manutenção das demais características de qualidade externa e interna dos ovos e de resistência óssea.(AU)

The effect of increasing levels of organic minerals on the external and internal quality of eggs and tibia bone strength of brown-egg laying hens was studied. A total of 256, 30-week old was equally distributed in 64 cages in a total of four birds per cage in a completely randomized experimental design. The dietary treatments consisted of inorganic or increasing levels of organic minerals in the diets of laying hens, resulting in four treatments. Egg weight (g), specific gravity, shell weight and thickness (mm), albumen height (mm), Haugh unit, yolk weight and albumen (g) and bone strength (kg) were evaluated. A significant difference (P<0.05) among treatment means for egg weight and albumen was found. Intermediate inclusion levels of organic minerals resulted in the production of heavier eggs, with higher albumen weight and maintenance of the other characteristics of internal and external quality of eggs and bone strength.(AU)