efeito da temperatura e estocagem em ovos effect of temperature and storage of eggs

Clicks: 346
ID: 253007
2009
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #22 of 124 articles by views in software - practice and experience

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 124 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
Abstract
A pesquisa foi desenvolvida objetivando avaliar o efeito da temperatura e período de estocagem de ovos de poedeiras comerciais submetidas a dietas à base de milho, soja e óleo vegetal com nível de energia de 2.850 kcal EM/kg e proteína de 18%. O ensaio envolveu um plantel com 224 poedeiras comerciais da linhagem Hy-line W-36, com 23 semanas de idade, dividido em 5 ciclos de 28 dias. Foi avaliado o efeito isolado e a interação de dois fatores: temperatura de conservação (ambiente e de refrigeração) e período de estocagem (7, 14 e 21 dias). As variáveis estudadas foram: perda de peso dos ovos (%), percentagem de gema, percentagem de clara, percentagem de casca, gravidade específica, unidades Haugh e escore de coloração da gema crua. O aumento do período de estocagem, independente da temperatura de conservação, ocasionou perda de peso dos ovos e reduções na gravidade específica, nas unidades Haugh e na coloração da gema crua. Os ovos mantidos em temperatura de refrigeração apresentaram (p < 0,05) menor perda de peso e melhores (p < 0,05) índices de percentagem de clara, gravidade específica, unidades Haugh e coloração da gema crua, quando comparados aos ovos conservados em temperatura ambiente. A qualidade dos ovos é alterada significativamente (p < 0,05) em função da interação temperatura de conservação x período de estocagem, notadamente em relação aos parâmetros perda de peso, percentagens de gema e clara, gravidade específica e unidades Haugh.
The objective of this study was to evaluate the effect of temperature and period of storage on the quality of eggs of commercial laying hens submitted to diets with corn, soy, and vegetal oils with energy level of 2850 kcal ME/kg and 18% of protein. The experimental procedure involved 224 commercial laying hens of the HY-LINE W-36 line, which were 23 weeks of age, divided into 5 cycles of 28 days. The isolated effect and the interaction of storage temperature (ambient and refrigeration) and storage period (7, 14 e 21 day) were evaluated. The variables studied were loss of weight, percentage of the yolk, percentage of the white, specific gravity, Haugh units, and coloration of raw egg yolk. The increase in the period of the storage of eggs, independent of the maintenance temperature, caused egg weight loss and reduced the specific gravity, Haugh unit values, and coloration of the raw egg yolk. The eggs kept under refrigeration presented (p < 0.05) smaller loss of weight and better (p < 0.05) percentage of the yolk, specific gravity, Haugh units and coloration of the raw egg yolk when compared with eggs kept at room temperature. It was evidenced that the quality of eggs changes significantly (p > 0.05) according to the storage temperature and period of storage, mainly for the following parameters: weight loss, percentages of the yolk and, specific gravity, and Haugh units.
Reference Key
santos2009foodefeito Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Maria do Socorro Vieira dos Santos;Gastão Barreto Espíndola;Raimundo Nonato Braga Lôbo;Ednardo Rodrigues Freitas;José Lúcio Lima Guerra;Adriano Barreto Espíndola Santos
Journal software - practice and experience
Year 2009
DOI
10.1590/S0101-20612009000300009
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300009
Keywords
specific gravity coloration yolk white albumen foods and food supplytechnology (general)

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.