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.

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)

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)

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

ABSTRACT: 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.

RESUMO: 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.

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)

Dietary intake of broiler breeder hens during the laying period affects amino acid and fatty acid profiles in eggs

The objective of this study was to evaluate the effects of maternal dietary intake on the amino acid and fatty acid contents in eggs during the laying period. An experiment with a 2×2 factorial design was conducted with two maternal dietary intake levels (100 and 75% of dietary intake recommended by the Chinese Ministry of Agriculture) and two broiler lines (fat and lean line). A total of 384 hens of fat line and 384 hens of lean line at 23 weeks of age were included in the experiment. Each line was randomly divided into two treatments (n = 192 in each treatment, with 12 replications), and each replication included 16 birds. The treatments were LN (lean line and normal maternal dietary intake, n = 192), LL (lean line and low maternal dietary intake, n = 192), FN (fat line and normal maternal dietary intake, n = 192), and FL (fat line and low maternal dietary intake, n = 192). The amino acid and fatty acid contents in eggs were tested (50 weeks of age). The fat line had higher levels of arginine, aspartic acid, glycine, histidine, leucine, methionine, and threonine in the egg albumen than the lean line. Low maternal dietary intake increased the cystine deposition in egg yolks. There were interactions between maternal dietary intake and line on the deposition of trans-oleic acid, docosanoic acid, and total fatty acid in egg yolks. Low maternal dietary intake increased the deposition of tetradecenoic and linolenic acids and the ratio of total polyunsaturated fatty acids to total saturated fatty acid in egg yolks but decreased the deposition of docosanoic acid. Maternal dietary intake and line affect the amino acid and fatty acid profiles in eggs.

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.

Different trace mineral sources and recommendations in the performance and quality of eggs from Dekalb White layers

This work aimed to evaluate the performance and egg quality of lightweight laying hens supplemented with a high biological value mineral, carbo-amino-phospho-chelates (CAPC), compared with inorganic minerals (sulfates), at different recommended values. A total of 320 Dekalb White hens, between 53 and 77 weeks of age, were distributed in a completely randomized design into two treatments, 10 replicates of 16 birds each. The treatments consisted of a reference diet formulated according to breed manual recommendations, in which one group was supplemented with a trace mineral source, CAPC (Cu, 8.6; Fe, 43.7; Mn, 56.4; Se, 0.34; and Zn, 43.7 mg/kg) and the other with a sulfate source, using the levels recommended in the breed manual (Cu, 8; Fe, 60; Mn, 70; Se, 0.25; and Zn, 60 mg/kg). There was no effect of trace mineral supplementation on egg production variables, feed conversion ratio by mass or by dozen eggs, and eggs per housed bird. However, there was an increase in feed intake and weight and mass of eggs when birds fed diet supplemented with CAPC. Regarding egg quality, CAPC supplementation increased the albumen weight and percentage, shell weight, thickness, and strength, and Haugh unit. The eggs from birds fed CAPC supplementation showed higher levels of iron and zinc when compared with eggs from birds fed the sulfate source diet. Better quality rates were observed in variables related to shelf life for the group that received CAPC. Trace mineral sources and recommendations in the diets of high genetic potential laying hens need to be reassessed and allow us to conclude that totally replacing the sulfate for different recommendations of CAPC in laying hen diets helps to improve quality characteristics as well as the nutritional value of eggs.(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 (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.

Avaliação da qualidade de ovos comercializados no município de Manaus - AM

Esta pesquisa visou analisar os aspectos relacionados à qualidade externa e interna dos ovos comercializados em quatro regiões no município de Manaus/AM, a partir de parâmetros perceptíveis pelo consumidor e por análises laboratoriais. Foram analisados 20 lotes, tendo sido adquiridos cinco da região Norte, quatro das regiões Sul e Leste e sete da região Centro-Oeste. Destes, 13 lotes foram produzidos no Estado do Amazonas, quatro no Rio Grande do Sul e três no Mato Grosso. A partir de cada lote foram analisados seis ovos, perfazendo um total de 120 ovos, do tipo branco e de classificação tipo grande. As análises consistiram em verificar o peso do ovo e avaliar a presença de sujidades (marcas de gaiola, penas, sangue e fezes), bem como de trincas ou contaminação por fungos para qualidade externa. Para determinar a qualidade interna foram verificados altura e pH do albume; altura, comprimento e pH da gema; peso, espessura e percentagem de casca. Observou-se alto grau de contaminação por fungos dos ovos provenientes do RS, enquanto ovos do AM tiveram as maiores porcentagens de marcas de gaiola, penas, trincas e fezes. Em relação à qualidade interna, não houve diferença entre ovos produzidos nos diferentes Estados de origem analisados, com exceção da cor da gema. Considerando regiões da cidade, a Zona Sul e Zona Norte foram as que obtiveram melhores e piores resultados, respectivamente. Os ovos de consumo comercializados no mercado local demonstraram altos índices de defeitos externos, assim como baixa qualidade interna. Tanto a região de produção, quanto de comercialização, foram fatores que influenciaram na qualidade de ovos comercializados no município de Manaus, AM.(AU)

This research aimed to analyze aspects related to external and internal quality of the eggs sold in four regions of Manaus, AM, from parameters perceived by the consumer and laboratory analysis. We analyzed 20 lots, five were acquired in the North region, four in the South and East and seven in the Midwest region. Of these, 13 lots were produced in the State of Amazonas (AM), four in Rio Grande do Sul (RS) and three in Mato Grosso (MT). From each lot were analyzed six eggs, a total of 120 eggs, of the white and large type of classification. The analysis consisted of checking the egg weight and evaluating the presence of dirtiness (cage marks, feather, blood and feces), as well as cracks or fungal contamination for external quality. To determine the internal quality were checked height and albumen pH; height, length and pH of the yolk; weight, thickness and percentage of shell. There was a high degree of fungal contamination of eggs from the RS, while eggs from AM had the highest percentages of cage marks, feathers, cracks and feces. Regarding internal quality, there was no difference among eggs produced in the different States of origin, except for the color of the yolk. Considering areas of the city, the South Zone and North Zone were those that obtained the best and worst results, respectively. Consumption of eggs sold in the local market showed high levels of external defects, as well as low internal quality. Both the production region, as marketing region, were factors that influenced the quality of eggs sold in the city of Manaus, AM.(AU)

Avaliação da qualidade de ovos comercializados no município de Manaus, AM / Evaluation of the quality of eggs marketed in the city of Manaus, AM

Esta pesquisa visou analisar os aspectos relacionados à qualidade externa e interna dos ovos comercializados em quatro regiões no município de Manaus/AM, a partir de parâmetros perceptíveis pelo consumidor e por análises laboratoriais. Foram analisados 20 lotes, tendo sido adquiridos cinco da região Norte, quatro das regiões Sul e Leste e sete da região Centro-Oeste. Destes, 13 lotes foram produzidos no Estado do Amazonas, quatro no Rio Grande do Sul e três no Mato Grosso. A partir de cada lote foram analisados seis ovos, perfazendo um total de 120 ovos, do tipo branco e de classificação tipo grande. As análises consistiram em verificar o peso do ovo e avaliar a presença de sujidades (marcas de gaiola, penas, sangue e fezes), bem como de trincas ou contaminação por fungos para qualidade externa. Para determinar a qualidade interna foram verificados altura e pH do albume; altura, comprimento e pH da gema; peso, espessura e percentagem de casca. Observou-se alto grau de contaminação por fungos dos ovos provenientes do RS, enquanto ovos do AM tiveram as maiores porcentagens de marcas de gaiola, penas, trincas e fezes. Em relação à qualidade interna, não houve diferença entre ovos produzidos nos diferentes Estados de origem analisados, com exceção da cor da gema. Considerando regiões da cidade, a Zona Sul e Zona Norte foram as que obtiveram melhores e piores resultados, respectivamente. Os ovos de consumo comercializados no mercado local demonstraram altos índices de defeitos externos, assim como baixa qualidade interna. Tanto a região de produção, quanto de comercialização, foram fatores que influenciaram na qualidade de ovos comercializados no município de Manaus, AM.

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 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)