RESUMO
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.
RESUMO
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.
RESUMO
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.
RESUMO
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.
RESUMO
The quail for being an alternative species will be able to supply a new market niche due to its fast growth, high laying rate, low feed intake, in addition to the increase of the acceptance of its products by the consumer. A growing interest in raising the stocking rates in the cages as an alternative to increase the performance of the stock is noticed; although studies demonstrate that high densities can result into unfavorable environment to the birds welfare with alterations in the performance of the flocks and as a stressing factor being able to alter the production and profitability of the flock. At high stocking rates, the birds become predisposed to aggressiveness reactions, presenting cannibalism behavior, besides the combination of factors such as pH, temperature, ventilation and humidity deficiency which create environmental conditions favorable for certain benign bacteria which utilize uric acid of the manure through their enzymatic complexes and produce ammonia, causing stress to birds and which can cause damages to performance with significant economic losses to the producer. The experiment with 112-day duration was conducted with the objective of evaluating the inclusion of acidulants in the Japanese quails drinking water and verifying the effect on the stocking rate in cages. A completely randomized design with four treatments (2 stocking rates of quails x 2 a
O artigo não apresenta resumo em português.
RESUMO
The quail for being an alternative species will be able to supply a new market niche due to its fast growth, high laying rate, low feed intake, in addition to the increase of the acceptance of its products by the consumer. A growing interest in raising the stocking rates in the cages as an alternative to increase the performance of the stock is noticed; although studies demonstrate that high densities can result into unfavorable environment to the birds welfare with alterations in the performance of the flocks and as a stressing factor being able to alter the production and profitability of the flock. At high stocking rates, the birds become predisposed to aggressiveness reactions, presenting cannibalism behavior, besides the combination of factors such as pH, temperature, ventilation and humidity deficiency which create environmental conditions favorable for certain benign bacteria which utilize uric acid of the manure through their enzymatic complexes and produce ammonia, causing stress to birds and which can cause damages to performance with significant economic losses to the producer. The experiment with 112-day duration was conducted with the objective of evaluating the inclusion of acidulants in the Japanese quails drinking water and verifying the effect on the stocking rate in cages. A completely randomized design with four treatments (2 stocking rates of quails x 2 a
O artigo não apresenta resumo em português.