RESUMO

This study evaluated the microbiological and internal quality of quail eggs stored for 21 days at room temperature (29.53 ± 1.36 °C) after being coated with green banana flour and Tahiti lemon essential oil (GBF/TAH). One hundred and sixty-two quail eggs were equally distributed into three treatments: (1) uncoated eggs, (2) eggs coated with green banana flour (GBF), and (3) eggs coated with GBF/TAH. The Haugh unit (HU) of the eggs was significantly lower in the third week for uncoated eggs (70.94 ± 1.63, grade A) compared to eggs coated with GBF/TAH (81.47 ± 2.38, grade AA). On the 21st day of storage, the eggs coated with GBF/TAH had significantly lower total counts of aerobic mesophilic bacteria in the shell and egg contents compared to the other treatments. GBF/TAH coating is an effective blending approach to reduce the microbial load of the shell and egg contents and preserve the sensory and internal quality of the eggs.

RESUMO

The effects of three egg-turning regimes during the pre-incubation storage period on egg weight loss, hatchability, embryonic mortality, chick weight at hatching and incubation length of red-legged partridge (Alectoris rufa) compared with unturned eggs were investigated. Two hundred eggs were allocated to four 50-egg batches stored at 15ºC and 80% RH that being turned one, four and 24 times a day or remaining unturned, respectively. Eggs were incubated at 37.8ºC and 55% RH during the first 21 days and at 37.5ºC and 75% RH until hatching. Fertility was 70.5% and a good hatchability performance was obtained, characterised by 81.6% hatchability of fertile eggs, and weight losses of 0.78% during storage and of 10.04% during the first 21 days of incubation, 13.6 ±0.1 g hatchling weight, and incubation length of 23.45 ± 0.07 days (mean ± SEM). Hatchability, embryonic mortality developmental stage, egg weight loss during storage and incubation, hatchling weight and length of the incubation period were not affected by the turning frequency or the absence of turning during storage. Higher hatching synchrony was observed for eggs turned four times a day compared with unturned eggs and eggs turned once a day. In conclusion, turning red-legged partridge eggs during medium-term storage periods does not improve egg viability compared with unturned eggs.

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RESUMO

The effects of three egg-turning regimes during the pre-incubation storage period on egg weight loss, hatchability, embryonic mortality, chick weight at hatching and incubation length of red-legged partridge (Alectoris rufa) compared with unturned eggs were investigated. Two hundred eggs were allocated to four 50-egg batches stored at 15ºC and 80% RH that being turned one, four and 24 times a day or remaining unturned, respectively. Eggs were incubated at 37.8ºC and 55% RH during the first 21 days and at 37.5ºC and 75% RH until hatching. Fertility was 70.5% and a good hatchability performance was obtained, characterised by 81.6% hatchability of fertile eggs, and weight losses of 0.78% during storage and of 10.04% during the first 21 days of incubation, 13.6 ±0.1 g hatchling weight, and incubation length of 23.45 ± 0.07 days (mean ± SEM). Hatchability, embryonic mortality developmental stage, egg weight loss during storage and incubation, hatchling weight and length of the incubation period were not affected by the turning frequency or the absence of turning during storage. Higher hatching synchrony was observed for eggs turned four times a day compared with unturned eggs and eggs turned once a day. In conclusion, turning red-legged partridge eggs during medium-term storage periods does not improve egg viability compared with unturned eggs.(AU)

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Green lacewings can be mass reared to market their eggs. The ideal temperature is a main factor for egg storage or scheduling of insect production. This study aimed to evaluate the influence of Ceraeochrysa cubana adult feeding on incubation period and feasibility off eggs storage under different temperatures. Adults were submitted to four artificial diets: honey + brewer's yeast (standard diet), molasses + brewer's yeast, honey + bee pollen and molasses + bee pollen. Incubation period was recorded keeping eggs at six different temperatures: 21, 23, 25, 27, 29 and 31 °C. requirements. We determined the duration of the incubation period and egg feasibility of C. cubana. In addition, we estimated the base temperature (Tb) and thermal threshold (K) for the green lacewing incubation. Regardless of diet, incubation period decreases according to increased temperature, which is indicated between 21 and 29 °C for better development and egg feasibility. Adult feeding influences thermal constant, however, does not influence base temperature of the eggs, which varies from 15 to 18 °C. Our results can serve as a basis for the choice of adults' diet and temperature for the storage of eggs during the mass rearing of C. cubana.

Os crisopídeos podem ser criados em grande escala para comercialização dos ovos. A temperatura ideal é um fator decisivo para o armazenamento de ovos ou escalonamento da produção do inseto. Essa pesquisa objetivou avaliar a influência da alimentação dos adultos de Ceraeochrysa cubana no período de incubação e na viabilidade dos ovos armazenados em diferentes temperaturas. Os adultos foram submetidos a quatro dietas artificiais: mel + lêvedo de cerveja (padrão), melado + lêvedo de cerveja, mel + pólen apícola e melado + pólen apícola. O período de incubação foi registrado mantendo-se os ovos em seis temperaturas diferentes: 21, 23, 25, 27, 29 e 31 °C. Determinou-se a duração do período de incubação e a viabilidade dos ovos de C. cubana. Além disso, estimaram-se a temperatura base (Tb) e a constante térmica (K) para o período de incubação do crisopídeo. Independente da dieta, o período de incubação decresce de acordo com o aumento da temperatura, a qual tem faixa indicada para melhor desenvolvimento e viabilidade dos ovos entre 21 e 29 ºC. A alimentação dos adultos influencia na constante térmica, mas não influencia na temperatura base dos ovos, que varia de 15 a 18 ºC. Nossos resultados podem servir de base para a escolha da dieta dos adultos e da temperatura para armazenamento dos ovos durante a criação massal de C. cubana.

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The impacts of breeder age (32 and 55 weeks), egg storage time (2-12 days), setter ventilation program (control-test) on incubation and post-hatch performance of broilers were investigated in this study. Young (Y) and old (O) breeders’ hatching eggs were incubated in two different setters operated by two different ventilation programs as control (C) and test (T). Incubation took place after a short (S) and long (L) time of storage in this study. According to the trial design, eight treatment groups were as YSC, YST, YLC, YLT, OSC, OST, OLC and OLT. In total 9600 eggs and 6400 chicks were used. Early stage embryonic mortality (ED) rates were lower and accordingly hatchability of fertile eggs (HF) were higher (p<0.05) in YS than the other treatment groups. In contrast, incubation performance in eggs hatched in C and T programs were found to be similar. However, interaction between treatments were significant (p<0.05) and ED and HF were significantly (p<0.05) improved at OC. Liveability in growing period was affected (p<0.05) by breeder age but it wasn’t affected by storage time and incubation program. Higher post-hatch performance was achieved in chicks of OST but differences between groups weren’t significant except for chick weights in comparison by breeder age. However, interactions between treatments were significant (p<0.05) and reached the highest post-hatch performance in YST (p<0.05). In conclusion, the long time storage of old breeders’ eggs improved incubation and post-hatch performance when they were incubated at test program.

Assuntos

RESUMO

The impacts of breeder age (32 and 55 weeks), egg storage time (2-12 days), setter ventilation program (control-test) on incubation and post-hatch performance of broilers were investigated in this study. Young (Y) and old (O) breeders hatching eggs were incubated in two different setters operated by two different ventilation programs as control (C) and test (T). Incubation took place after a short (S) and long (L) time of storage in this study. According to the trial design, eight treatment groups were as YSC, YST, YLC, YLT, OSC, OST, OLC and OLT. In total 9600 eggs and 6400 chicks were used. Early stage embryonic mortality (ED) rates were lower and accordingly hatchability of fertile eggs (HF) were higher (p<0.05) in YS than the other treatment groups. In contrast, incubation performance in eggs hatched in C and T programs were found to be similar. However, interaction between treatments were significant (p<0.05) and ED and HF were significantly (p<0.05) improved at OC. Liveability in growing period was affected (p<0.05) by breeder age but it wasnt affected by storage time and incubation program. Higher post-hatch performance was achieved in chicks of OST but differences between groups werent significant except for chick weights in comparison by breeder age. However, interactions between treatments were significant (p<0.05) and reached the highest post-hatch performance in YST (p<0.05). In conclusion, the long time storage of old breeders eggs improved incubation and post-hatch performance when they were incubated at test program.(AU)

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Este estudio evaluó la inclusión de aceite esencial de orégano (AEO, Lippia origanoides Kunth) en dietas enriquecidas con ácidos grasos poliinsaturados (AGPI) sobre el desempeño productivo de ponedoras, el perfil lipídico y la estabilidad oxidativa de huevos en almacenamiento. Se distribuyeron 144 ponedoras en uno de cuatro tratamientos con seis replicas, con el objetivo de de evaluar el efecto del tipo de aceite usado en la dieta (palma o pescado) y la inclusión de AEO sobre las variables de producción, junto con el extracto etéreo, perfil de lípidos y concentración de malonaldehído (MDA), usando un diseño completamente al azar con arreglo factorial y medidas repetidas en el tiempo por los días de almacenamiento (0, 30 y 60 días a 4°C). Los resultados mostraron que el tipo de aceite y el AEO no afectaron el desempeño productivo de las ponedoras (P > 0,05). La concentración de AGPI se incrementó en 16,8% en dietas con aceite de pescado en las que el DHA (ácido docosahexaenoico) también aumentó en un 1,4% (P < 0,05), incrementando la concentración de MDA (malonaldehído) en el huevo (41,6 ng MDA/g d yema), mientras que la suplementación de AEO con 100 g/ton mejoró la estabilidad oxidativa durante el almacenamiento (31.1 ng MDA/g de yema). Durante el almacenamiento la concentración de MDA en la yema incremento con el tiempo alcanzando los 38 ng MDA/g de yema a los 60 días. El AEO mostró potencial como antioxidante natural en la dieta de las ponedoras mejorando la estabilidad oxidativa de los huevos almacenados a 4°C hasta por 60 días.

This study evaluated the inclusion of oregano essential oil (OEO, Lippia origanoides Kunth) in diets enriched with polyunsaturated fatty acids (PUFAs) on productive performance of laying hens, lipid profile and oxidative stability of eggs during storage. 144 hens were distributed in one of four treatments with six replicates in order to evaluate the effect of the type of oil used in the diet (palm or fish) and the inclusion of OEO on the production variables, along with the ethereal extract, lipid profile and malonaldehyde concentration (MDA), using a completely randomized factorial design with the repeated measures of days of storage (0, 30 and 60 days at 4° C). Results show that the type of oil and the OEO did not affect productive performance of layers (P > 0.05). PUFA concentration increased in 16.8% in diets with fish oil in 16.8%, where the DHA also increased by 1.4% (P < 0.05), increasing the MDA concentration in egg (MDA 41.6 ng/g yolk), while supplementation of OEO at a level of 100 g/ton improved oxidative stability during storage (MDA 31.1 ng/g yolk). During storage the concentration of MDA in the yolk increased with time reaching 38 ng/g yolk at 60 days. The OEO showed potential as a natural antioxidant in the diet of layers hens improving the oxidative stability of eggs stored at 4°C up to 60 days.

RESUMO

The need to comply with animal welfare has motivated the research for non-invasive methods that allow the evaluation of poultry and eggs to be painless while providing accurate measurements. In this scenario, bioelectrical impedance was tested as a minimally invasive tool for sexing day-old chicks of two different chicken strains and for evaluating the quality of eggs submitted to different days of storage relative to their hatchability. The resistance and phase angle measured allowed the differentiation between chicken strains, but not between sexes. Eggs stored for seven days showed higher resistance and lower phase angle those stored for only one day. Although the bioimpedance method seems to be a promising method to evaluate egg and chick quality, the results of the present study suggest that further studies are needed to validate its utilization, particularly in terms of electrode type and positioning, as well as for the determination of which electrodes and equipment are best suited for different evaluation purposes.

Assuntos

RESUMO

The need to comply with animal welfare has motivated the research for non-invasive methods that allow the evaluation of poultry and eggs to be painless while providing accurate measurements. In this scenario, bioelectrical impedance was tested as a minimally invasive tool for sexing day-old chicks of two different chicken strains and for evaluating the quality of eggs submitted to different days of storage relative to their hatchability. The resistance and phase angle measured allowed the differentiation between chicken strains, but not between sexes. Eggs stored for seven days showed higher resistance and lower phase angle those stored for only one day. Although the bioimpedance method seems to be a promising method to evaluate egg and chick quality, the results of the present study suggest that further studies are needed to validate its utilization, particularly in terms of electrode type and positioning, as well as for the determination of which electrodes and equipment are best suited for different evaluation purposes. (AU)

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RESUMO

Alterations in physical, chemical and functional characteristics of egg proteins occur during storage. These changes depend on the storage conditions, mainly duration, temperature and relative humidity. This study examined the fresh egg Haugh unit score and the storage egg Haugh unit score, at room temperature (25°C) and under refrigeration conditions (8°C), during 7, 14 and 21 days of storage. Haugh units and albumin height decreased considerably during storage at room temperature. At 8°C, there was no significant difference in the Haugh unit for different periods of storage, but their values were smaller as compared to fresh eggs. The weight of the eggs was not affected by both storage and temperature. For both temperatures, pH was positively correlated with Haugh units and negatively with the albumin height.

Durante o armazenamento, ocorrem alterações nas características físicas, químicas e funcionais das proteínas de ovos em cascas. Essas mudanças dependem das condições de armazenamento, como o tempo, a temperatura e a umidade relativa do ar. Neste trabalho, compararam-se os valores da unidade "Haugh" de ovos frescos e de ovos armazenados à temperatura ambiente (25°C) e à temperatura de refrigeração (8°C), durante 7, 14 e 21 dias de armazenamento. Os valores da unidade "Haugh" e da altura da clara espessa diminuíram, consideravelmente, com o armazenamento à temperatura de 25°C. No ambiente refrigerado, não houve diferença significativa na unidade "Haugh", nos períodos de armazenamento, mas seus valores foram menores do que obtidos para ovos frescos. O peso dos ovos não diferiu, significativamente, durante o período de armazenamento, independentemente da temperatura. O pH correlacionou-se, positivamente, nas duas temperaturas com a unidade "Haugh" e negativamente com a altura do albume denso.

RESUMO

Alterations in physical, chemical and functional characteristics of egg proteins occur during storage. These changes depend on the storage conditions, mainly duration, temperature and relative humidity. This study examined the fresh egg Haugh unit score and the storage egg Haugh unit score, at room temperature (25°C) and under refrigeration conditions (8°C), during 7, 14 and 21 days of storage. Haugh units and albumin height decreased considerably during storage at room temperature. At 8°C, there was no significant difference in the Haugh unit for different periods of storage, but their values were smaller as compared to fresh eggs. The weight of the eggs was not affected by both storage and temperature. For both temperatures, pH was positively correlated with Haugh units and negatively with the albumin height.

Durante o armazenamento, ocorrem alterações nas características físicas, químicas e funcionais das proteínas de ovos em cascas. Essas mudanças dependem das condições de armazenamento, como o tempo, a temperatura e a umidade relativa do ar. Neste trabalho, compararam-se os valores da unidade "Haugh" de ovos frescos e de ovos armazenados à temperatura ambiente (25°C) e à temperatura de refrigeração (8°C), durante 7, 14 e 21 dias de armazenamento. Os valores da unidade "Haugh" e da altura da clara espessa diminuíram, consideravelmente, com o armazenamento à temperatura de 25°C. No ambiente refrigerado, não houve diferença significativa na unidade "Haugh", nos períodos de armazenamento, mas seus valores foram menores do que obtidos para ovos frescos. O peso dos ovos não diferiu, significativamente, durante o período de armazenamento, independentemente da temperatura. O pH correlacionou-se, positivamente, nas duas temperaturas com a unidade "Haugh" e negativamente com a altura do albume denso.