Egg Storage
Mostrando 1-12 de 100 artigos, teses e dissertações.
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1. Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature
Abstract The objective of this study was to evaluate the effect of thermal treatments using different water temperatures and immersion times, as well as the application of eggshell coatings using edible materials on eggshell quality after storage for 4 weeks at room temperature (22.8 ± 4.4 °C). A total of 180 brown fresh eggs were distributed in a complete
Food Sci. Technol. Publicado em: 2020-06
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2. Comparison of the Dietary Supplementation of Lactobacillus plantarum, and Fermented and Non-Fermented Artemisia Annua on the Performance, Egg Quality, Serum Cholesterol, and Eggyolk-Oxidative Stability During Storage in Laying Hens
ABSTRACT Artemisia annua L. is a widely distributed medicinal plant and well-known for treating malaria due to the artemisinin content. We previously found enhanced antioxidant and antibacterial activities of Lactobacillus plantarum-fermented A. annua dried leaves in vitro. The present study compared the effects of the dietary supplementation of L. plantarum
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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3. Physical-Chemical and Sensorial Quality of Eggs Coated With Copaiba Oil Biofilm and Stored At Room Temperature for Different Periods
ABSTRACT The present study aimed at evaluating the effects of a coating based on copaiba oil on the quality of eggs stored for different periods. Eggs were coated with copaiba oil solutions (4, 8, 12, 16, or 20% copaiba oil) or not (control) and stored for 1, 7, 14, 21, 28 or 35 days at room temperature. The following parameters were evaluated: egg weight lo
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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4. Use of soybean gum as an emulsifier in diets for commercial laying hens
Resumo: O objetivo deste trabalho foi avaliar a influência da inclusão de goma de soja (Glycine max) na dieta de poedeiras comerciais sobre a produção de ovos, a qualidade externa e interna dos ovos, e a viabilidade econômica, bem como da temperatura e do tempo de armazenamento sobre a estabilidade oxidativa dos ovos. Cento e oitenta poedeiras Lohmann-L
Pesq. agropec. bras.. Publicado em: 02/12/2019
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5. Influences of Different Coating Materials on the Quality Changes of Hardboiled Salted Duck Eggs under Ambient Storage
Abstract The present study investigated the influences of selected coatings (paraffin wax (PW), chitosan (CH), whey protein isolate (WPI), and soy protein isolate (SPI)) on the quality changes of hardboiled salted duck eggs when kept under ambient temperature (30±2 oC). At 5-day intervals for 15 days, samples were tested for color (L*, C*, and h˚), shell
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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6. Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures and Duration
ABSTRACT In this study, the effects of the supplementation of natural and synthetic antioxidant additives in layer diets on egg weight loss, yolk lipid peroxidation (TBARS values) and fatty acid composition of eggs stored at different temperatures and duration were evaluated. In total, 112 48- weeks-old Bovans White layers were randomly allotted to four diet
Braz. J. Poult. Sci.. Publicado em: 14/11/2019
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7. Comparison of Several Turning Frequencies During the Storage Period of Red-Legged Partridge (Alectoris rufa) Hatching Eggs
ABSTRACT 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%
Braz. J. Poult. Sci.. Publicado em: 11/11/2019
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8. EMBRYONIC MORTALITY AND BROILER CHICK QUALITY (Gallus gallus) FROM GLASS-SHELLED EGGS
Resumo Ovos de casca vítrea apresentam em suas superfícies pontos com coloração cinza claro de vários diâmetros, que ficam mais visíveis com o decorrer do período de armazenagem. Objetivou-se no trabalho, avaliar a fase de mortalidade embrionária, peso do ovo durante o período de incubação, intervalo de tempo de nascimento e a qualidade dos pinto
Ciênc. anim. bras.. Publicado em: 24/10/2019
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9. Dietary Effects of Natural Polyphenol Antioxidant on Laying Performance and Egg Quality of Laying Hens Fed Diets with Oxidized Oil
ABSTRACT This study was conducted to investigate the effects of dietary oxidized oil and natural polyphenol antioxidants on laying performances and egg quality of laying hens. A total of two hundred, 61-week-old Lohmann Brown laying hens were divided into five groups, consisting in four replicates of 10 birds each. They were fed one of the five experimental
Braz. J. Poult. Sci.. Publicado em: 09/05/2019
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10. Egg quality of laying hens fed diets with plant extracts
ABSTRACT. The objective of this study was to evaluate the effect of marigold flower extract and paprika on egg quality of Black Avifran laying hens in different periods of storage. A completely randomized design study with a 3x3 factorial scheme with three diets (control, paprika, and marigold flower extract) and three storage periods (0, 7, and 14 days) was
Acta Sci., Anim. Sci.. Publicado em: 29/04/2019
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11. Influence of Prolonged Salting on the Physicochemical Properties of Duck Egg White
ABSTRACT Salted duck eggs are unique among the important authentic foods of Thailand. They are mainly produced in Chaiya district, Surat Thani province, in the southern part of Thailand. The egg whites of salted duck eggs are normally unusable due to heavily salty taste upon prolonged storage. The present study was aimed to examine the foaming characteristic
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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12. Physical-Chemical Characteristics of Designer and Conventional Eggs
ABSTRACT The objective of this study was to compare the internal and external quality of conventional and designer eggs. In total, 120 Tetra SL laying hens were randomly allotted to two treatments (K and P groups), with 12 replicates of five hens each. The control group (K) was fed a standard layer diet, producing conventional eggs, and the P group was fed a
Rev. Bras. Cienc. Avic.. Publicado em: 2018-03