scholarly journals Egg quality of Banat naked neck hens during storage

2021 ◽  
Vol 37 (2) ◽  
pp. 87-97
Author(s):  
Zdenka Skrbic ◽  
Milos Lukic ◽  
Veselin Petricevic ◽  
Snezana Bogosavljevic-Boskovic ◽  
Simeon Rakonjac ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Storage Time ◽  
Egg Quality ◽  
Internal Quality ◽  
Egg Weight ◽  
Naked Neck ◽  
The Impact ◽  
Temperature Storage

In less intensive production systems, native poultry breeds can be used in order to diversify the products and achieve self-sustainability of these breeds through production. Given the missing data on the sustainability of quality of eggs obtained from indigenous, native hens, during storage, the aim of the study was to determine the most important parameters of egg quality of indigenous breed of Banat Naked Neck hens during a four-week period in different storage conditions. The design of the experiment was two-factorial with 4 levels of storage time factors (fresh eggs - 0, 1, 2, 3 and 4 weeks of storage) and 2 levels of temperature storage condition factors (room temperature and refrigerator). The room temperature was on average 21.3?C and the refrigerator temperature 8?C. Quality analysis was performed on a total of 200 eggs, and it included following parameters: egg weight, egg weight loss, weight and proportion of structural components: shell, yolk and albumen, albumen height, yolk colour, Haugh Units and albumen pH. The storage time had a significant effect on all properties of egg quality, except for the yolk colour, which was under the impact of the interaction of storage time and temperature. Storage temperature influenced egg weight loss (<0.001), shell weight (<0.05), albumen height (<0.0001), Haugh Units (<0.0001) and albumen pH (<0.0001). By storing in the refrigerator, changes in internal quality were significantly slowed down. After 28 days of storage in the refrigerator, the values of albumen and Haugh Units were higher than the same parameters of eggs stored for only 7 days at room temperature.

scholarly journals Kualitas Telur Puyuh Selama Penyimpanan dan Temperatur yang Berbeda

2020 ◽  
Vol 10 (1) ◽  
pp. 70
Author(s):  
Rizki Arizona ◽  
Abdul Rahman Ollong
Keyword(s):  
Weight Loss ◽  
Factorial Design ◽  
Cell Size ◽  
Room Temperature ◽  
Storage Time ◽  
Shape Index ◽  
Refrigerated Storage ◽  
Significant Difference ◽  
The Impact

The objective of this study is to determine the quality of quail eggs stored at room temperature and refrigerated. The variables evaluated are weight loss, shape index, air cell size, and the height of both the albumen and the yolk. Several factors, such as storage time and temperature could affect the quality of quail eggs. Therefore, we investigated the impact of both factors. The samples used for this experiment include 360 quail eggs. This research uses a completely randomized factorial design with two treatments. The treatments consisted of storage time (0, 7, 14, and 21 days) and temperature (room temperature and refrigerator). Each treatment was replicated 9 times. Analyses of variance had been applied to analyze the data and followed with Duncan’s test to see whether there was a significant difference between treatments. The result showed that storage time and temperature have significant effects on weight loss of the eggs, air cell size, and albumen and yolk height. The interaction between treatments had a significant impact on air cell size and yolk height. Refrigerated storage for 21 days showed the best result.

scholarly journals Influence of strain and production cycle on egg quality traits of two Nigerian indigenous chicken strains

2020 ◽  
Vol 45 (2) ◽  
pp. 29-39
Author(s):  
V. U. Oleforuh-Okoleh ◽  
U. M. Chukwuemeka ◽  
G. O. Adeoye
Keyword(s):  
Egg Quality ◽  
Shape Index ◽  
Internal Quality ◽  
Production Cycle ◽  
Strain Effect ◽  
Quality Traits ◽  
Indigenous Chicken ◽  
Egg Weight ◽  
Naked Neck ◽  
Egg Shape

Records obtained from purebred normal feather and naked neck Nigerian indigenous chicken strains were used to assess the influence of strain and production cycle on external and internal egg quality traits. The assessment commenced from first lay to 120 days of lay, classified into four production cycles (PC): PC1 (1-30 days of lays), PC2 (31-60 days of lays), PC3 (61-90 days of lays), and PC4 (91-120 days of lays). Mean egg weight, length and breadth were 4.34% heavier, 2.10% longer and 1.72% wider in the normal feather than in the naked neck (p<0.05). No disparity due to strain effect was found in egg shape index. Eggshells from the two strains had similar weight but varied in thickness with shells from the naked neck being 0.02mm thicker than those from the normal feather (p<0.05). Eggs from the normal feather were 7.13, 5.76, 5.00, 7.10 and 8.11% superior in albumen weight, yolk height, albumen height, yolk index, and albumen index, respectively compared to its naked neck counterpart (p<0.05). Production cycle significantly influenced all external egg quality studied. An increase of 16.21% in egg weight was obtained by PC4. Egg length and breadth increased consistently with each subsequent PC (p<0.05) whereas egg shape index decreased with PC (p<0.05). Higher values were recorded for yolk weight, yolk and albumen length and width in each subsequent production cycle. Haugh unit, yolk and albumen height had best values at PC2. Our findings indicate that strain type and production cycle highly influenced egg quality traits of Nigerian indigenous chickens with the normal feather showing superiority. Furthermore, the best internal quality was obtained at PC2 (31-60 days of lay). Our findings could be useful in choosing selection criterion traits in breeding plans for the development of different layer lines of normal feather and naked neck.

scholarly journals Quality of Laying Hen Eggs During Storage Depending on Egg Weight and Type of Cage System (Conventional vs. Furnished Cages)

2014 ◽  
Vol 14 (3) ◽  
pp. 707-719 ◽  
Author(s):  
Justyna Batkowska ◽  
Antoni Brodacki ◽  
Sebastian Knaga
Keyword(s):  
Storage Time ◽  
Egg Quality ◽  
Housing System ◽  
Weight Class ◽  
Quality Traits ◽  
Egg Weight ◽  
Cage System ◽  
Relationship Of ◽  
The Relationship

AbstractThe aim of the study was to demonstrate the relationship of egg weight and egg quality traits with storage time and type of cages in which the laying hens were kept. The material consisted of 960 eggs from same age Hy-Line Brown hens kept in conventional and furnished cages at the same time in one building. The eggs were randomly collected, sorted by weight (S, M, L and XL), and stored under controlled temperature and humidity conditions. All eggs were weighed on days 1 (day of laying) and 28 of the experiment. During the same time they were candled to determine depth of the air cell, and 60 eggs from each subgroup were chosen to evaluate quality traits (egg weight and egg specific gravity), shell characteristics (shell strength, weight, thickness and density), and interior quality of eggs (albumen height and pH, yolk colour, weight and pH). The eggs (especially those from the heavier weight classes, XL and L) from hens reared in furnished cages were characterized by significantly smaller quality changes (egg weight loss, yolk proportion, albumen height, Haugh units) due to storage time in relation to those from hens kept in conventional cages. This fact could point to their better suitability for consumption. In addition to the housing system, changes occurring in eggs during storage should also be considered in terms of their weight class. Economically important egg traits (e.g. egg weight, shell strength) were better in eggs from furnished compared to conventional cages.

scholarly journals The Effect of Storage and Age of Hens on the Quality of Table Eggs

2017 ◽  
Vol 1 (1) ◽  
pp. 64-67 ◽  
Author(s):  
Lidija Perić ◽  
Mirjana Đukić Stojčić ◽  
Siniša Bjedov
Keyword(s):  
Storage Time ◽  
Laying Hens ◽  
Egg Quality ◽  
Quality Characteristics ◽  
Egg Weight ◽  
Processing Industry ◽  
Significant Negative Effect ◽  
Poultry Products ◽  
Negative Effect

AbstractQuality of poultry products, especially eggs, is a very important issue for the consumers and for the processing industry. The aim of the present study was to examine the interaction between the storage time and age of laying hens and their effect on the quality of table eggs. Eggs from 34 and 59- wk-old Bovans Brown hens were sampled and stored in the refrigerator for 1, 2, and 3 weeks. Significant effect of hen age (P<0.01) was found on egg weight, shell strength, albumen height and Haugh units (HU). Eggs from older hens had 2.58% higher mass compared to the eggs of young hens. Eggs from 59-weeks old hens had significantly lower shell strength (3.63 kg vs. 4.31 kg). Albumen height and HU were lower in eggs from the older hens compared to the young ones (5.7 mm vs. 7.11 mm for albumen height; 70.35 vs. 81.77 for HU). Significant negative effect of storage time was found on egg weight, albumen height, HU and yolk colour (P<0.01). The results indicated that egg quality characteristics monitored in this study decrease by hen age and during storage. The interaction effects between storage time and age of hens were significant only for yolk colour (P<0.05).

scholarly journals EGG QUALITY OF THE NIGERIAN LOCAL CHICKEN AS INFLUENCED BY SOME MAJOR GENES

2021 ◽  
Vol 34 (1) ◽  
pp. 25-31
Author(s):  
S. O. Peters ◽  
C. O. N Ikeobi ◽  
M. O. Ozoje ◽  
O. A. Famakinwa ◽  
Y. S. Oshodi ◽  
...  
Keyword(s):  
Egg Quality ◽  
Shape Index ◽  
Egg Weight ◽  
Major Genes ◽  
Naked Neck ◽  
Local Chicken ◽  
Naked Neck Gene ◽  
Na Gene ◽  
Haugh Unit

An investigations was carried out to determine the effect of the major genes of frizzling and naked neck on the external and internal egg quality traits of the Nigerian local chicken. Egg weight significantly (P < 0.01) favoured the frizzled local chicken and the naked-necked local chicken over the fully feathered (normal ) local chicken. The frizzling gene, F, caused an increase of 8.13% in weight while the naked neck gene Na, increased egg weight by 5.85%. The Na gene caused the production of better egg shape index (0.73) when compared to F and nana, ff genotypes. Eggs of frizzed and naked-neck locals also had significantly (P < 0.05) better Haugh unit, percent shell, percent albumen and percent yolk than the normal feathered counterpart. It is therefore reasonable to incorporate the major genes frizzling and naked-neck in producing a locally-adapter commercial egg strain

scholarly journals Effects of Chitosan-Based Coatings Enriched with Cinnamaldehyde on Mandarin Fruit cv. Ponkan during Room-Temperature Storage

Coatings ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 372 ◽  
Author(s):  
Yang Gao ◽  
Chaonan Kan ◽  
Ming Chen ◽  
Chuying Chen ◽  
Yuhuan Chen ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Storage ◽  
Room Temperature Storage ◽  
Chitosan Coating ◽  
Temperature Storage

The current work aimed to evaluate the efficacy of four coating formulations—chitosan coating (CH), 0.5% cinnamaldehyde + chitosan (0.5% CI–CH), 1.0% cinnamaldehyde + chitosan (1.0% CI–CH), and 1.5% cinnamaldehyde + chitosan (1.5% CI–CH)—on fresh mandarin fruit cv. Ponkan quality maintenance (weight loss, decay rate, total soluble solids, titratable acidity, vitamin C, color index, malondialdehyde, and antioxidant activity) over 100 days of storage at 20 °C. Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA). In comparison to chitosan coating, 1.5% CI–CH did not improve the fruit storage effect, but inhibited the normal color change of fruits and increased the accumulation of MDA. Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging. Our study suggests that 0.5% CI–CH and 1.0% CI–CH might be good formulations for maintaining the quality of mandarin fruit cv. Ponkan during room-temperature storage.

scholarly journals Physical, Chemical, and Sensory Characteristics of Frozen Salted Edamame During Storage at Room Temperature

2021 ◽  
Vol 2 (1) ◽  
pp. 9-18
Author(s):  
Winda Amilia ◽  
Andi Eko Wiyono ◽  
Dhifa Ferzia ◽  
Andrew Setiawan Rusdianto ◽  
Ida Bagus Suryaningrat ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Cold Storage ◽  
Room Temperature ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Total Acid ◽  
Room Temperature Storage ◽  
The City ◽  
Temperature Storage

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.

Changes in the quality of table eggs depending on storage method and time

2018 ◽  
Vol 14 (3) ◽  
pp. 37-45
Author(s):  
Magdalena Kopacz ◽  
Aleksandra Drażbo
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Egg Quality ◽  
Shell Quality ◽  
Storage Method ◽  
Class A ◽  
Group I ◽  
Air Space ◽  
Egg Density

The aim of the research was to determine the changes occurring in table eggs depending on storage time at room temperature and in refrigeration conditions. The experimental material consisted of 75 eggs, which were randomly divided into five groups of 15. The first group (the control) comprised fresh eggs, which were tested on the day they were collected. The remaining 60 eggs were divided into two groups (30 eggs in each) and stored under different conditions for a period of 28 days. Eggs from the first group (I) were stored at room temperature, which was about 20°C with 50% humidity. Eggs from the second group (II) were placed in cold storage at 4°C and about 30% humidity. After 14 and 28 days of storage, the physicochemical properties of the eggs were analysed: the height of the air space, egg density, egg weight loss, albumen and shell quality, and yolk colour. The results indicate that the storage method had a significant (P≤0.05) effect on most of the egg quality traits analysed. Eggs stored at 4°C were of good quality and were classified as EXTRA class eggs even after 28 days. Eggs stored at 20°C were eliminated as Class A eggs as early as day 14, and on day 28 their quality disqualified them as fit for consumption. To sum up, food eggs should be refrigerated before being sold to the consumer to prevent premature ageing and thus deterioration of quality.

scholarly journals Effect of Storage on the Internal Quality, Physical Composition and Weights of Eggs

2021 ◽  
Vol 2 (2) ◽  
pp. 188-193
Author(s):  
J. M. Olomu
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Internal Quality ◽  
Physical Composition

THREE experiments were conducted to investigate the effects of storage on the quality of eggs produced in Nigeria It was observed that when eggs were stored at room temperature of 5.2oC for 4 weeks, a progressive weekly decline in Haugh units, yolk index and egg weights occurred. A much smaller decline in Haugh units and yolk index was observed when the eggs were stored in an air conditioned room at a temperature of 18.2oC When the eggs were stored in the refrigerator for 4 weeks at 3.5oC the internal quality of the eggs was relatively preserved and a much smaller decline in egg weights occurred, Maximum albumen pH was attained within 3 to 4 days of storage in all cases. It was also observed that the albumen, as a percentage af egg contents, decreased with storage time but the largest decrease was observed with the eggs stored at room temperature

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