Qualidade de ovos de casca vítrea e casca normal de poedeiras comerciais armazenados em diferentes temperaturas e tempos de armazenados em diferentes temperaturas e tempos de estocagem

Abstract

The egg is a product with high nutritional quality and efficient biological transformation, resulting from the transformation of lower biological value food. We found two different types of shell eggs in commercial, a normal shell and other glass shell, with the objective of this study was to evaluate whether there are differences in egg quality when comparing the two types of shell. The experiment was conducted in order to assess the internal and external quality standard shell eggs and glass shell laying hens stored at different temperatures and periods of storage. We collected 280 eggs in Glória farm soon after laying. The samples were analyzed in eggs with 0, 7, 14 and 21 days of storage and two storage temperatures (room - ± 25,78ºC and refrigerator - ± 5,74ºC). The variables analyzed were weight loss (%), specific gravity (g / ml), Haugh unit, yolk index, albumen index, yolk percentage, albumen and shell, yolk and albumen pH. Statistics variables were non-parametric and applied the Kruscal- Wallis test. There was no statistical difference when comparing different types of shells and same days of storage. It was concluded that the higher the storage period is smaller internal quality of laying hens, however this effect can be minimized if the eggs are stored refrigerated.