Influência da temperatura, período de armazenamento e da cor da casca na qualidade interna e externa de ovos de poedeiras comerciais

Abstract

The objective of this study was to evaluate the influence of temperature, storage period and color shell in the quality internal and external of eggs laying commercial. We used 480 eggs of groups genetic different, and of this total, 240 eggs de hens dekalb white and 240 eggs from hens dekalb brown. The eggs were distributed in a completely randomized design in factorial 2x2x10 (2 storage temperature x 2 colors shell x 10 storage periods) with 12 repetitions. The storage period was 45 days, evaluated at 5, 10, 15, 20, 25, 30, 35, 40 and 45 days at temperatures of 5 and 28ºC. The variables analyzed were weight loss (%), specific gravity (g / ml), yolk index and albumen, percentages (%) of yolk, albumen and shell, shell thickness (mm), yolk color, pH albumen and yolk and Haugh Unit. Statistical analysis was performed, according to Statistical Analysis System (SAEG) and means compared by Newman Keuls test at 5% probability. Was observed for most of the variables significant interaction (P<0.05) the temperature and storage time, with the exception of the average shell and of color of shell eggs, not significantly differences (P<0.05) between treatments. According to the results obtained in this study, it is recommended storage shell egg white and red skin for a period of 10 days at room temperature and 45 days when subjected to cooling, so that they remain respectively, on average and excellent quality.