Qualidade de ovos de poedeiras comerciais de casca marrom submetidos a diferentes condições de armazenamento

Abstract

We aimed to evaluate brown shell eggs internal quality in different packaging types, storage and temperature periods. The experiment was conducted at the Animal Nutrition Laboratory of the Academic Unit of Agricultural Sciences Center (CECA) of the Federal University of Alagoas - UFAL. 504 eggs were obtained from semi-heavy laying hens, raised on a farm in the municipality of Ipioca-AL, located 23,4km from the capital, Maceió. They were collected at the same day, just after the first laying period, and transported to laboratory. The eggs were identified and weighed individually and then distributed in a 3x7x2 totally randomized factorial design (packaging x storage period x temperature) with 12 repetitions. The different types of packaging consisted of: cardboard, polystyrene, plastic and they were wrapped in plastic film, simulating those encountered by the consumer at markets and supermarkets. The total storage period was 30 days, with evaluations at 5, 10, 15, 20, 25 and 30 days of storage. Average temperature were 25,6 ºC ± 4°C and 7,1ºC ± 4°C with relative humidity of 70,5% e 72,4%, respectively. The variables studied were: specific gravity (g / ml), Haugh unit, yolk index, albumen index, albumen, yolk and shell percentages, albumen pH, yolk pH, shell thickness (mm), yolk color, air cell diameter (mm). According to this results, brow eggs from comercial hens storaged ta room temperature in cardboard package keeps it’s high quality until the 10th day while those storage under refrigeration remain it’s excelent quality for 30 days, ensuring healthy products to consumers.