CHANGES IN QUALITY TRAITS OF EGGS FROM YELLOWLEG PARTRIDGE (Ż-33) LAYING HENS DEPENDING ON STORAGE CONDITIONS OF EGGS

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CHANGES IN QUALITY TRAITS OF EGGS FROM YELLOWLEG PARTRIDGE (Ż-33) LAYING HENS DEPENDING ON STORAGE CONDITIONS OF EGGS

Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 2

Abstract

There were studied the eggs laid by the 38-week-old Yellowleg Partridge (Ż-33) laying hens that were kept at an Experimental Station, the National Research Institute of Animal Production in Chorzelów. The hens were kept on a litter at a stocking density of 5 birds per m2 and fed a standard DJ diet for layers, with a free access to feed and water. A total of 120 eggs weighing between 56 and 57 g were taken from a collection of eggs obtained from 380 hens during one day. The eggs were stored at temperatures of 6 C and 21 C and at a relative humidity of 45-50 %. The egg quality was assessed on the 1st, 7th, 14th, and 21st day of storage. It was found that the storage conditions had a significant effect on the decrease in the weight of egg and yolk, the air cell enlargement, and the reduction in the albumen height. The temperature of 21C had a greater effect on the dynamics of those changes whilst the eggs stored at a temperature of 6 C were characterized by a good quality and freshness even on the 21st day of being stored.

Authors and Affiliations

Jolanta Calik

Keywords

OPTIMIZING PROCESS OF EXTRACTING PHENOLIC COMPOUNDS HAVING ANTIRADICAL ACTIVITY FROM WHITE MULBERRY LEAVES BY MEANS OF RESPONSE SURFACE METHODOLOGY (RSM)

Mulberry leaves contain polyphenols, alkaloids, terpenoids, and steroids. Their extracts can be a valuable component of the pro health food. The objective of the research study was to optimize the process of extracting...

EP ID EP142133
DOI http://dx.doi.org/10.151.93/zntj/2013/87/073-079
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