Egg quality of Banat naked neck hens during 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 ai...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Škrbić Zdenka, Lukić Miloš, Petričević Veselin, Bogosavljević-Bošković Snežana, Rakonjac Simeon, Dosković Vladimir, Tolimir Nataša
Formato:	article
Lenguaje:	EN
Publicado:	Institute for Animal Husbandry, Belgrade 2021
Materias:	egg quality banat naked neck storage time storage temperature Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/537e34362e0c4524bd6e68c0495c71f3
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:537e34362e0c4524bd6e68c0495c71f3
record_format	dspace
spelling	oai:doaj.org-article:537e34362e0c4524bd6e68c0495c71f32021-12-05T18:02:18ZEgg quality of Banat naked neck hens during storage1450-91562217-714010.2298/BAH2102087Shttps://doaj.org/article/537e34362e0c4524bd6e68c0495c71f32021-01-01T00:00:00Zhttps://scindeks-clanci.ceon.rs/data/pdf/1450-9156/2021/1450-91562102087Q.pdfhttps://doaj.org/toc/1450-9156https://doaj.org/toc/2217-7140In 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.Škrbić ZdenkaLukić MilošPetričević VeselinBogosavljević-Bošković SnežanaRakonjac SimeonDosković VladimirTolimir Nataša Institute for Animal Husbandry, Belgradearticleegg qualitybanat naked neckstorage timestorage temperatureAnimal cultureSF1-1100ENBiotechnology in Animal Husbandry, Vol 37, Iss 2, Pp 87-97 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	egg quality banat naked neck storage time storage temperature Animal culture SF1-1100
spellingShingle	egg quality banat naked neck storage time storage temperature Animal culture SF1-1100 Škrbić Zdenka Lukić Miloš Petričević Veselin Bogosavljević-Bošković Snežana Rakonjac Simeon Dosković Vladimir Tolimir Nataša Egg quality of Banat naked neck hens during storage
description	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.
format	article
author	Škrbić Zdenka Lukić Miloš Petričević Veselin Bogosavljević-Bošković Snežana Rakonjac Simeon Dosković Vladimir Tolimir Nataša
author_facet	Škrbić Zdenka Lukić Miloš Petričević Veselin Bogosavljević-Bošković Snežana Rakonjac Simeon Dosković Vladimir Tolimir Nataša
author_sort	Škrbić Zdenka
title	Egg quality of Banat naked neck hens during storage
title_short	Egg quality of Banat naked neck hens during storage
title_full	Egg quality of Banat naked neck hens during storage
title_fullStr	Egg quality of Banat naked neck hens during storage
title_full_unstemmed	Egg quality of Banat naked neck hens during storage
title_sort	egg quality of banat naked neck hens during storage
publisher	Institute for Animal Husbandry, Belgrade
publishDate	2021
url	https://doaj.org/article/537e34362e0c4524bd6e68c0495c71f3
work_keys_str_mv	AT skrbiczdenka eggqualityofbanatnakedneckhensduringstorage AT lukicmilos eggqualityofbanatnakedneckhensduringstorage AT petricevicveselin eggqualityofbanatnakedneckhensduringstorage AT bogosavljevicboskovicsnezana eggqualityofbanatnakedneckhensduringstorage AT rakonjacsimeon eggqualityofbanatnakedneckhensduringstorage AT doskovicvladimir eggqualityofbanatnakedneckhensduringstorage AT tolimirnatasa eggqualityofbanatnakedneckhensduringstorage
_version_	1718371237980274688

Egg quality of Banat naked neck hens during storage

Ejemplares similares