5. COMMISSION REGULATION (EC) No 510/2008 of 6 June 2008 amending Annex VI to Council Regulation (EC) No 1234/2007 for the 2008/09 marketing year

The freshness of edible chicken eggs is their most important characteristic related to both quality and safety. The quality of eggs is determined, in particular, by the attractive appearance of the yolks and their content of biologically active substances. Such compounds include carotenoids - lycopene and astaxanthin, which can be deposited in yolks and provide their pigmentation. In the process of storage of edible eggs, various complex physical, chemical and physiological changes occur in the product and insemination and reproduction of microorganisms, which affects both safety and quality, and also leads to spoilage of edible eggs. The aim of this study was to determine the effect of the addition of oil extracts of lycopene (20, 40 and 60 mg/kg of feed) and astaxanthin (10, 20 and 30 mg/kg of feed) to the diet of laying hens on insemination by mesophilic aerobic and facultative anaerobic microorganisms of the shell and yolk eggs for storage in conditions of 4±0.5 °C and relative humidity of 80-85% and 12±0.5 °C and relative humidity of 70-75% for 30 days 45 "High-Line W-36" crossbred chickens at the age of 24 weeks were used in the experiment. It was established that storage temperature regimes (4±0.5 °C and 12±0.5 °C) have different effects on the number of mesophilic aerobic and facultatively anaerobic microorganisms in edible eggs obtained from hens fed with lycopene and astaxanthin supplements in different doses. Thus, the addition of lycopene from 20 to 60 mg/kg or astaxanthin from 10 to 30 mg/kg of feed in the diet of laying hens did not affect the number of mesophilic aerobic and facultatively anaerobic microorganisms on the shells and yolks of freshly laid eggs. However, eggs stored at a temperature of 12±0.5 °C and a relative humidity of 70-75% for 30 days had higher microbial inoculation of both the shell and the yolk than eggs stored at a temperature of 4±0.5 °C and a relative humidity of 70-75%.

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The Storage Quality of Eggs From Layers Fed With the Addition of Vegetable Oils

Batkowska,

Drabik,

Danko

et al. 2023

Sučasne ptahìvnictvo

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The aim of the study was to evaluate the quality of eggs from laying hens fed with vegetable oils, linseed and soybean, in terms of possible changes occurring during the storage. The material for the study consisted of 270 table eggs from hens fed with standard compound feed (C) and with the addition of linseed oil (L) and soybean oil (S) at a dose of 2.5%. On the day of laying, the zootechnical evaluation of egg quality was carried out (30 per group) and the rest of the eggs were placed in transport crates with the blunt end up and stored at 14 °C and 70% humidity. Analyses of their quality were performed after 14 and 28 days of storage. Characteristics of the whole egg (weight, specific gravity, proportion of morphological elements, air cell depth), shell (weight, colour, breaking strength, thickness, density, water conductivity), albumen (height, Haugh units, weight, pH) and yolk (weight, colour, pH) were evaluated. Regardless of the oil used, there was no variation between groups in egg weight loss, shell water conductivity or air cell depth during storage. The greatest range of yolk weight change was observed in eggs from groups of hens fed with added oils, which may indicate different permeability of vitelline membranes. Albumen quality traits showed no variation according to laying diet. The lightest shells characterised the eggs from hens in group L and the darkest from group C, while after 28 days of storage, the colour of the shells darkened, which was very evident in eggs from group S. Eggs from this group had the most resistant shells at the end of the experiment. It seems that the addition of linseed or soybean oil to laying feed can modify egg quality characteristics at the time of collection, while it does not significantly affect the storage stability of the raw material.

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5. COMMISSION REGULATION (EC) No 510/2008 of 6 June 2008 amending Annex VI to Council Regulation (EC) No 1234/2007 for the 2008/09 marketing year

Cited by 5 publications

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Gauging the Cumbersomeness of EU Law

Gauging the Cumbersomeness of EU Law

The Influence of Feed Additives of Lycopene and Astaxanthin on the Microbial Intelligence of Edible Chicken Eggs During Storage

The Storage Quality of Eggs From Layers Fed With the Addition of Vegetable Oils

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