Effects of cryogenic cooling of shell eggs on egg quality

Jones, Jones; Tharrington, JB; Curtis, P. A.; Anderson, K. E.; Keener, K. M.; Jones, F. T.

doi:10.1093/ps/81.5.727

Cited by 56 publications

(58 citation statements)

References 18 publications

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“…Eggs stored at 25℃ showed a 53.5% decrease in HU and a 47.5% decrease in albumen height after 7 d and showed a significant decrease in vitelline membrane strength and an increase in yolk index (Kirunda and McKee, 2000;Carraro and Antunes. 2001;Jones et al, 2002). Therefore, internal egg quality declines with storage time.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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Consumers demand fresh and high-quality eggs. Egg quality may be represented by shell color, shell weight, egg weight, shell thickness, shell density, albumen height, yolk color, albumen pH and viscosity. Various factors such as strain, age of hen, storage temperature, humidity, the presence of CO 2 and storage time affect egg quality. Therefore, we investigated the effects of storage time and temperature on egg quality to define the freshness of Korean market eggs. A total of 1,800 eggs were used for this experiment and were separated into 45 treatments with 40 eggs in each. The treatments were consisted of 15 storage periods (2 d to 30 d) and 3 storage temperatures (2℃, 12℃, 25℃). Each egg was weighed and broken, and the height of the thick albumen, Haugh units (HU), egg shell color and yolk color were measured by a QCM+system. We also observed the physiochemical properties of eggs such as yolk pH, albumen pH and albumen viscosity. The egg weight, shell weight, albumen height, HU and albumen viscosity significantly decreased with increasing storage time and temperature. However, the albumen and yolk pH significantly increased with increasing storage period and temperature. The interaction effects between the storage period and temperature were significant for shell weight, shell density, egg weight, albumen height, HU, yolk color, yolk pH, albumen pH and albumen viscosity. In the analysis of the correlation with egg quality, the storage temperature exhibited a higher correlation coefficient than the storage period. In conclusion, storage time and temperature are the major factors affecting egg quality, but the storage temperature is a more sensitive determinant of egg quality deterioration compared with the storage period.(Key words : egg quality, storage period, storage temperature, Haugh units) † To whom correspondence should be addressed : shsohn@gntech.ac.kr

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Section: Introductionmentioning

confidence: 99%

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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“…계란 의 품질은 유전적 요인에 의해 영향을 받을 뿐만 아니라 계 란의 보관 상태에 따른 여러 환경적 요인들에 의해서도 많 은 영향을 받는다. 이러한 환경적 요인들 중 보관온도와 저장 기간이 난질에 절대적인 영향을 미치는 것으로 알려져 있는 데, 저장기간이 길어질수록, 보관온도가 높아질수록 난황막 의 강도가 떨어지고, 난황 내 수분 함량이 높아져 급격한 난 질의 저하가 일어난다 (Silversides and Villeneuve, 1994;Walsh et al, 1995;Kirunda and McKee, 2000;Carraro and Antunes, 2001; Silversides and Scott, 2001;Jones et al, 2002;Jones and Musgrove, 2005;Samli et al, 2005;Jin et al, 2011;Shin et al, 2012;Lee et al, 2016). 한편, 계란의 품질에 영향을 미치는 유전적 요인으로서 품종이나 산란연령이 크게 영향 을 미치는 것으로 알려져 있다 (Johnson and Merritt, 1955;Ahn et al, 1997;Hartmann et al, 2003;Zhang et al, 2005;Wolc et al, 2012).…”

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The Effect of Hen Age on Egg Quality in Commercial Layer

Lee¹,

Cho²,

Choi³

et al. 2016

Korean Journal of Poultry Science

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Egg quality is a very important factor for both consumers and producers. Factors affecting egg quality include strain and age of hens; egg storage temperature, time, and humidity; laying season; and feeding. This study aimed to determine the effect of hen age and egg storage time on egg quality. A total of 700 eggs obtained from Hyline Brown commercial layers were used for this experiment, and they were separated into two hen age groups (30 vs. 60 weeks) with eight treatments and four storage times (day 0, 10, 20, and 30). The egg weight; shell color, thickness, and density; albumen height; Haugh unit (HU); yolk color; and the yolk and albumen pH and viscosity were measured for the egg quality assessment. The results showed that the age of the hen and egg storage time significantly affected almost all parameters of the internal and external egg quality. The shell thickness, albumen height, HU, yolk color, pH of yolk and albumen, and yolk viscosity significantly decreased with increasing hen age. The egg shell color was significantly lighter in eggs from 60-week-old hens than in those from 30 weeks-old hens. The egg weight; shell weight, thickness, and density; albumen height, HU; and albumen viscosity significantly decreased, but the yolk color and pH of the yolk and albumen increased with increasing egg storage time. The interaction effects between the storage time and hen age were significant in shell thickness, albumen height, yolk color, and yolk and albumen pH and viscosity. The eggs obtained from 60-week-old hens showed significantly lower shell thickness, albumen height, and HU values, which are considered typical egg quality measurements, than values of eggs from 30-week-old hens. Therefore, increasing hen age and egg storage time caused the deterioration of egg quality. In conclusion, this study demonstrated that hen age is the major factor affecting the quality of fresh eggs, whereas the storage time is the determinant factor affecting the quality of stored eggs.

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“…The proportions of egg components tend to remain constant, while losses stem from the temperature and time of storage (SCOTT;SILVERSIDES, 2000;ALLEONI;ANTUNES, 2001;JONES et al, 2002;GARCIA et al, 2010). In the present study eggs were evaluated fresh on the collection day.…”

Section: Resultsmentioning

confidence: 99%

Order of amino acid inclusion in the diet of DeKalb White laying hens

Vieira

Melo

Silva

et al. 2016

SCA

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Three hundred and twenty-four DeKalb White laying hens aged 42 weeks were distributed in a completely randomised design with nine treatments and six replicates of six birds in each treatment. The experiment lasted 112 days. [Trp]. Regarding the quality of the eggs, the percentage of yolk and albumen, shell thickness and Haugh unit were not affected by the different diets. The percentage of shell, specific gravity and albumen height showed significant differences. We found that supplementation of only one amino acid in the diet (T 7 , T 8 or T 9 ), with the exception of methionine (T 6 ), worsened performance relative to the control. Supplementation of three amino acids (methionine, lysine and threonine; T 5 ) or four amino acids (methionine, lysine, threonine and tryptophan; T 4 ) worsened egg production and conversion per mass and per dozen eggs; however, feed intake and egg weight and mass were similar to the control treatment. When all amino acids (methionine, lysine, threonine, tryptophan, isoleucine and valine; T 2 ) were supplemented performance was similar to the control treatment in all variables. Supplementation of methionine, lysine and threonine is essential for birds in the laying phase; however the addition of six essential amino acids (lysine, methionine, threonine, tryptophan, valine and isoleucine) to the diet of laying hens is important for a good productive performance comparable with the control treatment T 1 . However, the inclusion of the latter two (isoleucine and valine) is justified only if the production cost is lower. . Em relação à qualidade dos ovos, a porcentagem de gema e albúmen, espessura de casca e a unidade Haugh não foram afetadas pelas dietas diferentes. A percentagem de casca, gravidade específica e altura do albúmen mostraram diferenças significativas. Verificou-se que a suplementação de apenas um aminoácido na dieta (T 7 ; T 8 ou T 9 ), com a exceção de metionina (T 6 ), piorou o desempenho das aves em relação a aves que consumiram a dieta controle. A suplementação de três aminoácidos (metionina, lisina e treonina; T 5 ) ou quatro aminoácidos (metionina, lisina, treonina e triptofano; T 4 ) agravou a produção de ovos e conversão por massa e por dúzia de ovos; no entanto, o consumo de ração e peso dos ovos e massa de ovos, o desempenho foi semelhante ao tratamento controle T 1 . Quando todos os aminoácidos (metionina, lisina, treonina, triptofano, isoleucina e valina; T 2 ) foram suplementados a dieta, o desempenho foi semelhante ao tratamento de controle em todas as variáveis. A suplementação de metionina, lisina e treonina é essencial para as aves na fase de colocação, no entanto, a adição de seis aminoácidos essenciais (lisina, metionina, treonina, triptofano, valina e isoleucina) à dieta de galinhas poedeiras é importante para um bom desempenho produtivo comparável com o tratamento controle. No entanto, a inclusão dos dois últimos (isoleucina e valina) só se justifica o custo de produção é menor. Palavras-chave: Aminoácidos limitantes. Desempenho. Excreção de n...

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Effects of cryogenic cooling of shell eggs on egg quality

Cited by 56 publications

References 18 publications

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs

The Effect of Hen Age on Egg Quality in Commercial Layer

Order of amino acid inclusion in the diet of DeKalb White laying hens

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