Avaliação da qualidade de ovos armazenados em diferentes temperaturas.

Abstract

The objective of this work was to evaluate the effect of storage temperature and storage time on the egg quality of laying hens reared in the semi-intensive production system, where the animal receives feed and complements its feeding with the green grass. The experiment was carried out at the food technology laboratory, located on the campus of the federal university of Campina Grande (CDSA), Sumé-PB. A total of 191 laying hens of the Hy-line strain, 32 weeks of age, were used. The treatments were arranged in a factorial arrangement of 2x5, with two egg storage conditions (room temperature and refrigeration) and five storage periods (0, 7, 14, 21 and 28 days), totaling 10 treatments, with 30 replicates of 3 eggs each. The eggs of the different treatments were evaluated for egg weight loss, yolk percentage, albumen percentage, shell thickness, yolk and albumen pH, and staining test. The quality of the eggs differed according to the storage temperature and the storage time, the eggs kept under refrigeration obtained better results in all evaluated parameters.