1. bookVolumen 22 (2022): Edición 1 (January 2022)
Detalles de la revista
License
Formato
Revista
eISSN
2300-8733
Primera edición
25 Nov 2011
Calendario de la edición
4 veces al año
Idiomas
Inglés
access type Acceso abierto

The Effect of Storage Duration on Some Quality Traits and Composition of Eggs from Different Housing Systems

Publicado en línea: 04 Feb 2022
Volumen & Edición: Volumen 22 (2022) - Edición 1 (January 2022)
Páginas: 459 - 475
Recibido: 24 Jul 2020
Aceptado: 28 Apr 2021
Detalles de la revista
License
Formato
Revista
eISSN
2300-8733
Primera edición
25 Nov 2011
Calendario de la edición
4 veces al año
Idiomas
Inglés
Abstract

The effect of storage time at a temperature of 8°C on the direction and dynamics of changes in quality traits of eggs was investigated in shelled table eggs obtained from different egg production systems (cage system – CS, barn system – BS, free-range system – FRS). After 7, 14 and 28 d of storage, eggs from each housing system were tested for physical characteristics and for cholesterol content and fatty acid profile in the yolk. The weight of eggs from all studied housing systems declined with storage duration. The rate of weight loss was smallest in eggs from CS (P<0.05). Storage duration influenced eggshell traits but the rate and direction of these changes did not differ among the studied housing systems. Albumen height and Haugh unit score for eggs from rearing systems under study declined during storage (P<0.05). The greatest reduction of albumen height (18.85%) after the storage period was observed for CS eggs and the lowest (13.24%) for FRS eggs (P<0.05). No effect of storage duration on yolk colour intensity was observed for eggs from all the studied housing systems (P>0.05). Albumen pH increased with storage duration in eggs from all the egg production systems (P<0.05). The increase in the yolk pH during storage was the highest in FRS eggs and the lowest in the CS eggs. The storage duration of eggs from the different housing systems did not significantly influence albumen foaming capacity but adversely affected foam stability. There was no impact of storage duration of eggs from different housing systems on cholesterol content in the yolk. Eggs obtained from the different housing systems showed diverse fatty acid profiles in the yolk but this parameter did not significantly change during storage (P>0.05).

Keywords

Akyurek H., Okur A.A. (2009). Effect of storage time, temperature and hen age on egg quality in free-range layer hens. J. Anim. Vet. Adv., 8: 1953–1958.Search in Google Scholar

Alleoni A., Antunes A. (2004). Albumen foam stability and s-ovoalbumin contents in eggs coated with whey protein concentrate. Braz. J. Poultry Sci., 6: 105–110.Search in Google Scholar

Alsobayel A.A., Albadry M.A. (2011). Effect of storage period and strain of layer on internal and external quality characteristics of eggs marketed in Riyadh area. J. Saudi Soc. Agricult. Sci., 10: 41–45.Search in Google Scholar

Anderson K.E. (2011). Comparison of fatty acid, cholesterol, and vitamin A and E composition in eggs from hens housed in conventional cage and range production facilities. Poultry Sci., 90: 1600–1608.Search in Google Scholar

Berardinelli A.L., Ragni A.G., Gwarnie R. (2008). Physical, mechanical modification of eggs for food processing during storage. Poultry Sci., 87: 2117–2125.Search in Google Scholar

Brodacki A., Batkowska J., Drabik K., Chabroszewska P., Łuczkiewicz P. (2019). Selected quality traits of table eggs depending on storage time and temperature. Brit. Food J., 121: 2016–2026.Search in Google Scholar

Buba W., Dafwany I.I., Olugbemi T.S., Opoola E., Iyiola-Tunji A.O., Okafor E.C. (2013). Effects of local storage methods of egg internal quality parameters during cold season. J. Anim. Prod. Res., 25: 45–51.Search in Google Scholar

Buller H., Roe E.J. (2014). Modifying and commodifying farm animal welfare: The economisation of layer chickens. J. Rural Stud., 33: 141–149.Search in Google Scholar

Campos A.M., Ricardo F., Alves E., Reis A., Couto D., Domingues P., Domingues M.R.M. (2016). Lipidomic investigation of eggs’ yolk: Changes in lipid profile of eggs from different conditions. Food Res. Int., 89: 177–185.Search in Google Scholar

Carter J.C. (1975). The hen’s egg: Estimation of shell superficial area and egg volume, using measurements of fresh egg weight and shell length and breadth alone or in combination. Brit. Poultry Sci., 16: 541–543.Search in Google Scholar

Chen Y., Sheng L., Gouda M., Ma M. (2019). Studies on foaming and physicochemical properties of egg white during cold storage. Colloids Surf. A Physicochem. Eng. Asp., 582: 123916.Search in Google Scholar

Chung S.H., Lee K.W. (2014). Effect of hen age, storage duration and temperature on egg quality in laying hens. Int. J. Poultry Sci., 13: 634–636.Search in Google Scholar

Clark B., Stewart G.B., Panzone L.A., Kyriazakis I., Frewer L.J. (2017). Citizens, consumers and farm animal welfare: A meta-analysis of willingness-to-pay studies. Food Policy, 68: 112–127.Search in Google Scholar

Commission Regulation (EC) No 589/2008 of 23 June 2008 laying down detailed rules for implementing Council Regulation (EC) No 1234/2007 as regards marketing standards for eggs.Search in Google Scholar

Curschellas C., Keller R., Berger R., Rietzler U., Fell D., Butt H.J. (2012). Scanning force microscopy as a tool to investigate the properties of polyglycerol ester foams. J. Colloid Interface Sci., 374: 164–175.Search in Google Scholar

Dong X.Y., Yin Z.Z., Ma Y.Z., Cao H.Y., Dong D.J. (2017). Effects of rearing systems on laying performance, egg quality, and serum biochemistry of Xianju chickens in summer. Poultry Sci., 96: 3896–3900.Search in Google Scholar

Drabik K., Batkowska J., Próchniak T., Horecka B. (2021). Citric acid as a factor limiting changes in the quality of table eggs during their storage. Poultry Sci., 100: 100995.Search in Google Scholar

Eke M.O., Olaitan N.I., Ochefu J.H. (2013). Effect of storage conditions on the quality attributes of shell (table) eggs. Nigerian Food J., 31: 18–24.Search in Google Scholar

Ferreira M., Benringer R., Jost R. (1995). Instrumental method for characterizing protein foams. J. Food Sci., 60: 90–93.Search in Google Scholar

Folch J., Lee M., Sloan-Stanley G.H. (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226: 497–509.Search in Google Scholar

Gąsior R., Pietras M. (2013). Validation of a method for determining cholesterol in egg yolks. Ann. Anim. Sci., 13: 143–153.Search in Google Scholar

Hammershøj M., Qvist K. (2001). Importance of hen age and egg storage time for egg albumen foaming. Lebensm. Wiss. Technol., 34: 118–120.Search in Google Scholar

Hidalgo A., Rossi M., Clerici S., Ratti S. (2008). A market study on the quality characteristics of egg from different housing systems. Food Chem., 106: 1031–1038.Search in Google Scholar

Jin Y.H., Lee K.T., Lee W.I., Han Y.K. (2011). Effect of storage temperature and time on the quality of eggs from laying hens at peak production. Asian Australas. J. Anim. Sci., 24: 279–284.Search in Google Scholar

Johnson T.M., Zabik M.E. (2010). Response surface methodology for analysis of protein interactions in angel food cakes. J. Food Sci., 46: 1226–1230.Search in Google Scholar

Jones D.R. (2017). The effects of laying hen housing systems on egg safety and quality. In: Achieving sustainable production of eggs, Volume 1: Quality and safety, Roberts J.J. (ed.). Burleigh Dodds Science Publishing, Cambridge, England, pp. 195–213.10.19103/AS.2016.0012.09Search in Google Scholar

Jones D.R., Karcher D.M., Abdo Z. (2014). Effect of a commercial housing system on egg quality during extended storage. Poultry Sci., 93: 1282–1288.Search in Google Scholar

Kato A., Takahashi A., Matsudomi N., Kobayashi K. (1983). Determination of foaming properties of proteins by conductivity measurements. J. Food Sci., 48: 62–65.Search in Google Scholar

King’ori A. (2012). Egg quality defects: types, causes and occurrence: a review. J. Anim. Prod. Adv., 2: 350–357.Search in Google Scholar

Krawczyk J., Obrzut J. (2016). Kształtowanie się jakości jaj przechowywanych w zróżnicowanych warunkach pochodzących od wybranych populacji kur objętych programem ochrony (in Polish). Wiad. Zoot., LIV: 53–60.Search in Google Scholar

Kuropatwa M., Tolkach A., Kulozik U. (2009). Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures. Food Hydrocolloids, 23: 2174–2181.Search in Google Scholar

Küçükyılmaz K., Bozkurt M., Nur Herken E., Çınar M. (2012). Effects of reading systems on performance, egg characteristics and immune response in two layer hen genotype. Asian Australas. J. Anim. Sci., 25: 559–568.Search in Google Scholar

Lau K., Dickinson E. (2010). Structural and rheological properties of aerated high sugar systems containing egg albumen. J. Food Sci., 69: 232–239.Search in Google Scholar

Li X., Li J., Chang C., Wang C., Zhang M., Su Y. (2019). Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions. Food Hydrocolloids, 90: 118–125.Search in Google Scholar

Lordelo M., Fernandes E., Bessa R.J.B., Alves S.P. (2017). Quality of eggs from different laying hen production systems, from indigenous breeds and specialty eggs. Poultry Sci., 96: 1485–1491.Search in Google Scholar

Menezes P.C.D., Lima E.R.D., Medeiros J.P.D., Oliveira W.N.K.D., Evêncio-Neto J. (2012). Egg quality of laying hens in different conditions of storage, ages and housing densities. R. Bras. Zootec., 41: 2064–2069.Search in Google Scholar

Naviglio D., Gallo M., Le Grottaglie L., Scala C., Ferrara L., Santini A. (2012). Determination of cholesterol in Italian chicken eggs. Food Chem., 132: 701–708.Search in Google Scholar

Pettersson I.C., Weeks C.A., Wilson L.R.M., Nicol C.J. (2016). Consumer perceptions of free-range laying hen welfare. Brit. Food J., 118: 1999–2013.Search in Google Scholar

Raji A.O., Aliyu J., Igwebuike J.U., Chiroma S. (2009). Effect of storage methods and time on egg quality traits of laying hens in a hot dry climate. ARPN J. Agric. Biol. Sci., 4: 1–7.Search in Google Scholar

Ramos K.C.B.T., Flor H.R., Camargo A.M. (2008). Aspectos qualitativos de ovos comerciais armazenados em diferentes embalagens. In: Encontro Latino Americano De Pós-Graduação, 8, Anais. São Carlos, pp. 1–4.Search in Google Scholar

Rault J.L., Vande Wouw A., Hemsworth P.H. (2013). Fly the coop! Vertical structures influence the distribution and behaviour of laying hens in an outdoor range. Aus. Vet. J., 91: 423–426.Search in Google Scholar

Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017.Search in Google Scholar

Riddle E.R., Ali A.B., Campbell D.L., Siegford J.M. (2018). Space use by 4 strains of laying hens to perch, wing flap, dust bathe, stand and lie down. PLoS ONE., 13(1): e0190532.Search in Google Scholar

Rossi M., De Reu K. (2011). Alternative hen housing systems and egg quality. In: Improving the safety and quality of eggs and egg products, Volume 1: Egg chemistry, production and consumption, Nys Y., Bain M., Van Immerseel F. (eds). Woodhead Publishing, Cambridge, England, pp. 351–375.10.1533/9780857093912.3.351Search in Google Scholar

Sadahira M.S., Lopes F.C.R., Rodrigues M.I., Yamada A.T., Cunha R.L., Netto F.M. (2015). Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties. Carbohyd. Polym., 125: 26–34.Search in Google Scholar

Samli H.E., Agma A., Senkoylu N. (2005). Effects of storage time and temperature on egg quality in old laying hens. J. Appl. Poultry Res., 14: 548–553.Search in Google Scholar

Scrinis G., Parker C., Carey R. (2017). The caged chicken or the free-range egg? The regulatory and market dynamics of layer-hen welfare in the UK, Australia and the USA. J Agric Environ Ethics., 30: 783–808.Search in Google Scholar

Sekeroglu A., Sarica M., Demir E., Ulutas Z., Tilki M., Saatci M. (2008). The effects of housing system and storage length on the quality of eggs produced by two lines of laying hens. Arch. Geflugelkd., 72: 106–109.Search in Google Scholar

Silversides F., Budgell K. (2004). The relationships among measures of egg albumen height, pH and whipping volume. Poultry Sci., 83: 1619–1623.Search in Google Scholar

Simopoulos A.P. (2000). Symposium: Role of poultry products in enriching the human diet with n-3 PUFA. Poultry Sci., 79: 961–970.Search in Google Scholar

Tayeb I.T. (2012). Effects of storage temperature and length on egg quality parameters of laying hen. J. Anim. Sci., 1: 32–36.Search in Google Scholar

Timoshanko A.C. (2015). Limitations of the market-based approach to the regulation of farm animals welfare. UNSW Law J., 38: 514–543.Search in Google Scholar

Tomczyk Ł., Szablewski T., Stuper-Szablewska K., Nowaczewski S., Cegielska-Radziejewska R. (2019). The influence of the conditions of acquisition and storage of table eggs on changes in their quality and the presence of mycobiota and Fusarium mycotoxins. Poultry Sci., 98: 2964–2971.Search in Google Scholar

Vlčková J., Tumova E., Mikova K., Englmaierova M., Okrouhla M., Chodova D. (2019). Changes in the quality of eggs during storage depending on the housing system and the age of hens. Poultry Sci., 98: 6187–6193.Search in Google Scholar

Wang Q.L., Jin G.F., Wang N., Guo X., Jin Y.G., Ma M.H. (2017). Lipolysis and oxidation of lipids during egg storage at different temperatures. Czech J. Food Sci., 35: 229–235.Search in Google Scholar

Wang X., Wu S., Zhang H., Yue H., Qi G., Li J. (2015). Effect of dietary protein sources and storage temperatures on egg internal quality of stored shell eggs. Anim. Nutr., 1: 299–304.Search in Google Scholar

Windhorst H.W. (2017). Dynamics and patterns of the EU egg industry. Lohmann Information, 51: 42–48.Search in Google Scholar

Zhang W., Xiang W., Zheng J.Q., Yong H. (2016). A novel method for measuring the volume and surface area of egg. J. Food Eng., 170: 160–169.Search in Google Scholar

Żmudziński D., Ptaszek P., Kruk J., Kaczmarczyk K., Rożnowski W., Berski W., Ptaszek A., Grzesik M. (2014). The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins. J. Food Eng., 121: 128–134.Search in Google Scholar

Artículos recomendados de Trend MD

Planifique su conferencia remota con Sciendo