The effect of egg cuticle thickness on egg quality characteristics at different storage conditions
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Niğde Ömer Halisdemir Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, zenginleştirilmiş kafes sisteminden elde edilen ve farklı sürede depolanan yumurtaların kalite özellikleri Kalınlığının Yumurta Kalitesine Etkisi üzerine kütikül kalınlığının etkisi araştırılmıştır. Araştırmada her sıcaklık ve depolama süresinde 90 adet, toplamda 450 adet yumurta kullanılmıştır. Sırasıyla ~4 oC ve ~24 oC'de ve 0, 14 ve 28 günlük depolamadan sonra yumurtalar %1'lik Edicol Supra Pea Green H ve Tartrazin sulu çözeltisi ile boyandı. Analiz edilen özellikler, yumurta ağırlığı, şekil indeksi, özgül ağırlık, kabuk kırılma mukavemeti, yumurta kabuk kalınlığı, ak ve sarısı indeksi, Haugh birimi ve yumurta sarısı renk skorunu içermektedir. Depolama süresinin yumurta ağırlığı, özgül ağırlık, yumurta kabuk kırılma mukavemeti, Haugh Birimi, ak ve sarı indeksi ve sarı renk skoru üzerine etkili olduğu ancak kalan özellikleri etkilemediği tespit edilmiştir. Sonuç olarak Yumurta kütikila tabakası kalınlaştıkça iç kalite özelliklerinin daha uzun süre korunduğu söylenebilir. Bu amaçla yumurtaların depolam ömrünü uzatmak ve kalitesini daha uzun süre taze tutmak için ileri çalışmaların yapılabileceği söylenebilir. Anahtar kelimeler: yumurtacı, yumurta kütikülü, tavuk, yumurtacı sanayi, yumurta depolama, yumurta kalitesi
This study investigated the effect of cuticle thickness on quality traits of eggs obtained from an enriched cage egg production system and stored for different day lengths. In the research, 90 eggs were used at each temperature and storage period and 450 eggs were used in total. After, 0; 14 and 28 days of storage at ~4 oC and ~24 oC respectively, eggs were stained with 1% aqueous solution of Edicol Supra Pea Green H and Tartrazin. Cuticle thicknesses were determined using a colorimeter, and then egg quality analyzes were performed. The analyzed traits included egg weight, shape index, specific gravity, eggshell breaking strength, eggshell thickness, albumen and yolk index, Haugh unit and yolk color score. It was identified that storage duration led to significant changes in egg weight, specific gravity, eggshell breaking strength, Haugh unit, albumen and yolk index, and yolk color score but did not affect the remaining traits. It has been concluded that as the egg cuticle layer becomes thicker, it can be said that the internal quality characteristics are preserved for a longer time. For this purpose, it can be said that further studies can be carried out to extend the storage life of eggs and to keep their quality fresh for a longer period of time. Key words: layer, egg cuticle, chicken, layer industry, egg storage, egg quality
This study investigated the effect of cuticle thickness on quality traits of eggs obtained from an enriched cage egg production system and stored for different day lengths. In the research, 90 eggs were used at each temperature and storage period and 450 eggs were used in total. After, 0; 14 and 28 days of storage at ~4 oC and ~24 oC respectively, eggs were stained with 1% aqueous solution of Edicol Supra Pea Green H and Tartrazin. Cuticle thicknesses were determined using a colorimeter, and then egg quality analyzes were performed. The analyzed traits included egg weight, shape index, specific gravity, eggshell breaking strength, eggshell thickness, albumen and yolk index, Haugh unit and yolk color score. It was identified that storage duration led to significant changes in egg weight, specific gravity, eggshell breaking strength, Haugh unit, albumen and yolk index, and yolk color score but did not affect the remaining traits. It has been concluded that as the egg cuticle layer becomes thicker, it can be said that the internal quality characteristics are preserved for a longer time. For this purpose, it can be said that further studies can be carried out to extend the storage life of eggs and to keep their quality fresh for a longer period of time. Key words: layer, egg cuticle, chicken, layer industry, egg storage, egg quality
Açıklama
Fen Bilimleri Enstitüsü, Hayvansal Üretim ve Teknolojisi Ana Bilim Dalı
Anahtar Kelimeler
Ziraat, Agriculture
