Quality of Japanese quail eggs according to different storage periods and temperatures
The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (t...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Editora da Universidade Estadual de Maringá (Eduem)
2023-08-01
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| Series: | Acta Scientiarum: Animal Sciences |
| Subjects: | |
| Online Access: | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/61040 |
| _version_ | 1797744193466007552 |
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| author | Débora Cristine de Oliveira Carvalho Kilvia Ramila Barros Nunes Glayciane Costa Gois Elenice Andrade Moraes Rita de Cássia Gonçalves-Gervásio Mônica Cristina Rezende Zuffo Borges Rafael Torres de Souza Rodrigues Claudson Oliveira Brito |
| author_facet | Débora Cristine de Oliveira Carvalho Kilvia Ramila Barros Nunes Glayciane Costa Gois Elenice Andrade Moraes Rita de Cássia Gonçalves-Gervásio Mônica Cristina Rezende Zuffo Borges Rafael Torres de Souza Rodrigues Claudson Oliveira Brito |
| author_sort | Débora Cristine de Oliveira Carvalho |
| collection | DOAJ |
| description |
The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (temperatures) x 7 (storage periods), with 3 replications and 4 eggs per experimental unit. Data were subjected to regression analysis of parameters as a function of storage time at room temperature and under refrigeration. There was a reduction in egg weight, albumen weight and height, yolk height and egg yolk index with increasing storage period as a function of temperatures (p < 0.05). Eggs at room temperature showed a reduction in albumen index, while eggs under refrigeration showed a quadratic behavior (p < 0.05). Storage days promoted a quadratic response in albumen and yolk pH (p < 0.05) of eggs at room temperature. Eggs at room temperature floated from the 15th day of storage. When stored at room temperature, quail eggs show a sharp decrease in internal quality during storage for up to 30 days. Refrigerated storage is recommended.
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| first_indexed | 2024-03-12T15:06:13Z |
| format | Article |
| id | doaj.art-5044bb7ddc284385adb89bb536311d3a |
| institution | Directory Open Access Journal |
| issn | 1806-2636 1807-8672 |
| language | English |
| last_indexed | 2024-03-12T15:06:13Z |
| publishDate | 2023-08-01 |
| publisher | Editora da Universidade Estadual de Maringá (Eduem) |
| record_format | Article |
| series | Acta Scientiarum: Animal Sciences |
| spelling | doaj.art-5044bb7ddc284385adb89bb536311d3a2023-08-12T17:52:43ZengEditora da Universidade Estadual de Maringá (Eduem)Acta Scientiarum: Animal Sciences1806-26361807-86722023-08-0145110.4025/actascianimsci.v45i1.61040Quality of Japanese quail eggs according to different storage periods and temperatures Débora Cristine de Oliveira Carvalho0Kilvia Ramila Barros Nunes 1Glayciane Costa Gois2Elenice Andrade Moraes 3Rita de Cássia Gonçalves-Gervásio4Mônica Cristina Rezende Zuffo Borges 5Rafael Torres de Souza Rodrigues6Claudson Oliveira Brito 7Universidade Federal do Vale do São FranciscoUniversidade Federal do Vale do São FranciscoUniversidade Federal do Vale do São FranciscoUniversidade Federal do Vale do São FranciscoUniversidade Federal do Vale do São FranciscoUniversidade Federal do Vale do São FranciscoUniversidade Federal do Vale do São FranciscoUniversidade Federal de Sergipe The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (temperatures) x 7 (storage periods), with 3 replications and 4 eggs per experimental unit. Data were subjected to regression analysis of parameters as a function of storage time at room temperature and under refrigeration. There was a reduction in egg weight, albumen weight and height, yolk height and egg yolk index with increasing storage period as a function of temperatures (p < 0.05). Eggs at room temperature showed a reduction in albumen index, while eggs under refrigeration showed a quadratic behavior (p < 0.05). Storage days promoted a quadratic response in albumen and yolk pH (p < 0.05) of eggs at room temperature. Eggs at room temperature floated from the 15th day of storage. When stored at room temperature, quail eggs show a sharp decrease in internal quality during storage for up to 30 days. Refrigerated storage is recommended. https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/61040yolk height; coturniculture; product of animal origin; shelf life. |
| spellingShingle | Débora Cristine de Oliveira Carvalho Kilvia Ramila Barros Nunes Glayciane Costa Gois Elenice Andrade Moraes Rita de Cássia Gonçalves-Gervásio Mônica Cristina Rezende Zuffo Borges Rafael Torres de Souza Rodrigues Claudson Oliveira Brito Quality of Japanese quail eggs according to different storage periods and temperatures Acta Scientiarum: Animal Sciences yolk height; coturniculture; product of animal origin; shelf life. |
| title | Quality of Japanese quail eggs according to different storage periods and temperatures |
| title_full | Quality of Japanese quail eggs according to different storage periods and temperatures |
| title_fullStr | Quality of Japanese quail eggs according to different storage periods and temperatures |
| title_full_unstemmed | Quality of Japanese quail eggs according to different storage periods and temperatures |
| title_short | Quality of Japanese quail eggs according to different storage periods and temperatures |
| title_sort | quality of japanese quail eggs according to different storage periods and temperatures |
| topic | yolk height; coturniculture; product of animal origin; shelf life. |
| url | https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/61040 |
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