Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system
The egg is known as one of the most complete foods because it has a rich source of nutrients, with an excellent balance of fats, carbohydrates, minerals and vitamins, and especially proteins, being the second best source of protein available for human consumption, second only into breast milk. Howev...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Instituto de Zootecnia
2015-02-01
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| Series: | Boletim de Indústria Animal |
| Subjects: | |
| Online Access: | http://35.199.65.98:80/index.php/bia/article/view/418 |
| _version_ | 1828333854300045312 |
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| author | Ana Paula de Oliveira Saccomani Mariana Thimotheo Hirasilva Borba Aline Giampietro Ganeco José Evandro de Moraes Daniela Fagotti Soares Sadala Mehsen Cruz Tfaile Carla Cachoni Pizzolante |
| author_facet | Ana Paula de Oliveira Saccomani Mariana Thimotheo Hirasilva Borba Aline Giampietro Ganeco José Evandro de Moraes Daniela Fagotti Soares Sadala Mehsen Cruz Tfaile Carla Cachoni Pizzolante |
| author_sort | Ana Paula de Oliveira Saccomani |
| collection | DOAJ |
| description | The egg is known as one of the most complete foods because it has a rich source of nutrients, with an excellent balance of fats, carbohydrates, minerals and vitamins, and especially proteins, being the second best source of protein available for human consumption, second only into breast milk. However, it is an ideal for growth of pathogenic microorganisms and because it is a product of animal origin, such as meat and its derivatives means, is a highly perishable food and can quickly lose its quality. The eggs are important constituents of the diet, may help to improve the diet of the poor. In shell eggs are considered resistant to lipid oxidation, but studies have shown that commercial egg yolk lipids undergo oxidation during storage. Organic eggs are produced by hens receiving a diet 100% organic, grown in conditions that value their well-being and natural behavior, with some prohibited practices such as beak trimming and confinement in cages. The experiment was conducted to evaluate the effect of storage time on lipid oxidation of egg yolks organic and conventional eggs from hens Isa Brown, collected at 46 weeks of age. Eggs were collected and stored in plastic trays under ambient temperature conditions (25°C) using 100 eggs for analysis of the process of TBARS with ten repetitions for different storage periods, corresponding to 0, 7, 14, 21 and 28 days (Table 1). The results obtained were subjected to analysis of variance using the Statistical Package SISVAR and means were compared by Tukey test at 5% significance. |
| first_indexed | 2024-04-13T21:25:12Z |
| format | Article |
| id | doaj.art-a80cc455f7a24bdbbbbb3a27118f1d65 |
| institution | Directory Open Access Journal |
| issn | 1981-4100 |
| language | English |
| last_indexed | 2024-04-13T21:25:12Z |
| publishDate | 2015-02-01 |
| publisher | Instituto de Zootecnia |
| record_format | Article |
| series | Boletim de Indústria Animal |
| spelling | doaj.art-a80cc455f7a24bdbbbbb3a27118f1d652022-12-22T02:29:20ZengInstituto de ZootecniaBoletim de Indústria Animal1981-41002015-02-0171Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional systemAna Paula de Oliveira SaccomaniMariana ThimotheoHirasilva BorbaAline Giampietro GanecoJosé Evandro de MoraesDaniela Fagotti SoaresSadala Mehsen Cruz TfaileCarla Cachoni PizzolanteThe egg is known as one of the most complete foods because it has a rich source of nutrients, with an excellent balance of fats, carbohydrates, minerals and vitamins, and especially proteins, being the second best source of protein available for human consumption, second only into breast milk. However, it is an ideal for growth of pathogenic microorganisms and because it is a product of animal origin, such as meat and its derivatives means, is a highly perishable food and can quickly lose its quality. The eggs are important constituents of the diet, may help to improve the diet of the poor. In shell eggs are considered resistant to lipid oxidation, but studies have shown that commercial egg yolk lipids undergo oxidation during storage. Organic eggs are produced by hens receiving a diet 100% organic, grown in conditions that value their well-being and natural behavior, with some prohibited practices such as beak trimming and confinement in cages. The experiment was conducted to evaluate the effect of storage time on lipid oxidation of egg yolks organic and conventional eggs from hens Isa Brown, collected at 46 weeks of age. Eggs were collected and stored in plastic trays under ambient temperature conditions (25°C) using 100 eggs for analysis of the process of TBARS with ten repetitions for different storage periods, corresponding to 0, 7, 14, 21 and 28 days (Table 1). The results obtained were subjected to analysis of variance using the Statistical Package SISVAR and means were compared by Tukey test at 5% significance.http://35.199.65.98:80/index.php/bia/article/view/418egg qualitystorage timeTBARS |
| spellingShingle | Ana Paula de Oliveira Saccomani Mariana Thimotheo Hirasilva Borba Aline Giampietro Ganeco José Evandro de Moraes Daniela Fagotti Soares Sadala Mehsen Cruz Tfaile Carla Cachoni Pizzolante Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system Boletim de Indústria Animal egg quality storage time TBARS |
| title | Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system |
| title_full | Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system |
| title_fullStr | Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system |
| title_full_unstemmed | Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system |
| title_short | Lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system |
| title_sort | lipid oxidation in eggs from hens with 46 weeks created in an organic and conventional system |
| topic | egg quality storage time TBARS |
| url | http://35.199.65.98:80/index.php/bia/article/view/418 |
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