scholarly journals Interactions between Egg Storage Duration and Breeder Age on Selected Egg Quality, Hatching Results, and Chicken Quality

Animals ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1719
Author(s):  
Hedia Nasri ◽  
Henry van den Brand ◽  
Taha Najar ◽  
Moncef Bouzouaia
Keyword(s):  
Dry Matter ◽  
Egg Quality ◽  
Storage Duration ◽  
Broiler Breeder ◽  
Yolk Absorption ◽  
Egg Storage ◽  
Free Body ◽  
The Impact ◽  
And Storage ◽  
Long Storage

Egg storage duration and breeder age are probably interacting to influence egg quality, hatchability, and hatchling quality. To evaluate this interaction, the impact of breeder age (31, 42, 66 weeks) and storage duration (2, 5, 12, 19 days) was investigated on broiler breeder eggs (Arbor Acres). Thick albumen diameter and pH increased, and yolk dry matter decreased between 2 and 19 days of storage. With the increase of breeder age from 31 to 66 weeks, albumen height, percentage and dry matter and shell percentage decreased and the egg weight and yolk percentage, dry matter and diameter increased. Prolonged egg storage increased the yolk pH in all breeder ages, but earlier and steeper in the oldest breeders. Prolonged egg storage resulted in a lower hatchability of set and fertile eggs due to a higher percentage of embryonic mortality. Early mortality increased earlier and steeper with prolonged egg storage in the oldest compared to younger breeders. Between 5 and 19 days of storage, yolk free body mass, liver and proventriculus + gizzard percentages decreased, as well as hatchling length and yolk efficiency (yolk absorption per initial yolk weight). The latter effects were most pronounced in the younger than in the older breeders. Therefore, eggs are preferably stored shorter than 7 d, but if long storage (≥12 days) cannot be avoided, we recommend to store eggs of older breeders when egg quality and hatchability are most important. In case hatchling quality is most important, it would be better to store eggs of younger breeders (31 weeks) for a prolonged period.

scholarly journals ASSESSMENT OF SHELF LIFE AND BACTERIAL LOAD OF VIABLE EGGS OBTAINED AT THE POINT OF LAY FROM ROOM AND REFRIGERATOR STORAGE TEMPERATURES

2020 ◽  
Vol 3 (3) ◽  
pp. 62-65
Author(s):  
Obhioze Augustine Akpoka
Keyword(s):  
Shelf Life ◽  
Proteus Mirabilis ◽  
Room Temperature ◽  
Bacterial Load ◽  
Viable Count ◽  
Pseudomonas Sp ◽  
Storage Duration ◽  
Egg Storage ◽  
Salmonella Pullorum ◽  
The Impact

It is well established that storing hatching eggs over a longer period of time affects its quality. The current study evaluated the impact of egg storage duration in-relation to two different temperature conditions (room and refrigerator) to determine the bacterial load and shelf life of viable eggs. One hundred and twenty eggs were used for this study, 60 were boiled and 60 were raw. Thirty of the boiled eggs were stored at room temperature and the other 30 eggs were kept in the refrigerator. Similarly, 30 raw eggs were each stored at room and optimal refrigeration temperatures for eggs (< 7 oC) respectively, while the egg weight, viability and sensory tests were performed daily on the eggs. However, the eggs kept in the refrigerator were viable for longer and relatively maintained higher physical appearance and sensory quality compared to eggs kept at room temperature. In the investigation of bacterial load, the total viable count ranged from 6.0× 103 to 11.9 × 103 coliform forming unit per millilitre (cfu/ml) and 1.0 × 103 to 6.5 × 103 cfu/ml for the boiled eggs kept at room and refrigeration temperatures (BRT and BFT) respectively. More so, the bacterial counts in raw eggs obtained at room and refrigerator storage ranged from 4.8 × 103 to 6.5 × 103 cfu/ml. Subsequently, the characterization and identification of bacterial isolates indicated the presence of Salmonella pullorum, Proteus mirabilis and Pseudomonas sp. The Salmonella pullorum was isolated from all the egg samples (BRT, BFT, RRT and RFT). The Proteus mirabilis was isolated from boiled eggs kept in both room and refrigerator temperatures (BRT and BFT) while Pseudomonas sp. was obtained only from raw eggs stored in the refrigerator (RFT). In addition, the boiled eggs at room temperature started deterioration on Day 9, while its counterpart in the refrigerator began spoilage or decrease in quality from Day 16. The weight of the viable eggs in relation to the non-viable ones was statistically significant (P < 0.05). The refrigeration of eggs increases its longevity while proper hygiene and adequate boiling of eggs reduces the risk of acquiring infections through bacterial contamination.

scholarly journals Interactions between egg storage duration and broiler breeder age on egg fat content, chicken organ weights, and growth performance

2020 ◽  
Vol 99 (9) ◽  
pp. 4607-4615
Author(s):  
Hedia Nasri ◽  
Henry van den Brand ◽  
Taha Najjar ◽  
Moncef Bouzouaia
Keyword(s):  
Growth Performance ◽  
Fat Content ◽  
Storage Duration ◽  
Broiler Breeder ◽  
Organ Weights ◽  
Egg Storage

scholarly journals Evaluasi Kualitas Telur Itik Talang Benih dengan Jenis Daun dan Lama Penyimpanan yang Berbeda

2019 ◽  
Vol 6 (3) ◽  
pp. 294
Author(s):  
Jekson Fresli ◽  
Wismalinda Rita ◽  
Nur Hidayah
Keyword(s):  
Storage Time ◽  
Egg Quality ◽  
Egg Yolk ◽  
Egg Consumption ◽  
Randomized Design ◽  
Egg Storage ◽  
Guava Leaves ◽  
And Storage ◽  
Haugh Unit

ABSTRAK                                                                        Tujuan penelitian ini mengetahui jenis daun dan lama penyimpanan terbaik pada kualitas telur itik talang benih konsumsi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) pola faktorial dengan 2 faktor dan 3 kali ulangan. Faktor pertama yaitu jenis daun (daun sirsak dan jambu biji) dan faktor kedua yaitu lama penyimpanan (0, 15, dan 30 hari). Parameter yang diamati yaitu warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Data dianalisis menggunakan ANOVA dan perbedaan antara perlakuan diuji lanjut dengan uji DMRT. Hasil penelitian menunjukan bahawa tidak ada interaksi antara jenis daun dan lama penyimpanan terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Daun sirsak lebih mampu mempertahankan warna kuning telur dibandingkan daun jambu biji (P<0,05), namun tidak berbeda nyata (P>0,05) terhadap albumen indeks, yolk indeks, dan haugh unit. Lama penyimpanan sangat berpengaruh nyata (P<0,01) terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Dapat disimpulkan bahwa daun sirsak memiliki kemampuan lebih baik dalam mempertahankan warna kuning telur itik talang benih. Penyimpanan telur sebaiknya dilakukan sampai batas 15 hari karena albumen indeks, yolk indeks, dan haugh unit memiliki mutu 2.Kata Kunci: daun, itik talang benih, kualitas telur, lama penyimpananABSTRACTThe amis of this study to determine the type of leaves and the best storage time for the quality of talang benih duck’s egg consumption. The research was design in factorial completely randomized design with 2 factors and 3 replications. The first factor is type of leaves (soursop and guava) and the second factor is storage time (0, 15 and 30 days). Variables observed were yolk color, albumen index, yolk index, and haugh unit. Data were analyzed using ANOVA and differences between treatments were tested by DMRT test. The results showed that there was no interaction between leaves type and storage time for yolk color, albumen index, yolk index, and haugh unit. Soursop leaves are more able to maintain the color of egg yolk than guava leaves (P <0.05), but not significantly different (P>0.05) to the albumen index, yolk index, and haugh unit. Storage time had strong significant effect (P<0.01) on egg yolk color, albumen index, yolk index, and haugh unit. It is concluded that soursop leaves have a better ability to maintain the color of duck egg yolk. Egg storage time should be carried out up to 15 days because albumen index, yolk index, and haugh unit had quality 2.Key words: egg quality, leaves, storage time, talang benuh duck

scholarly journals Effect of egg storage duration and egg turning during storage on egg quality and hatching of broiler hatching eggs

animal ◽  
2020 ◽  
pp. 100111
Author(s):  
E.F. Melo ◽  
I.C.S. Araújo ◽  
M.V. Triginelli ◽  
F.L.S. Castro ◽  
N.C. Baião ◽  
...  
Keyword(s):  
Egg Quality ◽  
Storage Duration ◽  
Egg Storage ◽  
Hatching Eggs ◽  
Egg Turning

scholarly journals Rearing system, utility type and hens’ age as a factor modifying lysozyme's hydrolytic activity

2021 ◽  
Vol 17 (2) ◽  
pp. 1-12
Author(s):  
Karolina Wengerska ◽  
Damian Spustek ◽  
Dominika Krakowiak ◽  
Kamil Drabik ◽  
Justyna Batkowska
Keyword(s):  
Egg Quality ◽  
Hydrolytic Activity ◽  
Quality Traits ◽  
Broiler Breeder ◽  
Breeder Hens ◽  
Broiler Breeder Hens ◽  
Egg Albumen ◽  
Parent Stock ◽  
The Impact ◽  
Eggs Quality

<b>The aim of study was to analyze the impact of the utility type, age and rearing system of hens on egg quality traits and the enzymatic activity of egg albumen lysozyme (LA). The material consisted of 120 eggs from two genotypes of hens: Hy-Line Brown and parent stock of Ross 308. Laying-type hens were reared divided into 2 systems: intensive (litter, balanced feed) and extensive (open runs, farm fodders). The second source of material was hens age (29, 33, 41, 53 and 70 wks) of the parent stock.. Stocks were differentiated in terms of the hens age (29, 33, 41, 53 and 70 wks). Eggs quality traits and LA were evaluated. The LA of was higher in eggs from laying than from broiler breeder hens. It decreased with the hens’ age and increased with albumen mass, it was also positively correlated with albumen height and Haugh's units. The rearing system considerably modified mass of egg and albumen and the dense albumen height, but does not affect the LA.

scholarly journals Pengaruh Pengemasan dan Penyimpanan terhadap Masa Kesegaran Bunga Mawar Potong

2013 ◽  
Vol 22 (1) ◽  
pp. 95
Author(s):  
Dwi Amiarsi
Keyword(s):  
Cut Flowers ◽  
Storage Duration ◽  
Flower Stem ◽  
Plastic Bag ◽  
Flower Diameter ◽  
Bud Opening ◽  
And Storage ◽  
Cut Rose ◽  
Long Storage

<p>Larutan pulsing merupakan suatu larutan nutrisi sebagai sumber karbohidrat dan dapat melindungi tangkai bunga dari serangan mikroorganisme penyebab penyumbatan dan mampu mempertahankan mutu bunga mawar potong. Tujuan penelitian ialah untuk memperoleh cara pengemasan dan penyimpanan yang tepat dalam upaya memperpanjang masa kesegaran bunga mawar potong. Bunga mawar dipanen di daerah Sukabumi, Jawa Barat, pada pagi hari pukul 07:00 dengan stadia kuncup dua petal terluar terbuka, kemudian direndam dalam 20 ppm AgNO3 + 5% gula pasir + 320 ppm asam sitrat selama 12 jam. Selanjutnya bunga mawar dikemas dalam kantong plastik PE dengan ketebalan 0,03 mm sebagai kemasan primer. Setelah itu dimasukkan ke dalam kotak karton ukuran 75 x 20 x 8 cm sebagai kemasan sekunder. Sebagai kontrol digunakan bunga tanpa perlakuan perendaman. Selanjutnya disimpan dalam ruang dingin suhu 5–10oC. Penelitian dilakukan di Kebun Percobaan Balai Penelitian Tanaman Hias Pasarminggu, dari bulan Agustus 2006 sampai dengan Maret 2007 menggunakan rancangan acak kelompok pola faktorial dengan dua faktor, yaitu cara pengemasan (A), enam taraf  terdiri atas (a1) pengemasan dalam kantong plastik PE dengan ketebalan 0,03 mm, 16 lubang mikro, kapasitas 10 tangkai bunga mawar potong; (a2) pengemasan dalam kantung plastik PE dengan  ketebalan 0,03 mm, 16 lubang mikro, kapasitas satu tangkai bunga mawar potong; (a3) pengemasan dalam kantong plastik PE dengan  ketebalan 0,03 mm, tanpa lubang, kapasitas 10 tangkai bunga mawar potong; (a4) pengemasan dalam kantong plastik PE dengan  ketebalan 0,03 mm, tanpa lubang, kapasitas 1 tangkai bunga mawar potong; (a5) tanpa pengemasan (langsung dimasukkan ke dalam kotak karton); dan (a6) tanpa pulsing dan pengemasan. Lama penyimpanan (B), tiga taraf terdiri atas (b1) penyimpanan 2 hari; (b2) penyimpanan 4 hari; dan (b3) penyimpanan 6 hari dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa pengemasan primer dengan kantong plastik PE 0,03 mm, dalam kotak karton single corrugated (ukuran 75 x 20 x 8 cm) dengan lama penyimpanan 2 hari, memberi hasil yang terbaik dengan masa kesegaran mencapai 6,81 hari (2 hari lebih lama dibanding kontrol) dengan diameter bunga berkisar 5,23-7,11 cm dan larutan terserap yang tertinggi. Implikasi ini merupakan metode pengemasan yang dapat digunakan pedagang untuk memperpanjang ketahanan simpan bunga mawar potong sehingga jangkauan distribusi dan pemasaran dapat diperluas.</p><p>ABSTRACT</p><p>Pulsing solution containing sugar and germicides were used for flower stem dipping before packaging and long storage to serve as carbohydrate sources, prevent the plugged stems from microbe infestation, and keep the quality of rose cut flowers. The objective of the study was to determine the proper packaging and storage of rose cut flowers. The flowers were harvested at a flower rose garden in Sukabumi-West Java at 07:00 AM with two bud opening stages and then they were pulsed with solution of AgNO3 20 ppm + sucrose 5% + 320 ppm citric acid for 12 hours. Each flower was placed in a box (75 x 20 x 8 cm) with capacity of 10 inflorescences. All treated cut flowers were storage at temperature of 5–10oC. The experiment was conducted in Experimental Garden of Indonesian Ornamental Plant Research Institute from August 2006 until March 2007, arranged in a completely randomize design (packaging method, six level: (a1) packaging PE 0.03 mm, pink prick 16 micro, 10 cut rose flowers; (a2) packaging PE 0.03 mm, pink prick 16 micro, 1 cut rose flowers; (a3) packaging PE 0.03 mm, 10 cut rose flowers; (a4) packaging PE 0.03 mm, 1 cut rose flowers (a5) without packaging (put direct into the cartoon box), (a6) control. Storage duration (B), three level: (b1) two days; (b2) four days; and (b3) six days with three replication. The results showed that the primary packaging with polyethylene plastic bag (PE) 0.03 mm, in a cardboard box single corrugated (size 75 x 20 x 8 cm) and storage duration of 2 days, give the best results with the freshness reach 6.81 days (two days longer than the  control), with flower diameter 5.23-7.11 cm and highest take up solution. This method was beneficial to the grower because they can expand their potential to market the flower.</p><p> </p>

scholarly journals Effects of Postharvest Onion Curing Parameters on Enterobacter Bulb Decay in Storage

Plant Disease ◽  
2010 ◽  
Vol 94 (12) ◽  
pp. 1425-1430 ◽  
Author(s):  
B. K. Schroeder ◽  
L. J. du Toit
Keyword(s):  
Curing Temperature ◽  
Storage Duration ◽  
Long Term Storage ◽  
Center Pivot ◽  
Bacterial Rot ◽  
Bulb Rot ◽  
The Impact ◽  
And Storage ◽  
Cut Surface

Enterobacter bulb decay is a recently described storage disease of onion (Allium cepa) bulbs caused by Enterobacter cloacae. The disease is generally considered minor but, on occasion, can cause significant losses for onion producers. The impact of postharvest curing temperature and duration on Enterobacter bulb decay of onion was evaluated by inoculating bulbs of the cultivars Redwing and Vaquero with E. cloacae after harvest, curing the bulbs at 25, 30, 35, or 40°C for 2 or 14 days, and storing the bulbs at 5°C for 1, 2, or 3 months. Noninoculated bulbs and bulbs injected with sterile water served as control treatments. The trial was completed using bulbs harvested from commercial onion crops grown in the semi-arid Columbia Basin of central Washington in each of 2008–09 (center-pivot irrigated crop) and 2009–10 (drip irrigated crop). Severity of bulb rot was assessed by cutting each bulb down the center from the neck to the basal plate, and rating the percentage of cut surface area with bacterial rot symptoms. Bulb rot severity was negligible for noninoculated bulbs (mean of 0.3% in the 2008–09 storage trial and 1.0% in the 2009–10 storage trial) and bulbs injected with water (0.8% in the 2008–09 trial and 1.3% in the 2009–10 trial) compared to bulbs inoculated with E. cloacae (15.3% in 2008–09 and 23.3% in 2009–10). Severity of Enterobacter bulb decay was affected significantly (P < 0.05) by season (trial), cultivar, curing temperature, curing duration, and storage duration, with significant interactions among these factors. Enterobacter bulb decay was significantly more severe for bulbs cured at 40°C than for bulbs cured at 25, 30, or 35°C. This effect was even greater when bulbs were cured for 14 days versus 2 days prior to cold storage, and in bulbs stored for 2 or 3 months after curing compared to bulbs stored for 1 month. The increase in bulb rot severity caused by curing bulbs at 40°C for 14 days compared to lower temperatures and shorter durations was greater for Vaquero than Redwing, particularly in the 2008–09 trial. The results suggest that curing temperatures ≤35°C should significantly reduce the risk of Enterobacter bulb decay in storage for these cultivars. If higher curing temperatures are used in order to dry onion necks for long-term storage and reduce the risk of fungal diseases such as neck rot (caused by Botrytis spp.), a shorter curing duration may be necessary to minimize the risk of Enterobacter bulb decay in storage.

scholarly journals Impact of storage media and temperature on color stability of tooth-colored CAD/CAM materials for final restorations

2019 ◽  
Vol 17 (4) ◽  
pp. 228080001983683 ◽  
Author(s):  
Anja Liebermann ◽  
Dirk Vehling ◽  
Marlis Eichberger ◽  
Bogna Stawarczyk
Keyword(s):  
Red Wine ◽  
Storage Temperature ◽  
Resin Composite ◽  
Distilled Water ◽  
Storage Duration ◽  
Cad Cam ◽  
The Impact ◽  
And Storage ◽  
Storage Solution

Background: This in-vitro study examined the impact of storage solution, storage duration, and storage temperature on discoloration of three tooth-colored CAD/CAM materials for final restorations. Methods: Specimens ( N = 288; n = 96 per material) with a thickness of 1 ± 0.03 mm of the following CAD/CAM materials were fabricated: resin composite (Lava Ultimate, 3M), polymer-infiltrated ceramic (VITA Enamic, VITA Zahnfabrik), and leucite ceramic (IPS Empress CAD, Ivoclar Vivadent). After baseline measurement, specimens were stored in red wine, curry solution, cress solution, and distilled water at 37°C or 55°C. The discoloration was measured using a spectrophotometer (Lambda 35 Perkin Elmer, Perkin Elmer Inc.) after 1 and 7 days storage. Data were analyzed using four-way ANOVA followed by the Scheffé post-hoc test and partial eta squared ( ηP²) test ( p < 0.05). Results: The highest influence on ∆ E was exerted by storage duration ( ηP² = 0.295, p < 0.001), followed by storage solution ( ηP² = 0.171, p < 0.001), CAD/CAM material ( ηP² = 0.049, p < 0.001), and storage temperature ( ηP² = 0.033, p < 0.001). Specimens stored for 7 days in staining solutions showed more discoloration than those stored for just 1 day. Higher ∆ E values were achieved for specimens stored in curry solution, followed by red wine, cress solution, and distilled water. Resin composite Lava Ultimate showed larger ∆ E values compared with the resin hybrid ceramic VITA Enamic and leucite ceramic IPS Empress CAD. Specimens stored at 37°C showed significantly less discoloration than those stored at 55°C. Conclusions: The degree of coloration of the materials depends on food and temperature and was most pronounced with Lava Ultimate.

Sign in / Sign up

Export Citation Format

Share Document