Effect of Pre-Storage Heating of Late Dekalb Breeder's Eggs, Breeder Age and Storage Time on Egg Weight Loss, Hatchability and Chick Quality

2020 ◽  
Vol 6 (4) ◽  
pp. 60-68
Author(s):  
Atif Hamza ◽  
◽  
O.E. Yassin ◽  
E. A. Adam ◽  
B. H. Eljack ◽  
...  
Keyword(s):  
Weight Loss ◽  
Storage Time ◽  
Egg Weight ◽  
Chick Quality ◽  
And Storage

scholarly journals Postharvest Browning of Rambutan is a Consequence of Water Loss

1996 ◽  
Vol 121 (4) ◽  
pp. 730-734 ◽  
Author(s):  
Margaret Landrigan ◽  
Stephen C. Morris ◽  
Barry W. McGlasson
Keyword(s):  
Weight Loss ◽  
Water Loss ◽  
Storage Time ◽  
Loss Rate ◽  
Total Phenolic ◽  
Nephelium Lappaceum ◽  
Fruit Pericarp ◽  
Pericarp Browning ◽  
And Storage ◽  
Reduced Water

Rambutan (Nephelium lappaceum L.) rapidly lose their attractive appearance after harvest due to a superficial pericarp browning. Storage at high humidity minimizes fruit desiccation and may, therefore, delay browning onset. This paper examines the effect of reduced water loss rate on browning that may occur with time. Rambutan fruit pericarp browning beyond a commercially saleable level occurred at a weight loss of 25% to 40%. This depended on duration and storage relative humidity (RH). Skin browning was 50% greater on the red (R 134) than the yellow (R 156) cultivar at 60% RH. There was a storage time × RH interaction in the development of browning such that browning was observed earlier at lower RHs. Skin browning and spintern (soft spine) browning developed independently. Cracks appeared on the surface of fruit with increased weight loss. Browning occurrence was consistent with increased total phenolic compound levels in the pericarp. Water loss precedes browning occurrence and, over time, water loss is related to browning. Water stress appeared to affect rambutan pericarp tissue in much the same manner as senescence.

scholarly journals Penggunaan Edible Coating Dalam Pengawaten Buah Kelengkeng Dimocarpus longan Lour

2021 ◽  
Vol 21 (2) ◽  
pp. 374-382
Author(s):  
Suriana Laga ◽  
Saiman Sutanto ◽  
Fatmawati Fatmawati ◽  
Abd. Halik ◽  
Aylee Christine Alamsyah Sheyoputri
Keyword(s):  
Weight Loss ◽  
Experimental Design ◽  
Moisture Content ◽  
Water Content ◽  
Storage Time ◽  
Edible Coating ◽  
Coating Application ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Masalah yang sering muncul  pada buah-buahan adalah adalah cepatnya mengalami kerusakan karena proses respirasi dan transpirasi sehingga akan memperpendek umur simpan. Salah satu upaya memperpanjang kesegaran buah Kelengkeng dengan pemakaian Edible Coating.  Penelitian ini bertujuan untuk mengetahui kemampuan Edible Coating sebagai pengemas buah Kelengkeng selama penyimpanan. Perlakuan penelitian terdiri atas aplikasi Edible Coating (Kontrol) dan lama penyimpanan (1 hari, 2 hari, 3 hari, 4 hari, 5 hari dan 6 hari). Parameter yang diamati adalah susut berat, kadar air dan warna. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial dengan dua kali ulangan. Pengaruh perlakuan aplikasi Edible Coating dan lama penyimpanan berpengaruh sangat nyata terhadap susut berat, kadar air dan warna buah Kelengkeng. Penggunaan Edible Coating sebagai pelapis mampu mengurangi susut berat buah Kelengkeng, mempertahankan kadar air dan warna buah Kelengkeng selama penyimpanan. The problem that often arises in fruits is that they are quickly damaged due to the respiration and transpiration processes so that they will shorten their shelf life. One of the efforts to extend the freshness of Longan fruit is by using Edible Coating. This study aims to determine the ability of Edible Coating as a packaging for longan fruit during storage. The research treatment consisted of Edible Coating application (Control) and storage time (1 day, 2 days, 3 days, 4 days, 5 days and 6 days). Parameters observed were weight loss, moisture content and color. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of Edible Coating application treatment and storage time had a very significant effect on weight loss, moisture content and color of Longan fruit. The use of Edible Coating as a coating is able to reduce the weight loss of longan fruit, maintain water content and color of longan fruit during storage

Effects of pre-incubation upside-down positioning of eggs from breeder flocks with different ages on hatchability and chick quality

2012 ◽  
Vol 52 (4) ◽  
pp. 269 ◽  
Author(s):  
A. Salahi ◽  
M. Moosanezhad Khabisi ◽  
A. K. Esmailizadeh
Keyword(s):  
Weight Loss ◽  
Age Groups ◽  
Shape Index ◽  
Control Group ◽  
Normal Position ◽  
Egg Weight ◽  
Broiler Breeder ◽  
Embryo Mortality ◽  
Chick Quality ◽  
Mortality Percentage

Effects of pre-incubation upside-down positioning of eggs (from collection time at the farm until delivery to the hatchery, which can be up to 5 days) and breeder flock age on hatchability and chick quality were investigated. In this study, 5400 eggs from broiler breeder flocks were assigned to two groups (upside-down and normal position eggs as Control group). The birds were divided in three age groups (46, 73 and 107 weeks of age). Each age group had six replicates with 150 eggs per replicate. The results indicated that keeping eggs in an upside-down position reduced (P < 0.05) hatchability by 4.3% compared with the Control (normal position) group. Also, reversed egg positioning significantly increased relative intestine weight (P < 0.05) and percentage of embryo mortality between 18–19 days of incubation (P < 0.01). Flock age affected (P < 0.01) hatchability, egg shape index, chick cull percentage, infertile eggs, total embryo mortality, percentage egg weight loss and chick yield. The lowest hatchability and the highest percentage egg weight loss were observed in flocks with 107 weeks of age.

scholarly journals Egg quality of Banat naked neck hens during storage

2021 ◽  
Vol 37 (2) ◽  
pp. 87-97
Author(s):  
Zdenka Skrbic ◽  
Milos Lukic ◽  
Veselin Petricevic ◽  
Snezana Bogosavljevic-Boskovic ◽  
Simeon Rakonjac ◽  
...  
Keyword(s):  
Weight Loss ◽  
Room Temperature ◽  
Storage Time ◽  
Egg Quality ◽  
Internal Quality ◽  
Egg Weight ◽  
Naked Neck ◽  
The Impact ◽  
Temperature Storage

In less intensive production systems, native poultry breeds can be used in order to diversify the products and achieve self-sustainability of these breeds through production. Given the missing data on the sustainability of quality of eggs obtained from indigenous, native hens, during storage, the aim of the study was to determine the most important parameters of egg quality of indigenous breed of Banat Naked Neck hens during a four-week period in different storage conditions. The design of the experiment was two-factorial with 4 levels of storage time factors (fresh eggs - 0, 1, 2, 3 and 4 weeks of storage) and 2 levels of temperature storage condition factors (room temperature and refrigerator). The room temperature was on average 21.3?C and the refrigerator temperature 8?C. Quality analysis was performed on a total of 200 eggs, and it included following parameters: egg weight, egg weight loss, weight and proportion of structural components: shell, yolk and albumen, albumen height, yolk colour, Haugh Units and albumen pH. The storage time had a significant effect on all properties of egg quality, except for the yolk colour, which was under the impact of the interaction of storage time and temperature. Storage temperature influenced egg weight loss (<0.001), shell weight (<0.05), albumen height (<0.0001), Haugh Units (<0.0001) and albumen pH (<0.0001). By storing in the refrigerator, changes in internal quality were significantly slowed down. After 28 days of storage in the refrigerator, the values of albumen and Haugh Units were higher than the same parameters of eggs stored for only 7 days at room temperature.

scholarly journals Assessment of the Interactive Effect of the Use of 1-Methylcyclopropene and Cultivars on the Nutritional Value of Broccoli during Storage

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2575
Author(s):  
Dorota Wichrowska ◽  
Wojciech Kozera ◽  
Tomasz Knapowski ◽  
Piotr Prus ◽  
Anna Ligocka
Keyword(s):  
Weight Loss ◽  
Nutritional Value ◽  
Storage Time ◽  
Interactive Effect ◽  
Dry Weight ◽  
Processing Plant ◽  
Short Term ◽  
Total Sugars ◽  
Commercial Value ◽  
And Storage

Broccoli is a short-term fresh storage vegetable; it most often goes to the processing plant where it is frozen or cold-stored. 1-methylcyclopropene gas (1-MCP) can be used to extend broccoli’s shelf life. The aim of the study was to investigate the effect of the genetic cultivar determinants, the use of 1-MCP and the storage time on the weight loss as well as the content of nutrients and harmful compounds in cultivars: ‘Bay Meadows’, ‘Monaco’, ‘Naxos’ and ‘Vicario’. The cultivars selected for the study differed significantly in terms of the traits after harvest and storage, and the differences were also conditioned by the interaction of the genetic factor and 1-MCP used, especially within 30 days after harvest. Of the broccoli cultivars, ‘Monaco’ demonstrated the lowest weight loss during storage, the highest content of dry weight, total sugars, vitamin C, both after harvest and after storage, in the samples treated with 1-methylcycloprepene after harvest. In turn, ‘Vicario’ lost most weight after storage and broccoli florets treated with 1-MCP have lost less weight. The highest amounts of nitrates and nitrites, both after harvest and after storage, were found in ‘Monaco’; however, the differences, as compared with the other cultivars, were significant, yet relatively low. The lowest compactness of the florets was recorded, and hence the lowest commercial value (basically unmarketable), for ‘Naxos’, ‘Monaco’ and ‘Vicario’ cultivars after 30 days of storage without the use of 1-MCP. However, due to the use of 1-MCP and low temperature (4 °C), the commercial value of those broccoli cultivars was satisfactory.

scholarly journals Do the differences in egg contamination, penetration, and resistance against microorganisms among the hen genotypes exist?

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Adam Kraus ◽  
Lukáš Zita ◽  
Ondřej Krunt ◽  
Darina Chodová ◽  
Monika Okrouhlá ◽  
...  
Keyword(s):  
Storage Time ◽  
Storage Conditions ◽  
Microbiological Analysis ◽  
Egg Weight ◽  
Eggshell Quality ◽  
Number Of Microorganisms ◽  
Eggshell Membranes ◽  
The Impact ◽  
And Storage

Abstract The aim of this study was to evaluate and compare the impact of genotype and storage conditions (temperature and time) on microbiological contamination and eggshell quality. There were four genotypes of laying hens used, Czech golden spotted (CGS), Greenleg Partridge (GP), White Leghorn (WL) and commercial hybrid (CH) hens were included. After collection, the eggs were divided equally into five groups regarding the storage time (0, 14, 28 days) and temperature (5 and 20 °C). The microbiological analysis included counting of colonies forming units (CFU) of Escherichia coli (EC), Enterococcus (ENT) and total number of microorganisms (TNM) on eggshell surface, eggshell membranes and in thin albumen. The analysis of eggshell quality included the determination of eggshell proportion (SP), thickness (ST), strength (SST), index (SI) and surface (SS). Moreover, egg weight (EW) and egg weight loss (EWL) were determined. The significant effect of genotype was found in contamination of eggshell by EC, ENT and TNM, eggshell membranes by TNM and albumen by EC (all P ≤ 0.05). The significantly lowest contamination of eggshell from EC was in eggs from the WL hens (4.42 log CFU/eggshell), while from ENT was in eggs from the CGS hens (1.22 log CFU/eggshell) and from the WL hens (1.40 log CFU/eggshell). The lowest incidence of TNM was also detected in eggs from the WL hens (5.03 log CFU/eggshell). Statistically the lowest contamination of eggshell membranes by TNM was found in eggs from the WL (0.12 log CFU/eggshell membranes) and CH hens (0.15 log CFU/eggshell membranes). Regarding the effect of genotype, the GP (not detected) and WL (not detected) hens was in eggs with statistically the lowest occurrence of EC bacteria in albumen. Regarding the EW and eggshell quality, all the parameters were significantly affected by the genotype (P ≤ 0.0001). Also EWL was significantly (P ≤ 0.05) affected by genotype (after 14, 21 and 28 days of storage). There were found to be significant differences of microbial contamination of egg surface among observed hen genotypes. The penetration of selected microorganisms was also significant in contamination of eggshell membranes by TNM and in contamination of albumen by EC.

scholarly journals Kualitas Fisik Telur Puyuh Yang Direndam Dalam Larutan Gelatin Tulang Kaki Ayam Dengan Lama Penyimpanan Yang Berbeda

2017 ◽  
Vol 14 (1) ◽  
pp. 31
Author(s):  
Indra Joni
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Egg White ◽  
Gelatin Solution ◽  
Egg Weight ◽  
White Index ◽  
Randomized Design ◽  
And Storage

Quail eggs is one of the perishable food. If left in the open air at room temperature, the shelf life ranged between 10-14 days. Preservation is one of the way to prolong shelf life which can be done by soaking the eggs in a gelatin solution. The purpose of the study was to know the physical quality of quail egg soaked in gelatin bone chicken feet long with different time of storage. The experimental design of this study was Complete Randomized Design (CRD) factorial pattern 3 x 3 with 5 replications. The first factor was soaking time (0, 30 and 60 minutes) and the second factor was storage time (0, 15 and 30 days). The results showed that there was nos ignificant effect of soaking period (P>0.05) on egg weight, egg white index, yolk index, Haugh units and pH. The longer the storage time, the egg weight, egg white index, yolk index, haugh unit were decreased and the other hand, pH value was increased. Soaking quail eggs in gelatin solution of chicken feet during 30 minutes and storage time for 15 days resulted in pH value almost the same with untreated egg(control).

A Note on Groove Depth Changes Without Wear

1980 ◽  
Vol 8 (1) ◽  
pp. 10-12
Author(s):  
F. C. Brenner
Keyword(s):  
Weight Loss ◽  
Wear Test ◽  
Groove Depth ◽  
High Rate ◽  
Weight Changes ◽  
Wear Rates ◽  
Weight Loss Method ◽  
Loss Method ◽  
And Storage ◽  
Low Rate

Abstract Tread wear rates during first wear measured by groove depth and weight changes do not always agree. Sometimes, the groove depth method shows a high rate and the weight loss method a low rate. Reported here are experiments designed to determine if grooves show depth changes without wear. Four tires were measured before mounting on a wheel, after mounting and inflation, and after inflation and storage. The mounted and inflated tires showed shallower shoulder grooves and deeper center grooves than the unmounted tires. In a second experiment, tires were measured immediately after a tread wear test and then stored mounted for two weeks before remeasuring. Each groove became deeper, and there was no change in the crown radius of any tire.

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