Qualidade de ovos de poedeiras comercias alimentadas com dietas contendo aditivo simbiótico e armazenado sob refrigeração em diferentes tempos

Abstract

The aim of this study was to evaluate the quality of eggs from commercial laying hens fed diets containing symbiotic additive and stored under refrigeration at different periods. One hundred and eighty eggs were collected soon after laying in a completely randomized experimental design in a 6x5 factorial scheme (diet x storage period 0, 7, 14, 21, 28), where 36 eggs were analyzed on the same day and the remaining 144 eggs were refrigerated. (±5.0°C). The variables analyzed were: egg weight (g), yolk color, albumen height (mm), albumen weight (g), yolk weight (g), shell weight (g), shell thickness (mm) , albumen pH and HU. Data were submitted to the Tukey test (p<0.05) and analyzed by the statistical process PROC MIX of the SAS 2018 statistical package. For the yolk color and albumen pH, a statistical effect was found (p<0.001) for the treatments and periods evaluated, with lower albumen pH in the reference treatment and on day 0, where in the other treatments and periods there was an increase in the pH of the albumen. Regarding the HU, the storage period significantly influenced (p<0.01) the values, where the effect of temperature became evident from the 7th day of storage, when the HU reduces, bringing changes in the internal quality of the eggs, but the eggs stored at refrigerated temperature, the quality remained even differing from day 0, where at 28 days of storage, they showed excellent quality pattern (AA). Thus, it is concluded that the longer the storage period, the lower the internal quality of the eggs, but when stored under refrigeration this effect can be minimized, in addition to zinc bacitracin and symbiotics, did not show relevant significant differences, and may the symbiotic being a replacement alternative for zinc bacitracin.