Quality of eggs from Banat naked neck and ISA brown layers during storage
Аутори
Škrbić, ZdenkaLukić, Miloš
Petričević, Veselin
Rakonjac, Simeon
Dosković, Vladimir
Tolimir, Nataša
Milenković, Danijel
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The genotype of the hens, as well as the production system and the diet of the hens, determine the quality of the eggs that are best at the moment of oviposition. In addition to the initial quality of the eggs, the duration and conditions of storage are factors that determine the quality of the eggs that reach the consumer. The aim of the work was to determine the sustainability of the egg quality of the native Banat Naked Neck (BNN) hens and to compare it with the eggs of the ISA Brown (ISA) hybrid laying hens under the same conditions of production and storage. The eggs were stored in a refrigerator at a temperature of 8℃ for 2 or 4 weeks, and in accordance with the Rulebook on Egg Quality (2019). Eggs were sampled in 3 repetitions, and two groups were formed: storage time 2 weeks (ST2) and storage time 4 weeks (ST4) each with 90 eggs, i.e.
45 eggs per genotype and duration of storage. The analysis of the initial quality of BNN and ISA eggs showed differences (p<0.01) in the ratio o...f egg structural parts, that is, yolk and white, which were maintained throughout the entire storage period. The eggs of BNN had a higher share of egg yolk and a lower share of albumen compared to the eggs of ISA layers. Egg weight of BNN and ISA layers did not initially differ and was 62.06 g and 62.78 g, respectively. However, egg weight loss during the storage period was lower (p<0.01) in BNN (1.20% after 2 weeks and 2.66% after 4 weeks) compared to ISA eggs (1.98% after 2 weeks and 4.24% after 4 weeks). Albumen height and Haugh Units (HU) showed higher values initially and after two weeks of storage (p<0.01) in ISA laying eggs. After four weeks of storage, there were no significant (p>0.05) differences between eggs of BNN and ISA layers in terms of albumen height and HU. In accordance with the mentioned parameters of egg freshness, the pH value of the albumen was higher (p<0.01) in BNN hens after two weeks of egg storage. After four weeks of storage, these processes were more moderate and the determined differences between the eggs of BNN and ISA layers were at a lower
level of significance (p<0.05). In conclusion, BNN eggs during the storage period have more moderate processes of loss of freshness and egg weight compared to eggs of ISA layers, which after four weeks of storage brings them into an equal relationship in terms of quality, although the initial quality of eggs of ISA layers was better.
Кључне речи:
egg quality / storage / laying / Banat Naked Neck / ISA BrownИзвор:
14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts, 2023, 70-70Издавач:
- Institut za stočarstvo
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200022 (Институт за сточарство, Београд-Земун) (RS-MESTD-inst-2020-200022)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200088 (Универзитет у Крагујевцу, Агрономски факултет, Чачак) (RS-MESTD-inst-2020-200088)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200045 (Институт за примену науке у пољопривреди, Београд) (RS-MESTD-inst-2020-200045)
Институција/група
RIStocarTY - CONF AU - Škrbić, Zdenka AU - Lukić, Miloš AU - Petričević, Veselin AU - Rakonjac, Simeon AU - Dosković, Vladimir AU - Tolimir, Nataša AU - Milenković, Danijel PY - 2023 UR - http://r.istocar.bg.ac.rs/handle/123456789/911 AB - The genotype of the hens, as well as the production system and the diet of the hens, determine the quality of the eggs that are best at the moment of oviposition. In addition to the initial quality of the eggs, the duration and conditions of storage are factors that determine the quality of the eggs that reach the consumer. The aim of the work was to determine the sustainability of the egg quality of the native Banat Naked Neck (BNN) hens and to compare it with the eggs of the ISA Brown (ISA) hybrid laying hens under the same conditions of production and storage. The eggs were stored in a refrigerator at a temperature of 8℃ for 2 or 4 weeks, and in accordance with the Rulebook on Egg Quality (2019). Eggs were sampled in 3 repetitions, and two groups were formed: storage time 2 weeks (ST2) and storage time 4 weeks (ST4) each with 90 eggs, i.e. 45 eggs per genotype and duration of storage. The analysis of the initial quality of BNN and ISA eggs showed differences (p<0.01) in the ratio of egg structural parts, that is, yolk and white, which were maintained throughout the entire storage period. The eggs of BNN had a higher share of egg yolk and a lower share of albumen compared to the eggs of ISA layers. Egg weight of BNN and ISA layers did not initially differ and was 62.06 g and 62.78 g, respectively. However, egg weight loss during the storage period was lower (p<0.01) in BNN (1.20% after 2 weeks and 2.66% after 4 weeks) compared to ISA eggs (1.98% after 2 weeks and 4.24% after 4 weeks). Albumen height and Haugh Units (HU) showed higher values initially and after two weeks of storage (p<0.01) in ISA laying eggs. After four weeks of storage, there were no significant (p>0.05) differences between eggs of BNN and ISA layers in terms of albumen height and HU. In accordance with the mentioned parameters of egg freshness, the pH value of the albumen was higher (p<0.01) in BNN hens after two weeks of egg storage. After four weeks of storage, these processes were more moderate and the determined differences between the eggs of BNN and ISA layers were at a lower level of significance (p<0.05). In conclusion, BNN eggs during the storage period have more moderate processes of loss of freshness and egg weight compared to eggs of ISA layers, which after four weeks of storage brings them into an equal relationship in terms of quality, although the initial quality of eggs of ISA layers was better. PB - Institut za stočarstvo C3 - 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts T1 - Quality of eggs from Banat naked neck and ISA brown layers during storage SP - 70 EP - 70 UR - https://hdl.handle.net/21.15107/rcub_ristocar_911 ER -
@conference{ author = "Škrbić, Zdenka and Lukić, Miloš and Petričević, Veselin and Rakonjac, Simeon and Dosković, Vladimir and Tolimir, Nataša and Milenković, Danijel", year = "2023", abstract = "The genotype of the hens, as well as the production system and the diet of the hens, determine the quality of the eggs that are best at the moment of oviposition. In addition to the initial quality of the eggs, the duration and conditions of storage are factors that determine the quality of the eggs that reach the consumer. The aim of the work was to determine the sustainability of the egg quality of the native Banat Naked Neck (BNN) hens and to compare it with the eggs of the ISA Brown (ISA) hybrid laying hens under the same conditions of production and storage. The eggs were stored in a refrigerator at a temperature of 8℃ for 2 or 4 weeks, and in accordance with the Rulebook on Egg Quality (2019). Eggs were sampled in 3 repetitions, and two groups were formed: storage time 2 weeks (ST2) and storage time 4 weeks (ST4) each with 90 eggs, i.e. 45 eggs per genotype and duration of storage. The analysis of the initial quality of BNN and ISA eggs showed differences (p<0.01) in the ratio of egg structural parts, that is, yolk and white, which were maintained throughout the entire storage period. The eggs of BNN had a higher share of egg yolk and a lower share of albumen compared to the eggs of ISA layers. Egg weight of BNN and ISA layers did not initially differ and was 62.06 g and 62.78 g, respectively. However, egg weight loss during the storage period was lower (p<0.01) in BNN (1.20% after 2 weeks and 2.66% after 4 weeks) compared to ISA eggs (1.98% after 2 weeks and 4.24% after 4 weeks). Albumen height and Haugh Units (HU) showed higher values initially and after two weeks of storage (p<0.01) in ISA laying eggs. After four weeks of storage, there were no significant (p>0.05) differences between eggs of BNN and ISA layers in terms of albumen height and HU. In accordance with the mentioned parameters of egg freshness, the pH value of the albumen was higher (p<0.01) in BNN hens after two weeks of egg storage. After four weeks of storage, these processes were more moderate and the determined differences between the eggs of BNN and ISA layers were at a lower level of significance (p<0.05). In conclusion, BNN eggs during the storage period have more moderate processes of loss of freshness and egg weight compared to eggs of ISA layers, which after four weeks of storage brings them into an equal relationship in terms of quality, although the initial quality of eggs of ISA layers was better.", publisher = "Institut za stočarstvo", journal = "14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts", title = "Quality of eggs from Banat naked neck and ISA brown layers during storage", pages = "70-70", url = "https://hdl.handle.net/21.15107/rcub_ristocar_911" }
Škrbić, Z., Lukić, M., Petričević, V., Rakonjac, S., Dosković, V., Tolimir, N.,& Milenković, D.. (2023). Quality of eggs from Banat naked neck and ISA brown layers during storage. in 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts Institut za stočarstvo., 70-70. https://hdl.handle.net/21.15107/rcub_ristocar_911
Škrbić Z, Lukić M, Petričević V, Rakonjac S, Dosković V, Tolimir N, Milenković D. Quality of eggs from Banat naked neck and ISA brown layers during storage. in 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts. 2023;:70-70. https://hdl.handle.net/21.15107/rcub_ristocar_911 .
Škrbić, Zdenka, Lukić, Miloš, Petričević, Veselin, Rakonjac, Simeon, Dosković, Vladimir, Tolimir, Nataša, Milenković, Danijel, "Quality of eggs from Banat naked neck and ISA brown layers during storage" in 14th International symposium “Modern trends in livestock production”, 4-6 October, Belgrade, Serbia, Book of abstracts (2023):70-70, https://hdl.handle.net/21.15107/rcub_ristocar_911 .