Yolk pH Research Articles

UMUR SIMPAN TELUR AYAM YANG DILAPISI DENGAN KAPUR (CaCO3) DAN MINYAK KELAPA

Preservation of fresh eggs can be done by coating the centipede with coating material. The purpose of this study was to determine the physical quality of chicken eggs treated with centipede coating and shelf life at room temperature. The ingredients used are purebred chicken eggs, coconut oil and chalk. The parameters observed are: Egg weight, egg index, egg white index, yolk index, egg white pH, yolk pH, egg color. The study design is a complete randomized design of factorial patterns. The results showed that the type of egg centipede coating material and shelf life showed a marked difference in egg weight. The coating material and shelf life have no effect on the egg index. The treatment of centipede coating material has a very noticeable effect on the egg white index and egg yolk index. The treatment of centipede coating material and shelf life have a significant influence on the pH value of egg white and egg yolk pH. The color of the yolk of purebred chickens with the treatment of centipede coating materials and the length of storage at room temperature has a noticeable effect on the color of the yolk. The conclusion that the coating of the egg centipede using chalk and coconut oil and shelf life showed a marked difference in egg weight, egg white index, yolk index, white pH, yolk pH and egg color, while the egg index did not differ markedly.

Effect of hot red pepper supplementation and different storage time on hens egg quality

Introduction. Eggs are a food source of protein that easily deteriorates during storage. Supplementation of hot red chilli pepper powder rich in bioactive compounds in diets for laying hens can improve egg quality and prevent egg deterioration during storage. Objective. To determine the effect of hot red pepper powder supplementation and different storage times on the physical egg quality of laying hens. Materials and methods. This study was conducted from January to March 2024 at the Research Barn of PT. Agromix Lestari Group, Kulon Progo, Yogyakarta, Indonesia. Eighty 56-week-old Novogen laying hens (1681 ± 64 g) were assigned into four dietary treatments (4 replications, 5 hens per replication): basal diet as control (P0); basal diet + 0.25 % hot red pepper powder (P1); basal diet + 0.5 % hot red pepper powder (P2); and basal diet + 0.75 % hot red pepperpowder (P3). At the end of week 6, one egg per replicate group was collected and analyzed for physical quality in three storage treatments: fresh condition (S0), one week storage (S1), and two weeks storage (S3). Egg quality data were analyzed with a factorial experimental design (4 x 3) using SPSS 26 software. Results. Supplementation of 0.5 % hot red pepper powder significantly increased egg weight. Hot red pepper addition and treatment duration significantly affected egg yolk colour. The hot red pepper treatment group showed significantly lower pH of albumen and yolk. Conclusions. The supplementation of hot red pepper powder in laying hens diets has been shown to improve the egg yolk color. The inclusion of 0.5 % in the ration was able to keep the pH of yolk and albumen low.

Physical Quality of Chicken Egg Coating with Herbal Materials During Storage

Chicken eggs will experience a decrease in quality during storage. Egg preservation methods are needed to maintain egg quality and extend shelf life. This research evaluated the effect of coating egg shells using herbal solutions during storage on egg white index, egg yolk index, egg white pH, egg yolk pH and air sac depth. The research method used a completely randomised design with 2 treatment factors and 4 replications. The first treatment factor was eggshell coating consisting of 4 levels, namely control, lemongrass solution, kaffir lime leaf solution and pandan leaf solution. The second treatment factor is storage time, which consists of 5 levels, namely 0, 5, 10, 15, and 20 days. Data were analysed using ANOVA with Tukey's advanced test at a significance level 0.05. The research showed that the eggshell coating method using herbal ingredients and cold storage maintained the physical quality of purebred chicken eggs during 20 days of storage compared to the control treatment at room temperature. Coating herbal ingredients using lemongrass solution is the best herbal ingredient with the lowest egg white index, egg yolk index, egg white pH, egg yolk pH and air sac depth.

Qualidade de ovos tipo caipira comercializados em diferentes estabelecimentos na cidade de Alfenas – MG, armazenados sob refrigeração

ABSTRACT The aim of this study was to assess the internal quality of free-range eggs available for sale in Alfenas – MG, Brazil, and stored under refrigerated conditions (maximum and minimum temperatures of 9.7 and 6.7 °C, respectively). The experimental design was completely randomized, structured as a 2x5 factorial arrangement involving two types of retail outlets (supermarket (S) and open-air market (OA)) and five storage periods (1, 8, 15, 22, and 29 days), resulting in 10 treatments. Each treatment had six replicates, represented by individual eggs. The following parameters were evaluated: Haugh unit (HU); percentage of egg weight loss (WL%); percentages of albumen, yolk, and shell; yolk index (YI); albumen index (AI); yolk pH; and yolk color. Egg weight loss increased (p<0.05) with the length of the storage period. Eggs acquired from S were deemed to be of inferior quality (HU < 60), in contrast to those obtained from OA (p<0.05). A significant interaction effect was noted for YI (p<0.05), with eggs from S exhibiting higher YI values than those from OA at 15 and 22 days of storage. Additionally, eggs from S had diminished AI values (p<0.05) when compared to those acquired from OA. The yolk color in eggs from S was more intense than that in eggs from OA (p<0.05). A lower yolk percentage was detected in eggs from S relative to those from OA (p<0.05). Therefore, eggs sold in Alfenas – MG, Brazil, from open-air markets possess superior quality compared to those sold in supermarkets.

The Effect of Casein-Chitosan Edible Coating with Garlic Essential Oil Addition on pH, Haugh Unit and Egg Yolk Index Fresh Chicken Egg on Different Storage

Eggs are a source of animal protein needed by the body and contain complete essential amino acids. Chicken eggs are easily damaged or changed so the quality of the eggs decreases with the length of storage. This damage can be prevented by coating. Past studies concluded that edible coating can maintain the quality of chicken eggs. The purpose of this study was to determine the effect of coating chicken eggs using chitosan and casein edible coating with the addition of garlic essential oil. The materials used are fresh chicken eggs, edible coating solution and garlic essential oil. The method used in this study was a laboratory experiment with Completely Randomized Nested Design with 2 treatments and 3 replications. Edible coating with the addition of garlic essential oil is expected to improve egg quality with a long shelf life. The result showed that chicken eggs coated with chitosan casein edible coating with the addition of garlic essential oil 1% for storage time of 0 days, 7 days, 14 days, 21 days and 28 days gave a very significant effect (P<0,01) on egg yolk pH, egg albumen pH, haugh unit and egg yolk index.

Effect of Feeding Selected Strains of Conserved Breed Hens with Diets Containing Legumes on Egg Quality and Content and Activity of Lysozyme

Abstract The aim of the study was to evaluate the effect of replacing soybean meals with legume grains in diets on laying performance of hens and egg quality, with particular emphasis on egg lysozyme content. The study included 4 breeds/strains of laying hens included in the conservation programme in Poland, i.e.: Green-legged Partridge (Z-11), Yellow-legged Partridge (Ż-33), Rhode Island Red (R-11), and Leghorn (H-22). At 41–56 weeks of age, the hens of each strain were divided into two groups: I (control) − fed ad libitum with a standard diet based soybean meal, and II (experimental) − fed ad libitum with a diet that contained beans, peas and lupins instead of soybean meal. At 56 weeks of age, 32 eggs were taken at random from each group of hens and each strain, which were subjected to quality assessment. The results of the study confirm the possibility of feeding the above-mentioned hens with diets in which soybeans were replaced with 28% of faba bean, pea, and yellow lupin grains without a significant effect on laying performance, but with a change in some egg quality characteristics. In groups of hens fed a diet without soybean, a decrease in egg and albumen weight, albumen and yolk pH values, and an increase in yolk yellowness were recorded, as well as an increase in Haugh units and air cell height and shell porosity. There was a significant effect of genotype and diet and simultaneously of both factors on the content and activity of lysozyme in the thin and thick albumen. In the experimental groups, the average content and activity of lysozyme in the thin albumen decreased and in the thick albumen increased. Regardless of diet, statistically significant variation in egg internal quality and egg shell quality between hen strains was shown, as well as a correlation between the content and activity of lysozyme in eggs and shell colour.

Cold atmospheric pressure air plasma jet disinfection of table eggs: Inactivation of Salmonella enterica, cuticle integrity and egg quality

Eggshell cuticles are first lines of defense against egg-associated pathogens, such as Salmonella enterica serovar Enteritidis (SE). Infections from eggs contaminated with this strain remain a significant risk. In addition, changes in the cuticle are closely related to changes in egg safety. The emerging non-thermal atmospheric pressure plasma technology enables a high rate of microbial inactivation at near-ambient temperatures, making it ideal for food safety applications. This study examines the effects of a cold atmospheric pressure air plasma jet (CAAP-J) on eggshell cuticle and egg quality whilst inactivating SE. Shell eggs inoculated with SE (7 log10 cfu/egg) were used as the samples to test the decontamination performance of the device. The tests were conducted using an industrial CAAP-J with different power levels (600–800 W), exposure times (60–120 s), at a fixeddistance of 20 mm from the plasma jet and an air flow rate of 3600 L/h. It was found that the best results were obtained after 120 s at maximum plasma power (800 W). Subsequent to the implementation of this plasma procedure, it was determined that no viable cells could be detected. After CAAP-J treatment, the temperature remains below 50.5 °C, thereby minimizing the risk of altering egg quality. All specific measurements (egg white pH, yolk pH, yolk color, HU, and eggshell breaking strength) have shown that CAAP-J treatment has no negative effect on egg quality. No changes in eggshell cuticle quality after CAAP-J treatment was confirmed through scanning electron microscope (SEM).

Inactivation of Salmonella Enteritidis on Hatchery and Table Eggs Using a Gas-phase Hydroxyl-Radical Process

Eggs represent a significant vehicle for Salmonella Enteritidis with the pathogen being transferred to chicks in the hatchery, or to consumers via table eggs. In the following, the efficacy of a gas-phase hydroxyl-radical process for decontaminating hatchery and table eggs was evaluated. Recovery of Salmonella was maximized through holding eggs in tryptic soy broth containing 20% w/v glycerol for 1 h prior to plating. By using this technique, it was possible to recover 63% of the theoretical Salmonella inoculated onto eggs. The continuous hydroxyl-radical reactor consisted of a bank of UV-C lamps (254 nm) that generated hydroxyl-radicals from the degradation of hydrogen peroxide (H2O2) mist and ozone gas. The optimal treatment was defined as that which supports a 5 log CFU/egg reduction of Salmonella without negatively affecting egg quality or leaving H2O2 residues. A process of 2% v/v H2O2 delivered at 30 mL/min with a UV-C dose of 19 mJ/cm2 and ozone (20 ppm) with a total treatment time of 10s was selected. The egg quality metrics (Haugh value, yolk index, albumin pH, yolk pH) did not negatively differ over a 35-day shelf-life at 4 or 25℃ compared to washed eggs or nontreated controls. The cuticle layer of eggs remained intact following hydroxyl-radical treatment. Fertilized eggs (n = 61) treated with the hydroxyl-radicals exhibited the same hatchery rate (75%) as nontreated controls (71–79%) with no defects (unhealed navels or red hocks) being observed. The same hydroxyl-radical treatment could be applied to table eggs to support >5 log CFU/egg reduction of Salmonella and was compatible with egg washing regimes practiced in industry. In comparison, the egg washing process based on sodium hydroxide and chlorine supported a 2.76 ± 0.38 log CFU/egg reduction of Salmonella. The hydroxyl-radical treatment represents a preventative control step to reduce the carriage of Salmonella on hatchery and table eggs.

Changes in physicochemical parameters of duck eggs and extra-embryonic structures during incubation

Duckling embryogenesis should be deepened due to the hatching technology and its modification possibilities. Many changes occur in incubated eggs, which expose the embryo to hazards. The study aimed to analyse the physicochemical properties of eggshell, yolk, thick albumen (TA), and amniotic fluid (AF) of incubated hatching eggs from 52-week-old Cherry Valley ducks. The morphological features of 18 fresh eggs were analysed. Over 28 days, a total of 800 eggs underwent incubation. Eggshell surface temperature and egg weight loss were measured on days 1, 4, 7, 10, 14, 18, 21, and 25. Eggshell, TA, AF, and yolk were collected from eggs at incubation days 1–21 (every week). TA was collected on days 0, 1, and 7, while AF on days 7, 14, and 21. The analysis covered a range of physicochemical parameters. Eggshell thickness decreased with incubation, reaching its lowest point posthatch (P < 0.001). The highest pH for TA was recorded on day 1, while the lowest was on day 7 when comparing days 0, 1, and 7 (P < 0.001). TA pH was consistently higher than in AF (P < 0.001). However, the pH of TA was the highest on day 1 and the lowest on day 7 (P < 0.001). Yolk pH increased from days 1 to 21 (P < 0.001). There was also a noticeable in egg weight loss (0.34% daily) (P < 0.001). Vitelline membrane strength decreased from day 0 to day 1 (P < 0.001). Lysozyme activity in thick albumen on day 7 was higher than on days 0 and 1 (P < 0.001). Lysozyme activity in AF was higher on day 21 than days 7 and 14 (P < 0.001). TA viscosity was highest on day 0 and lowest on day 1, compared to other days (P < 0.001). AF viscosity and CP content exhibited an increase on day 21 as compared to days 7 and 14 (P < 0.001). The CP content in TA was notably higher on day 7 than on days 0 and 1 (P < 0.001). Polyunsaturated fatty acids declined, while monounsaturated and transfatty acids increased (P < 0.001). Viscosity and lysozyme activity increased on day 7 in TA and day 21 in AF. TA and the amniotic cavity appeared to facilitate the transfer of substances, particularly CP. Viscosity could be an indicator for optimising incubation conditions, as incorrect changes can affect embryo mortality. The results showed the different utilisation of nutrients, such as fatty acids. It could support research on the in-ovo administration of various substances.

Quality of Japanese quail eggs according to different storage periods and temperatures

The objective was to evaluate the quality of Japanese quail eggs stored at room temperature (26.8ºC) and under refrigeration (10.9ºC), for different storage periods (0; 5; 10; 15; 20; 25 and 30 days). A total of 196 quail eggs were assigned to different treatments in a factorial arrangement of 2 (temperatures) x 7 (storage periods), with 3 replications and 4 eggs per experimental unit. Data were subjected to regression analysis of parameters as a function of storage time at room temperature and under refrigeration. There was a reduction in egg weight, albumen weight and height, yolk height and egg yolk index with increasing storage period as a function of temperatures (p &lt; 0.05). Eggs at room temperature showed a reduction in albumen index, while eggs under refrigeration showed a quadratic behavior (p &lt; 0.05). Storage days promoted a quadratic response in albumen and yolk pH (p &lt; 0.05) of eggs at room temperature. Eggs at room temperature floated from the 15th day of storage. When stored at room temperature, quail eggs show a sharp decrease in internal quality during storage for up to 30 days. Refrigerated storage is recommended.

Rice flour coating supplemented with rosemary essential oil to preserve the internal, microbiological, and sensory quality of quail eggs

AbstractCoatings of rice flour (RF), reinforced or not with rosemary essential oil (ROS), were used to evaluate changes in the internal quality of quail eggs stored at room temperature. Quality parameters [egg weight loss (EWL, %), Haugh unit (HU), yolk index (YI), albumen and yolk pH], microbiological (counts of total aerobic mesophilic bacteria and Enterobacteriaceae) and sensory (colour, aroma, odour, texture, taste, and general acceptability) parameters were evaluated during the experiment. Compared to the number of total aerobic mesophilic bacteria on the shell of uncoated eggs (2.02 ± 0.49; 1.78 ± 0.20 log10 CFU mL−1), RF/ROS exhibited significant inhibition effects for these bacteria on 0. (1.16 ± 0.25 log10 CFU mL−1) and 21. (0.84 ± 0.11 log10 CFU mL−1) days of storage at room temperature. On days 7, 14, and 21, RF had no effect on HU (P &gt; 0.05), but eggs coated with RF/ROS had significantly higher HU (P &lt; 0.05) than uncoated eggs from day 14, maintaining grade AA (73.88 ± 2.67) on day 21, while uncoated eggs had grade A (68.90 ± 1.55) at that time. The RF coating reinforced with ROS was a bioactive, efficient, and safe formulation for application based on internal quality, microbiological and sensorial aspects of quail eggs.

Effect of high voltage atmospheric cold plasma on chicken eggs quality during refrigerated storage

Salmonellosis outbreaks caused by Salmonella Enteritidis are usually linked to the consumption of eggs and egg products. To assure egg safety, High Voltage Atmospheric Cold Plasma (HVACP) has demonstrated its efficacy in achieving higher than 105 CFU/egg reduction of this bacteria on the egg's surface. Although no quality changes were found immediately after treatment, there was a lack of knowledge on how the quality of HVACP-treated eggs could evolve during their shelf life, and a six-week quality study was performed in this work. Eggs were treated under two sets of conditions, 0.5 min of treatment within 24 h post treatment and 8.5 min of treatment and no post treatment time were the selected ones. No significant differences were found between untreated and treated eggs regarding albumen and yolk pH, Haugh unit, yolk color, vitelline membrane strength or shell strength. The changes detected during the six weeks of storage at 4 °C were attributed to the natural aging of the eggs and not to the effect of HVACP treatments. These results prove HVACP technology as an effective alternative to current techniques to assure both the safety and quality of eggs during their shelf life.

Effect of Hen Genotype and Laying Time on Egg Quality and Albumen Lysozyme Content and Activity.

According to research, egg quality and lysozyme content are influenced by a number of factors, which are mostly known in the case of commercial hybrids, while in breeds included in genetic resources conservation programmes, new research results in this regard are emerging. The aim of the study was to determine the effect of egg laying time and genotype of selected Polish native breeds of hens on egg quality and lysozyme content and activity in the albumen. The study material consisted of eggs collected from four strains of laying hens included in the Polish conservation programme, i.e., Green-legged Partridge (Z-11), Yellow-legged Partridge (Ż-33), Rhode Island Red (R-11) and Leghorn (H-22). At week 56, 28 eggs were randomly collected at 7:00 and 13:00 h from each breed of hen and assessed for quality. Laying time influenced certain egg quality traits. Eggs laid by hens in the morning were characterised by 1.7 g lower total weight and albumen weight, 2.4 pores/cm2 higher number of shell pores, 0.15 higher albumen pH values and 0.17 lower yolk pH values compared to those laid in the morning. The time of laying did not affect the level and activity of lysozyme in the albumen. A significant negative correlation was found between eggshell traits and albumen height, and between Haugh unit and lysozyme content and activity in the albumen. The studied egg quality traits were more influenced by genotype than by the egg-laying time.

The biological value of hatching eggs of broiler chicken in the early-mid incubation period based on physicochemical and morphologic features

The study aimed to assess various quality characteristics (physical, morphologic, mechanical) of hatching eggs during the early-mid incubation period. Hatching eggs (1,200) were bought from a broiler Ross 308 breeder flock. Before incubation, 20 eggs were analyzed for dimensions and morphologic composition. Eggs (1,176) were incubated for 21 d. Hatchability was analyzed. On d 1, 2, 4, 6, 8, 10, and 12, eggs were collected (n=20). The eggshell surface temperature and water loss were measured. The eggshell strength and thickness and the vitelline membrane strength were analyzed. The pH of thick albumen, amniotic fluid, and yolk were determined. The viscosity and lysozyme activity were studied for the thick albumen and amniotic fluid. Water loss was proportional and significantly different between incubation days. The yolk vitelline membrane strength highly depended on incubation days, decreasing steadily within the first 2 d (R2=0.9643). The albumen pH decreased from d 4 till d 12 of incubation, whereas the yolk pH first increased from d 0 to d 2 before a decline on d 4. Albumen viscosity was highest on d 6. There was a strong dependence of viscosity decrease with increasing shear rate (R2=0.7976). On the first day of incubation, the highest lysozyme hydrolytic activity was demonstrated (33,790 U/mL) compared to the activity from the amniotic fluid (8-12 d). From d 6, lysozyme activity decreased to 70 U/mL (d 10). On d 12, amniotic fluid lysozyme activity increased by over 6,000 U/mL compared to d 10. The lysozyme hydrolytic activity was lower in the amniotic fluid (d 8-12) compared to the thick albumen (0-6 d) (P < 0.001). The embryo's protective barriers are changed, and the fractions are hydrated during incubation. It could be concluded that the lysozyme is transferred from the albumen to the amniotic fluid due to its activity.

Effects of Dietary β-Mannanase Supplementation on Egg Quality during Storage

The purpose of this study was to determine if adding β-mannanase to the diet can improve the quality of storage eggs from laying hens. Lightweight laying hens (36 weeks old), housed in cages with four birds each, were randomly assigned to one of two treatments: control group (diet without additives), or birds fed with 300 g/ton of β-mannanase. The experiment was carried out on a commercial farm (14 thousand birds). The study took 84 days to be completed, and each of its three productive phases lasted 28 days. On the final day of each phase, 125 eggs were randomly collected. The quality of the fresh eggs was assessed, and after each storage interval, the remaining eggs were kept and randomly divided to evaluate their quality (7, 14, 21, 28, 35, and 42 days). Analysis of variance was used to compare means considering differences at 5 and 10%. When compared to the control group, β-mannanase was able to prevent the loss of egg weight and albumen weight during storage (p &lt; 0.05). Yolk color (palette) also improved by 2.5% (p &lt; 0.001), while lightness, red intensity, and yellow intensity all increased in comparison to the control group by 1.9% (p &lt; 0.001), 7.7% (p &lt; 0.001), and 4.10% (p &lt; 0.001). Additionally, compared to the control treatment, β-mannanase was able to lower the yolk pH and TBARS levels by 2.4% (p &lt; 0.001). As a result, adding β-mannanase to laying hen diets is a successful method for enhancing egg quality.

Evaluation the Quality and Safety of Raw Table Eggs in North Palestinian Markets

This study aimed to evaluate the quality and safety of retail raw table eggs in north Palestinian markets. In this study, 480 eggs were collected in two different periods from various retail markets, both Palestinian governorates Tulkarm and Jenin. All collected eggs were evaluated for their safety and external and internal quality. The results showed that about 40.0% of the collected samples had eggshell abnormalities. A high variation in the egg's weight was detected in the eggs collected from Tulkarm. According to the Haugh unit, the results indicated that the most collected eggs were in class B. The average yolk color score of all periods in both governorates is around 8. Some eggs had yolk pH values of more than 6.6 in both governorates. Most collected eggs in both periods and governorates were fresh according to the yolk index. Escherichia coli was present in the eggshell collected from Jenin governorate. Meanwhile, Salmonella enteritidis was present in Tulkarm governorate. In conclusion, this study confirms that grading, cleaning, and cooling is not practiced before the sale, which may lead to microbiological health hazard to the general public. Thus, this study recommends avoiding eating raw or undercooked egg yolks and whites or their products.

Effects of the breeder age on the egg yield and egg quality traits of Landes geese (Anser anser).

This study aimed to determine the effects of the breeder age on the egg yield and egg quality traits of Landes geese in the first egg production cycle. One hundred ninety-four Landes geese aged 48weeks were kept in the yard area throughout the egg production period. Egg number, egg weight, egg mass production, and goose-day egg production were significantly affected by the breeder age (p < 0.001). Breeder age affected the albumen index, yolk index, Haugh unit, albumen pH, yolk pH, and yolk color values. The albumen index, yolk index, and yolk color values were significantly higher at 55weeks of age compared to the other breeder ages (62 and 64weeks of age) (p < 0.05; p < 0.001). The shape index, albumen ratio, and yolk ratio were not significantly affected by the breeder age. There was a decrease in the shell thickness, albumen index, and yolk index as the egg production period progressed. Since the shell thickness, albumen index, and yolk index decreased with age, it is concluded that the egg quality of Landes geese may deteriorate with age.

The Long-term Effects of Dietary Replacement of Fish Meal with Black Soldier Fly (Hermetia illucens) Larvae on Nutritional Content and Eggshell Quality in Layer Chickens

Although the egg is one of the foods offering nutrients of high biological value, the diet of layer chickens can change these characteristics. The aim of this study was to evaluate the effect of a long-term dietary replacement of fish meal with maggot meal of black soldier fly larvae on egg quality of hens. A total of 480 one-day-old Isa brown chicks were randomly assigned to 4 dietary treatment groups. The groups were named T0 (8% fish meal), T1 (4% maggot meal and 4% fish meal), T2 (6% maggot meal and 2% fish meal), and T3 (8% maggot meal). Each treatment group had 6 replicates of 20 chicks each. Data were collected on the eggshell quality parameters between 22 and 56 weeks of age. The results indicated that egg weight, shell weight, shape index, shell index, egg surface area, egg volume, density, yolk pH, albumen pH, yolk and albumen moisture content, yolk color, and yolk height were not influenced by the use of larval meals. Although the proportion of the yolk increased with age, there was no interaction between the use of fly larvae and the duration of its use for the collected parameters. However, the proportion of albumen, Haugh’s unit in T1 and T3 treatments were higher than those of T0 and T2. The proportion of egg yolk, the yolk to albumen ratio, and the count of cracked eggs of T0 and T2 varied significantly compared to T1 and T3. Total egg fat decreased significantly as a result of the use of maggot meal. Total cholesterol, High-density lipoprotein (HDL) cholesterol, Low-density lipoprotein (LDL) cholesterol, and LDL/HDL ratio were lower in groups fed larvae meal, compared to the control group. It was concluded that the use of black soldier fly larvae meal during the entire rearing cycle and period of layers did not adversely affect the eggshell quality and nutritional content of the eggs.

Quality of table eggs in relation to shell colour

The present study evaluated the quality of table eggs in relation to shell colour. The study was conducted on 60 table eggs with shells coloured white, green, blue and brown (15 eggs per colour) obtained from laying hens from the same backyard farm. The following external quality traits of table eggs were measured: egg weight, percentage of dirty and cracked eggs, egg width and length, egg shape index, eggshell colour, eggshell weight and percentage, and eggshell thickness. The following internal quality indicators of table eggs were determined: albumen weight and percentage, albumen pH value, albumen width, length and height, Haugh index, albumen index, yolk weight and percentage, yolk pH value, yolk width and height, yolk index and yolk colour. Green eggs had the lowest weight, as well as the lowest width and length. White eggs had the highest eggshell dirtiness scores and egg shape index, while brown eggs had the highest eggshell thickness and weight. Green and brown eggs had the highest albumen index and Haugh index. In addition, green eggs had the lowest yolk width and the highest yolk index. White eggs had the highest albumen and yolk width, the greatest albumen length and the lowest albumen height. Yolks of white and blue eggs had a higher sensory colour score, as well as lower L* and b* values compared to the yolks of green and brown eggs. Based on the results of this study, it can be concluded that green and brown table eggs are of better overall quality compared to white and blue table eggs.

Effects of Dietary Probiotic Supplementation on Egg Quality during Storage

The objective of this study was to evaluate whether probiotic supplementation to laying hens can improve the quality of eggs during storage. The trial was developed in a commercial farm, in which light-weight laying hens (36 weeks old) housed in cages were randomly selected for one of two different treatments: a control group fed non-supplemented diets, or birds fed with diets supplemented with 50 g/ton of probiotics. The trial lasted for 84 days, comprising three productive phases of 28 days each. The fresh egg quality was evaluated and then the eggs were stored and randomly separated for quality assessment at each storage interval (7, 14, 21, 28, 35, and 42 days). Means were compared using variance analysis considering differences at 5 and 10%. The probiotic was able to improve albumen weight, yolk length, yolk height, and yolk index (p &lt; 0.05) during storage. Yolk color (fan) was also improved by 3.9% (p &lt; 0.001), while increases of 1.35% (p &lt; 0.001) in luminosity, 8.05% (p &lt; 0.001) in red intensity, and 3.4% (p &lt; 0.001) in yellow intensity were observed in comparison to the control group. Probiotic treatment was able to reduce by 2.03% (p &lt; 0.001) yolk pH, and by 19.65% (p &lt; 0.05) TBARS levels when compared to the control treatment. Therefore, the addition of probiotics to laying hen diets is an effective strategy to improve egg quality during storage.