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| Cedro,TMM; Calixto,LFL; Gaspar,A; Curvello,FA; Hora,AS. |
| The internal quality of conventional and ω-3 enriched commercial eggs stored at different temperatures was evaluated. Eggs derived from Isa Brown layers fed two different diets. In Group 1, 432 hens were fed throughout their productive life with a diet based on corn and soybean meal (production of conventional eggs). In Group 2, starting at 22 weeks of age, other 432 hens were fed a diet containing 1.5% of marine algae substrate and 1.8% of fish oil (production of ω-3 enriched eggs). The following parameters were evaluated: Haugh unit, yolk index, albumen pH, and yolk pH. There were no significant differences between conventional and enriched with ω-3 eggs as to internal quality parameters. Only the interaction between storage time and temperature was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Commercial eggs; Hens; Omega-3; Storage; Temperature. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2009000300007 |
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