This study evaluated the effects on the internal quality of eggs of various storage environments through which eggs may pass between being laid and being consumed. Commercial eggs (N = 648) from Dekalb White hens were used. Treatments consisted of T1: 28 days at 4 °C; T2: 28 days at 20 °C; T3: 7 days at room temperature (27 °C ± 2 °C) (humidity 55%) and 21 days at 4 °C; T4: 7 days at room temperature and 21 days at 20 °C; T5: 14 days at room temperature and 14 days at 4 °C; T6: 14 days at room temperature and 14 days at 20 °C; T7: 21 days at room temperature and 7 days at 4 °C; T8: 21 days at room temperature and 7 days at 20 °C; and T9: 28 days at room temperature. The characteristics that were evaluated consisted of Haugh unit (HU), yolk index (YI), colour (L*, a* and b*), albumen pH, yolk pH and lipid oxidation. Eggs stored 28 days were darker (L*), and had greater yolk pH and lipid oxidation than fresh eggs. Eggs stored under T1 and T3 conditions had greater HU and YI than eggs stored in the other environments. The albumin pH of eggs stored at room temperature (T9) was highest of the treatments. Yellowness was increased in eggs stored under T4, T6, T8, and T9 conditions. Eggs should be stored under refrigeration as this promotes maintenance of internal quality and mitigates negative effects of previous storage conditions.

Abstract Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from free-range broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health.

This study evaluated the sensory characteristics of white-shelled eggs, sanitized or not, stored under different packaging conditions at room temperature. There were used 200 eggs, distributed in a completely randomized design in a 3x2x4+1 factorial arrangement, three packaging conditions (PVC film, partial vacuum, partial vacuum with oxygen gas absorber), storage period (7, 14, 21 and 28 days), sanitized or not, and control (fresh eggs), with four repetitions of two eggs, and ten judges. The eggs were visually and olfactorily evaluated in different periods of storage, by Quantitative Descriptive Analysis (QDA) by means of unstructured scales of 9 cm. Partial vacuum condition showed that the eggs were rejected by the external and internal appearance and external odor, especially if not sanitized. In this condition were observed sour smells and opaque egg yolks. In vacuum with O2 sachets absorbers were noted sour smells, especially if sanitized. It can be concluded that eggs packed in PVC film, sanitized or not, showed the best acceptances in all attributes.

O presente estudo objetivou avaliar as características sensoriais de ovos, de casca branca, higienizados ou não, armazenados em diferentes condições de embalagens, sob temperatura ambiente. Foram utilizados 200 ovos, distribuídos em um DIC em esquema fatorial 3x2x4+1, sendo três condições de embalagens (filme PVC, vácuo parcial e vácuo parcial com sequestrantes de gás oxigênio), quatro períodos de armazenamento (7, 14, 21 e 28 dias), higienizados ou não, e testemunha (ovos frescos), com 4 repetições 2 ovos cada, e 10 julgadores. Foram realizadas avaliações visuais e olfativas dos ovos nos diferentes períodos de armazenamento, por análise descritiva quantitativa (ADQ) em escala não estruturadas de 9 cm. A condição de vácuo parcial mostrou que os ovos foram rejeitados pela aparência externa e interna, e odor externo da casca, principalmente se não higienizados. E ainda nesta condição, foram percebidos odores azedos e gemas opacas. Na condição de vácuo com sachês sequestrantes de O2 foram notados odores de podre, principalmente quando higienizados. Conclui-se que, ovos embalados em filme de PVC mostraram melhores aceitações em todos os atributos avaliados, independente de terem sido higienizados.

The objective was to evaluate the internal quality of white-shelled consume eggs, sanitized or not, stored under different packaging conditions at room temperature. It was used 300 eggs, distributed in a completely randomized experimental design in a 3x2x4+1 factorial arrangement, three packaging conditions (PVC film, partial vacuum, partial vacuum with oxygen gas absorber), storage period (7, 14, 21 and 28 days), sanitized or not, and control (fresh eggs), with four repetitions. At the end of each period the analysis were performed. Partial vacuum condition was able to maintained Haugh unit, and promoted the best results for yolk index. The weight maintenance was better when packaged under vacuum, with or without O2 sachets absorbers. Lower values of water activity were obtained in eggs packed in PVC film, and when the sanitation was performed. It can be concluded that the internal egg quality decreases with storage time sharper in the eggs packed in PVC film, because vacuum has preserved some features of them. With sanitation, the storage conditions of eggs in PVC film should be improved because its internal quality decrease was greatest.

Avaliou-se a qualidade interna de ovos de casca branca, higienizados ou não, armazenados em diferentes condições de embalagens, sob temperatura ambiente. Trezentos ovos foram distribuídos em um DIC em esquema fatorial 3x2x4+1 (3 embalagens: filme PVC, vácuo parcial e vácuo parcial com sequestrantes de gás oxigênio; 4 períodos de armazenamento: 7, 14, 21 e 28 dias; higienizados ou não; e testemunha, ovos frescos, com 4 repetições). As análises foram realizadas ao final de cada período. O vácuo parcial manteve a unidade Haugh dos ovos, e proporcionou os melhores resultados para índice gema. A manutenção de peso dos ovos foi melhor quando embalados em condição de vácuo, com ou sem sachês sequestrantes de O2. Menores valores de atividade de água foram obtidos nos ovos embalados em filme de PVC, e quando realizada a higienização. Conclui-se que a qualidade interna dos ovos decresceu com o tempo de estocagem de forma mais acentuada nos ovos embalados em filme plástico, já que a condição de vácuo preservou algumas características. Com a higienização, as condições de armazenamento dos ovos em filme de PVC devem ser melhoradas, pois a qualidade interna destes foi a mais reduzida.

Avaliaram-se o desempenho e o rendimento de carcaça e partes de frangos de corte alimentados com dietas que continham selênio, zinco e manganês complexados ou não a moléculas orgânicas, criados em diferentes temperaturas. Foram utilizados 980 pintinhos machos de um dia de idade, de linhagem comercial, criados durante 42 dias em três câmaras climáticas, que proporcionaram temperaturas alta, termoneutra e baixa. Foi utilizado um delineamento inteiramente ao acaso, em esquema fatorial 3x2+1, sendo três temperaturas de criação, duas fontes de Se, Zn e Mn - inorgânica e orgânica, mais o tratamento testemunha - criação em câmara termoneutra sem adição de Se, Zn e Mn na ração, com sete repetições por tratamento. As aves criadas em condições de estresse térmico apresentaram piores resultados para consumo de ração, ganho de peso e viabilidade, sendo mais sensíveis ao calor do que ao frio. Quando criadas em ambientes quentes, a conversão alimentar foi melhor quando se utilizaram os minerais na forma orgânica. Sob temperatura neutra, as aves não necessitaram da suplementação da dieta com os minerais avaliados.

The performance and carcass yield of broilers fed supplemented diets with different selenium, zinc and manganese sources (organic and inorganic) and reared under different environmental temperatures were evaluated. A total of 980 one-day-old broilers were reared until 42 days of age. Three climatic chambers (high, neutral and low temperatures) and twenty chickens per pen, distributed in a 3x2 + 1 factorial arrangement with three breeding temperatures, two mineral sources and a control treatment that provided neutral temperature without mineral supplementation, with seven replicates each were used. The thermal stressed broilers showed lower results for feed intake, weight gain and viability, mainly under high temperature. The organic mineral utilization provided a better feed conversion ratio when high temperature was tested. Mineral supplementation under neutral breeding temperature was not necessary.

The present study evaluated the physical and sensory parameters of spent broiler breeders meat, with different types of seasoning and stored on vacuum package during 0, 24 and 48 hours (4ºC) and 30 days (-15ºC). The Pectoralis major muscles (breast) of spent broiler breeders with approximately 80 weeks of age were used. The breasts were deboned, weighted and injected with different seasonings, which were diluted (4%) in 7% brine. They were distributed in a completely randomized experimental design in a 4x4 factorial arrangement (4 seasoning types and 4 storage times) with sixteen treatments and four repetitions. The pH, color, water retention capacity, cooking loss, shear force and sensory analyze (flavor, texture, global acceptance) were the evaluated characteristics. The results showed an interaction between the seasoning type and storage time in water retention capacity, red intensity and parameters of sensory analysis (global acceptance). It was concluded that the use of seasoning led to a water loss decrease and increased the global acceptance, because of its bigger juiciness. Thus, the preparation of marinated products may be a good alternative to the use of spent broiler breeder's breast, increasing its value at the end of the production cycle.

O presente trabalho objetivou avaliar as qualidades físicas e sensoriais da carne de matrizes de frangos de corte de descarte submetida a diferentes tipos de temperos, embalada a vácuo e analisada no período 0, 24 horas (4ºC) e 48 horas (4ºC), e 30 dias (-15ºC). Foram utilizados 62 peitos de matrizes de descarte de frango de corte (Cobb 500), com aproximadamente 80 semanas de idade. Os peitos foram desossados, pesados e injetados com diferentes temperos, os quais foram diluídos (4%) em salmoura 7%. Utilizou-se um delineamento inteiramente casualizado em esquema fatorial 4 x 4 (4 tipos de temperos x 4 períodos de armazenamento), com 16 tratamentos e 4 repetições. As características avaliadas foram: pH, coloração, capacidade de retenção de água (%), perdas de peso na cocção (%), força de cisalhamento (gf/cm²) e análises sensoriais (sabor, textura e aceitação global). A utilização dos temperos industriais (T2 e T3) levaram a um aumento significativo do pH, menores perdas de peso no cozimento e carnes mais escuras (menores valores de L), e para os parâmetros força de cisalhamento e intensidade de amarelo a utilização de temperos não proporcionou diferenças estatísticas. Houve interação entre tipo de tempero e período de armazenamento para as características de capacidade de retenção de água, intensidade de vermelho e na aceitação global da análise sensorial, evidenciando piores resultados nas amostras sem temperos. Conclui-se que a utilização de condimentos industriais em carnes de matrizes de descarte diminuiu a perda de água e, consequentemente, aumentou a aceitação global das mesmas devido à sua maior suculência. Assim, a elaboração de produtos marinados pode representar uma boa alternativa para a utilização do peito de matrizes de descarte, agregando maior valor a estas aves no final do ciclo de produção.