The research has the aim of evaluating quality and durability attributes of eggs from two hens lines feed with and without natural or synthetics additives, at several storage periods. During storage, weight lost, albumen and yolk pH, specific gravity andyolk index (IG) were quantified , as well as, weight classification and Haugh Unit (HU) The results were analyzed by Tukey test (P≤0.05). Quality differences are bigger by lines and storage time and the extra classification of eggs were higher for Isa Brown. The egg of Carijó hens presented more yolk percentage (Carijó 30.66 e Isa-Brown 24.55). The storage higher increased yolk percentage (Carijó 30.66 time zero for 34.85 after 36 days; and Isa- Brown 24.55 for 27.48). Two lines diets with natural or synthetics additives didn't influence the white and yolk percentage (%white 58.72 Control; 59.52 Aditive; 60.11 Urucum 1.5%; 59.43 e de yolk and 27.64 Control; 27.90 Aditive; 27.21 Urucum 1.5%; 27.66 Urucum 2%). Clear pH differs among treatments at initial time and at 36 days of storage, but the yolk pH didn't chage during all storage. The yolk index differed in the storage time, but not at treatments. So, it's possible to concluded that diets with natural and synthetics additives, lines and storage times had influenced quality and durability attributes in the eggs.
additive; natural; synthetics; quality; Isa Brown; Carijó Barbada
