Effect of Egg Shell Color on Some Egg Quality in Table Eggs During Storage at Refrigerator Temperature

Basit Öğe Kaydı
dc.authorid0000-0002-0546-3034
dc.authorscopusid9635165700
dc.authorscopusid36133557400
dc.authorwosidNarinç, Doğan/AAG-5912-2021
dc.contributor.authorAygün, Ali
dc.contributor.authorNarinç, Doğan
dc.date.accessioned2022-05-11T14:42:31Z
dc.date.available2022-05-11T14:42:31Z
dc.date.issued2016
dc.departmentFakülteler, Veteriner Fakültesi, Zootekni ve Hayvan Besleme Bölümü, Genetik Ana Bilim Dalı
dc.descriptionInternational Conference on Advances in Natural and Applied Sciences (ICANAS) -- APR 21-23, 2016 -- Antalya, TURKEY
dc.description.abstractThe aim of this study was to establish the effects of white shell color eggs and brown shell color eggs on some egg quality in table eggs during 28 days of storage at 5 degrees C. A total of 100 fresh eggs (60-65 g) were obtained from laying hens (Nick chick) that were raised on a local commercial farm. All eggs were collected over a 24 h period. A total of 100 eggs randomly divided into 2 treatments (10 replicates each) with 50 eggs examined in each. Ten eggs from each group were analyzed for eggs weight loss, specific gravity, albumen height, Haugh unit, yolk index, and albumen pH after 0, 7, 14, 21 and 28 days of storage. All eggs were individually marked and weighed at the beginning of the experiment to calculate egg weight loss. The egg weight loss in brown shell color eggs significantly (P<0.01) higher than white shell color eggs at 21 days of storage, but no significant differences were observed among groups other storage periods. The brown shell color eggs showed lower levels of specific gravity than white shell color eggs at day 7, 14, and 21, but there were no significant differences between white shell color eggs and brown shell color eggs at day 28. The albumen height and Haugh unit of white shell color eggs was significantly (P<0.01) higher than that of white shell color eggs during the storage periods. There were no significant differences in yolk index and albumen pH between white shell color eggs and brown shell color eggs during the storage periods. The yolk pH of white shell color eggs was significantly (P<0.01) lower than that of brown shell color eggs at day 7, 14, and 21 of storage period. The results indicated that the white shell color eggs showed better quality than brown shell color eggs at 5 degrees C for the entire storage period.
dc.identifier.doi10.1063/1.4945838
dc.identifier.isbn978-0-7354-1373-3
dc.identifier.issn0094-243X
dc.identifier.scopus2-s2.0-84984537529
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1063/1.4945838
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9405
dc.identifier.volume1726
dc.identifier.wosWOS:000376001000012
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorNarinç, Doğan
dc.language.isoen
dc.publisherAmer Inst Physics
dc.relation.ispartofInternational Conference on Advances in Natural and Applied Sciences: Icanas 2016
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCoatings
dc.subjectHen
dc.titleEffect of Egg Shell Color on Some Egg Quality in Table Eggs During Storage at Refrigerator Temperature
dc.typeConference Object

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
9405.pdf
Boyut:
191.99 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
Veteriner Fakültesi Koleksiyonu