Ozone treatment as a disinfectant of commercial eggs to preserve function quality

Autor: P AHANGAR PARVIN, A ZAKERI, K HIDARNEJAD, S MOGHADDASZADEH-AHRABI

Publikováno v: Indian Journal of Animal Sciences, Vol 90, Iss 6 (2020)

Ozone is a strong oxidant used for the disinfection of surfaces, drinking water and foods. However, since ozone not only destroys bacteria but may also damage eggs, it is necessary to clarify the effects of ozone treatment on commercial egg component

Externí odkaz: https://doaj.org/article/c60f4220628444e1ac2f5a0a1ac48e75

QUALIDADE BACTERIOLÓGICA DE OVOS CONTAMINADOS COM PSEUDOMONAS AERUGINOSA E ARMAZENADOS EM TEMPERATURA AMBIENTE OU REFRIGERADOS

Autor: Fernanda Rodrigues Mendes, Nadja Susana Mogyca Leandro, Maria Auxiliadora Andrade, Marcos Barcellos Cafe, Eliete Souza Santana, José Henrique Stringhini

Publikováno v: Ciência Animal Brasileira, Vol 15, Iss 4, Pp 444-450 (2014)

The aim of this study was to evaluate the effect of sanitization and storage temperature on the quality of commercial eggs inoculated with Pseudomonas aeruginosa. We used 240 large eggs, without cracks, from Dekalb White laying hens at 30 to 40 w

Externí odkaz: https://doaj.org/article/56aa79d11f034a3b860d151b76cdb9f8

Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils

Autor: ABG Faitarone, EA Garcia, R de O Roça, H de A Ricardo, E N de Andrade, K Pelícia, F Vercese

Publikováno v: Brazilian Journal of Poultry Science, Vol 15, Iss 1, Pp 31-37 (2013)

This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes)

Externí odkaz: https://doaj.org/article/982a80851af44e579eb89c50ecfaea9d

Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures

Autor: TMM Cedro, LFL Calixto, A Gaspar, FA Curvello, AS Hora

Publikováno v: Brazilian Journal of Poultry Science, Vol 11, Iss 3, Pp 181-185 (2009)

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 d

Externí odkaz: https://doaj.org/article/d18cd7b8105c475abf42ff472abf61df

Quality of brown-shelled eggs marketed in different commercial establishments

Autor: Rita Brito Vieira, Gabriela Coelho Santos, Cláudia da Costa Lopes, Ediane Santos Calixto, Rodrigo Ferreira Silva, Thiago Souza, Jaine Alves Azevedo

Publikováno v: Acta Scientiarum. Animal Sciences; Vol 42 (2020): Publicação contínua; e46552
Acta Scientiarum. Animal Sciences; v. 42 (2020): Publicação contínua; e46552
Acta Scientiarum. Animal Sciences
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Animal Sciences, Vol 42, Pp e46552-e46552 (2020)

This study aimed at evaluating the internal and external quality of brown-shelled eggs commercialized in the municipality of Parintins-AM. A total of 540 eggs were evaluated and distributed in a completely randomized design, which consisted of three

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6429ebb612ef3fea1bdb7d32f2613bec
http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/46552