Resumo

CARRANCO-JAUREGUI, María E. et al. Changes in the water soluble fraction of eggs from hens fed with shrimp meal stored at different times and temperatures. Rev. mex. de cienc. pecuarias [online]. 2017, vol.8, n.4, pp.365-373. ISSN 2448-6698.  https://doi.org/10.22319/rmcp.v8i4.4183.

The objective of this study was to determine the effect of storage conditions on the water soluble fraction in eggs from hens fed with a conventional diet and a 20 % shrimp by-products meal (SBPM). Ninety (90) Isa-Brown laying hens 32 wk age were distributed in two treatments: Control and SBPM. The productive variables were evaluated during 4 wk. Eggs (n= 250) collected for this study, were stored at 15 and 30 d/ 20° and 4 °C, taking as reference fresh eggs (not stored). The parameters studied were egg weight, Haugh Units, pH, crude protein, essential amino acids and water soluble vitamins. The results were analyzed using a 2x2x3 factorial design and the differences between means were compared using the Tukey test. The data obtained showed that the quality indexes of the water soluble fraction of egg were significantly affected (P<0.05) by the time and the temperature of storage and differences (P<0.05) in protein alone due to the effect of SBPM inclusion. At room temperature (20 °C) and longer storage time (30 d), a decrease in internal egg quality was observed according to the results of this study. Therefore, it is concluded that both temperature and time are one of the main factors influencing the eggs quality of the water-soluble fraction of the egg during storage.

Palavras-chave : Shrimp heads meal; Egg quality; Storage.

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