Araştırma Makalesi
BibTex RIS Kaynak Göster
Yıl 2023, Cilt: 27 Sayı: 3, 614 - 620, 30.06.2023
https://doi.org/10.16984/saufenbilder.1148878

Öz

Kaynakça

  • B. A. Watkins, "The Nutritive Value of the Egg," in Egg Science and Technology, J. S. William and O. J. Cotterill, Eds. New York: Haworth Press, 1995, pp. 177-194.
  • M. Rossi, E. Casiraghi, L. Primavesi, C. Pompei, A. Hidalgo, "Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs," LWT - Food Science and Technology, vol. 43, no. 3, pp. 436-441, 2010.
  • Y. C. Wong, T. J. Herald, K. A. Hachmeister, "Comparison Between Irradiated and Thermally Pasteurized Liquid Egg White on Functional, Physical, and Microbiological Properties," Poultry Science, vol. 75, no. 6, pp. 803-808, June 1, 1996 1996.
  • D. Jones M. Musgrove, "Effects of extended storage on egg quality factors," Poultry Science, vol. 84, no. 11, pp. 1774-1777, 2005.
  • J. R. Roberts, "Factors affecting egg internal quality and egg shell quality in laying hens," The Journal of Poultry Science, vol. 41, no. 3, pp. 161-177, 2004.
  • Y. Suk C. Park, "Effect of breed and age of hens on the yolk to albumen ratio in two different genetic stocks," Poultry Science, vol. 80, no. 7, pp. 855-858, 2001.
  • C. Sherwin, G. Richards, C. Nicol, "Comparison of the welfare of layer hens in 4 housing systems in the UK," British Poultry Science, vol. 51, no. 4, pp. 488-499, 2010.
  • R. Coorey, A. Novinda, H. Williams, V. Jayasena, "Omega‐3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil, and flaxseed," Journal of Food Science, vol. 80, no. 1, pp. 180-187, 2015.
  • F. Silversides, D. Korver, K. Budgell, "Effect of strain of layer and age at photostimulation on egg production, egg quality, and bone strength," Poultry Science, vol. 85, no. 7, pp. 1136-1144, 2006.
  • G. Cherian, T. Holsonbake, M. Goeger, "Fatty acid composition and egg components of specialty eggs," Poultry Science, vol. 81, no. 1, pp. 30-33, 2002.
  • C. Novak, H. Yakout, S. Scheideler, "The combined effects of dietary lysine and total sulfur amino acid level on egg production parameters and egg components in Dekalb Delta laying hens," Poultry Science, vol. 83, no. 6, pp. 977-984, 2004.
  • P. T. Seven, "The effects of dietary Turkish propolis and vitamin C on performance, digestibility, egg production and egg quality in laying hens under different environmental temperatures," Asian-Australasian Journal of Animal Sciences, vol. 21, no. 8, pp. 1164-1170, 2008.
  • R. G. Torde, A. J. Therrien, M. R. Shortreed, L. M. Smith, S. M. Lamos, "Multiplexed analysis of cage and cage free chicken egg fatty acids using stable isotope labeling and mass spectrometry," Molecules, vol. 18, no. 12, pp. 14977-14988, 2013.
  • K. E. Anderson, "Comparison of fatty acid, cholesterol, and vitamin A and E composition in eggs from hens housed in conventional cage and range production facilities," Poultry Science, vol. 90, no. 7, pp. 1600-1608, 2011.
  • L. Perić, M. Đ. Stojčić, S. Bjedov, "Effect of production systems on quality and chemical composition of table eggs," Contemporary Agriculture, vol. 65, no. 3-4, pp. 27-31, 2016.
  • A. Sözcü, A. İpek, Z. Oguz, S. Gunnarsson, A. B. Riber, "Comparison of performance, egg quality, and yolk fatty acid profile in two Turkish genotypes (Atak-S and Atabey) in a free-range system," Animals, vol. 11, no. 5, p. 1458, 2021.
  • W. Horwitz, Official Methods of Analysis of the AOAC. Arlington, VA: Washington DC, 1980.
  • S. Willians, Official methods of Analysis of the Association of Official Analytical Chemists, 14th ed. Arlington, VA: Association of Official Analytical Chemists, 1984.
  • M. Warren, D. Larick, H. Ball Jr, "Volatiles and sensory characteristics of cooked egg yolk, white and their combinations," Journal of Food Science, vol. 60, no. 1, pp. 79-84, 1995.
  • M. Warren H. Ball Jr, "Effect of concentration of egg yolk and white on fresh scrambled egg flavor," Poultry Science, vol. 70, no. 10, pp. 2186-2190, 1991.
  • J. Wu, "Eggs and Egg Products Processing," in Food Processing: John Wiley & Sons, Ltd, 2014, pp. 437-455.
  • H.-D. Belitz, W. Grosch, P. Schieberle, "Eggs," in Food Chemistry, W. Grosch and P. Schieberle, Eds. Leipzig, Germany: Springer, 2009, pp. 546-562.
  • Z. Huang, H. Leibovitz, C. M. Lee, R. Millar, "Effect of dietary fish oil on .omega.-3 fatty acid levels in chicken eggs and thigh flesh," Journal of Agricultural and Food Chemistry, vol. 38, no. 3, pp. 743-747, 1990.
  • I. Fraeye, C. Bruneel, C. Lemahieu, J. Buyse, K. Muylaert, I. Foubert, "Dietary enrichment of eggs with omega-3 fatty acids: A review," Food Research International, vol. 48, no. 2, pp. 961-969, 2012.
  • N. Hermawan, G. A. Evrendilek, W. Dantzer, Q. Zhang, E. Richter, "Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis," Journal of Food Safety, vol. 24, no. 1, pp. 71-85, 2004.
  • H. Akyurek A. A. Okur, "Effect of storage time, temperature and hen age on egg quality in free-range layer hens," Journal of Animal Veterinary Advances, vol. 8, no. 10, pp. 1953-1958, 2009.
  • L. Ragni, A. Al-Shami, G. Mikhaylenko, J. Tang, "Dielectric characterization of hen eggs during storage," Journal of Food Engineering, vol. 82, no. 4, pp. 450-459, 2007.
  • M. Anton, V. Beaumal, G. Gandemer, "Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state," Food Hydrocolloids, vol. 14, no. 4, pp. 327-335, 2000.
  • R. S. Uysal, İ. H. Boyacı, E. A. Soykut, N. Ertaş, "Effects of heat treatment parameters on liquid whole egg proteins," Food Chemistry, vol. 216, pp. 201-208, 2017.
  • D. Ahn, S. Kim, H. Shu, "Effect of egg size and strain and age of hens on the solids content of chicken eggs," Poultry Science, vol. 76, no. 6, pp. 914-919, June 1, 1997 1997.
  • E. Shenga, R. Singh, A. Yadav, "Effect of pasteurization of shell egg on its quality characteristics under ambient storage," Journal of Food Science and Technology, vol. 47, no. 4, pp. 420-425, 2010.
  • N. Abdel-Nour, M. Ngadi, S. Prasher, Y. Karimi, "Prediction of egg freshness and albumen quality using visible/near infrared spectroscopy," Food Bioprocess Technology, vol. 4, no. 5, pp. 731-736, 2011.
  • J. Goodrum, W. Britton, J. Davis, "Effect of storage conditions on albumen pH and subsequent hard-cooked egg peelability and albumen shear strength," Poultry Science, vol. 68, no. 9, pp. 1226-1231, 1989.

Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey

Yıl 2023, Cilt: 27 Sayı: 3, 614 - 620, 30.06.2023
https://doi.org/10.16984/saufenbilder.1148878

Öz

The aim of the present study is to determine the content of chemical and physical quality parameters of hen eggs (liquid whole egg (LWE), liquid egg yolk (LEY), and liquid egg white (LEW)) produced for different housing and feeding conditions in Turkey. Chemical quality parameters (protein, lipid, and moisture) and physical quality parameters (total soluble solid (°Brix), pH, conductivity, and yolk:white ratio) were analyzed using different egg samples. Kjeldahl, wet ashing, and oven-drying official methods were used for the protein, total lipid, and moisture analyses of egg samples. The highest protein content in the LEY and LEW samples were found to be 19.0% and 15.13%, respectively for the tenth sample having fortified feeding (selenium+DHA) parameters. For LWE samples, it was also obtained 15.65% with the second sample having a not fortified feeding parameter. The highest total lipid content for LWE samples was determined as 10.43% for the seventh sample which housed under cage free conditions and fed with organic (omega3+EPA+DHA) fortifiers, while it was found with a value 25.7% for the second and third LEY samples possessing a not fortified feeding parameters. The highest moisture content was determined as 78.37%, 54.64%, and 89.11 for thirty-first LWE sample (with not fortified feeding), third LEY sample (with not fortified feeding) and sixth LEW sample (having cage free and organic parameters), respectively. As a result, the minimum, average, and maximum contents of the chemical and physical quality parameters were determined for laying hen eggs raised in several housing and feeding conditions in Turkey.

Kaynakça

  • B. A. Watkins, "The Nutritive Value of the Egg," in Egg Science and Technology, J. S. William and O. J. Cotterill, Eds. New York: Haworth Press, 1995, pp. 177-194.
  • M. Rossi, E. Casiraghi, L. Primavesi, C. Pompei, A. Hidalgo, "Functional properties of pasteurised liquid whole egg products as affected by the hygienic quality of the raw eggs," LWT - Food Science and Technology, vol. 43, no. 3, pp. 436-441, 2010.
  • Y. C. Wong, T. J. Herald, K. A. Hachmeister, "Comparison Between Irradiated and Thermally Pasteurized Liquid Egg White on Functional, Physical, and Microbiological Properties," Poultry Science, vol. 75, no. 6, pp. 803-808, June 1, 1996 1996.
  • D. Jones M. Musgrove, "Effects of extended storage on egg quality factors," Poultry Science, vol. 84, no. 11, pp. 1774-1777, 2005.
  • J. R. Roberts, "Factors affecting egg internal quality and egg shell quality in laying hens," The Journal of Poultry Science, vol. 41, no. 3, pp. 161-177, 2004.
  • Y. Suk C. Park, "Effect of breed and age of hens on the yolk to albumen ratio in two different genetic stocks," Poultry Science, vol. 80, no. 7, pp. 855-858, 2001.
  • C. Sherwin, G. Richards, C. Nicol, "Comparison of the welfare of layer hens in 4 housing systems in the UK," British Poultry Science, vol. 51, no. 4, pp. 488-499, 2010.
  • R. Coorey, A. Novinda, H. Williams, V. Jayasena, "Omega‐3 fatty acid profile of eggs from laying hens fed diets supplemented with chia, fish oil, and flaxseed," Journal of Food Science, vol. 80, no. 1, pp. 180-187, 2015.
  • F. Silversides, D. Korver, K. Budgell, "Effect of strain of layer and age at photostimulation on egg production, egg quality, and bone strength," Poultry Science, vol. 85, no. 7, pp. 1136-1144, 2006.
  • G. Cherian, T. Holsonbake, M. Goeger, "Fatty acid composition and egg components of specialty eggs," Poultry Science, vol. 81, no. 1, pp. 30-33, 2002.
  • C. Novak, H. Yakout, S. Scheideler, "The combined effects of dietary lysine and total sulfur amino acid level on egg production parameters and egg components in Dekalb Delta laying hens," Poultry Science, vol. 83, no. 6, pp. 977-984, 2004.
  • P. T. Seven, "The effects of dietary Turkish propolis and vitamin C on performance, digestibility, egg production and egg quality in laying hens under different environmental temperatures," Asian-Australasian Journal of Animal Sciences, vol. 21, no. 8, pp. 1164-1170, 2008.
  • R. G. Torde, A. J. Therrien, M. R. Shortreed, L. M. Smith, S. M. Lamos, "Multiplexed analysis of cage and cage free chicken egg fatty acids using stable isotope labeling and mass spectrometry," Molecules, vol. 18, no. 12, pp. 14977-14988, 2013.
  • K. E. Anderson, "Comparison of fatty acid, cholesterol, and vitamin A and E composition in eggs from hens housed in conventional cage and range production facilities," Poultry Science, vol. 90, no. 7, pp. 1600-1608, 2011.
  • L. Perić, M. Đ. Stojčić, S. Bjedov, "Effect of production systems on quality and chemical composition of table eggs," Contemporary Agriculture, vol. 65, no. 3-4, pp. 27-31, 2016.
  • A. Sözcü, A. İpek, Z. Oguz, S. Gunnarsson, A. B. Riber, "Comparison of performance, egg quality, and yolk fatty acid profile in two Turkish genotypes (Atak-S and Atabey) in a free-range system," Animals, vol. 11, no. 5, p. 1458, 2021.
  • W. Horwitz, Official Methods of Analysis of the AOAC. Arlington, VA: Washington DC, 1980.
  • S. Willians, Official methods of Analysis of the Association of Official Analytical Chemists, 14th ed. Arlington, VA: Association of Official Analytical Chemists, 1984.
  • M. Warren, D. Larick, H. Ball Jr, "Volatiles and sensory characteristics of cooked egg yolk, white and their combinations," Journal of Food Science, vol. 60, no. 1, pp. 79-84, 1995.
  • M. Warren H. Ball Jr, "Effect of concentration of egg yolk and white on fresh scrambled egg flavor," Poultry Science, vol. 70, no. 10, pp. 2186-2190, 1991.
  • J. Wu, "Eggs and Egg Products Processing," in Food Processing: John Wiley & Sons, Ltd, 2014, pp. 437-455.
  • H.-D. Belitz, W. Grosch, P. Schieberle, "Eggs," in Food Chemistry, W. Grosch and P. Schieberle, Eds. Leipzig, Germany: Springer, 2009, pp. 546-562.
  • Z. Huang, H. Leibovitz, C. M. Lee, R. Millar, "Effect of dietary fish oil on .omega.-3 fatty acid levels in chicken eggs and thigh flesh," Journal of Agricultural and Food Chemistry, vol. 38, no. 3, pp. 743-747, 1990.
  • I. Fraeye, C. Bruneel, C. Lemahieu, J. Buyse, K. Muylaert, I. Foubert, "Dietary enrichment of eggs with omega-3 fatty acids: A review," Food Research International, vol. 48, no. 2, pp. 961-969, 2012.
  • N. Hermawan, G. A. Evrendilek, W. Dantzer, Q. Zhang, E. Richter, "Pulsed electric field treatment of liquid whole egg inoculated with Salmonella enteritidis," Journal of Food Safety, vol. 24, no. 1, pp. 71-85, 2004.
  • H. Akyurek A. A. Okur, "Effect of storage time, temperature and hen age on egg quality in free-range layer hens," Journal of Animal Veterinary Advances, vol. 8, no. 10, pp. 1953-1958, 2009.
  • L. Ragni, A. Al-Shami, G. Mikhaylenko, J. Tang, "Dielectric characterization of hen eggs during storage," Journal of Food Engineering, vol. 82, no. 4, pp. 450-459, 2007.
  • M. Anton, V. Beaumal, G. Gandemer, "Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state," Food Hydrocolloids, vol. 14, no. 4, pp. 327-335, 2000.
  • R. S. Uysal, İ. H. Boyacı, E. A. Soykut, N. Ertaş, "Effects of heat treatment parameters on liquid whole egg proteins," Food Chemistry, vol. 216, pp. 201-208, 2017.
  • D. Ahn, S. Kim, H. Shu, "Effect of egg size and strain and age of hens on the solids content of chicken eggs," Poultry Science, vol. 76, no. 6, pp. 914-919, June 1, 1997 1997.
  • E. Shenga, R. Singh, A. Yadav, "Effect of pasteurization of shell egg on its quality characteristics under ambient storage," Journal of Food Science and Technology, vol. 47, no. 4, pp. 420-425, 2010.
  • N. Abdel-Nour, M. Ngadi, S. Prasher, Y. Karimi, "Prediction of egg freshness and albumen quality using visible/near infrared spectroscopy," Food Bioprocess Technology, vol. 4, no. 5, pp. 731-736, 2011.
  • J. Goodrum, W. Britton, J. Davis, "Effect of storage conditions on albumen pH and subsequent hard-cooked egg peelability and albumen shear strength," Poultry Science, vol. 68, no. 9, pp. 1226-1231, 1989.
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Reyhan Selin Uysal Afacan 0000-0003-0028-7286

Erken Görünüm Tarihi 22 Haziran 2023
Yayımlanma Tarihi 30 Haziran 2023
Gönderilme Tarihi 26 Temmuz 2022
Kabul Tarihi 7 Mart 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 27 Sayı: 3

Kaynak Göster

APA Uysal Afacan, R. S. (2023). Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey. Sakarya University Journal of Science, 27(3), 614-620. https://doi.org/10.16984/saufenbilder.1148878
AMA Uysal Afacan RS. Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey. SAUJS. Haziran 2023;27(3):614-620. doi:10.16984/saufenbilder.1148878
Chicago Uysal Afacan, Reyhan Selin. “Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey”. Sakarya University Journal of Science 27, sy. 3 (Haziran 2023): 614-20. https://doi.org/10.16984/saufenbilder.1148878.
EndNote Uysal Afacan RS (01 Haziran 2023) Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey. Sakarya University Journal of Science 27 3 614–620.
IEEE R. S. Uysal Afacan, “Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey”, SAUJS, c. 27, sy. 3, ss. 614–620, 2023, doi: 10.16984/saufenbilder.1148878.
ISNAD Uysal Afacan, Reyhan Selin. “Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey”. Sakarya University Journal of Science 27/3 (Haziran 2023), 614-620. https://doi.org/10.16984/saufenbilder.1148878.
JAMA Uysal Afacan RS. Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey. SAUJS. 2023;27:614–620.
MLA Uysal Afacan, Reyhan Selin. “Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey”. Sakarya University Journal of Science, c. 27, sy. 3, 2023, ss. 614-20, doi:10.16984/saufenbilder.1148878.
Vancouver Uysal Afacan RS. Analyses of Chemical and Physical Egg Quality Parameters of Laying Hens Housed in Different Conditions in Turkey. SAUJS. 2023;27(3):614-20.

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