Métodos de avaliação da qualidade da casca dos ovos de poedeiras comerciais
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Data
2018-10-08
Autores
Montenegro, Andressa Takahara
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Este experimento teve como objetivo definir o diâmetro de sonda mais adequado para realizar a resistência da casca à quebra, por meio de texturômetro; e ainda determinar qual o melhor posicionamento dos ovos para efetuar esta avaliação e identificar qual método de avaliação da qualidade da casca dos ovos é mais confiável caso não seja possível a avaliação em um aparelho eletrônico. Foi realizado um experimento que levou em consideração o diâmetro da sonda do texturômetro (2, 10 e 75mm), os tipos de ovos (brancos e vermelhos) e posicionamento dos ovos (horizontal e vertical) para avaliação da qualidade da casca. Para tanto, foram utilizados ovos provenientes de poedeiras com 60 semanas de idade, que foram separados por gravidade específica, utilizando-se o método de flutuação em solução salina com densidades variando de 1,070 a 1,100 g/cm3 com intervalos de 0,005 g/cm3, que posteriormente foram pesados em balança de precisão e submetidos à quebra com as sondas de diferentes diâmetros e realizadas as demais avaliações. Foi realizada análise de variância em delineamento inteiramente casualizado, e as médias comparadas pelo teste de Tukey (P<0,05). As correlações entre características foram calculadas pelo método de Pearson. A partir dos resultados obtidos neste estudo, é possível concluir que a sonda mais indicada para a realização da análise de resistência da casca à quebra é a de diâmetro de 75 mm, independente do posicionamento e tipo de ovo. Ovos brancos devem ser posicionados verticalmente à sonda e os vermelhos em qualquer posição. Quando não há possibilidade de realizar a análise por meio de aparelho eletrônico, recomenda-se efetuar a medida de peso de casca por superfície de área.
The objective of this study was to define which probe diameter is most adequate to perform eggshell strength at breaking, using a texturometer; what is the best positioning of the eggs to do this evaluation and identify which eggshell quality evaluation method is most reliable when it is not possible to use an electronic device. An experiment was carried out taking into account the diameter of the texturometer probe (2, 10, 75mm), egg types (white/ brown) and positioning (horizontal/ vertical) to evaluate the quality of the shell. Eggs were used from 60-week old laying hens, which eggs were separated by specific gravity ranging from 1.070 to 1.100 g/cm³ with intervals of 0.005 g/cm³. This eggs were weighed in a precision scale and subjected to breaking with the probes of different diameters and performed the other evaluations. The analysis of variance was performed in a completely randomized design, and the means were compared by Tukey test (P<0.05). Correlations between the characteristics were calculated by Pearson method. From the results obtained in this study, it is possible to conclude that the most suitable probe for the analysis of eggshell strength to the break is the one of diameter of 75 mm, independent of the positioning and type of egg. White eggs should be positioned vertically to the probe and brown eggs in any position. When it is not possible to perform this analysis of an eletronic device, it is recommended to carry out the measurement of shell weight per unit surface area.
The objective of this study was to define which probe diameter is most adequate to perform eggshell strength at breaking, using a texturometer; what is the best positioning of the eggs to do this evaluation and identify which eggshell quality evaluation method is most reliable when it is not possible to use an electronic device. An experiment was carried out taking into account the diameter of the texturometer probe (2, 10, 75mm), egg types (white/ brown) and positioning (horizontal/ vertical) to evaluate the quality of the shell. Eggs were used from 60-week old laying hens, which eggs were separated by specific gravity ranging from 1.070 to 1.100 g/cm³ with intervals of 0.005 g/cm³. This eggs were weighed in a precision scale and subjected to breaking with the probes of different diameters and performed the other evaluations. The analysis of variance was performed in a completely randomized design, and the means were compared by Tukey test (P<0.05). Correlations between the characteristics were calculated by Pearson method. From the results obtained in this study, it is possible to conclude that the most suitable probe for the analysis of eggshell strength to the break is the one of diameter of 75 mm, independent of the positioning and type of egg. White eggs should be positioned vertically to the probe and brown eggs in any position. When it is not possible to perform this analysis of an eletronic device, it is recommended to carry out the measurement of shell weight per unit surface area.
Descrição
Palavras-chave
ovos brancos, ovos vermelhos, posição do ovo, resistência da casca à quebra