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Previous issue date: 2008-08-29 / 1160 eggs were utilized in four experiments were conducted in Eggs Analyses Laboratory of
the Institute of Animal Science of the Rural Federal University of Rio de Janeiro (UFRRJ)
using commercial eggs produced by two groups of laying hens line Isa Brown with 33 weekold.
In group 1, the birds were fed throughout their productive life with a basic diet of corn
and soybean meal, while in group 2, since 22? weeks-old of the hens, was added to the basic
diet 1.5% of marine algae substrate and 1.8% fish oil (production of enriched ω-3 eggs). In
experiment 1, whose aim was to evaluate the internal and external quality of conventional and
enriched ω-3 eggs stored at different temperatures, it was found that both types of eggs
studied had similar characteristics of internal and external quality. Eggs stored for 21 days at
25?C had lower averages for Haugh unit and yolk index and higher averages of albumen pH
and yolk pH when compared to other treatments related to temperature and period of storage.
There were no significant differences in egg shell thickness, shell weight and shell percentage
between the two types of eggs stored for 21 days, regardless of the temperature of storage. In
experiment 2 was assessed the influence of the season on the quality of enriched ω-3 eggs
stored in refrigerated environment. In this second issue was verify that the eggs collected in
the summer showed eggs weight and internal and external quality aspects lower than those
collected in winter. In this second issue was verify that the eggs collected in the summer
showed eggs weight and internal and external quality aspects lower than those collected in
winter. In this second issue was verify that the eggs collected in the summer showed eggs
weight and internal and external quality aspects lower than those collected in winter. The
storage affected negatively the eggs weight, Haugh unit and yolk index, but there was no
effect on the shell thickness. In experiment 3 was compared the fatty acids levels and
relationships in conventional and enriched ω-3 eggs. The enriched ω-3 eggs showed total
levels of ω-3 polyunsaturated (1839 mg/100g of yolk) and monounsaturated fatty acids
(10,744 mg/100g of yolk) higher than those of conventional eggs (927 and 7997 mg/100g of
yolk, respectively). Relations between polyunsaturated/saturated fatty acids (P/S) and between
ω-6/ω-3 of enriched eggs were close to the ideal estimated for human consumption (1.10 and
3.00, respectively). The conventional eggs had total levels of saturated (8740 mg/100g of
yolk) and ω-6 polyunsaturated fatty acids (9600 mg/100g of yolk) significantly higher than
the enriched ω-3 eggs (6640 and 5510 mg/100g of yolk, respectively). In Experiment 4, three
people individually assessed the intensity of yolk pigmentation with a color range. It was
found that conventional eggs had the yolk less pigmented enriched ω-3 ones. The storage at
different temperatures caused the appearance of dark spots in the egg yolks enriched. Based
on the results obtained in experimental conditions used it was found that enriched ω-3 eggs
showed high levels of ω-3 polyunsaturated fatty acids, appropriate balance of the relations
between P/S and between ω-6/ω-3 and good characteristics of internal and external quality,
thus those eggs can be considered an excellent alternative food for those consumers concerned
about eating healthy diets. / Foram utilizados 1160 ovos comerciais em quatro experimentos realizados no Laborat?rio de
An?lises de Ovos do Instituto de Zootecnia da Universidade Federal Rural do Rio de Janeiro
(UFRRJ) produzidos por dois grupos de poedeiras da linhagem Isa Brown com 33 semanas de
idade. No grupo 1, as aves foram alimentadas durante toda vida produtiva com ra??o a base
de milho e farelo de soja (produ??o de ovos convencionais), enquanto que no grupo 2, ? partir
da 22? semana de idade das aves, foi acrescentado a ra??o b?sica 1,5% de substrato de algas
marinhas e 1,8% de ?leo de peixe (produ??o de ovos enriquecidos com ω-3). No experimento
1, cujo objetivo foi avaliar a qualidade interna e externa de ovos comerciais convencionais e
enriquecidos com ω-3 armazenados em diferentes temperaturas, foi verificado que os dois
tipos de ovos estudados apresentaram caracter?sticas de qualidade interna e externa
semelhantes. Os ovos armazenados por vinte e um dias a 25?C apresentaram menores m?dias
para unidade Haugh e ?ndice de gema e maiores para pH do alb?men e da gema quando
comparado aos demais tratamentos relacionados a temperatura e per?odo de armazenamento.
N?o foram observadas diferen?as significativas para espessura, percentual e peso da casca
entre os dois tipos de ovos estocados por vinte e um dias, independentemente da temperatura
de armazenamento. No experimento 2 foi avaliada a influ?ncia da esta??o do ano sobre a
qualidade de ovos enriquecidos com ω-3 armazenados em ambiente refrigerado. Neste
segundo ensaio foi observado que os ovos coletados no ver?o apresentaram peso, qualidade
interna e externa inferior ao daqueles coletados no inverno. Com rela??o ao armazenamento,
foi verificado efeito negativo sobre o peso, unidade Haugh e ?ndice de gema, mas n?o houve
efeito sobre a espessura da casca destes ovos. No experimento 3, comparou-se os n?veis de
?cidos graxos e suas rela??es em ovos comerciais convencionais e enriquecidos com ω-3 e foi
verificado que os ovos enriquecidos com ω-3 apresentaram teores totais de ?cidos graxos
(AG) poliinsaturados da s?rie ω-3 (1839 mg/100g de gema) e de AG monoinsaturados (10744
mg/100g de gema) significativamente superiores aos dos ovos convencionais (927 e 7997
mg/100g de gema, respectivamente). As rela??es entre os ?cidos graxos
poliinsaturados/saturados (P/S) e entre ω-6/ω-3 dos ovos enriquecidos foram pr?ximas ao
ideal estimado para o consumo humano (1,10 e 3,00; respectivamente). Os ovos
convencionais apresentaram teores totais de AG saturados (8740 mg/100g de gema) e de AG
poliinsaturados da s?rie ω-6 (9600 mg/100g de gema) significativamente superiores aos dos
ovos enriquecidos ω-3 (6640 e 5510 mg/100g de gema, respectivamente). No experimento 4,
tr?s pessoas individualmente avaliaram a intensidade de pigmenta??o da gema com o aux?lio
de um leque colorim?trico. Foi verificado que os ovos convencionais apresentaram gema
menos pigmentada que os ovos enriquecidos com ω-3. O armazenamento em diferentes
temperaturas provocou o aparecimento de manchas escuras nas gemas dos ovos enriquecidos.
Com base nos resultados obtidos nas condi??es experimentais utilizadas concluiu-se que os
ovos enriquecidos com ω-3 apresentaram elevados n?veis de AG poliinsaturados da s?rie ω-3,
balan?o adequado das rela??es entre ω-6/ω-3 e P/S e boas caracter?sticas de qualidade interna
e externa, sendo desta forma, considerados uma excelente alternativa de alimento para aqueles
consumidores preocupados em ingerir dietas mais saud?veis.
| Identifer | oai:union.ndltd.org:IBICT/oai:localhost:tede/590 |
| Date | 29 August 2008 |
| Creators | Cedro, Thaiz Marinho Magalh?es |
| Contributors | Cedro, Ligia Marinho Magalh?es, Gaspar, Arlene, Curvello, Fernando Augusto |
| Publisher | Universidade Federal Rural do Rio de Janeiro, Curso de P?s-Gradua??o em Zootecnia, UFRRJ, Brasil, Produ??o Animal |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFRRJ, instname:Universidade Federal Rural do Rio de Janeiro, instacron:UFRRJ |
| Rights | info:eu-repo/semantics/openAccess |
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