Evaluation of the physical quality of eggs from laying hens raised in the cage-free system during the storage | Evaluation of the physical quality of eggs from laying hens raised in the cage-free system during the storage

English. This study assessed the effects of storage periods at room temperature on the physical quality of eggs from laying hens reared in the Cage-Free system. A total of 210 integral eggs from laying hens at 58 weeks of age from the Isa Brown lineage were used for the experiment. The eggs were distributed in a completely randomized design (DCC) comprised of five treatments based on storage period (eggs of 0, 7, 14, 21 and 28 days), in 7 repetitions of 6 eggs each. The variables of the study were: egg weight and weight loss; shape index; Haugh unit; gem index; shell, white and yolk percentages; and shell thickness. The data obtained were subjected to analysis of variance using the SISVAR 5.8 statistical package and the means obtained were compared using Tukey’s test at 5% significance level. The shape index and shell thickness variables did not show significant differences (P>0,05) between storage periods. However, the remaining variables studied were significantly influenced (P≤0,05) by storage periods, it is verified that the storage periods at room temperature had influences on the parameters related to the physical quality of the eggs, with the exception of the shape index and thickness of the shell, and eggs of 0 days showed better physical quality when compared to stored eggs. It is concluded that the eggs began to lose marked quality after 14 days of storage.

Portuguese. This study assessed the effects of storage periods at room temperature on the physical quality of eggs from laying hens reared in the Cage-Free system. A total of 210 integral eggs from laying hens at 58 weeks of age from the Isa Brown lineage were used for the experiment. The eggs were distributed in a completely randomized design (DCC) comprised of five treatments based on storage period (eggs of 0, 7, 14, 21 and 28 days), in 7 repetitions of 6 eggs each.The variables of the study were: egg weight and weight loss; shape index; Haugh unit; gem index; shell, white and yolk percentages; and shell thickness. The data obtained were subjected to analysis of variance using the SISVAR 5.8 statistical package and the means obtained were compared using Tukey’s test at 5% significance level. The shape indexand shell thickness variables did not show significant differences (P>0,05) between storage periods. However, theremaining variables studied were significantly influenced (P≤0,05) by storage periods, it is verified that the storage periods at room temperature had influences on the parameters related to the physical quality of the eggs, with the exception of the shape index and thickness of the shell, and eggs of 0 days showed better physical quality when compared to stored eggs. It is concluded that the eggs began to lose marked quality after 14 days of storage.