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1

Fatty acid profile in edible eggs of snails from the Cornu genus

100%
Mackowiak-Dryka M., Szkucik K., Ziomek M., Klimek K.
Journal of Veterinary Research
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2020
|
tom 64
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nr 1
2

Salmonella spp. in retail eggs

100%
Radkowski M.
Polish Journal of Veterinary Sciences
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2000
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tom 03
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nr 1
An investigation of food poisoning cases caused in our country by Salmonella spp has been carried out by the Sanitary and Epidemiological Station, in recent years. It has show that the majority of foci of this disease is related to the consumption of foods containing hen eggs which had not undergone heat treatment, such as mayonnaise, creams, ice cream and other products. The world egg production amounts to 400 billion; in Poland, it reaches the level of about 8 billion per year. Six hundred eggs purchased in 30 local markets in Olsztyn, Poland, were examined in respect to the presence of Salmonella spp. between June and September 1997. Salmonella spp. was not found on the shells or inside the eggs.
3

Variation in egg quality traits depending on storage conditions

84%
Adamski M., Kuzniacka J., Czarnecki R., Kucharska-Gaca J., Kowalska E.
Polish Journal of Natural Sciences
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2017
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tom 32
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nr 1
The aim of the study was determination of changes in quality traits of eggs depending on storage conditions. The study material were 360 table eggs laid by 52 weeks of age laying hens, Tetra SL, being in their peak of egg production. The eggs were stored at a temperature of 4 and 23°C. Evaluation of egg quality was carried out on the 1st, 7th, 14th, 21st, and 28th day, analyzing 40 eggs from each group. It was found that storage conditions had a significant effect on the loss of egg weight and thick albumen as well as on an increase in its pH value. Temperature of 23°C had a greater effect on the dynamics of these changes, while eggs stored at a temperature of 4°C even after 28-day storage were characterized by a good quality and freshness. Long-term storage had no significant effect on the shell weight, its thickness and elastic deformation and resistance to crushing
4
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Preservation of quality of table eggs using vegetable oil and shea butter

67%
Pius O., Olumide A.
International Letters of Natural Sciences
|
2017
|
tom 63
The poultry industry in Nigeria keeps expanding on a daily basis and it is faced with the problem of egg glut almost yearly. Most of the poultry are raised in rural environments where there is no available and avoidable power supply for egg preservation. The study was aimed at using locally available and cheap materials for preservation of eggs quality under the hot ambient temperature. The eggs were divided into three groups of 80 eggs each. The first and second groups were treated with vegetable oil (soybean oil) and shea butter, respectively, while the third group served as control. The eggs were stored under the ambient conditions and assessed for their physical and nutritional qualities on days 1, 8, 15, 22, 29, 36, 43 and 50. The physical quality was assessed by determining the albumen height and the Haugh’s unit, while the nutritional quality was appraised through the protein concentration of the albumen. Based on the values of Haugh’s unit, eggs treated with vegetable oil produced excellent results; good quality eggs were obtained up to 50th day of storage. Treatment with shea butter maintained quality eggs up to the 29th day, while with untreated eggs good physical quality was maintained up to 22 nd day of storage. Protein concentrations of eggs in the three groups studied decline with duration of storage, however the protein concentrations of eggs treated with vegetable oil were significantly higher than the other groups (p<0.001). The eggs treated with shea butter recorded a comparative higher protein concentrations than the untreated eggs (p=0.002).
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