Physical and Chemical Changes In the Soluble Fraction of Eggs from Hens FED with Pleuroncodes Planipes (RED CRAB), Stored for Different Lengths of Time at Different Temperatures

Authors

  • Ma. De la Concenpcion Calvo  Animal Nutrition Department Dr. Fernando Pérez-Gil Romo, National Institute of Medical Sciences and Nutrition Salvador Zubiran, Mexico City, Mexico
  • Ma. Elena Carranco  Animal Nutrition Department Dr. Fernando Pérez-Gil Romo, National Institute of Medical Sciences and Nutrition Salvador Zubiran, Mexico City, Mexico
  • Silvia Carrillo  Animal Nutrition Department Dr. Fernando Pérez-Gil Romo, National Institute of Medical Sciences and Nutrition Salvador Zubiran, Mexico City, Mexico
  • Leonor Sangines  Animal Nutrition Department Dr. Fernando Pérez-Gil Romo, National Institute of Medical Sciences and Nutrition Salvador Zubiran, Mexico City, Mexico
  • Benjamin Fuente  Experimentation Center, Research and Extension in Poultry Production, National Autonomous University of Mexico, Mexico City, Mexico
  • Ernesto Avila  Experimentation Center, Research and Extension in Poultry Production, National Autonomous University of Mexico, Mexico City, Mexico

Keywords:

Red Crab Meal, Egg Quality, Storage

Abstract

As an abundant resource on the coast of Baja California, Mexico, the crustacean known as red crab (Pleuroncodes planipes) may represent an alternative for use in the formulation laying hens’ diet because of the crab’s protein content. It has been reported that diets containing 4% red crab meal (RCM) generate eggs with satisfactory sensorial characteristics. However, changes in the physical and chemical characteristics of the water-soluble components that alter the biological value of eggs might occur during storage. Therefore the aim was to determine the effect of storage conditions on the water-soluble fraction of eggs from hens fed with Pleuroncodes planipes meal (RCM). To determine the effect of storage conditions on the water-soluble fraction of eggs from hens fed with a standard diet and with a diet with 4% (RCM), 90 hens were divided into two treatments: Control and RCM (4%). During four weeks of testing, production variables were evaluated. Eggs from each treatment were collected to assess the following factors: Haugh Units (HU), pH and levels of crude protein, essential amino acids and water-soluble vitamins after 0, 15 and 30 days at 4° and 20°C. The results were analyzed using a 2x2x2 factorial design, and the difference between means was compared using Tukey’s test. The results showed that there was no significant difference in production performance between the treatment groups. During the storage period, there was a decrease in the CP content (49.8%/15 days – 49.2%/30 days) and HU (60.16/15 days – 52.62/30 days) and an increase in the pH (8.73/15 days – 9.32/30 days). The effects of temperature and egg storage time on the CP content (49.2%/20°C – 50.2%/4°C) and HU (56.82/20°C – 71.05/4°C) were different (P < 0.05). The effects of diet and egg storage time resulted in differences (P < 0.05) in the CP content (49.2 Control – 50.2 RCM) and HU (62.91 Control – 64.96 RCM). Adding 4% RCM to the diets of laying hens did not affect the studied productive parameters, but changes were observed in the water-soluble part of the egg in a double interaction (times and temperatures). The eggs presented changes inherent to the egg metabolism, modifying the variables studied.

References

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International Journal of Scientific Research in Science and Technology

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Published

2016-08-30

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Volume 2, Issue 4, July-August-2016

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Research Articles

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[1]
Ma. De la Concenpcion Calvo, Ma. Elena Carranco, Silvia Carrillo, Leonor Sangines, Benjamin Fuente, Ernesto Avila, " Physical and Chemical Changes In the Soluble Fraction of Eggs from Hens FED with Pleuroncodes Planipes (RED CRAB), Stored for Different Lengths of Time at Different Temperatures, International Journal of Scientific Research in Science and Technology(IJSRST), Online ISSN : 2395-602X, Print ISSN : 2395-6011, Volume 2, Issue 4, pp.64-71, July-August-2016.