Viscosity of egg white from hens of different strains fed with commercial and natural additives

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dc.creatorFernanda Papa SPADA
dc.creatorÉrika Maria Roel GUTIERREZ
dc.creatorMiriam Coelho de SOUZA
dc.creatorSolange Guidolin Canniatti BRAZACA
dc.creatorDayane Elizabeth Aoqui LEMES
dc.creatorFlávia Salgado FISCHER
dc.creatorAntonio Augusto Domingos COELHO
dc.creatorVicente José Maria SAVINO
dc.date2012
dc.date.accessioned2026-07-07T04:18:16Z
dc.descriptionYolk color and egg white (albumen) cleanliness and viscosity are important parameters by which consumers judge the quality of eggs. This study aimed to investigate changes in albumen viscosity during storage of eggs for up to 36 days from two different commercial laying hen strains (Carijo Barbada and Isa Brown) fed a diet containing annatto (1.5 and 2.0%) or a synthetic additive without synthetic colorants (control). Analyses of humidity, albumen height, pH, viscosity, foam formation, and stability were carried out on eggs. Carijo Barbada strain had smaller albumen, lower humidity and higher egg white viscosity than Isa Brown strain; however, with storage, viscosity lowered significantly on both strains. Initially, the addition of 2.0% of annatto or a synthetic additive increased viscosity in both strains, but with storage only the control maintained longer viscosity. Lower viscosity did not change foam density and stability.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940112007
dc.identifier.urihttp://hdl.handle.net/123456789/457142
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.32
dc.subjectAgrociencias
dc.titleViscosity of egg white from hens of different strains fed with commercial and natural additives
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos