Impacto del periodo de almacenamiento en la calidad de huevos fértiles
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Calceta: ESPAM MFL
Abstract
Esta investigación evaluó el efecto de diferentes periodos de almacenamiento sobre la calidad física y microbiológica de huevos fértiles, bajo condiciones controladas (18°C y 65–70% de humedad relativa) en la planta incubadora de la ESPAM MFL. Se emplearon 225 huevos distribuidos en tres tratamientos experimentales: T1 (7 días), T2 (14 días) y T3 (21 días) de almacenamiento, con cinco repeticiones por tratamiento. Las variables físicas analizadas fueron grosor de cáscara, unidades Haugh, color de yema y porcentaje de pérdida de peso. Para la evaluación microbiológica se consideraron Escherichia coli, Salmonella spp, Aspergillus spp y Penicillium spp, expresado en unidades formadoras de colonias (UFC). Los resultados indicaron que del T1 al T3, el grosor de la cáscara (0.518 mm a 0.474 mm) y el color de yema (14.3 a 13.7 puntos) no presentaron diferencias significativas (p > 0.05), aunque mostraron una tendencia decreciente. Las unidades Haugh disminuyeron significativamente (p<0.001) de 76.40±2.09 (T1) a 64.79±4.36 (T3), evidenciando pérdida de frescura. La pérdida de peso fue significativa (p<0.001), aumentando de 1,09 % (T1) a 4.14 % (T3). En cuanto a la calidad microbiológica, no se detectó Salmonella spp en ningún tratamiento; sin embargo, se observó un leve incremento en E. coli sin diferencia significativa (2.048±1.312 a 2.408±0.733 UFC), Aspergillus spp disminución (0.690±1.543 a 0 UFC) y Penicillium spp, oscilaciones menores sin cambios significativos (0.526±1.176 a 0.546±1.22 UFC). Se concluye que el periodo de almacenamiento influye en la calidad física y microbiológica de los huevos fértiles, siendo 7 días (T1) el tiempo óptimo bajo condiciones controladas.
Description
This study evaluated the effect of different storage periods on the physical and microbiological quality of fertile eggs under controlled conditions (18 °C and 65–70% relative humidity) at the hatchery facility of ESPAM MFL. A total of 225 eggs were used, distributed across three experimental treatments: T1 (7 days), T2 (14 days), and T3 (21 days) of storage, with five replicates per treatment. The physical variables analyzed included shell thickness, Haugh units, yolk color, and percentage of weight loss. For microbiological evaluation, the presence of Escherichia coli, Salmonella spp., Aspergillus spp., and Penicillium spp. was assessed, expressed in colony-forming units (CFU). From T1 to T3, results showed that shell thickness (0.518 mm to 0.474 mm) and yolk color (14.3 to 13.7 points) did not exhibit significant differences (p > 0.05), although a decreasing trend was observed. Haugh units significantly declined (p < 0.001) from 76.40±2.09 (T1) to 64.79±4.36 (T3), indicating loss of freshness. Weight loss was also significant (p < 0.001), increasing from 1.09% (T1) to 4.14% (T3). Regarding microbiological quality, Salmonella spp. was not detected in any treatment; however, there was a slight, non-significant increase in E. coli (from 2.048±1.312 to 2.408±0.733 CFU), a decrease in Aspergillus spp. (from 0.690±1.543 to 0 CFU), and minor fluctuations in Penicillium spp. without significant changes (from 0.526±1.176 to 0.546±1.22 CFU). It is concluded that the storage period affects the physical and microbiological quality of fertile eggs, with 7 days (T1) being the optimal duration under controlled conditions.
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