TY  - THES
TY  - BOOK
T1  - Seroprevalence and associated risk factors of coxiella burnetii (Q fever) infection among small ruminants in selected small ruminant farms in Negeri Sembilan, Malaysia
A1  - Nur Athirah  Abdurrahim
LA  - English
YR  - 2019
UL  - http://discoverylib.upm.edu.my/discovery/Record/585476
AB  - Eggs are a cheap source of protein with limited shelf life depending  on  storage condition s. The environmental factors such as storage time and  temperature  might affect the internal quality of eggs. Therefore, the objective of this study is to determine and compare the effect of storage duration and temperature on physical quality and nutritional composition of eggs from commercial and village chickens. A total of 120 eggs (commercial chicken eggs= 60, village chicken eggs= 60) were purchased and stored for O ( control), 5 and 10 days in refrigerator (4°C) and room temperature (20°C) equally. The physical qualities measured were weight loss, Haugh Unit, yolk index, albumen pH and yolk pH. Meanwhile,  analysis  of eggs nutritional  composition  such as dry matter, protein and fat were caiTied out by using proximate analysis procedure. The result showed, weight loss was increased rapidly from day O to 10 at room temperature (20°C). The Haugh unit and yolk index were decreased  constantly  from day O to IO at room temperature (20°C). Moreover, dry matter content decreased constantly with the increase in storage duration at room tempe    rature.     Ina dd  i t ion,     crude protein and crude fat analysis were found high nutrition content as kept longer  in different storagecon d it i ons. Thus, the storage duration and temperature play an
important role to preserve the quality of eggs in tenns of physical quality  and  nutritional composition.
CN  - FPV 2019 138
ER  -