Qualidade de Ovos Provenientes de Sistemas Convencional e Caipira

Abstract

The objective of this work was to evaluate the quality of eggs produced in conventional and caipira production systems regarding internal, external, microbiological and nutritional quality parameters on the farm, as well as the quality standard of caipira eggs exposed for sale in commercial establishments. Eggs were collected in a completely randomized manner, in two ways: on the farm and in supermarkets in Rio de Janeiro. For the analysis on the farm, a total of 720 eggs, red, of the extra type, produced in a conventional and caipira system were used, with 360 from each production system. In commercial establishments, 240 large red eggs were purchased, produced in caipira system, from four supermarkets (A, B, C and D), with 60 eggs from each establishment. Fresh eggs produced in a caipira system showed significantly (p<0.05) higher values in the parameters of shell thickness, yolk index, yolk percentage, yolk color and albumen pH. Eggs from the conventional system showed significantly (p<0.05) higher values in the parameters of albumen percentage, Haugh Unit and yolk pH. There was an influence of the production system on the nutritional composition of eggs (p<0.05), with higher levels of ethereal extract and crude protein in eggs produced in the caipira system, compared to conventional ones. The microbiological contamination by aerobic mesophiles present in eggshells was significantly (p<0.05) higher in eggs produced in the caipira system. As for the quality of caipira eggs purchased in supermarkets, all establishments evaluated showed high values for pH of yolk and albumen, as well as low values for Haugh Unit. The quality of eggs produced in conventional and caipira systems remained within the standards required for consumption. Exceeded the standard, the indices of shell thickness and breaking resistance, which were higher, in eggs produced in caipira system, which compensated for the worse microbiological quality of the shell of these eggs, compared to those produced in cages. The exposure to the sale of caipira eggs in supermarkets in Rio de Janeiro showed low levels of internal quality or very close to the lower limit recommended for table eggs, probably due to a longer exposure time as they are more expensive, and because they are kept exposed for sale, without adequate refrigeration conditions.