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Characterization productive and organoleptic of eggs from field hens in the sierra region of Ecuador

Abstract:

At the Tunshi Experimental Station of the Escuela Superior Politécnica de Chimborazo, Licto, at 2712 meters above sea level at an average temperature of 14.92 °c. The productive behavior for eggs of field hens was evaluated and the organoleptic characteristics were analyzed, in 94 birds of backyards identified in the mountain region of Ecuador of the provinces: Pichincha, Bolívar, Loja, Cañar, Tungurahua, and Chimborazo, once adapted In situ, the investigation lasted 120 days. The data collected were tabulated in the statistical program SPSS Statistic version 19, descriptive statistics were obtained. The results for average initial weight was 1508.78 g; final weight 1502.36 ± 247.61 g; weight gain 175.26 ± 137.20 g; The parameters of egg quality were: average weight 54.95 ± 5.24 g; egg mass of 48.15 ± 4.68 g; egg width 42.25 mm; egg length of 55.40 ± 2.60 mm; shell weight of 6.80 g; thickness of the shell of 0.32 ± 0.02mm. For the organoleptic measurement, a triangular sensory analysis was carried out, using 6 combinations with 3 repetitions, total 18 tasters, these results were subjected to Chi-square, obtaining significant differences in the flavor of the field egg in relation to the commercial one. It should be noted that the characteristic of hardiness in chickens represents an important factor for the conservation of genetic resources, since they have shown to have a capacity to adapt to the environment, which ensure good productive yields and which are interesting for food security and sovereignty.