Spei Domus

Number 2 Vol (19), 2023

9
Análisis bacteriológico y composicional de la leche bovina de cuatro municipios del departamento de Putumayo, Colombia

Authors: rez Delgado, D.F., Cely Leal, D., González, S.D., Niño Vera, L.J., Robledo Palomino

Abstract

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The bacteriological and compositional quality of raw bovine milk has very important economic and health implications for the agricultural development of the country. The aim of this research was to analyze raw bo-vine milk bacteriologically and compositionally from dual-purpose livestock production systems in the mu-nicipalities of Puerto Asís, Villagarzón, Orito and Valle del Guamuez in the department of Putumayo. For this, intentional sampling was used in 250 livestock farms, thus obtaining 854 milk samples. The parameters of somatic cells (cs/mL), aerobic mesophilic bacteria count (cfu/mL), fat, protein, lactose, and total solids were analyzed. The data obtained were subject to analysis of variance with a significance of 5%. A difference was evident for the parameters of fat and total solids between the municipalities. When analyzing the results with respect to the ntc 399 raw milk standard, the parameters of somatic cells, mesophilic bacteria, protein, lactose, and total solids are met in the four municipalities. For its part, the fat parameter is met in Puerto Asís and Valle del Guamuez

15
Evaluación de la calidad interna, externa y vida útil del huevo comercial en condiciones de trópico

Authors: Guerrero Díaz SM, Sanabria Naranjo F, Sánchez Guerrero JA, Castellanos Flórez CJ, Gamboa González N

Abstract

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The internal and external quality parameters of the egg are indicators of the freshness state that it presents. The effect of time on the quality of the commercial egg stored on the shelf was evaluated. 120 eggs from the Isa Brown and HyN Brown Nick genetic lines were used, divided into two groups (group A and group B). The variables were measured every three days until day 28 of the egg’s age. Weight, haugh units, yolk pigmentation, shell thickness, yolk index, albumin and yolk pH and visual inspection were analyzed. Significant differences were observed in (p> 0.05) in most of the variables analyzed during the study time. Both groups showed a decrease in egg weight (-3.1 g group A and 3.8 g group B), haugh units (-26.2 g group A and -34.7 g group B), yolk index (-0.34% group A and -0.36% group B), visual inspection (-6 points group A and 3.7 points group B), yolk pigmentation (- 2.1 group A and -1.4 group B) and albumin pH (-1 group A and -0.5 group B); after 28 days of storage. As for the yolk pH, it did not show significant differences (p> 0.05), the values remained during the study. The environment influenced the quality parameters of the egg, reducing its freshness level, except for the yolk Ph, which had a lower degradation process