Journal
BRITISH POULTRY SCIENCE
Volume 58, Issue 5, Pages 517-522Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/00071668.2017.1342219
Keywords
ATR-FTIR; calcite; cuticle; eggshell; food safety
Categories
Funding
- Ministerio de Economia y Competitividad [CGL2011-25906, CGL2015-64683-P]
- Junta de Andalucia [RNM-179]
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1. The cuticle is a very thin organic layer that coats the eggshell surface and plugs the eggshell pores preventing bacterial penetration. It also reduces eggshell permeability which is important to maintain internal quality of the egg. Thus, the eggshell cuticle quality is crucial to ensure the food safety and quality of eggs.2. A new methodology to assess eggshell cuticle quality, based on attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR), is compared with a more traditional method based on cuticle staining techniques.3. Both techniques are useful to determine the amount of cuticle; however, the ATR-FTIR technique is independent of egg colour, more sensitive and provides complete information about the cuticle and its composition. Additionally, it provides information about eggshell permeability.4. The methodology for cuticle quality assessment described in this work can be very useful for genetic selection programmes aimed to improve the safety and quality of eggs.
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