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The objective of this study was to assess the incorporation of polyunsaturated omega 3 and omega 6 fatty acids in the eggs of Japanese quails (Coturnix coturnix japonica) fed with soybean, flaxseed and shark liver oils, as well as to assess their effects on the chemical composition and lipid quality of the yolks.

The total of 252 units of quails were distributed in a completely randomized design with seven treatments and six replications, totaling 42 experimental design units. The sources of oils and their inclusions in the experimental diet were 2% of soybean oil (S), 2% of flaxseed oil (L) and 2% shark liver oil (T), obtained from the species Carcharhinus acronotus, and the mixtures of 1% S + 1% L (SL); 1% S + 1% T (ST); 1% L + 1% T (LT) and 0.67% S + 0.67% L + 0.67% T (SLT).

The proximate composition of the egg yolk was not changed to the supplementation of lipid sources added in quail diet. The total replacement of soybean oil by shark liver oil reduced the cholesterol content in the yolk by 19% (T = 282.97 mg cholesterol/100 g egg) and the addition of flaxseed oil produced eggs with greater amount of polyunsaturated fatty acids (PUFAs) (LS = 18.32%). The treatments with flaxseed oil and its mixtures (soybean oil + flaxseed oil and flaxseed oil + shark liver oil) effectively contributed to reducing the ω-6:ω-3 ratio and enriching the quail eggs with PUFAs, especially linolenic acid (18: 3n3c) and EPA (20: 5n3c).

Thus, manipulation in the diet of quails enriched the content of essential PUFAs and reduced the cholesterol content in the yolk. The flaxseed oil was the lipid source that influenced to improve the quality of the egg yolk. These results have practical applicability for the quail egg industry.

Bibliography of Agriculture with Subject Index. Vol. 1‐ ; 1942‐ . Monthly. Annual subscription rate: $245.00 for 12 issues, plus postage ($12.00 U.S., all others $14.50); individual issue, $20.00, plus $ 1.25 for postage and handling. Data provided by National Agricultural Library; Published by Oryx Press, 3930 E. Camelback Rd., Phoenix, Arizona 85018. LC 63–24851. Coden: BAGRA. ISSN 0006–1530.

The aim of this study is to investigate the benefits and weaknesses of OpenVPN to access Osiris.

This study uses a case study approach to describe a phenomenon. The data collected from observation of the real-world environment.

The benefits of OpenVPN are the following: librarian can access the Osiris and other resources remotely and safely; OpenVPN protects the connection when accessing the Osiris; and librarian can also manage Osiris systems easily to control access, monitoring the users efficiently. However, there are some drawbacks of OpenVPN, such as network infrastructure dependency, require stabile internet connection, configuration complexity, to arrange and configurate OpenVPN needs skills and knowledge on the related field, data protection and security breach.

The originality of this study is the use of OpenVPN to access Osiris that is managed by library. There are some variables to determine the benefits and drawbacks of the OpenVPN such as managing access, data security and efficiency. This study gives an original contribution to the use of OpenVPN in academic libraries.

The purpose of this paper is to evaluate changes in selected quality traits of chicken table eggs during their storage under standard storage conditions and in refrigeration.

The sample consisted of 570 eggs from Hy-Line hens. The eggs were placed on trays of 30 pieces each, and then group C (control) eggs were stored at 14°C temperature and 70 per cent humidity and group F (experimental) eggs were refrigerated at 5°C and 30 per cent humidity. Changes in egg mass and air cell depth were measured on the laying day and, then, after every 7 days for 5 weeks for group C and for up to 24 weeks for group F. Initially for every week and then after every four weeks, the quality of 30 eggs from each group was evaluated. The following traits were analysed: whole egg (mass, specific gravity), shell (conductivity, strength, mass, thickness, and density) and content (proportions, pH, albumen quality and yolk colour).

It was shown that due to a significant limitation of qualitative changes (lower water loss, higher specific mass, lower shell conductivity, better albumen quality, lower pH content, more favourable proportions of morphological elements) in eggs stored in refrigeration despite prolonged time, reduced temperature should be considered as a factor allowing for a significant prolongation of egg shelf life during storage.

The unusually elongated time of the experiment allows for a practical implementation of the results, especially in the case of eggs intended for processing.