Effect of Storage Temperature on Egg Quality Traits in Table Eggs

Abstract

The aim of this study was to establish the effects of storage temperature on some egg quality in table eggs during 28 days. A total of 100 fresh eggs were obtained from laying hens (Nick chick) that were raised on a local commercial farm. All eggs were collected over a 24 h period. A total of 100 eggs randomly divided into 2 treatments (5 degrees C and 22 degrees C; 10 replicates each) with 50 eggs examined in each. Ten eggs from each group were analyzed for eggs weight loss, specific gravity, albumen height, Haugh unit, yolk index, and albumen pH after 0, 7, 14, 21 and 28 days of storage at 5 and 22 degrees C. All eggs were individually marked and weighed at the beginning of the experiment to calculate egg weight loss. The egg weight loss in eggs stored at 5 degrees C significantly (P<0.01) lower than the eggs stored at 22 degrees C group for the entire storage period. The eggs stored at 5 degrees C showed higher levels of specific gravity than eggs stored at 22 degrees C throughout 28 days of storage (P<0.01; P<0.05). The albumen height, Haugh unit, and yolk index of eggs stored at 5 degrees C was significantly (P<0.01) higher than that of eggs stored at 22 degrees C during the storage periods. The albumen pH of eggs stored at 5 degrees C was significantly (P<0.01) lower than that of eggs stored at 22 degrees C during storage period. The results indicated that the eggs stored at 5 degrees C are better off in terms of protecting quality compared to the eggs stored at 22 degrees C throughout 28 days of storage.