A Comparative Study of the Internal and External Quality Characteristics of Table Eggs and the Effect of Storage Periods and Layer Strain on them under Summer Conditions

Abstract

Background: Eggs are a rich source of protein and a portion of food that satisfies human demands and supplies the body with amino acids, metal elements and vitamins that are beneficial for general health. This research aimed to determine the influence of storage duration and hen breed on the internal and external quality characteristics of brown- and white-shelled eggs under different domestic storage circumstances. Methods: A total of 240 eggs from the two species were randomly selected. They were stored at a humidity of 65% and temperatures of ±1°C for 0, 15 and 30 days. All eggs were cracked to determine the egg coefficient, egg weight, egg weight loss and air chamber depth. Egg-specific density, Haugh unit values, yolk color, the presence of flesh and blood spots, white weight, yolk weight, shell integrity, white weight percentage, percentage of shell weight, yolk weight ratio and yolk weight ratio. Shell thickness, density, cleanliness, surface area and weight relative to shell area. Result: The Haugh unit, specific density, air chamber depth and shell thickness were all significantly (P£0.05) affected by the length of time eggs were stored. It had a favorable influence on shell density and weight for brown and white-shell eggs, but the Huff unit values of the eggs were negatively affected the longer they were stored. This effect was more pronounced the longer the eggs were stored. Due to the difference in shell color and the extended period of storage, there was a major change in all of the components of the egg. This was caused by the storage duration.