Egg quality of Banat naked neck hens during storage

Zdenka Skrbic,Milos Lukic,Snezana Bogosavljevic-Boskovic,Veselin Petricevic,Natasa Tolimir,Vladimir Doskovic,Simeon Rakonjac

doi:10.2298/bah2102087s

Abstract

In less intensive production systems, native poultry breeds can be used in order to diversify the products and achieve self-sustainability of these breeds through production. Given the missing data on the sustainability of quality of eggs obtained from indigenous, native hens, during storage, the aim of the study was to determine the most important parameters of egg quality of indigenous breed of Banat Naked Neck hens during a four-week period in different storage conditions. The design of the experiment was two-factorial with 4 levels of storage time factors (fresh eggs - 0, 1, 2, 3 and 4 weeks of storage) and 2 levels of temperature storage condition factors (room temperature and refrigerator). The room temperature was on average 21.3?C and the refrigerator temperature 8?C. Quality analysis was performed on a total of 200 eggs, and it included following parameters: egg weight, egg weight loss, weight and proportion of structural components: shell, yolk and albumen, albumen height, yolk colour, Haugh Units and albumen pH. The storage time had a significant effect on all properties of egg quality, except for the yolk colour, which was under the impact of the interaction of storage time and temperature. Storage temperature influenced egg weight loss (<0.001), shell weight (<0.05), albumen height (<0.0001), Haugh Units (<0.0001) and albumen pH (<0.0001). By storing in the refrigerator, changes in internal quality were significantly slowed down. After 28 days of storage in the refrigerator, the values of albumen and Haugh Units were higher than the same parameters of eggs stored for only 7 days at room temperature.

Highlights

Egg is a nutritionally high quality product, with low energy values and high digestibility, which makes it a desirable food product
Given the missing data on the sustainability of quality of eggs obtained from indigenous, native hens, during storage, the aim of the study was to determine the most important parameters of egg quality of indigenous breed of Banat Naked Neck hens during a four-week period in different storage conditions
The results show that longer storage time at room temperature affects (p

Summary

Introduction

Egg is a nutritionally high quality product, with low energy values and high digestibility, which makes it a desirable food product. The specific structure of the egg, thanks to the shell and membranes, has a protective role in terms of biosafety and quality, which in certain conditions of farm management and storage can be maintained for different periods of time. Depending on the handling on the farm, the storage duration and conditions, the quality of the eggs decreases at different rates. In addition to the storage time, factors recognized as important for the sustainability of egg quality are temperature and relative humidity (Jin et al, 2011; Chung and Lee, 2014; Kopacz and Drazbo, 2018). According to Feddern et al (2017), Kopacz and Drazbo (2018), storing eggs at room temperature leads to a decrease in quality, which is measured by unusability after 4 weeks. Egg quality parameters that change significantly under the influence of storage conditions and time are the height of the thick albumen, the egg weight, Haugh Units, the pH values of the albumen and egg yolk

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