The Effect of Storage Periods on the Internal and External Quality Characteristics of White and Brown-Shell Table Eggs in Saudi Arabia

Abstract

Background: The eggs of hens are an essential source of protein, a food that meets human needs and provides the body with amino acids, metallic elements and vitamins that promote its health. The research aims to study the influence of storage period and strain and the interaction between them on components and internal and external quality traits of commercially produced brown and white-shell eggs. Methods: A total of 180 eggs were randomly collected from both types. It was kept for 0, 15 and 30 days at temperatures ranging from 5±2°C to a humidity level of 60%. All eggs were broken to measure the egg coefficient, egg weight, egg weight loss and depth of the air chamber. shell thickness, shell density, shell cleanliness, shell surface area, shell weight relative to shell area unit, egg specific density, Haugh unit values, yolk color, presence of flesh and blood spots, white weight, shell weight, yolk weight, shell integrity, white weight percentage, percentage of shell weight, yolk weight ratio and yolk weight ratio. Result: White eggs weighed more than brown eggs and storage periods had a significant (P less than 0.05) effect on the Haugh unit, specific density, air chamber depth and shell thickness. It has a positive effect on shell density and shell weight for both brown and white-shelled eggs. The storage period also led to a significant increase in weight loss, a significant decrease in white, yolk and shell and significant changes in all parts of the egg because the shell color changed.