The Effect of Washing, Oiling, Holding and Temperature of Eggs on Shell Strength

Abstract

The effect of washing, oiling, holding and egg temperature on shell strength was studied in a series of five experiments. Washing was shown to reduce shell strength from 180 to 380 grams per egg in two trials. Eggs oiled after lay and washed were significantly stronger than unoiled, washed eggs. Eggs oiled after lay and not washed were also stronger than unoiled, unwashed eggs. In a single trial, oiling after washing did not improve shell strength.No significant changes in shell strength from one to nine hours after oviposition were observed. Eggs were found to be significantly stronger at two days than one day and four days than three days of storage. No significant change in shell strength occurred between four and eight days. By the eleventh and thirteenth day, egg shell strength was significantly weaker than at four days of age.Eggs, either wet or dry, exposed for fifteen minutes to temperatures of 13° C., 24° C., 35° C. and 46° C. had a reduction of shell strength at each increment of temperature. However, the wetting of eggs at these temperatures was not found to reduce shell strength as reported by Froning (1973).