Abstract
Summary This study was planned to investigate the main effects of genotype, hen age, storage temperature, length of storage and their interactions on internal and external quality of table egg. A total of 3840 eggs from commercial ISA Brown (33 to 64 weeks old), and Lohman White (35 to 66 weeks old) hens were stored at 4°C and 24°C from 0 to 5 weeks. Egg weight, egg weight loss, albumen width, albumen height, albumen index, yolk width, yolk height, yolk index, Haugh unit (HU), shell weight, shell thickness, shell density and shell weight per unit surface were examined. Although genotype except egg weight loss, yolk height and shell density, and hen age significaltly affected all the traits were examined in the study, storage temperature and period affected egg weight loss and internal qaulity traits only. Interactions between different factors for egg weight loss and all internal quality traits were significant. It was concluded that internal egg quality loss during the extended storage was dramatic in eggs from Brown lines, laid by younger hens and stored at 24oC. Therefore, the shell color, the hen age, the storage temperature and period should be taken into consideration during marketing of table eggs..
Published Version
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