EFFECT OF DURATION OF STORAGE ON EGG QUALITY

Résumé

One hundred and twenty (120) freshly laid eggs by 36 weeks old Isa brown layers kept at the Poultry Unit, Teaching and Research Farm, Ondo State University of Science and Technology, Okitipupa were randomly collected and stored at room temperature for 21 days. At week 0, week1, week 2 and week 3 of storage, 30 eggs were broken for egg quality analysis. Data collected were subjected to statistical analysis. Duration of storage had significant effect (p<0.05) on all the internal and external parameters except shell index and shell thickness. The overall egg weight, egg length, egg width, shell index, shell weight, shell ratio and shell thickness were 56.82, 5.69, 4.43, 78.02, 7.45, 13.11 and 0.28 respectively, while yolk height, albumen height, yolk weight, albumen weight, albumen ratio, yolk ratio and Haugh unit were 13.55, 4.97, 16.32, 33.06, 58.11, 28.82 and 67.50 respectively. Most of the traits declined in values as the storage duration increased except yolk weight and ratio which increased as the egg aged. Duration of storage of egg had effect on the egg quality that determines acceptability by consumers.