Effect of storage condition and hen age on egg quality parameters

پژوهشهای علوم دامی ایران

Article 1, Volume 2, Issue 1 - Serial Number 3, March 2010   

Document Type: Scientific - Research Articles

DOI: 10.22067/ijasr.v2i1.3091

Authors

ُseyd ali Hossieni Siyar^{* 1}; ali asgar Saki²; Mohammad Mahdi Tabatabai³; hasan ali Aliarabi¹; Ahmad Ahmadi⁴; narges Ashori¹

¹Ferdowsi University of Mashhad

²Ferdwosi University of Mashhad

³Department of Animal Sciences, Faculty of Agriculture, Bu Ali Sina University, Hamadan, Iran.

⁴Department of Animal Sciences, Faculty of Agriculture, Bu Ali Sina University, Hamadan, Hamadan, Iran

Abstract

To determine the effect of hen age and storage condition on egg quality, fresh eggs were sampled from two commercial
flocks of White Leghorn hens at 28 and 68 weeks of age. Half of sampled eggs from each flock were stored at 6°C and the
other half was stored at room temperature. Fifteen eggs were randomly sampled from each treatment following collection and
at 5-day intervals to 30 days of storage. Measurements were made of egg and egg component weight (W) and percentage (P),
yolk: albumen ratio, yolk and albumen dry matter albumen quality and height and yolk index. Egg, albumen and shell W,
yolk P and yolk: albumen ratio were significantly higher for 68 wk but albumen and shell P were higher than 28 wk. Increase
in temperature and storage time decreased egg and albumen W and albumen P, increased yolk and shell P and yolk: albumen
ratio significantly. Albumen DM was lower for 68 wk, lower temperature and shorter storage time. However hen age had no
effect on yolk DM, higher temperature and longer storage time decreased it. Albumen height and HU were significantly
lower for 68 wk, higher temperature and longer storage time. Hen age did not affected albumen pH but it was affected by
temperature and storage time. Yolk height and yolk index were higher for 28 wk age, lower temperature and lower for longer
storage time. Overall results showed that however longer storage time decreased egg quality, still it was acceptable.

Keywords

Egg quality; Hen age; Storage temperature; Storage time; Yolk and albumen dry matter 1 -