EFFECT OF STORAGE METHODS AND TIME ON EGG QUALITY TRAITS OF LAYING HENS IN A HOT DRY CLIMATE

Abstract

The effect of storage methods and time on the external and internal egg quality traits of laying hens in a hot dry climate was examined. The traits were: egg weight, albumen and yolk height, albumen and yolk width, albumen and yolk indices, Haugh unit, egg width, egg length and shape index. The storage periods were 7, 14, 21 and 28 days while the methods were: room temperature (32 0 C), oiling, refrigeration (5 0 C) and high temperature (40 0 C) storage. The effects of storage method and time were found to be significant (P<0.05) for all traits except egg width, egg length and shape index. Egg weight (58.37 to 51.22g), albumen (0.73 to 0.29cm) and yolk height (1.67 to 0.97cm), Haugh unit (83.37 to 34.0%), albumen (10.40 to 3.6%) and yolk indices (44.6 to 17.3%) decreased with increase in storage time while albumen (7.02 to 8.96cm) and yolk width (3.75 to 5.44cm) increased. Thus, lower egg quality was recorded with increased storage time. Refrigerated and fresh eggs gave comparable values respectively for Haugh unit (79.58 vs. 83.37%), albumen (0.70 vs. 0.73cm) and yolk height (1.64 vs. 1.67cm) indicating a minimal loss in quality. While oiling method gave values which were better than those of eggs stored at room temperature. Eggs stored at high temperature were already spoilt and not fit for consumption after 2 weeks of storage.