Advanced SearchSearch Tips
Effects of Storage Temperature and Time on the Quality of Eggs from Laying Hens at Peak Production
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of Storage Temperature and Time on the Quality of Eggs from Laying Hens at Peak Production
Jin, Y.H.; Lee, K.T.; Lee, W.I.; Han, Y.K.;
  PDF(new window)
The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator (), at room temperature (), and at a high temperature (). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p<0.001) decreased. In addition, egg shell weight, shell percentage, and albumen weight significantly (p<0.001) decreased with storage time. Yolk weight, yolk percentage, and albumen pH significantly (p<0.001) increased with increasing storage temperature, and yolk pH significantly (p<0.001) increased with increasing storage time. When the storage temperature was increased to , egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at and from 87.62 to 60.92 at during 10 d of storage; however, this decline was not found at . A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) with respect to egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of internal quality with increasing storage temperature and time. The results suggest that egg weight loss, albumen pH, and HU are parameters that are greatly influenced by the storage temperature and time of eggs from hens at peak laying.
Egg Quality;Storage Time;Storage Temperature;Haugh Unit;Peak Laying;
 Cited by
Evaluation of Egg Quality Traits in the Wholesale Market in Sri Lanka during the Storage Period,;;;

Journal of Animal Science and Technology, 2012. vol.54. 3, pp.209-217 crossref(new window)
계란의 저장에 따른 물리화학적 특성 평가 및 품질 인자 설정,김범근;박찬은;김병삼;김윤숙;

한국식품과학회지, 2014. vol.46. 3, pp.295-302 crossref(new window)
Dietary Protein Sources Affect Internal Quality of Raw and Cooked Shell Eggs under Refrigerated Conditions,;;;;;;;

아세아태평양축산학회지, 2015. vol.28. 11, pp.1641-1648 crossref(new window)
Ahn, D. U., J. L. Sell, C. Jo, M. Chamruspollert and M. Jeffrey. 1999. Effects of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage. Poult. Sci. 78:922-928. crossref(new window)

Akyurek, H. and A. A. Okur. 2009. Effect of storage time, temperature and hen age on egg quality in free-range layer hens. J. Anim. Vet. Adv. 8:1953-1958.

Haugh, R. R. 1937. The Haugh unit for measuring egg quality. US Egg Poult. Mag. 43:522-555, 572-573.

Heath, J. L. 1977. Chemical and related osmotic changes in egg albumen during storage. Poult. Sci. 56:822-828. crossref(new window)

Hinton, H. R. 1968. Storage of eggs. In: Egg Quality. A study of the Hen's Egg. T.C. Carter. Ed. Oliver and Boyd, Edinburgh, Scotland. pp. 251-261.

Johnson, A. S. and E. S. Merritt. 1955. Heritability of albumen height and specific gravity of eggs from white Leghorns and Barred Rocks and the correlations of these traits with egg production. Poult. Sci. 34:578-587. crossref(new window)

Jones, D. R. 2006. Conserving and monitoring shell egg quality. Proceedings of the 18th Annual Australian Poultry Science Symposium. pp. 157-165.

Korean Ministry for Food, Agriculture, Forestry and Fisheries 2008. Guidelines for the Care and Use of Animals in Research. Korean Ministry for Food, Agriculture, Forestry and Fisheries, Seoul, Korea.

Lohmann Tierzucht GmbH, 2008. Layer Management Guide Lohmann Brown Classic.

Maria Elena, C. J., S. G. Leonor, M. B. Eduardo, C. D. Silvia, A. G. Avila, F. M. Benjamin, R. P. Miriam and P. G. R. Fernando. 2006. Shrimp head meal in laying hen rations and its effects on fresh and stored egg quality. INCL. 31:

Robinson, D. S. 1987. The chemical basis of albumen quality. In: Egg Quality-Current Problems and Recent Advances (Ed. R. G. Wells and C. G. Belyavin). Butterworths, London. pp. 179-191.

Samli, H. E., A. Agna and N. Senkoylu. 2005. Effects of storage time and temperature on egg quality in old laying hens. J. Appl. Poult. Res. 14:548-533. crossref(new window)

Scott, T. A. and F. G. Silversides. 2000. The effect of storage and strain of hen on egg quality. Poult. Sci. 79:1725-1729. crossref(new window)

Shenstone, F. S. 1968. The gross composition, chemistry and physicochemical basis of organization of the yolk and white. In: Egg Quality. A study of the Hen's Egg (Ed. T. C. Carter). Oliver and Boyd, Edinburgh, Scotland. pp. 26-58.

Snedecor, G. W. and W. G. Cochran. 1989. Statistical Methods. 7th ed. The Iowa State University Press. Ames, Iowa.

Silversides, F. G. and T. A. Scott. 2001. Effect of storage and layer age on quality of eggs from two lines of hens. Poult. Sci. 80:1240-1245. crossref(new window)

Silversides, F. G. and P. Villeneuve. 1994. Is the Haugh unit correction for egg weight valid for eggs stored at room temperature? Poult. Sci. 73:50-55. crossref(new window)

STATISTIX. 1996. Statistix for Windows, User's Manual. Analytical Software. Tallahassee, Florida.

Tona, K., O. Onagbesan, B. De Ketelaere, E. Decuypere and V. Bruggeman. 2004. Effects of age of broiler breeders and egg storage on egg quality, hatchability chick quality, chick weight and chick posthatch growth to 42 days. J. Appl. Poult. Res. 13:10-18. crossref(new window)

Walsh, T. J., R. E. Rizk and J. Brake. 1995. Effects of temperature and carbon dioxide on albumen characteristics, weight loss, and early embryonic mortality of long stored hatching eggs. Poult. Sci. 74:1403-1410. crossref(new window)

Williams, K. C. 1992. Some factors affecting albumen quality with particular reference to Haugh unit score. World's Poult. Sci. J. 48:5-16. crossref(new window)