Effects of extended period of storage and strain of layer on quality of chicken eggs

Abstract

Poultry farmers in Ghana use different strains of layers for egg production with eggs produced being stored for some time before use. This has necessitated a study to determine the effect of strain of layers and extended storage length on internal and external qualities of chicken eggs. A total of three-hundred (300) eggs from 46-week old layer strains were analysed for egg quality in a 3 X 5 factorial experiment involving three layer strains (Lohmann brown, Lohmann white and Black Bovan) and 5 storage periods of 0, 5, 10, 15 and 20 days. On each day of the analysis, sixty (60) eggs; 20 each from the three strains were randomly sampled and analysed for the internal and external egg characteristics. Results obtained showed a significant difference (P<0.05) among the three layer strains regarding the major egg quality traits like egg weight, albumen weight, haugh unit and yolk weight with the Black Bovan layer strains being superior to the Lohmann strains. It was also observed that the major egg quality traits like egg weight, albumen weight and haugh unit were significantly (P<0.05) affected with increasing storage length. There was also a significant (P<0.05) interaction effects between strain of layer and length of storage of egg on some important egg quality determinants like egg weight, albumen height and haugh unit. This shows that in order not to compromise the quality of eggs, one must consider the strain of layer to use and how long eggs could be stored before use. Irrespective of the strain of layers and storage period, it was realized that egg weight was more closely associated (P<0.05) with albumen height and weight than the other traits.

Comparison of Production Performance and Egg Quality Characteristics of Five Strains of Korean Native Chickens

“…Many studies (Scott and Silversides, 2000;Silversides and Budgell, 2004) observed different albumen heights with the effect of strain. Further, Hagan et al (2013) reported Haugh unit were significantly affected by the strain, which is in agreement with our current results. According to Jayasena et al (2012), eggs having Haugh unit value of 70 or above are considered as good quality eggs.…”

Internal Egg Quality Traits of Chicken: Storage Duration and Strain Effects

“…It was observed that the Haugh unit was not influenced by the interaction between the chicken strain and storage duration. A contrary report was given by Hagan et al (2013), who observed the interaction effect between strain and storage duration on the Haugh unit. The inconsequential interaction influence obtained in this study implies that regardless of the strain from which the eggs are obtained if the eggs are stored over a long period, the value would be reduced.…”

External and Internal Qualities of Chicken Eggs Early Production at Various Storage Times at Room Temperature

“…The eggshell is directly related to the surrounding atmospheric conditions, drying becomes very fast and the shell becomes drier as the storage time increases, thus making the eggshell lighter. The results of the research of Hagan, Adjei, and Baah, 2013 showed that storage time had a significant influence on reducing eggshell weight and egg weight (P<0.05). The weight of the shell is part of the total weight of the egg, the decrease in the weight of the egg will reflect in the decrease in the weight of the shell because moisture is lost from the shell before the effect is transferred to the contents of the egg.…”