Effect of temperature and storage time on the quality of eggs from commercial laying hens

• Autor(a) principal: Sandra Roselí Valeriolana
• Data de Publicação: 2018
• Outros Autores: G.R.Q. Lana, L.C.L. Silva, E.L. Salvador, A.P.A. Leão, Ângela Maria Quintão Lana, R.F. Barros Jr.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFMG
• Texto Completo: https://doi.org/10.21071/az.v67i257.3496; http://hdl.handle.net/1843/67434; https://orcid.org/0000-0003-0066-6198
• topic: Gravidade específica; Índice de albúmen e gema; Unidade Haugh; Temperatura; Ovos; Alimentos - Conservação

The study aimed at assessing the quality of commercial laying hen eggs stored under different temperatures and storage periods. 440 eggs were collected soon after laying by DeKalb White laying hens. All eggs were identified, weighed, and randomly distributed in trays, being 200 stored at room temperature (25.8 ± 0.9 °C), 200 other placed in trays under refrigeration (7.0 ± 0.4 °C), and the the other 40 eggs were used to carry out the evaluation on the first day. The trial design was completely randomized 2x11, scheme factorial, with two temperatures and 11 storage periods (one, three, six, nine, 12, 15, 18, 21, 24, 27, and 30 days), with 20 repetitions. The assessed variables were and egg weight loss, specific gravity, Haugh unit, albumen and yolk pH, yolk color, and percentage of shell, albumen, and yolk. The values of egg weight loss, specific gravity, Haugh unit, albumen and yolk pH, yolk color, and percentage of albumen and yolk were significantly influenced (P<0.05) by the storage temperature and period. The different storage temperatures and periods did not influence the percentage of shell in the eggs. It can be concluded that the eggs maintain excellent quality when stored for up to three days after laying, maintain a high-quality standard for up to six days of storage at room temperature, and maintain excellent quality when stored under refrigeration for up to 30 days.