engleski

Effect of different storage conditions and age of hens on quality of table eggs

In this paper the effect of storage conditions and age of laying hens on egg quality was determined. In the study the Tetra SL hybrid hens were used aged 25 or 69 weeks. Laying hens were fed the same commercial mixture with a 12 MJ ME/kg feed and 16.5% of crude protein. Eggs were randomly sampled on the same day they were laid. 300 eggs were taken of which half was from younger and half from an older flock. Eggs were analyzed as fresh (1 day after collection), and after 7 and 14 days of storage at 4°C or 23°C. Results indicate that young hens lay on average smaller eggs with lighter yolk compared to the older flock (58.27 g and 13.15 g or 63.46 g and 16.85 g ; P<0.001). At lower storage temperatures weight of eggs and egg yolks were higher compared to the eggs which were stored at room temperature (61.70 g and 15.23 g or 60.04 g and 14.77 g ; P=0.007 and P=0.003). The effect of the interaction of age and storage conditions on the egg albumen weight was determined (P=0.039). Eggshell weight was higher for eggs of older hens (8.50 g : 7.77 g). High storage temperature has influenced on reduction of eggshell weight (from 8.44 g to 7.83 g ; P<0.001), as well as the time of storage (8.34 g, 8.08 g and 7.99 g ; P=0.01). There was an impact of interaction of hens' age and storage time (P=0.021), as well as the interaction of hens' age, temperature and storage time (P=0.039) on the albumen weight. More intense yellow colored yolks had eggs of older flock of hens in relation to the young flock (12.06 : 11.83), while the shell was significantly stronger in younger flock of hens (3.969 kg/cm2 : 3.417 kg/cm2). In eggs stored at a higher temperature for a longer time weaker coloration of yolks was recorded. The values of albumen pH and yolk pH were significantly higher in eggs from younger flock of hens compared to older flock (pH 8.94 and pH 6.07, pH 8.85 and pH 6.01), while the storage conditions influenced in a way that at higher temperature with a longer storage time pH values were higher.

egg quality ; storage time and temperature ; age of hens

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