Effect of storage condition and hen age on egg quality parameters

To determine the effect of hen age and storage condition on egg quality, fresh eggs were sampled from two commercial flocks of White Leghorn hens at 28 and 68 weeks of age. Half of sampled eggs from each flock were stored at 6°C and the other half was stored at room temperature. Fifteen eggs were randomly sampled from each treatment following collection and at 5-day intervals to 30 days of storage. Measurements were made of egg and egg component weight (W) and percentage (P), yolk: albumen ratio, yolk and albumen dry matter albumen quality and height and yolk index. Egg, albumen and shell W, yolk P and yolk: albumen ratio were significantly higher for 68 wk but albumen and shell P were higher than 28 wk. Increase in temperature and storage time decreased egg and albumen W and albumen P, increased yolk and shell P and yolk: albumen ratio significantly. Albumen DM was lower for 68 wk, lower temperature and shorter storage time. However hen age had no effect on yolk DM, higher temperature and longer storage time decreased it. Albumen height and HU were significantly lower for 68 wk, higher temperature and longer storage time. Hen age did not affected albumen pH but it was affected by temperature and storage time. Yolk height and yolk index were higher for 28 wk age, lower temperature and lower for longer storage time. Overall results showed that however longer storage time decreased egg quality, still it was acceptable.