N. Ramteke,A.K. Santra and Swati Sharma*
Livestock Production Management Department, College of Veterinary Science and A.H., Chhattisgarh Kamdhenu Vishwavidyalaya, Anjora, Durg, Chhattisgarh 491001 India
Email: dr.tanu68@gmail.com
Received-21.02.2016, Revised-28.02.2016
Abstract: The objective of this study was to evaluate the effects of storage temperature and holding period on internal quality of chicken eggs. A total of 108 fresh eggs were obtained from Vanaraja hens. Samples of 36 eggs each were stored in refrigerator ( 5°C) and at room temperature (40°C) for 5,10,15 days of holding period and 36 fresh eggs were evaluated for their internal characteristics within 2 hour of being laid. This study indicated that as the holding period increased egg weight, albumen height, yolk height, albumen index, yolk index and Haugh unit significantly (p<0.01) decreased. Albumen index egg quality indicator was significantly (p<0.01) decreased from 6.54% to 3.71% at 15 days of storage period. Storage temperature showed a significant difference (P<0.01) between eggs stored at room temperature with that stored in refrigeration (5°C). Refrigerated (5°C) eggs have higher albumen height (5.9 mm), yolk height (19.1 mm), albumen index (7.39 %), yolk index (43.9 %) and Haugh unit (84.6) than eggs stored at room temperature. The results suggest that eggs significantly deteriorate in their internal quality with increasing by the storage temperature and holding periods.
Keyword: Storage temperature, Holding period, Albumen index, Haugh unit
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