The aim of this study was to establish the effects of storage temperature on some egg quality in table eggs during 28 days. A total of 100 fresh eggs were obtained from laying hens (Nick chick) that were raised on a local commercial farm. All eggs were collected over a 24 h period. A total of 100 eggs randomly divided into 2 treatments (5 °C and 22 °C; 10 replicates each) with 50 eggs examined in each. Ten eggs from each group were analyzed for eggs weight loss, specific gravity, albumen height, Haugh unit, yolk index, and albumen pH after 0, 7, 14, 21 and 28 days of storage at 5 and 22 °C. All eggs were individually marked and weighed at the beginning of the experiment to calculate egg weight loss. The egg weight loss in eggs stored at 5 °C significantly (P<0.01) lower than the eggs stored at 22 °C group for the entire storage period. The eggs stored at 5 °C showed higher levels of specific gravity than eggs stored at 22 °C throughout 28 days of storage (P<0.01; P<0.05). The albumen height, Haugh unit, and yolk index of eggs stored at 5 °C was significantly (P<0.01) higher than that of eggs stored at 22 °C during the storage periods. The albumen pH of eggs stored at 5 °C was significantly (P<0.01) lower than that of eggs stored at 22 °C during storage period. The results indicated that the eggs stored at 5 °C are better off in terms of protecting quality compared to the eggs stored at 22 °C throughout 28 days of storage.
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机译:本研究的目的是在28天内建立储存温度对桌上一些蛋质量的影响。在局部商业农场上饲养的母鸡(Nick Chick),总共100种新鲜蛋。所有鸡蛋在24小时内收集。总共100个卵随机分为2种治疗(5°C和22°C; 10℃,每次重复),每个卵子在每个卵中检查。在5℃和22°C的储存后,分析来自每组的10个来自每组的蛋减肥,比重,蛋白高度,臀部,蛋黄指数和蛋白质pH值。所有鸡蛋在实验开始时单独标记,称重,以计算卵体重减轻。在5℃下储存的卵中的卵体重减轻(P <0.01)低于储存在22°C组的卵,用于整个储存期。储存在5℃的卵显示出比在28天的28天内储存在22℃的卵的比重较高的比重(P <0.01; P <0.05)。储存在5℃的蛋白高度,Haugh单元和蛋黄指数显着(p <0.01)高于储存期间在22°C时储存的卵。在5℃下储存的卵的蛋白pH值显着(p <0.01)低于储存期间储存在22℃时的卵。结果表明,与在28天储存的28天内储存在22℃的卵相比,在保护质量方面,储存在5℃的卵会更好。
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