Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Storage Temperature and Time on the Quality of Eggs from Laying Hens at Peak Production

  • Jin, Y.H. (Department of Food Science and Biotechnology, Sungkyunkwan University) ;
  • Lee, K.T. (Department of Food Science and Biotechnology, Sungkyunkwan University) ;
  • Lee, W.I. (Department of Food Science and Biotechnology, Sungkyunkwan University) ;
  • Han, Y.K. (Department of Food Science and Biotechnology, Sungkyunkwan University)
  • Received : 2010.06.08
  • Accepted : 2010.08.13
  • Published : 2011.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator ($5^{\circ}C$), at room temperature ($21^{\circ}C$), and at a high temperature ($29^{\circ}C$). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p<0.001) decreased. In addition, egg shell weight, shell percentage, and albumen weight significantly (p<0.001) decreased with storage time. Yolk weight, yolk percentage, and albumen pH significantly (p<0.001) increased with increasing storage temperature, and yolk pH significantly (p<0.001) increased with increasing storage time. When the storage temperature was increased to $29^{\circ}C$, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the $5^{\circ}C$ storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at $21^{\circ}C$ and from 87.62 to 60.92 at $29^{\circ}C$ during 10 d of storage; however, this decline was not found at $5^{\circ}C$. A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p<0.001) with respect to egg weight loss, egg shell weight and percentage, albumen weight and percentage, yolk weight and percentage, albumen and yolk pH, HU, and yolk color. The results of the current study indicated that eggs from laying hens at peak production had significant deterioration of internal quality with increasing storage temperature and time. The results suggest that egg weight loss, albumen pH, and HU are parameters that are greatly influenced by the storage temperature and time of eggs from hens at peak laying.

Keywords

References

  1. Ahn, D. U., J. L. Sell, C. Jo, M. Chamruspollert and M. Jeffrey. 1999. Effects of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage. Poult. Sci. 78:922-928. https://doi.org/10.1093/ps/78.6.922
  2. Akyurek, H. and A. A. Okur. 2009. Effect of storage time, temperature and hen age on egg quality in free-range layer hens. J. Anim. Vet. Adv. 8:1953-1958.
  3. Haugh, R. R. 1937. The Haugh unit for measuring egg quality. US Egg Poult. Mag. 43:522-555, 572-573.
  4. Heath, J. L. 1977. Chemical and related osmotic changes in egg albumen during storage. Poult. Sci. 56:822-828. https://doi.org/10.3382/ps.0560822
  5. Hinton, H. R. 1968. Storage of eggs. In: Egg Quality. A study of the Hen's Egg. T.C. Carter. Ed. Oliver and Boyd, Edinburgh, Scotland. pp. 251-261.
  6. Johnson, A. S. and E. S. Merritt. 1955. Heritability of albumen height and specific gravity of eggs from white Leghorns and Barred Rocks and the correlations of these traits with egg production. Poult. Sci. 34:578-587. https://doi.org/10.3382/ps.0340578
  7. Jones, D. R. 2006. Conserving and monitoring shell egg quality. Proceedings of the 18th Annual Australian Poultry Science Symposium. pp. 157-165.
  8. Korean Ministry for Food, Agriculture, Forestry and Fisheries 2008. Guidelines for the Care and Use of Animals in Research. Korean Ministry for Food, Agriculture, Forestry and Fisheries, Seoul, Korea.
  9. Lohmann Tierzucht GmbH, 2008. Layer Management Guide Lohmann Brown Classic.
  10. Maria Elena, C. J., S. G. Leonor, M. B. Eduardo, C. D. Silvia, A. G. Avila, F. M. Benjamin, R. P. Miriam and P. G. R. Fernando. 2006. Shrimp head meal in laying hen rations and its effects on fresh and stored egg quality. INCL. 31: http://www.scielo.org.ve/scielo.php?pid=S0378-18442006001100009&script=sci_arttext.
  11. Robinson, D. S. 1987. The chemical basis of albumen quality. In: Egg Quality-Current Problems and Recent Advances (Ed. R. G. Wells and C. G. Belyavin). Butterworths, London. pp. 179-191.
  12. Samli, H. E., A. Agna and N. Senkoylu. 2005. Effects of storage time and temperature on egg quality in old laying hens. J. Appl. Poult. Res. 14:548-533. https://doi.org/10.1093/japr/14.3.548
  13. Scott, T. A. and F. G. Silversides. 2000. The effect of storage and strain of hen on egg quality. Poult. Sci. 79:1725-1729. https://doi.org/10.1093/ps/79.12.1725
  14. Shenstone, F. S. 1968. The gross composition, chemistry and physicochemical basis of organization of the yolk and white. In: Egg Quality. A study of the Hen's Egg (Ed. T. C. Carter). Oliver and Boyd, Edinburgh, Scotland. pp. 26-58.
  15. Snedecor, G. W. and W. G. Cochran. 1989. Statistical Methods. 7th ed. The Iowa State University Press. Ames, Iowa.
  16. Silversides, F. G. and T. A. Scott. 2001. Effect of storage and layer age on quality of eggs from two lines of hens. Poult. Sci. 80:1240-1245. https://doi.org/10.1093/ps/80.8.1240
  17. Silversides, F. G. and P. Villeneuve. 1994. Is the Haugh unit correction for egg weight valid for eggs stored at room temperature? Poult. Sci. 73:50-55. https://doi.org/10.3382/ps.0730050
  18. STATISTIX. 1996. Statistix for Windows, User's Manual. Analytical Software. Tallahassee, Florida.
  19. Tona, K., O. Onagbesan, B. De Ketelaere, E. Decuypere and V. Bruggeman. 2004. Effects of age of broiler breeders and egg storage on egg quality, hatchability chick quality, chick weight and chick posthatch growth to 42 days. J. Appl. Poult. Res. 13:10-18. https://doi.org/10.1093/japr/13.1.10
  20. Walsh, T. J., R. E. Rizk and J. Brake. 1995. Effects of temperature and carbon dioxide on albumen characteristics, weight loss, and early embryonic mortality of long stored hatching eggs. Poult. Sci. 74:1403-1410. https://doi.org/10.3382/ps.0741403
  21. Williams, K. C. 1992. Some factors affecting albumen quality with particular reference to Haugh unit score. World's Poult. Sci. J. 48:5-16. https://doi.org/10.1079/WPS19920002

Cited by

  1. Evaluation of Egg Quality Traits in the Wholesale Market in Sri Lanka during the Storage Period vol.54, pp.3, 2012, https://doi.org/10.5187/JAST.2012.54.3.209
  2. Divergent selection for shape of growth curve in Japanese quail. 7. Effect of egg storage at high temperature on embryo development and hatchability vol.54, pp.6, 2013, https://doi.org/10.1080/00071668.2013.853285
  3. Egg quality traits of local Ghanaian chickens and influence of storage period vol.55, pp.2078-6344, 2014, https://doi.org/10.1017/S2078633614000290
  4. Dietary Protein Sources Affect Internal Quality of Raw and Cooked Shell Eggs under Refrigerated Conditions vol.28, pp.11, 2015, https://doi.org/10.5713/ajas.15.0181
  5. Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions vol.52, pp.10, 2015, https://doi.org/10.1007/s13197-015-1721-7
  6. Egg volume prediction using machine vision technique based on pappus theorem and artificial neural network vol.52, pp.5, 2015, https://doi.org/10.1007/s13197-014-1350-6
  7. The use of propolis extract for the storage of quail eggs pp.1537-0437, 2015, https://doi.org/10.3382/japr/pfv043
  8. The Effect of Storage Period and Temperature on Egg Quality in Commercial Eggs vol.43, pp.1, 2016, https://doi.org/10.5536/KJPS.2016.43.1.31
  9. Effect of egg freshness on their automatic orientation pp.00225142, 2017, https://doi.org/10.1002/jsfa.8757
  10. Quality, protease inhibitor and gelling property of duck egg albumen as affected by storage conditions pp.0975-8402, 2018, https://doi.org/10.1007/s13197-017-2960-6
  11. Prediction of egg freshness during storage using electronic nose vol.96, pp.10, 2017, https://doi.org/10.3382/ps/pex193
  12. Effects of Pistacia terebinthus seed meal and different storage times on egg quality of laying hens vol.47, pp.0, 2018, https://doi.org/10.1590/rbz4720170322
  13. QTL mapping of egg albumen quality in egg layers vol.45, pp.1, 2013, https://doi.org/10.1186/1297-9686-45-31
  14. Effect of strain and age on the thick-to-thin albumen ratio and egg composition traits in layer hens vol.59, pp.3, 2019, https://doi.org/10.1071/AN17231
  15. 계란의 저장에 따른 물리화학적 특성 평가 및 품질 인자 설정 vol.46, pp.3, 2011, https://doi.org/10.9721/kjfst.2014.46.3.295
  16. The Effect of Storage and Age of Hens on the Quality of Table Eggs vol.1, pp.1, 2011, https://doi.org/10.1515/arls-2017-0011
  17. Influence of the Storage Period on the Quality Characteristics of Table Eggs vol.67, pp.3, 2011, https://doi.org/10.1515/contagri-2018-0029
  18. Effects of The Dietary Supplementation of Layer Diets with Natural and Synthetic Antioxidant Additives on Yolk Lipid Peroxidation and Fatty Acid Composition of Eggs Stored at Different Temperatures an vol.21, pp.2, 2019, https://doi.org/10.1590/1806-9061-2018-0991
  19. Influence of Different Oven Drying Temperatures on Functional Properties and Amino Acid Composition of Eggs vol.14, pp.1, 2011, https://doi.org/10.3923/ajft.2019.19.27
  20. Duck egg albumen: physicochemical and functional properties as affected by storage and processing vol.56, pp.3, 2019, https://doi.org/10.1007/s13197-019-03669-x
  21. Shelf-Life Prediction Model of Chitosan Coated Eggs at Different Storage Temperatures vol.23, pp.1, 2011, https://doi.org/10.2478/aucft-2019-0007
  22. Effect of Hens Age and Storage Time on Functional and Physiochemical Properties of Eggs vol.28, pp.2, 2019, https://doi.org/10.3382/japr/pfy069
  23. 사료에 첨가된 감껍질의 효과 vol.46, pp.2, 2011, https://doi.org/10.5536/kjps.2019.46.2.87
  24. Investigating the Existence of Artificial Eggs in Bangladesh and the Fact vol.19, pp.7, 2011, https://doi.org/10.3923/jas.2019.701.707
  25. Effects of Lanthionine and Lysinoalanine on Heat-induced Gelation of Egg White vol.26, pp.6, 2011, https://doi.org/10.3136/fstr.26.789
  26. Egg storage and breeder age impact on egg quality and embryo development vol.104, pp.1, 2011, https://doi.org/10.1111/jpn.13240
  27. Rapid and Nondestructive Determination of Egg Freshness Category and Marked Date of Lay using Spectral Fingerprint vol.2020, pp.None, 2011, https://doi.org/10.1155/2020/8838542
  28. Effects of an antibiotic and two phytogenic substances (cinnamaldehyde and 1,8-cineole) on yolk fatty acid profile and storage period-associated egg lipid peroxidation level vol.49, pp.None, 2011, https://doi.org/10.37496/rbz4920190270
  29. Effects of chitosan coating and different storage periods of broiler breeder eggs on growth performance and carcass characteristics vol.49, pp.None, 2011, https://doi.org/10.37496/rbz4920190282
  30. Citric acid as a factor limiting changes in the quality of table eggs during their storage vol.100, pp.4, 2021, https://doi.org/10.1016/j.psj.2021.01.018
  31. Effect of Cladosporium cladosporioides on the Composition of Mycoflora and the Quality Parameters of Table Eggs during Storage vol.9, pp.4, 2011, https://doi.org/10.3390/pr9040613
  32. Effects of flock age, storage temperature, and short period of incubation during egg storage, on the albumen quality, embryonic development and hatchability of long stored eggs vol.62, pp.4, 2011, https://doi.org/10.1080/00071668.2021.1887454
  33. The Impact of Package Type and Temperature on the Changes in Quality and Fatty Acids Profile of Table Eggs during Their Storage vol.10, pp.9, 2011, https://doi.org/10.3390/foods10092047
  34. The Use of the Dynamics of Changes in Table Eggs during Storage to Predict the Age of Eggs Based on Selected Quality Traits vol.11, pp.11, 2011, https://doi.org/10.3390/ani11113192