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Effects of storage period and
temperature on egg quality traits of Kurdish hens
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Shwan
O. Ahmad, Sarwar M. Sadq*, Khellan J. Bakir and Bamo J. Ali |
Department of Animal Production, Faculty of Agricultural Sciences,
University of Sulaimani, Kurdistan Region, Iraq
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Abstract |
A total of 54 eggs were
collected from local Kurdish hens in Villages around Sulaimani city in
Iraq. Fresh eggs were collected and measured within same day of being
laid. The eggs were weighed and stored under two storage systems (4°C
and 18°C) for four weeks. Six eggs from both systems were broken for egg
quality parameters at 0, 7, 14, 21 and 28 days at 4°C and 18°C. The
traits were egg weight loss, yolk index, Shwan index1 and Shwan index 2.
Results showed that overall mean eggs weight loss in refrigerated eggs
was lower (P<0.05) compared to out of refrigerator. Yolk index, Shwan
index1 and Shwan index 2 decreased significantly during storage in
refrigerator and out of refrigerator without any significant difference
in overall mean values. The results indicated that egg quality
deteriorated with increasing storage, however, the lower temperature
only preserved the egg weight with no effect on yolk and Shwan indices.
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Keywords:
Storage period;
temperature; egg quality; Kurdish
hens |
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To cite this article:
Ahmad SO, SM Sadq, KJ Bakir and BJ Ali, 2015.
Effects of storage period and temperature on egg quality traits of
Kurdish hens.
Res.
Opin. Anim. Vet. Sci., 5(1): 43-46. |
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