Effect of storage time and temperature on the quality characteristics of chicken eggs

The experiment was conducted to evaluate the effect of storage time and temperature on external and internal qualities of eggs and lipid peroxidation in the yolk during refrigeration and room storage. Total of eighty ISA Brown hens were used for this experiment. The diet used for laying hen was prepared as iso-protein and iso-calorie. Eggs were collected daily and stored in refrigerator (4°C) and room temperature (28-31°C) for 7, 14, 21 and 28 days. At the designated day, the eggs were processed to evaluate their internal and external qualities. Both refrigeration and room storage increased egg weight loss, percent yolk weight, yolk pH, albumen pH and lipid peroxidation and reduced Haugh units, percent albumen weight at 28 days of storage. Yolk colour was unchanged during the whole storage period. However, eggs stored in refrigerator showed better quality up to 28 days and in room temperature up to 14 days.