Effects of extended period of storage and strain of layer on quality of chicken eggs

Abstract

Poultry farmers in Ghana use different strains of layers for egg production with eggs produced being stored for some time before use. This has necessitated a study to determine the effect of strain of layers and extended storage length on internal and external qualities of chicken eggs. A total of three-hundred (300) eggs from 46-week-old layer strains were analysed for egg quality in a 3 X 5 factorial experiment involving three-layer strains (Lohmann brown, Lohmann white and Black Bovan) and 5 storage periods of 0, 5, 10, 15 and 20 days. On each day of the analysis, sixty (60) eggs; 20 each from the three strains were randomly sampled and analysed for the internal and external egg characteristics. Results obtained showed a significant difference (P<0.05) among the three-layer strains regarding the major egg quality traits like egg weight, albumen weight, haugh unit and yolk weight with the Black Bovan layer strains being superior to the Lohmann strains. It was also observed that the major egg quality traits like egg weight, albumen weight and haugh unit were significantly (P<0.05) affected with increasing storage length. There was also a significant (P<0.05) interaction effects between strain of layer and length of storage of egg on some important egg quality determinants like egg weight, albumen height and haugh unit. This shows that in order not to compromise the quality of eggs, one must consider the strain of layer to use and how long eggs could be stored before use. Irrespective of the strain of layers and storage period, it was realized that egg weight was more closely associated (P<0.05) with albumen height and weight than the other traits