Effect of Storage on the Internal Quality, Physical Composition and Weights of Eggs

THREE experiments were conducted to investigate the effects of storage on the quality of eggs produced in Nigeria It was observed that when eggs were stored at room temperature of 5.2oC for 4 weeks, a progressive weekly decline in Haugh units, yolk index and egg weights occurred. A much smaller decline in Haugh units and yolk index was observed when the eggs were stored in an air conditioned room at a temperature of 18.2oC When the eggs were stored in the refrigerator for 4 weeks at 3.5oC the internal quality of the eggs was relatively preserved and a much smaller decline in egg weights occurred, Maximum albumen pH was attained within 3 to 4 days of storage in all cases. It was also observed that the albumen, as a percentage af egg contents, decreased with storage time but the largest decrease was observed with the eggs stored at room temperature