Effects of Storage Temperatures and Storage Durations on Egg Qualities with Free-range Layer System
Keywords:
Storage Temperatures, Storage Durations, Egg Quality, Free-range Layer SystemAbstract
Storage temperatures and storage durations are played a crucial role in determining shelf life, consumer acceptability, egg quality and economic value in commercial egg production systems. This study evaluated the effects of storage temperatures (ambient temperature or refrigerator temperature) and storage durations (0 to 21 days) with free-range layer system. The 2 x 8 factorial (storage temperatures x storage durations) in completely randomized experimental design was used in this study with 5 replications per treatment combination. All laying hens were raised in the same environment. All experimental units were similar initial egg weight at storage 0 day and were collected data of egg weight, percentage of egg weight loss, shape of egg, and egg quality with storage at 0, 3, 6, 9, 12, 15, 18, and 21 days. The Analysis of variances were using analyze egg weight, percentage of egg weight loss, shape of egg, and egg quality and duncan's new multiple range test method was using compare mean of egg weight, percentage of egg weight loss, shape of egg, and egg quality traits. The results of this study were showed that the interaction between storage temperatures and storage durations significantly affects on yolk heigh, yolk diameter and yolk index (p<0.05). Storing eggs from free-range hens in refrigerated temperature results in slower deterioration of egg quality than storing eggs at ambient temperature.
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