INFLUENCE OF STORAGE ENVIRONMENT ON THE PHYSICAL AND INTERNAL QUALITY PARAMETERS OF EGGS FROM TWO HYBRID LINES

Abstract

This study examined quality changes in eggs from two hybrid lines, ISA Brown (brown shell) and De Calb (white shell), stored at room temperature (13–22 °C) and refrigeration (0–4 °C). Eggs were analyzed immediately after laying and on days 10, 21, and 40. The shape index remained stable across all conditions, with ISA Brown eggs showing slightly higher but more variable values. Both egg white and yolk weights decreased significantly during storage, especially in brown eggs at room temperature, while refrigeration delayed but did not prevent weight loss. Eggshell weight also declined, more so in white eggs due to thinner shells. The air cell size increased over time, with sizes above 8 mm indicating reduced freshness. Different storage temperatures have a significant impact on preserving egg quality over time, which is important for ensuring consumer safety and satisfaction. Additionally, understanding the differences in quality changes between brown and white eggs allows for better adjustment of storage and handling methods, aiming to reduce waste and economic losses in the poultry industry.