Effect of Storage and Species on the Percentage Weight Loss of Eggs from Various Poultry Species

Abstract

This study was designed to compare the egg quality of three poultry species (turkey, chicken and guinea fowl) under two storage methods (refrigeration and room temperature) over 28 days storage periods. The total of 72 eggs were comprising 24 eggs from each species, eggs were assessed for exterior and interior quality at 0, 7, 14,21and 28 days of storage as well as the determination of chemical composition at 0 day of age using the 3 x 2 factorial design. Results obtained showed that the average weight of fresh turkey eggs was 69.13 g; chicken eggs, 60.13 g and guinea fowl eggs, 38.50 g .However, under refrigeration, weight loss between the species varies from 6.15 % - 7.24 % differences were not significant (p>0.05).Results also showed that guinea fowl eggs were higher in shell thickness, higher in percentage yolk content and recorded less weight loss during storage compared to turkey and chicken eggs. These are important issues in egg handling, transportation, processing and consumption.