THE EFFECT OF STORAGE TIME AND STORAGE METHODS ON SOME INTERNAL QUALITY TRAITS OF NIGERIAN LOCAL CHICKEN EGGS

Abstract

This study aimed at evaluating the effect of storage time and methods on some internal quality traits of Nigerian local chicken eggs. A total of 160 eggs obtained from a population of Nigerian heavy local chicken ecotype (NHLC) hens aged 50 weeks were used. Sixteen eggs were randomly allotted to one control group (O/fresh), three storage periods (7, 14 and 21 days) and three storage methods (untreated, oiling, and white polythene). The control group comprised of eggs sampled fresh on the day of collection. The traits measured were: egg weight, albumen and yolk weight, albumen and yolk height, albumen and yolk width, albumen and yolk pH and Haugh unit. The result obtained indicated that storage time significantly (p<0.01) influenced the. internal quality traits studied. Egg weight, albumen and ‘yolk weight, albumen and yolk height and Haugh unit significantly (p<0.01) decreased with increased storage time. The albumen and yolk width and pH increased with prolonged storage time. Fresh eggs were of better quality (p<0.01) than stored eggs. Untreated eggs deteriorated faster (p<0.05) than eggs stored using other methods. Oiling improved (p<0.05) the storage quality of the eggs. To maintain desired internal quality when stored at room temperature it is recommended that eggs should not be stored for more than 14 days and preferably should be treated by oiling.