QUALITY OF EGGS FROM COMMERCIAL LAYERS STORED FOR DIFFERENT TIMES AND ENVIRONMENT CONDITIONS.

Abstract

A completely randomized factorial 4 x 6 x 2 design was used (four commercial strains – Hy-Linewhite and brown and Hisex white and brown, six storage times (ST) - 0, 7, 14, 21, 28, and 35 days and two storage conditions – environment with and without control). The studied variables were: % egg weight loss (WL), Haugh units (UH), specific gravity (EG), % yolk, and % albumen. As the ST increases a linear fall occurs in HU and SG and WL of the eggs, which was ascribed to the water loss of the albumen, since its proportion decreased linearly with time of storage. A linear increase occurred in the % of yolk while the peel proportion was slightly changed. The ST promotes weight loss and changes the internal quality, which was documented when eggs were stored in uncontrolled environments.

KEYS-WORDS: Eggs. Internal quality. Storage. Strains. Temperature.