In less intensive production systems, native poultry breeds can be used in
order to diversify the products and achieve self-sustainability of these
breeds through production. Given the missing data on the sustainability of
quality of eggs obtained from indigenous, native hens, during storage, the
aim of the study was to determine the most important parameters of egg
quality of indigenous breed of Banat Naked Neck hens during a four-week
period in different storage conditions. The design of the experiment was
two-factorial with 4 levels of storage time factors (fresh eggs - 0, 1, 2, 3
and 4 weeks of storage) and 2 levels of temperature storage condition
factors (room temperature and refrigerator). The room temperature was on
average 21.3?C and the refrigerator temperature 8?C. Quality analysis was
performed on a total of 200 eggs, and it included following parameters: egg
weight, egg weight loss, weight and proportion of structural components:
shell, yolk and albumen, albumen height, yolk colour, Haugh Units and
albumen pH. The storage time had a significant effect on all properties of
egg quality, except for the yolk colour, which was under the impact of the
interaction of storage time and temperature. Storage temperature influenced
egg weight loss (<0.001), shell weight (<0.05), albumen height (<0.0001),
Haugh Units (<0.0001) and albumen pH (<0.0001). By storing in the
refrigerator, changes in internal quality were significantly slowed down.
After 28 days of storage in the refrigerator, the values of albumen and
Haugh Units were higher than the same parameters of eggs stored for only 7
days at room temperature.
The Differences in Egg Quality of White Leghorn and Naked Neck Chicken