Effects of temperature and storage time on hen eggs quality

The effect of different layer genotypes raised in the Free-range system on egg quality storage at different temperatures

“…As a result of the research, the effect of temperature on egg weight loss during storage was found to be statistically significant. This result is consistent with the studies of Gavril and Usturoi (2011), Tayeb (2012), Akter et al, (2014), Jones et al, (2018), and Kale and Aygün (2022). Jones et al, (2018) found that on the 28th day of storage, egg weight loss was 0.58% in eggs stored at 4 °C, and 4.67% in eggs stored at 23 °C.…”

“…In our study, the effect of temperature on the Haugh Unit was found to be significant as a result of storing eggs obtained from different layer genotypes (Lohmann Sandy, Lohmann Brown and ATAK-S) at different temperatures (4 ℃ and 23 ℃). This result is similar to Samli et al, (2005), Bozkurt and Tekerli (2009), Baylan et al, (2011), Jin et al, (2011), Gavril and Usturoi (2011), Adamski et al, (2017), Kale and Aygün (2022). It is compatible with the studies conducted by Samli et al, (2005) conducted a study to determine the effects of storage temperature on the quality parameters of eggs obtained from Bovans White egg hens, and as a result of 10 days of storage, the Haugh unit of eggs stored at 5 °C was (76.27) compared to that of eggs stored at 21 °C.…”

“…In our study, the effect of temperature on the yolk index was found to be significant in all periods of storage. This finding supports parallelism between research by Samli et al, (2005), Akyurek and Okur (2009), Bozkurt and Tekerli (2009), Gavril andUsturoi (2011), Tayeb (2012), Akpinar et al, (2015), and Jones et al, (2018). Gavril and Usturoi (2011) found the effect of temperature on the yolk index to be significant.…”

“…Tayeb (2012) determined the weight loss of eggs as 7.66% in eggs stored at room temperature (25-30°C) on the 27th day of storage, and as 2.93% in eggs stored in a refrigerator (5 °C). In a study by Gavril and Usturoi (2011) they found that egg weight loss was 1.99% at 4°C and 3.12% at 25°C in eggs stored at 4 °C and 25 °C. Kale and Aygün (2022) determined that the average egg weight loss at the end of the 28th day of storage was 1.53% in eggs stored at 4°C, and 5.68% in eggs stored at 23°C at the end of the 28th day of storage.…”

“…It was determined to be higher than the Haugh unit (61.85) of stored eggs. Gavril and Usturoi (2011), in their study to determine the effect of the level of environmental factors provided during egg storage on egg quality, at the end of the 28th day of storage, the Haugh unit of eggs stored at 4 °C (73.48), was lower than the Haugh unit of eggs stored at 25 °C (48.45), were found to be higher. In their study to examine the change in egg quality characteristics depending on storage conditions, Adamski et al, (2017) found that the Haugh unit of eggs stored at 4 °C (71.60) after 28 days of storage was higher than the Haugh unit (32.66) of eggs stored at 23 °C were found to be high.…”