Evaluation of Quality Parameters of White and Brown Eggs in Lebanon

Abstract

The quality traits of fresh marketable chicken eggs collected during winter, autumn and summer periods from different local markets in Lebanon were evaluated in order to understand the reproductive fitness of the chicken and the correlation between collection dates. A total of 2000 brown and white eggs were analyzed and compared for their external quality parameters such as egg weight, length, width, size, shell thickness, specific gravity and for their internal quality traits such as Haugh unit, yolk diameter, yolk color, and yolk height. Results show that egg weight and size varied markedly and tended to be smaller during summer period. A significant difference was found between white and brown eggs in some quality traits such as egg weight, shell thickness, egg length, and yolk diameter parameters. Egg quality parameters were significantly reduced during summer season where eggs are exposed to high temperature conditions. For grading analysis, 80% of the total eggs were classified as A with a significant difference (p < 0.05) between white and brown egg and during collection dates. Overall, brown eggs graded better than white eggs in external quality cleanliness and shape. Based on our analysis, the results of this study show that Lebanese eggs are of good quality and suggest that proper egg handling and storage conditions should be applied especially at warm environmental conditions to improve egg quality during summer season.

Quality of Table Eggs of White and Brown Shell

“…Shell strength was under no influence neither of strain nor the storage which is in line with the results reported by Jones and Musgrove (2005). Joubrane et al (2019) found no significant differences in shell quality between brown and white shell eggs. Contrary to our results, Đukić Stojčić et al (2017) found that shell strength significantly decreased during storage.…”

“…Silversides and Scott (2001) found that eggs from ISA Brown were larger than eggs from ISA-White. Larger egg size in brown hens compared to white hens was also reported by Vits et al (2005) and Joubrane et al (2019). These authors assumed that genotype has a direct influence on egg weight and other egg characteristics.…”

“…In our research albumen height was not significantly affected by the strain of the hen. Similarly, Joubrane et al (2019) showed that no significant differences in albumen height were observed between brown and white eggs. On the other hand, a ssignificant decrease in albumen height during storage was found in both white and brown shell eggs.…”

Effect of eggshell coating material and storage condition on egg quality traits and sensory attributes of chicken eggs

“…In commercial egg industry, egg quality is the best endorsed by routine egg grading practices. Grading of eggs is mainly performed based on the egg weight and the quality of eggshell, albumen, yolk, and the air cell (Stadelman, 1995;Joubrane et al, 2019). It is well known…”

Physical Properties Evaluation of Chicken Eggs on Soaking in Sour Starfruit Extract (Averrhoa bilimbi L.)

“…Figure3: Egg weight loss according to the level of sour starfruit during storage time occur morequickly. The longer the ST, the supply of liquids and gas will shrink or decrease( Joubrane et al, 2019). Applying 20% SSF extract storage at room temperature for six weeks was the best treatment.…”