The effect of storage time and egg weight at room temperature on interior quality of hatching egg in Magelang duck

Abstract

The objective of this study was to examine the effect of storage time and egg weight at room temperature on the interior quality of Magelang duck. The material used were 120 eggs of Magelang duck. The parameters observed were albumen index, egg yolk index and Haugh unit. The 4 x 3 factorial experiment with 2 factors was applied. In which the first factor (A) was the length of egg storage of: a1 = 1 day, a2 = 3 days, a3 = 5 days and a4 = 7 days and the second factor (B) was egg weight of b1 (low = 48,4g -63,1g) b2 (medium = 63,2g -73,6g) and b3 (high 73,7g -81g,). The data were analyzed by the General Linear Model (GLM) procedure of Statistical Analysis System (SAS). The result showed that there was no interaction between storage time and egg weight on quality interior. Storage time was significant different (P<0,05) on albumin index, egg yolk index and Haugh unit. Egg weight had no effect on index albumen, egg yolk index and Haugh unit. In conclusion, the quality of the interior began to decline after being saved 3 days and the optimal egg weight for hatching eggs is medium egg weight.

The Effect of Storage Time on the Internal Quality of Chicken Eggs in the Second Phase in PS. Mandalan Jaya, Malang Regency

“…This process will result in a decrease in the height of the yolk and a widening of the diameter of the yolk so that the yolk index value decreases. [11] added that the reduced strength of the vitelline membrane was caused by microorganisms that entered through the egg white and produced proteolytic enzymes, causing the vitelline membrane to weaken.…”

“…One of the internal egg quality measurements is egg pH. The pH of freshly released eggs or fresh eggs will increase to a maximum depending on temperature and storage time [11]. The results of the analysis of variance showed that storage time had a very significant effect (P<0.01) on the pH of Hy-line strain chicken eggs in the second phase.…”

“…Egg storage time can cause physicochemical changes in both egg yolk and albumen and can change taste, freshness, and palatability. The longer storage time can cause a decrease in the internal quality of eggs [10]; [11]. Based on the description above, the study aimed to evaluate the effect of storage time on the internal quality of the Hy-Line strain chicken eggs in the second phase of egg production in PS.…”

Evaluasi Pakan Daun Ubi Jalar dan Daun Singkong pada Kualitas Telur Itik yang Disimpan pada Suhu 5°C

“…Periode waktu penyimpanan telur selama 4 dan 8 pekan dalam suhu 5°C, secara nyata (p<0,05) menurunkan nilai HU telur. Hasil yang sama ditemukan oleh Fahri et al (2019), yaitu penyimpanan selama 7 hari secara nyata menurunkan nilai HU. Bobot telur, bobot kerabang, tinggi albumen, nilai HU, dan kekentalan putih telur 12,68 ± 0,41b 13,51 ± 0,60a 13,75 ± 0,41a Keterangan: Huruf yang berbeda dalam baris atau kolom yang sama menunjukkan berbeda nyata (p<0,05).…”