Effects of Storage Temperature and Time on the Quality of Eggs from Laying Hens at Peak Production

The objective of this study was to evaluate the effects of storage temperature and time on the quality parameters of eggs from laying hens at peak production. A total of 576 eggs were obtained from Lohmann Light-Brown hens, which were collected 3 times when the hens were 26, 27, and 28 weeks old. The fresh eggs were collected and measured within 2 h of being laid. Samples of 48 eggs each were stored in chambers for 2, 5, or 10 d inside a refrigerator (), at room temperature (), and at a high temperature (). As the storage temperature and time increased, egg weight, percentage of albumen, Haugh unit (HU), and yolk color significantly (p, egg weight loss dramatically increased from 1.74 to 3.67% at 5 and 10 d of storage time, respectively. With the exception of the storage temperature, HU dramatically decreased according to storage time and temperature, decreasing from 91.3 to 72.63 at and from 87.62 to 60.92 at during 10 d of storage; however, this decline was not found at . A rapid increase in albumen alkalinity was observed even after just 2 d of storage regardless of the storage temperature. Interactions between storage time and temperature were significant (p