Effect of Egg Size on Egg Quality
Keywords:
egg size, egg composition, egg qualityAbstract
The objective of this study was to evaluate the effect of egg sizes on egg quality. A total of 200 eggs obtained from 66 weeks old CP brown laying hens were used in this experiment. The eggs were separated by egg size containing group 1 (egg grading No.1 = 65-70 gram) group 2 (egg grading No.2 = 60-64.99 gram) group 3 (egg grading No.3 = 55-59.99 gram) and group 4 (egg grading No.4 = 50-54.99 gram) and kept at 26.80°C and 72.60% relative humidity. The storage periods were 0, 1, 2, 3 and 4 weeks. The results were found that egg size had no effect on Haugh unit, weight loss, pH of albumen, lightness (L*) of egg yolk and egg yolk color from egg quality machine at 0, 1, 2, 3 and 4 weeks of storage time (P>0.05). However, egg size had effected on pH, redness (a*) and yellowness (b*) of egg yolk (P>0.05). The results indicated that the egg grading No.3 and 4 showed better redness (a*) and yellowness (b*) of egg yolk than egg grading No.1 and 2 stored for 4 weeks that still relatively maintain egg consumers prefer dark-red or yellow of egg yolk.
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