Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: A030
DOI: https://doi.org/10.24326/ICDSUPL2.A030
Published online: 19 April 2023
ICDSUPL, 2, A030 (2023)
Impact of eggshell defects on the egg quality during extended storage
Karolina Wengerska1*, Kamil Drabik1, Magdalena Kutrzuba1, Justyna Batkowska1
1 Institute of Biological Basis of Animal Production, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
* Corresponding author: karolina.wengerska@up.lublin.pl
Abstract
The storage impact on the eggs quality has been considered in a number of studies. Most of the works covering this topic have focused on the influence of storage length, its conditions, the egg’s origin or substances that seal the shell pores, which can delay the ageing processes of eggs. However, despite the widespread occurrence of shell defects, their impact on egg quality during storage is documented to a very limited extent in the available references. The aim of this study was to assess the impact of shell defects on eggs quality after 35 days of storage. The material for the study consisted of 1,800 brown-shelled eggs from cage system of rearing, which, on the day of laying, were candled to determine the shell defects. Then eggs with the 6 most common shell defects (external crack, severe stripe marks, points, wrinkled, pimples, sandy) and eggs without defects (control group) were individually numbered, placed on egg crates and stored for 35 days at 14 °C and 70% humidity. The characteristics of whole eggs (weight, specific gravity, shape), shell (defects, strength, colour, weight, thickness, density), albumen (weight, height, pH) and yolk (weight, colour, pH) were evaluated every 7 days. Changes resulted from the water loss (air cell depth, weight loss, shell permeability) were also evaluated. It was found that the presence of eggs shell defects reduces the egg specific gravity and the content (albumen and yolk) pH after storage. In addition, the presence of defects increases weight loss and shell permeability, as well as yolk proportion. The best quality after storage characterized eggs with point shell and the worst with the cracked ones.
How to cite
K. Wengerska, K. Drabik, M. Kutrzuba, J. Batkowska, 2023. Impact of eggshell defects on the egg quality during extended storage. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.A030