EFFECTS OF STORAGE TIME ON SOME INTERNAL QUALITY OF FRESH EGGS IN LOCAL CHICKENS UNDER ROOM TEMPERATURE IN KATSINA METROPOLIS, KATSINA STATE NIGERIA
Abstract
This study aimed to evaluate the effect of storage duration at room temperature on the internal quality of fresh poultry eggs at Darma Poultry Farm, Katsina, Nigeria. A total o 30 eggs were analyzed used (T1), after 5 days (T2), and after 10 days (T3) to monitor changes in egg weight, albumen weight, shell weight, and weight loss. Results revealed a significant reduction in total egg weight from 62.83g ± 0.64g (T1) to 57.60g ± 0.85g (T3) and albumen weight from 34.80g ± 1.53g (T1) to 23.80g ± 1.29g (T3). Weight loss increased from 1.95g ± 0.54g (T1) to 5.20g ± 0.36g (T3) (p < 0.05) while shell weight remained stable (p > 0.05). The most pronounced deterioration occurred within the first 5 days, driven by moisture evaporation and albumen thinning. These findings reject the null hypothesis, confirming that storage duration significantly impacts egg quality. The study underscores the importance of refrigerated storage to preserve egg freshness, particularly in warm climates. Recommendations include adopting cooling facilities for farmers, refrigerated storage for retailers, and prompt consumption for consumers. Future research should explore cost-effective preservation methods and the combined effects of temperature and humidity on egg quality.
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