Effect of temperature, storage, nutritional characteristics of eggs from creole hen’s vs eggs from commercial layers and applicability in society.

Abstract

The aim of this study was to examine the nutritional quality of commercial eggs and criollo eggs as it is affected by different storage times both at a controlled temperature of 5 to 6°C and at room temperature in the province of Santa Elena ranging between 26°C and 28°C. A total of 300 eggs were analyzed, distributed in treatments of 0, 15, 20, 25, 30 days of storage, with 15 eggs in each group at both room temperature and controlled temperature. Various external and internal characteristics of the egg were evaluated, including height, width, weight and thickness of the shell, as well as albumen height, diameter, height and index of the yolk, and Haugh units to measure its freshness and quality. The study was conducted using a completely randomized experimental design, and the data collected were analyzed using SSPS version 21 statistical software. The results revealed highly significant differences (P<0.01) in internal quality, as evidenced in the yolk index and Haugh units. It was observed that the eggs maintained an excellent quality until between 0 and 5 days, with values that ranged between 110.82 and 106.37 being considered of excellent quality, decreasing to very good until 20 days in both temperatures with 83.43 and reaching acceptable levels until 25 days under controlled conditions with 71.60 and 75.24. Regarding the height and diameter of the bud, highly significant differences (P<0.05) were recorded in all treatments, with a decrease in height of 17.72 mm, while the diameter increased by 8.24 mm in T0 at both temperatures.