3.0 RESULTS AND DISCUSSION
3.1: Effect of Storage Conditions on Egg Weight
Tables 1- 2 show the results of effect of storage conditions on eggs weight (chicken eggs and quail eggs). The weight of chicken eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in oil reduced from 63.61-60.03g, 63.11-60.99g, 61.12-59.41g and 66.12-65.79g respectively. While the weight of quail eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in oil reduced from10.39-9.61g, 10.01-9.58g, 10.11-9.25g and 10.02-9.72g. The average percentage losses observed in chicken eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in …show more content…
The haugh index of chicken eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in oil reduced from 81.38 - 64.46, 87.30 - 0.00, 79.24 - 43.64 and 88.19 - 45.79 respectively. While the haugh index of quail eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in oil reduced from 86.48 - 0.00, 86.48 - 0.00, 86.48 - 64.00 and 91.86 - 49.58 respectively. The storage conditions significantly influenced eggs haugh index at 95% confidence level. Haugh index is used to determine the suitability of eggs for incubation and consumption, as it defines the quality of eggs based on dense albumen index and eggs weight (Berardineli et al., 2008). Among the storage conditions considered, storage under refrigeration had limited effect on the haugh index of both eggs, and this might be as a result of their storage at reduced temperature (4oC) which limited metabolic activities. A Similar finding was reported by Gavril and Usturol (2012) who research on effects of temperature and storage time on hen eggs quality. However, eggs having haugh index of 30 and below are not suitable for consumption (USDA, 2000). The haugh index obtained after six weeks storage were above 30, but varied according to the storage periods and conditions employed. High values obtained after storage in oil and refrigeration indicated that eggs could be stored under those conditions for over six
3.1: Effect of Storage Conditions on Egg Weight
Tables 1- 2 show the results of effect of storage conditions on eggs weight (chicken eggs and quail eggs). The weight of chicken eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in oil reduced from 63.61-60.03g, 63.11-60.99g, 61.12-59.41g and 66.12-65.79g respectively. While the weight of quail eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in oil reduced from10.39-9.61g, 10.01-9.58g, 10.11-9.25g and 10.02-9.72g. The average percentage losses observed in chicken eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in …show more content…
The haugh index of chicken eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in oil reduced from 81.38 - 64.46, 87.30 - 0.00, 79.24 - 43.64 and 88.19 - 45.79 respectively. While the haugh index of quail eggs stored at ambient condition (control), moist sawdust, refrigerator and those that were dipped in oil reduced from 86.48 - 0.00, 86.48 - 0.00, 86.48 - 64.00 and 91.86 - 49.58 respectively. The storage conditions significantly influenced eggs haugh index at 95% confidence level. Haugh index is used to determine the suitability of eggs for incubation and consumption, as it defines the quality of eggs based on dense albumen index and eggs weight (Berardineli et al., 2008). Among the storage conditions considered, storage under refrigeration had limited effect on the haugh index of both eggs, and this might be as a result of their storage at reduced temperature (4oC) which limited metabolic activities. A Similar finding was reported by Gavril and Usturol (2012) who research on effects of temperature and storage time on hen eggs quality. However, eggs having haugh index of 30 and below are not suitable for consumption (USDA, 2000). The haugh index obtained after six weeks storage were above 30, but varied according to the storage periods and conditions employed. High values obtained after storage in oil and refrigeration indicated that eggs could be stored under those conditions for over six