Morris Cassidy A, Orellana Leticia, Waters Charis, Adhikari Pratima, Macklin Kenneth
Department of Poultry Science, Mississippi State University, Starkville, Mississippi 39759, United States.
Department of Poultry Science, Mississippi State University, Starkville, Mississippi 39759, United States.
Poult Sci. 2025 Aug 6;104(11):105652. doi: 10.1016/j.psj.2025.105652.
In the United States, eggs from commercial table layers must be stored at a temperature no greater than 7°C after being packaged for consumer consumption. Understanding how the overall eggshell quality deteriorates during a 28-day storage period at 4°C is beneficial information to the commercial table industry. The objective of this study was to evaluate how a 28-day storage period at 4°C affects the translucency score (TS) and overall eggshell quality of table eggs from Hyline W-36 hens. This study was conducted with 521 eggs from 55-week-old Hyline W-36 laying hens. Eggs were collected on day 0 and washed before undergoing initial external eggshell quality parameter testing (TS, weights, and L* scores), and eggshell thickness measurements. Subsequent external quality parameter testing was conducted on days 7, 14, 21, and 28. Additional TS measurements were taken on day 1. Internal eggshell quality parameter testing (albumen height, Haugh units, yolk color, and egg grade) and breaking strength measurements were taken on days 1, 14 and 28. Data was analyzed using PROC Mixed with LSMeans when appropriate, PROC GLM with Tukey's HSD when appropriate, or a Chi-Square analysis with P ≤ 0.05. Storage duration and TS had a significant interaction effect on albumen height and Haugh units (P < 0.0001 for both variables). Eggshell thickness was only influenced by TS (P = 0.0196) with TS 1 and 2 eggs having the thinnest shells (0.460 mm and 0.462, respectively) and TS 3 eggs having the thickest shells (0.472 mm). The storage period significantly affected egg weight, L* scores, TS, yolk color, and egg grade (P < 0.0001, P < 0.0001, P < 0.0001, P = 0.0450, and P = 0.0456, respectively). The results from this study are not conclusive on the use of TS as an effective parameter for determining eggshell quality during the storage period. However, it can be concluded that overall eggshell quality does deteriorate during a 28-day storage period at 4°C.
在美国，用于商业食用的蛋鸡所产鸡蛋在包装后供消费者食用时，必须储存在不高于7°C的温度下。了解在4°C下储存28天期间蛋壳整体质量如何下降，对商业食用蛋行业来说是有益的信息。本研究的目的是评估在4°C下储存28天对海兰W-36蛋鸡所产食用蛋的半透明评分（TS）和蛋壳整体质量的影响。本研究使用了来自55周龄海兰W-36产蛋母鸡的521枚鸡蛋。在第0天收集鸡蛋并清洗，然后进行初始蛋壳外部质量参数测试（TS、重量和L评分）以及蛋壳厚度测量。随后在第7、14、21和28天进行后续外部质量参数测试。在第1天进行额外的TS测量。在第1、14和28天进行蛋壳内部质量参数测试（蛋白高度、哈夫单位、蛋黄颜色和鸡蛋等级）以及破裂强度测量。数据在适当情况下使用PROC Mixed和LSMeans进行分析，在适当情况下使用PROC GLM和Tukey's HSD进行分析，或使用P≤0.05的卡方分析。储存时间和TS对蛋白高度和哈夫单位有显著的交互作用（两个变量的P均<0.0001）。蛋壳厚度仅受TS影响（P = 0.0196），TS为1和2的鸡蛋蛋壳最薄（分别为0.460毫米和0.462毫米），TS为3的鸡蛋蛋壳最厚（0.472毫米）。储存期对蛋重、L评分、TS、蛋黄颜色和鸡蛋等级有显著影响（分别为P < 0.0001、P < 0.0001、P < 0.0001、P = 0.0450和P = 0.0456）。本研究结果对于将TS用作确定储存期蛋壳质量的有效参数尚无定论。然而，可以得出结论，在4°C下储存28天期间，蛋壳整体质量确实会下降。
