The eggshell defect as a factor affecting the egg quality after storage

Area of Science:

• Poultry Science
• Food Science
• Animal Husbandry

Background:

• Eggshell quality is crucial for maintaining egg integrity and shelf-life.
• Common shell defects can arise during production and handling.
• Understanding the impact of these defects is vital for the egg industry.

Purpose of the Study:

• To evaluate how common eggshell defects influence egg quality parameters during storage.
• To quantify changes in egg characteristics over a 35-day storage period in relation to shell defects.

Main Methods:

• 1,800 brown eggs were assessed for shell quality, with defected and control groups selected.
• Eggs were stored for 35 days at 14°C and 70% humidity.
• Quality parameters (weight, specific gravity, shell strength, albumen/yolk pH, etc.) were analyzed at intervals.

Main Results:

• All investigated shell defects significantly altered egg quality during storage.
• Defects influenced specific gravity, water loss, shell permeability, albumen height, and yolk properties.
• A significant interaction was observed between storage time and the presence of shell defects.

Conclusions:

• Eggshell defects have a detrimental and measurable effect on egg quality throughout storage.
• These findings highlight the importance of shell integrity for maintaining post-storage egg quality.
• Management practices should focus on minimizing shell defects to preserve egg value.