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Effect of Method and Time of Oil Treatment and Days of Storage on the Keeping Quality of Shell Eggs

KrishiKosh

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Title Effect of Method and Time of Oil Treatment and Days of Storage on the Keeping Quality of Shell Eggs
Cheiron Vol.13 Iss.05 Pg.254-261
 
Creator Narayanamoorthy, S
Kothandaraman, P
Narahari, D
Venugopal, K
Sheriff, F.R.
Khavi, M. Abdul
 
Subject Oil Treatment
Shell Eggs
 
Description White Leghorn eggs collected from caged layers were subjected to no shell treatment, oil spraying or dipping at 0, 3, 6 and 9 hours following lay and stored at room temperature over a period of 20 days. Oil treatment was proved to be effective in preventing the deterioration of egg quality in comparison to the the unoiled egg. Oil treatment has minimised moisture loss and thereby maintained albumen solids percentage throughout the period. The albumen pH was also maintained at constant level in the oil treated eggs throughout the study period. The egg quality factors measured as albumen index, Haugh units and yolk index were in favour of oil treated groups. Among the oil treated groups, oil dipping was found to be more effective in maintaining the egg quality than oil spraying. Oil treatment within 3 hours after lay was more advantageous than delayed oil treatment. Yolk colour and shell thickness were not influenced by the shell treatment.
 
Date 2016-09-02T16:18:29Z
2016-09-02T16:18:29Z
1984
 
Type Article
 
Identifier http://krishikosh.egranth.ac.in/handle/1/75255
 
Language en_US
 
Format application/pdf
 
Publisher TANUVAS