The Effect of Temperature and Storage Period on The Quality Characteristics of Fertilized Eggs

Abstract

This study, conducted in Derna, northeastern Libya, revealed the effect of storage temperature, duration, and location on the quality parameters of fertilized eggs. The study included 60 fertilized eggs from hybrid laying hens, divided into two groups. The first group was stored under refrigerated conditions (5°C), and the second group at room temperature during the summer for varying periods (5, 10, and 20 days). The results showed a significant and gradual deterioration in the quality of the internal components of the eggs over time. This negative effect was more pronounced at room temperature compared to refrigerated storage, with a significant decrease in total egg weight, as well as the weight of both the yolk and albumen, by day 20. This decrease was attributed to the evaporation and loss of carbon dioxide through the pores. The values of the Ho unit and the yolk index also showed a sharp decrease at room temperature, reflecting albumen liquefaction, flattening of the yolk membrane, and increased rupture. Conversely, the expansion of the air cell to fill the void created by the evaporation of the contents led to a proportional increase in its diameter with the length of the storage period. While the outer shell exhibited physical and chemical stability with respect to weight, a significant decrease in shell thickness occurred at room temperature due to internal egg dehydration. The study concludes that the storage time factor is conditionally related to temperature, and that refrigerated storage is the optimal and necessary method for minimizing biochemical and physical reactions and inhibiting the embryo's vital processes to maintain a state of physiological dormancy. This ensures the preservation of the structural integrity and nutritional value of the fertilized egg and reduces early embryonic mortality.