Internal quality of conventional and omega-3-enriched commercial eggs stored under different temperatures

Abstract

The internal quality of conventional and ω-3 enriched commercial eggs stored at different temperatures was evaluated. Eggs derived from Isa Brown layers fed two different diets. In Group 1, 432 hens were fed throughout their productive life with a diet based on corn and soybean meal (production of conventional eggs). In Group 2, starting at 22 weeks of age, other 432 hens were fed a diet containing 1.5% of marine algae substrate and 1.8% of fish oil (production of ω-3 enriched eggs). The following parameters were evaluated: Haugh unit, yolk index, albumen pH, and yolk pH. There were no significant differences between conventional and enriched with ω-3 eggs as to internal quality parameters. Only the interaction between storage time and temperature was significant, and therefore their effects were evaluated, independent of egg type (conventional eggs and ω-3 enriched eggs). Eggs stored at 25°C presented lower Haugh units and yolk index, and higher albumen pH and yolk pH as compared to those kept at 5°C. In addition, internal quality was reduced when eggs were stored for 7, 14, and 21 days, particularly when maintained at 25°C. It was concluded that conventional and ω-3 enriched eggs have good internal quality; however, to maintain this quality, eggs must be stored under refrigeration.