Akademik Veri Yönetim Sistemi
International Erciyes Agriculture, Animal & Food Sciences Conference, Kayseri, Türkiye, 24 - 27 Nisan 2019, ss.63
The present study was conducted to investigate whether effects of wholesaler and
consumer conditions on egg quality parameters and microbiology of four different
genotypes in summer season. This experiment was carried out with a total of 880 eggs
obtained from Lohman Brown, Decalb, Nick Chick and Atabey hens, 56 weeks old age in
summer season (average temperature 36 oC). The quality criteria and microorganism
level were evaluated the eggs stored under different temperature conditions. Each
genotype eggs were divided into two groups which were stored in wholesaler conditions
(WS, +29 oC) and consumer conditions (C, + 4 oC) for 4 weeks. External and internal
quality traits of eggs were measured weekly. Egg weight loss (%), albumen index, yolk
index, Haugh unit, ΔE (yolk colour differences) and albumen pH value, L, a, b value, total
bacteria and mold-yeast levels were measured. The results of the experiment, egg
weight loss increased linearly with storage time and highest at wholesaler condition
(p˂0.05). Best results were obtained at Lohman eggs 3.68 % and 5.90 % respectively at
4th week for consumer and wholesaler conditions. Egg yolk and albumen widths,
albumen lengths (p˂0.01) and ΔE value (p˂0.05) increased with storage time; as a result
Haugh unit, albumen and yolk indexes were decreased at all conditions (p˂0.01). Best
results for albumen index were obtained from Nick eggs as 12.33 and end of the storage
time at WS condition as 1.66, at consumer condition as 8.87 from Decalp eggs. For
highest yolk index 49.76 obtained from Lohman eggs, end of the storage time at WS as
15.65, at consumer condition as 45.37. Haugh unit obtained best as 95.33 at Nick eggs
and end of the period at WS condition as 42.00 at Atabey, at consumer condition as
83.77 from Decalp eggs. Best results for L, a, b and ΔE values obtained from Lohman
eggs at the beginning of the period as 59.15, 17.70, 59.33, 85.68, at the end of the
period for WS condition as 60.39, 18.52, 77.38, 99.97 and for consumer conditions as
57.66, 19.03, 65.21, 89.23 respectively. Total bacteria and mold-yeast level were
obtained 4.99 and 4.34 log CFU/egg and at 4th week as 3.94 and 3.98 log CFU/egg for
WS condition and as 4.99 and 4.11 log CFU/egg at consumer condition respectively. Egg
quality criteria results suggest that Lohman eggs affected less than Nick at wholesaler
condition. Microorganism load of egg shell results suggest that total load not increased at
wholesaler and consumer conditions.