Abstract

The study was undertaken to compare the effect of different storage methods on external and internal quality of Isa Brown eggs obtained from Rufai Poultry Farms Bakura, Zamfara State. Ninety (90) eggs were collected from the Rufai farms sales office at Talata Mafara, Zamfara State. The eggs were divided into three groups (A, B and C) of 30 eggs each. The mean weight of the eggs in each of the groups was determined. Group A was left uncoated in a crate, while groups B and C were coated with peanut oil and palm oil respectively, and stored for four (4) weeks at room temperature. The egg shell, mean egg weight, egg yolk, egg white (albumen) and volume of each individual eggs were evaluated. The average percentage whole egg weight loss for all the groups showed significant difference (p<0.05) after preservation, with group A having the highest average percentage egg weight loss of 64.16±5.00%, although, group B had heavier weight compared to group A before preservation. Eggs coated with palm oil had better internal quality compared to peanut oil coated eggs and non-oil coated eggs, as it was seen to have intact internal content. A significant difference (P< 0.05) was also seen in the volume of group B and C with group C having the highest volume of 67.67±10.79ml. In conclusion this study showed that all palm oil coated eggs had good external and internal quality and longer shelf-life than non-oil coated and peanut coated eggs. It was therefore recommended that eggs should be preserved by coating with palm oil, so as to extend their shell-life.

Keywords: Chicken egg, Egg Albumen, Egg Yolk, Palm oil, Peanut oil, Preservation