EFFECT OF STORAGE METHOD AND TIME ON NUTRITIONAL PROPERTIES OF CHICKEN EGGS

Authors

  • M. M. Umar Department of Animal Science, Federal University of Kashere, Gombe State, Nigeria.
  • A. Shuaibu Department of Animal Science, Federal University of Kashere, Gombe State, Nigeria.
  • M. S. Sadiq Department of Animal Science, Federal University of Kashere, Gombe State, Nigeria.
  • S. K. Inusa Department of Animal Science, Bayero University, Kano, Kano State, Nigeria
  • H. A. Umar Department of Animal Science, Federal University of Kashere, Gombe State, Nigeria.
  • M. A. Muhammed Department of Animal Science, Federal University of Kashere, Gombe State, Nigeria.

Keywords:

Chicken egg, Crude protein, Ether extract and Storage period

Abstract

The study was conducted to determine the effect of storage period (0, 7, 14 and 21 days) and method: room temperature (control), black polythene bag (BPB), perforated black polythene bag (PBPB) and oiling (oil coated eggs) on proximate composition of commercial chicken eggs. The experiment was laid in a 4 x 4 factorial arrangement in Completely Randomized Design with 3 replicates. Significant effects of time and storage method on crude protein and ether extract (P<0.05) were observed.  Oil coated eggs had higher values for both crude protein (24.37 %) and ether extract (15.49 %) and these parameters decreased (P<0.05) with increases in storage time. Significant interaction effect (P<0.05) of storage method and time was evident on crude protein and ether extract. Except at 21 days of storage, oiling was observed to have the highest values for both crude protein and ether extract in all the storage time. Thus, chicken eggs could be preserved by oiling since its nutritional value at any storage period is higher than the other methods of preservation. Therefore, oiling is recommended for egg preservation specifically in rural environments were electricity for refrigeration is not readily available. 

Published

2020-06-30