EFFECT OF STORAGE ON PROXIMATE COMPOSITION AND MINERAL PROFILE OF TABLE EGGS

Résumé

One hundred and twenty (120) freshly laid eggs by 36 weeks old Isa brown layers were randomly collected from the Poultry Unit of Teaching and Research Farm, Olusegun Agagu University of Science and Technology Okitipupa. The collected samples were stored at room temperature for 21 days. Thirty (30) eggs at day1, week1, week 2 and week 3 of storage, were broken for nutritional components analyses at the Analytical Laboratory of the University. Data collected were subjected to statistical analysis. Duration of storage had significant effect (p<0.05) on proximate components and mineral profile. The overall means for moisture, crude protein, ash, fat and carbohydrate were 76.27 %, 12.06 %, 1.83 %, 4.62 % and 4.37 %. Most of the minerals increased in values as the eggs increased in age except Manganese and copper that were not determined. Duration of storage of egg had effect on the proximate components and mineral profile.