EFFECT OF SOILING LENGTH ON THE PHYSICO-CHEMICAL QUALITIES OF BACKYARD POULTRY TABLE EGGS

Résumé

In a study to investigate the effect of soiling length on the physico-chemical qualities of backyard poultry table eggs, a deep litter system of egg production was simulated in a completely randomised design consisting of seven treatments (0, 6, 12, 18, 24, 30 and 36 hours) of soiling length, using freshly laid eggs from an automated battery cage system. Data was analysed using the SPSS statistical package. Results for physical and chemical analysis indicated that soiling length had significantly (P<0.05) affected Egg weight loss, Albumin height, Haugh unit, Moisture content, Crude protein, Ether extract and Ash. Increase in soiling length led to increase in: egg weight loss and moisture content; and decrease in albumin height, Haugh unit, crude protein, ether extract and ash. It was concluded from the study that, soiling length had significantly influenced some physical qualities of the eggs such as increase in egg weight loss and decrease in albumin height and the haugh unit. Similarly, increasing soiling length leads to the increase in moisture content of the eggs and decrease in crude protein, ether extract and ash. The study suggests that laid eggs should not be left to stay for longer hours on the floor of the backyard for the optimum conservation of quality and safety of the eggs to the consumers.