Comparative evaluation of the quality indicators of chicken and quail food eggs during storage in various conditions

Background: There are many factors and environmental conditions that affect the quality and capacity of eggs obtained from birds. The aim of this study was to make a comparison between the preservation of quail eggs and chicken eggs at temperatures of ۸-۱۰ °C and ۱۸-۲۰ °C. We used ۲۰ eggs of chicken and ۳۰ eggs of quail. Both categories were stored at two different temperatures (at a temperature of ۸-۱۰ ℃, and at a room temperature of ۱۸-۲۰ ℃). Each category of eggs was stored for ۲۰ days, and ۳ eggs were opened every ۳ days. The parameters studied were: mass, protein diameter, protein height (H), yolk height (h), yolk diameter, protein index, yolk index, and Haugh unit. Statistical processing of practical results was performed using the SPSS data analysis package. When stored for ۲۰ days at a temperature of ۸-۱۰ °C, quail eggs lost about ۳–۷% of their original weight. At a temperature of ۱۸-۲۰ °C, when stored for ۲۰ days, quail eggs lost about ۱۱% of their original weight. On the part of chicken eggs, regardless of temperature (۸-۱۰ °C or ۱۸-۲۰ °C), weight loss was almost the same, i.e., by about ۳-۶%. Chicken eggs at a temperature of ۱۸-۲۰ °C, the yolk height was not stable. Unlike chicken eggs, quail eggs, of course, decreased over time. In conclusion, quail eggs were characterized by a relatively long period of freshness preservation than those of chickens, and their three-week storage and temperature exhibited little effect on the deterioration of the quality of quail eggs.

کلیدواژه ها:

Chicken ، Quail ، egg ، Storage ، Quality