This study assesses the impact of storage temperature – ST (4–6 °C and 20–22 °C), storage duration – SD (7, 14, 21, and 28 days), and egg weight group – EWG (A ≤ 10, B = 10.01–11.00, C = 11.01–12.00, D = 12.01–13.00 gram) on the EWL as well as quality attributes of 400 quail eggs. Various parameters were assessed, including egg weight loss (EWL), external quality attributes: egg weight (EW), egg shape index (ESI), eggshell weight (ESW) and eggshell thickness (EST), and internal characteristics: albumen weight (AW), albumen index AI, albumen pH (ApH), Haugh unit (HU), yolk weight (YW), yolk index (YI), yolk pH (YpH), yolk color (YC) and yolk/albumen ratio (Y/A). This comprehensive analysis aimed to provide a thorough understanding of the eggs' physical and internal qualities. The data obtained was analyzed using JMP IN 7, revealing impacts of ST, SD, and EWG on quail eggs quality (P 0.05). SD had significant impact on AW, AI, ApH, HU, YW, YR, YI, Y/W, YC and YpH (P <0.05). Changes in AW, AI, YW and HU were observed based on EWG (P < 0.05). Furthermore, significant effects (P < 0.05) were found for interactions between ST×SD×EWG on EWL, AW, YW, and Y/A. This research is focused on providing a comprehensive overview of storage conditions, necessary to maintain quality eggs.
Kryeziu et al. (Thu,) studied this question.