Effects of Wholesaler and Consumer Conditions on Egg Quality Parameters and Microbiology of Four Different Genotypes in Summer Season

AGANFOS®₂₀₁₉ ORAL PRESENTATIONS

63

24-27 April 2019 – Kayseri/TURKEY

Effects of Wholesaler and Consumer Conditions on Egg Quality Parameters and Microbiology of Four Different Genotypes in Summer Season

Fatma Yenilmez1_{, Ayşen Bulancak}2_{, Nurten Toy}2_{, Emine Uruk}3_{, Mikail Baylan}2

1_{Vocational School of Tufanbeyli, Cukurova University, Adana, Turkey}

2_{Department of Animal Science, Agricultural Faculty, Cukurova University, Adana, Turkey} 3_{Adana Directorates of Provincial Agriculture and Forestry, Adana, Turkey}

Abstract

The present study was conducted to investigate whether effects of wholesaler and consumer conditions on egg quality parameters and microbiology of four different genotypes in summer season. This experiment was carried out with a total of 880 eggs obtained from Lohman Brown, Decalb, Nick Chick and Atabey hens, 56 weeks old age in summer season (average temperature 36 o_{C). The quality criteria and microorganism}

level were evaluated the eggs stored under different temperature conditions. Each genotype eggs were divided into two groups which were stored in wholesaler conditions (WS, +29 o_{C) and consumer conditions (C, + 4} o_{C) for 4 weeks. External and internal}

quality traits of eggs were measured weekly. Egg weight loss (%), albumen index, yolk index, Haugh unit, ΔE (yolk colour differences) and albumen pH value, L, a, b value, total bacteria and mold-yeast levels were measured. The results of the experiment, egg weight loss increased linearly with storage time and highest at wholesaler condition (p˂0.05). Best results were obtained at Lohman eggs 3.68 % and 5.90 % respectively at 4th week for consumer and wholesaler conditions. Egg yolk and albumen widths, albumen lengths (p˂0.01) and ΔE value (p˂0.05) increased with storage time; as a result Haugh unit, albumen and yolk indexes were decreased at all conditions (p˂0.01). Best results for albumen index were obtained from Nick eggs as 12.33 and end of the storage time at WS condition as 1.66, at consumer condition as 8.87 from Decalp eggs. For highest yolk index 49.76 obtained from Lohman eggs, end of the storage time at WS as 15.65, at consumer condition as 45.37. Haugh unit obtained best as 95.33 at Nick eggs and end of the period at WS condition as 42.00 at Atabey, at consumer condition as 83.77 from Decalp eggs. Best results for L, a, b and ΔE values obtained from Lohman eggs at the beginning of the period as 59.15, 17.70, 59.33, 85.68, at the end of the period for WS condition as 60.39, 18.52, 77.38, 99.97 and for consumer conditions as 57.66, 19.03, 65.21, 89.23 respectively. Total bacteria and mold-yeast level were obtained 4.99 and 4.34 log CFU/egg and at 4th week as 3.94 and 3.98 log CFU/egg for WS condition and as 4.99 and 4.11 log CFU/egg at consumer condition respectively. Egg quality criteria results suggest that Lohman eggs affected less than Nick at wholesaler condition. Microorganism load of egg shell results suggest that total load not increased at wholesaler and consumer conditions.