EFFECTS OF AGE IN LAY AND STORAGE TIME OF EGG QUALITY PARAMETERS OF LAYING CHICKEN

Author:
Suleiman A., Babba H. U., Sabo M. N., and Bilkisu A.

Doi: 10.26480/mahj.01.2026.13.15

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

ABSTRACT

This study This was carried out at Prof. Lawal Abdu Saulawa Livestock Teaching and Research Farm, and Chemistry Laboratory, Federal University Dutsin-Ma, Katsina State, to determine the Effects of Age on Lay and Storage Time of Egg Quality Parameters of Laying Chicken. A total of 30 eggs were purchased from the Prof. Lawal Abdu Saulawa Livestock Teaching and Research Farm, Department of Animal Science, with fifteen each from early layers (5 weeks in lay) and old layers (52 weeks in lay). The results revealed that the egg weight of Late Lay (LL) was significantly higher (62.95g) compared to Early Lay (EL) (48.92g). Egg width and height were also influenced by hen age. LL hens produced wider (58.92 mm) and slightly taller eggs (44.93 mm) than EL hens (50.21 mm and 44.08 mm, respectively). However, yolk height showed no significant difference between age groups, with EL of 13.47 mm and LL of 13.23 mm. Albumen height was also similar in both EL and LL hens (7.99 mm and 7.69, respectively). Shell quality showed notable differences. LL eggs had significantly thicker shells (0.39 mm) and greater shell weight (5.88g) than EL eggs (0.31 mm and 4.78g, respectively). Fresh (59.50g), 1 week (56.01g), and 2 weeks (52.30g). Egg width increased slightly from fresh (51.99 mm) to 1 week (55.81 mm) and remained nearly the same at 2 weeks (55.90 mm), while egg height declined (Fresh = 46.78 mm, 2 weeks = 43.20 mm). Yolk height decreased sharply over time: Fresh (17.84 mm), 1 week (13.98 mm), and 2 weeks (8.23 mm). Shell thickness showed slight variation, peaking at 1 week (0.39 mm) and falling to 0.29 mm at 2 weeks. Yolk weight increased slightly after 1 week (15.25g) compared to fresh eggs (13.78g).