EFFECTS of DIFFERENT VIOL TYPES on EGG QUALITIES in TABLE EGGS at DIFFERENT STORAGE TEMPERATURES

The purpose of this research was to examine the impact storing table hen eggs in egg cardboard viol, plastic box and viols at various temperatures on qualities. A total 300 chicken were used study. randomly distributed into three groups: standard viol. stored room temperature refrigerator for 28 days. On 0, 7, 14, 21, days experiment, ten from each group analyzed weight loss, shell strength, Haugh unit, yolk index, albumen pH. Viol type x storage interaction effect significant (P <0.05) only but its other properties insignificant. After storage, loss statistically insignificant between 25℃ 4℃. viol types pH Egg found be better than groups <0.05). Eggs conditions are terms quality criteria except eggshell strength As a result, it would more appropriate store order preserve longer period time