Effects of ultraviolet and ultrasound treatments applied before the storage period on egg quality characteristics

Egg is an important source of animal protein with its nutritional substances. These substances and the quality characteristics egg are affected by physicochemical changes effect various factors during storage. Different studies have been carried out to preserve values eggs In these studies, Ultraviolet applications were mostly used for sanitation eggs, while made determine internal without breaking shell. The aim this study effects ultraviolet ultrasound applied before storage collected from laying hens. Eggs in morning subjected treatments stored 28 days environment 20°C approximately 60% humidity. a significant difference between groups shell thickness (p <0.01), albumen weight <0.01) yolk dry matter value <0.01). Storage time, on other hand, loss, strength, characteristics. interaction time was statistically significantly height albumen, Haugh unit yolk. As result, processes such as especially thickness, reveal importance application amount studies.