The effect of different storage period on some egg quality characteristics and ovalbumin levels in goose eggs

The aim of the current study was to investigate effect different storage period on some external and internal egg quality ovalbumin levels goose eggs. alterations these traits have not been examined sufficiently in eggs during storage. For this purpose, a total 150 were from 50 weeks-old German origin Embden geese. stored under constant temperature (+4°C) ~ 60-65% relative humidity conditions for 7, 14 21 days. weights measured analyzed at 14, days, respectively. weight loss, eggshell thickness, pH albumen yolk between groups. Other parameters such as, shape index; ratios albumen, yolk, eggshell, color similar values had increased In contrast, thickness declined. According results study, refrigeration lower variability parameters. Depending increase with storage, it will be more appropriate consume by allergy-sensitive individuals freshly or after least end 1-week