The Effect of Storage Periods on the Internal and External Quality Characteristics of White and Brown-Shell Table Eggs in Saudi Arabia

Background: The eggs of hens are an essential source protein, a food that meets human needs and provides the body with amino acids, metallic elements vitamins promote its health. research aims to study influence storage period strain interaction between them on components internal external quality traits commercially produced brown white-shell eggs. Methods: A total 180 were randomly collected from both types. It was kept for 0, 15 30 days at temperatures ranging 5±2°C humidity level 60%. All broken measure egg coefficient, weight, weight loss depth air chamber. shell thickness, density, cleanliness, surface area, relative area unit, specific Haugh unit values, yolk color, presence flesh blood spots, white integrity, percentage, percentage ratio ratio. Result: White weighed more than periods had significant (P less 0.05) effect chamber thickness. has positive density white-shelled also led increase in loss, decrease white, changes all parts because color changed.