Özet:

The aim of this study was to investigate the effect of stored eggs obtained from different layer genotypes raised in a Free-range system on egg quality at different storage temperatures. Lohmann Brown, Lohmann Sandy, and ATAK-S were used as layer genotypes in the study. The study was performed in a 3x2 factorial design with three genotypes and two storage temperatures. A total of 300 table eggs were used in the study. Egg quality analysis was carried out on 100 eggs from each genotype. Eggs were stored in refrigerator (4±2°C) and at room temperature (22±2°C) for 28 days. Egg quality was determined in 10 eggs from each group after 0, 7, 14, 21, and 28 days of storage, and the effects of temperature, genotype, and temperature x genotype interaction were determined. In the study, the effects of genotype and storage temperature on egg weight loss, Haugh unit, yolk index, and albumen pH were determined to be significant (P<0.05). However, the interaction effects of storage temperature x genotype were not statistically significant for any period of storage on egg quality characteristics such as Haugh unit and albumen pH. As a result, it was determined that eggs stored at refrigerator temperature during the research, depending on the storage conditions, preserved their quality characteristics better than those stored at room temperature. The study concluded that the eggs of the ATAK-S genotype had a lower shelf life compared to those of the Lohmann Sandy and Lohmann Brown genotypes.

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