TITLE:
Evaluation of Quality Parameters of White and Brown Eggs in Lebanon
AUTHORS:
Karine Joubrane, Dima Mnayer, Tayssir Hamieh, Georges Barbour, Rabih Talhouk, Elie Awad
KEYWORDS:
Brown and White Eggs, Egg Quality Control, Quality Parameters
JOURNAL NAME:
American Journal of Analytical Chemistry,
Vol.10 No.10,
October
25,
2019
ABSTRACT: The quality traits of fresh marketable chicken eggs collected during winter, autumn and summer periods from different local markets in Lebanon were evaluated in order to understand the reproductive fitness of the chicken and the correlation between collection dates. A total of 2000 brown and white eggs were analyzed and compared for their external quality parameters such as egg weight, length, width, size, shell thickness, specific gravity and for their internal quality traits such as Haugh unit, yolk diameter, yolk color, and yolk height. Results show that egg weight and size varied markedly and tended to be smaller during summer period. A significant difference was found between white and brown eggs in some quality traits such as egg weight, shell thickness, egg length, and yolk diameter parameters. Egg quality parameters were significantly reduced during summer season where eggs are exposed to high temperature conditions. For grading analysis, 80% of the total eggs were classified as A with a significant difference (p