Functional attributes of eggs from hens fed different proprietary feeds during storage in Ibadan, Nigeria

Implications of feeding different proprietary feeds to laying hens on stored egg functional properties were assessed in this study. Lohmann Brown layers (n=540) aged 59-week were randomly assigned to six proprietary feed brands: G, H, I, J, K and L. Each treatment was replicated ten times (a replicate had nine hens) for 12 weeks. At week-74 hen-age, 600 eggs were sampled, stored at ambient conditions and assessed at 0, 7, 14, 21 and 28 Egg Storage Days (ESD) using standard procedures. Eggs from J had significantly higher emulsion stability (62.02) and foam stability (67.77) among the group. Effects of interaction of feed brand x ESD were significant (p 0.05) for all parameters. The foam capacity (%) declined significantly (p 0.05) from 75.60 to 70.67 for G, 80.23 to 73.48 for H, 79.01 to 73.94 for I, 84.34 to 77.67 for J, 82.20 to 76.33 for K, 76.74 to 70.56 for L through the ESD. The relationship between brands LGC (%) of H (R2=0.14), I (R2=0.14), L (R2=0.25) and ESD was similar (p>0.05). All eggs collected from hens on different feed brands had diminished functional attributes during storage. Eggs from hens on brand J had overall improved functional properties compared to others. Thus, the quality of commercial feed consumed by the hens could determine the functional characteristics.