The effect of dietary garlic powder and a low temperature on the physical quality of stored eggs

Eggs are a rich source of protein having, a primary advantage in satisfying human nutritional needs. However, the loss in egg quality within a short time during storage calls for more research to improve their condition following storage. This study investigated the potential of garlic powder as a feed supplement and low temperature in maintaining physical egg quality during storage. Seventy two thirty-week old hens of the Dekalb white strain were used in the study. Hens were divided into three dietary treatment groups in a completely randomized design experiment. Three treatments were control (no garlic addition), 3%, and 5% garlic powder (GP) additions to a basal diet on a weight ratio basis. Birds were fed the experimental diets for seven weeks. Eggs (n = 108) were collected from days 43 to 45 of the trial and stored either at 8 +/-2 degrees C or 25 +/- 2 degrees C for 21 days. Feeding GP in the hens' diet improved Haugh unit value by 11.9 HU and albumen height by 1.4 mm when eggs were stored at 25 +/- 2 degrees C. For eggs stored at a low temperature, GP supplementation had no affect on egg quality indicators. In comparison to values for fresh eggs, egg weight and albumen percentage were significantly reduced. An increase in yolk percentage was recorded in eggs stored at 25 +/- 2 degrees C. Similarly, changes were marginal for eggs stored at a low temperature. This study indicated that both dietary garlic powder and low temperature significantly maintained albumen quality of eggs stored during summer.