Study on Hen Egg Quality during Storage after Transportation

In this study,eggs of Lohmann pink laying hens were used as raw materials to carry out actual transportation experiments with cars and vans respectively,the transportation vibration was recorded,and the weight loss rate,Hough unit,yolk index,egg white pH and vitelline membrane strength of eggs during storage at room temperature after transportation were measured so as to obtain the changes of egg freshness. The results showed that the car compartment was lower than the interior of the vans in terms of transport vibration intensity,and the interior vibration intensity of the truck varies from small to large,including the front-bottom(FB),front-top(FT),rear-bottom(RB)and rear-top(RT)respectively. The vertical acceleration was significantly(P<0.05)stronger than horizontal direction. The egg freshness decreased continuously during the storage period,and the Hough unit decreased the fastest in the RT group,which was significantly different(P<0.05)from the control group on the 21st day of storage,and the vitelline membrane strength of the experimental groups was significantly(P<0.05)lower than that of the control group. During storage,the weight loss rate rose,the yolk index fell,the egg whites pH were higher,but the differences between the groups were unclear. It was explained that the vibration in the transportation could accelerate the decline of the freshness of the eggs during the storage period,and the greater the vibration intensity of the transportation,the greater the effect on the quality of the egg.This study provides reference for further exploration of the mechanism of vibration on quality change during egg storage and the development of poultry egg industry.