Economic Use of Fat and Oil to Preserve Chicken Egg by Shell Coating

This study was conducted to determine the effect shea butter fat, palm kernel oil and ground nut oil on the shell strength and internal quality attributes of freshly laid eggs during storage at tropical ambient temperature. A total of 90 eggs were used. The eggs were collected from 72 weeks old black harco  fed 3.75% calcium and 16.50%  protein. The eggs were candled, divided  into three (3) treatments groups. (including the control), the eggs were treated with the fat and the oil within 24 hours of lay. The result showed significant difference (P0.05) the treatment of eggs treated with shea butter fat, palm kernel oil and ground nut oil, in respect to shell strength, haugh unit, yolk index, and albumen pH of eggs.                    

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APA

Akubo, D. (2022). Economic Use of Fat and Oil to Preserve Chicken Egg by Shell Coating. Afribary. Retrieved from https://tracking.afribary.com/works/economic-use-of-fat-and-oil-to-preserve-chicken-egg-by-shell-coating

MLA 8th

Akubo, David "Economic Use of Fat and Oil to Preserve Chicken Egg by Shell Coating" Afribary. Afribary, 09 Sep. 2022, https://tracking.afribary.com/works/economic-use-of-fat-and-oil-to-preserve-chicken-egg-by-shell-coating. Accessed 24 Nov. 2024.

MLA7

Akubo, David . "Economic Use of Fat and Oil to Preserve Chicken Egg by Shell Coating". Afribary, Afribary, 09 Sep. 2022. Web. 24 Nov. 2024. < https://tracking.afribary.com/works/economic-use-of-fat-and-oil-to-preserve-chicken-egg-by-shell-coating >.

Chicago

Akubo, David . "Economic Use of Fat and Oil to Preserve Chicken Egg by Shell Coating" Afribary (2022). Accessed November 24, 2024. https://tracking.afribary.com/works/economic-use-of-fat-and-oil-to-preserve-chicken-egg-by-shell-coating