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.
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
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.
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 >.
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