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Vol. 11, Special Issue 5 (2022)

Effect of refined mustard oil on weight loss and internal quality characteristics of white leghorn hen eggs at room and refrigeration temperatures

Author(s):
SS Chauhan, Basant Singh, RK Sharma, DV Singh and J Palod
Abstract:
The 164 Infertile Eggs of White Leghorn were procured from Central Avian Research Institute, Izatnagar, Bareilly, (U.P.). The birds were maintained on similar feed and environmental conditions. The 164 eggs were divided in four groups, each comprising of 41 eggs. These groups were categorized into two groups and were kept at room temperature and remaining two was kept in refrigerator. The weight and internal quality of egg as Albumen Index, Yolk Index, Haugh Unit were recorded. The experiment was designed in simple randomized block with Four treatments and two temperatures. The result showed that the weight loss of egg and yolk index, were differ significantly in comparison to control while Haugh Unit at room temperature and Albumen Index did not differ significantly at room and refrigeration temperature. Refined Mustard Oil treated eggs prolonged the shelf-life of eggs to 28 and 75 days under room and refrigeration temperature while in control it was 14 days and 60 days under room and refrigeration condition.
Pages: 1484-1487  |  280 Views  77 Downloads
How to cite this article:
SS Chauhan, Basant Singh, RK Sharma, DV Singh and J Palod. Effect of refined mustard oil on weight loss and internal quality characteristics of white leghorn hen eggs at room and refrigeration temperatures. The Pharma Innovation Journal. 2022; 11(5S): 1484-1487.

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