THE EFFECT OF STORAGE TIME IN DIFFERENT TEMPERATURE ON NATIVE CHICKEN EGG HAUGH UNIT AND YOLK INDEX

Published in Scientific Papers. Series D. Animal Science, Vol. LV
Written by Hendronoto Arnoldus W. Lengkey, Tuti Widjastuti and Sjafril Darana

Three hundred sixty native chicken eggs was test on the effect of storage time in different temperature on haugh unit and yolk index. The aim of this research is to get the effect of storage time in different temperatures : 300 – 32oC (RH 54%), 280 – 290 C (RH 58%) and 150 – 180 C (RH 80%); on native chicken eggs haugh unit and yolk index. This experiment used Completely Randomized Design (CRD) on three different temperatures (30-320C, 28-290C and 15­180C) and each treatment was repeated six times. Results indicated that the lowest temperature (15-180C) has the highest haugh unit (89.96) and yolk index (0.45); and when the temperature raised (28-290C and 30-320C) the haugh unit and yolk index was lower (72.80 and 0.29; 73.15 and 0.30 respectively).

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Lengkey H. A. W., Widjastuti T., Darana S., 2012, THE EFFECT OF STORAGE TIME IN DIFFERENT TEMPERATURE ON NATIVE CHICKEN EGG HAUGH UNIT AND YOLK INDEX. Scientific Papers. Series D. Animal Science, Vol. LV, ISSN-L 2285-5750, 173-175.

 


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