Variability in proximate and mineral compositions of yolk and albumen in eggs kept under different storage conditions

This investigation evaluated the effects of storage length and temperature on the proximate and mineral compositions of yolk and albumen (white) of chicken eggs. A total of 720 eggs were used in a 4 X 2 factorial experiment consisting of four (0, 7, 14 and 21) storage days and two (room and cold) storage temperatures. Data obtained were subjected to ANOVA. The results showed no significant effect of storage length on crude protein and ash contents of the egg parts whereas carbohydrate increased significantly with increasing storage length. Also, protein and fat contents of the yolk were largely influenced (p<0.05) by storage temperature but nutrients in the albumen did not differ significantly between the two storage temperatures. On the other hand, mineral compositions of the egg components did not vary noticeably by storage temperature but storage length influenced some minerals considerably. It was noted that variations in proximate and mineral contents of egg yolk and albumen under different storage conditions exist; so, storage conditions (length and temperature) must be given much attention when keeping eggs prior to consumption in order to ensure nutrient quality.