The form in which feed is presented to laying chickens may have considerable impact on the quality of eggs, particularly, the functional attributes which may vary as the egg ages. This study was focused on effect of feed forms on the functional qualities of eggs in Days of Storage (DoS). Lohmann Brown layers (n=270), aged 59-weeks, were allotted to three feed forms: mash, pellet and crumble which were replicated ten times (r=9) in a completely randomised design for 12 weeks. At week-74 hen-age, eggs (n=300) were sampled from hens on feed forms, respectively stored between 24.1 and 28.9oC; relative humidity of 73.0 and 84.0%. Foam Capacity (FC), Foam Stability (FS), Emulsion Capacity (EC), Emulsion Stability (ES), and Least Gelation Capacity (LGC) were measured using standard procedures at 0, 7, 14, 21, and 28 DoS. Data were analysed using descriptive statistics and repeated measures ANOVA at α0.05. The EC (20.72), ES (57.80) and FS (66.04) of eggs of hens on crumble were significantly higher than those on pellet and mash. The FC of mash, pellet and crumbles reduced (R2 = 0.96 – 0.98) with increasing DoS. During storage, hens on mash, pellet and crumble produced eggs with FC ranging from 80.23 to 73.48, 76.60 to 70.35 and 77.73 to 73.22, respectively. The DoS had no effect on LGC of those fed mash. In conclusion, functional qualities of eggs of hens fed different feed forms all deteriorated drastically in DoS, with those on crumble of relatively enhanced functional attributes.
Keywords: Functional attributes, Egg quality, Shelf-life, Duration of storage, Feed forms.
Citation: Oludoyi I. A. et al. (2026). Effects of Feed Forms on Functional Attributes and Shelf Quality of Stored Eggs in Ibadan, Nigeria. J N food sci tech, 7(2):1-7. DOI : https://doi.org/10.47485/2834-7854.1064