Merit Research Journal of Agricultural Science Available online http://meritresearchjournals.org Copyright © 2019 Merit Research Journals Original Research Article Effect of Handlin Abdelrahman M. Ahmed, Slah Salim Department of Poultry production, College of Animal Production, University of Bahri, Sudan *Corresponding author E- mail: abdelbasitbasheer@yahoo.com This of e expe leve grou Bah and colle Al K into to e as f furth refri Qua and abo stat by t shel high the indi awa resu diffe inde effo that Key INTRODUCTION The egg is one of the most complete and available. The nutritive content of an ave includes, 6.3 g protein, 0.6 g carbohydr Egg protein is of high quality and easily d and Soil Sciences (ISSN: 2350-2274) Vol. 7(9) pp. 098-10 g/asss/index.htm ng and Storage on Eggs Q Khartoum State Adeen O. Hassan, Amna A. Omer, Moha m Gibril and Abdelbasit B. Habib* Abstract s study was carried out to determine the effects eggs in Khartoum State markets on quality param eriment commenced by a questionnaire that el of awareness about egg quality and associat up of people (Staff, officials, laborers and studen hri University community were targeted. In additio d handling on table egg quality were studied o ected from the poultry unit of the College of An Kadaro area, Khartoum North. Ninety eggs wer o 5 groups each containing 18 eggs. The collect external and internal egg quality measurements follow: group one at the time of collection. Each her divided into 2 groups; one of these 2 g igerator at 4 C 0 . The other group was stored u ality measurements were carried out at the end d four for respective groups. The status of eg out egg suitability for consumption, preservation tus of knowledge about deteriorated eggs were the questionnaire. Weight of egg, egg conditio ll weight, shell strength and shell thickness, h, Haugh unit, yolk shape ,odor, were the param effects of storage on table egg quality. Resu icated that, Bahri University community as an are about most elements of egg quality attribu ults of external and internal parameters tes erences on egg weight loss, air-cell depth, album ex, Haugh unit and yolk shape. The study co orts are needed to raise the level of awareness fo t, temperature and time of storage have negative ywords: Egg quality, storage, handling, shell strength palatable foods erage large egg rates, 5.0 g fat. digestible (Miles and Henry, 2004). In addition, D, and B12, and also contain 2004). Moreover, eggs are minerals. However, these pro 05, September, 2019 Quality in amed Abdlhafeeze, s of handling and storage meters for table eggs. The studied the consumer’s ted information where, a nts) as representatives of on, the effects of storage on table eggs that were nimal production farm at re collected and divided ted eggs were subjected to determine egg quality of the rest 4 groups was groups was stored at a under room temperature. of week one, two, three gg purchase, knowledge n of egg quality and the the parameters covered on, air cell, shape index, albumin index, albumin meters measured to test ults of the questionnaire educated community is utes. On the other hand, sted showed significant men height and albumen oncluded that very little or the studied community effects on egg quality. h, questionnaire. , eggs contain vitamins A, B1 and riboflavin (Jones, a good source of most operties can be reduced if