Systematic Literature Review on Preservative Effects of Oil on Egg Quality Traits of Chickens
Systematic Literature Review on Preservative Effects of Oil on Egg Quality Traits of Chickens
Kwena Mokoena, Thobela Louis Tyasi*
ABSTRACT
The objective of this study was to systematically review the research published on the effect of the application of different oils on chicken egg quality traits. PubMed, Google Scholar, ScienceDirect and Web of Science were evaluated systematically using the combination of the following keywords: Chicken, storage methods, and egg quality traits. A total of 5 eligible articles published between 2013 and 2022 in Nigeria, Poland, Sri Lanka, and Egypt were included. The results showed that out of the 5 included articles, vegetable oil was the most used (n = 2), meanwhile mineral oil (n = 1), glycerol (n = 1) and coconut oil (n = 1) were the least used in the included articles. The results reported that eggs applied with glycerol and vegetable oils had a better egg weight after storage. It was further revealed that shell weight and thickness were not affected by the application of oils. The albumen pH and yolk pH of eggs applied with vegetable and coconut oil was low compared to those stored without application. The limitation of the current systematic review is the use of different oils which limits conducting the meta-analysis. The systematic review concluded that glycerol and vegetable oil influence retaining the egg weight of the stored eggs. Therefore, the oils may be used as a preservation method on eggs during storage. The findings may be used by farmers during the storage of eggs to improve the shelf life of the stored eggs.
Keywords | Chicken, Egg quality traits, Shelf life, Storage method, Oils
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