The Effect of Temperature and Storage Duration on Physical Quality of Japanese Quail Eggs Fed Containing Fermented Turbinaria murayana
The Effect of Temperature and Storage Duration on Physical Quality of Japanese Quail Eggs Fed Containing Fermented Turbinaria murayana
Sepri Reski*, Maria Endo Mahata, Montesqrit, Ridho Kurniawan Rusli
ABSTRACT
This experiment examines the impact of temperature and storage duration on the physical quality of Japanese quail eggs (Coturnix-coturnix japonica) when fed a diet containing fermented Turbinaria murayana. The study employed a completely randomized design 2x3 factorial with four replications. Factor A represents the storage temperature, comprising room temperature and refrigerator temperature, while factor B represents the storage time, namely 1, 2, and 3 weeks. The observed variables included the physical characteristics of the eggs (egg weight, shell thickness, shell weight, yolk weight, albumen weight, yolk colour, and Haugh unit). The results revealed no significant interaction (p>0.05) between temperature and storage duration concerning the physical quality (egg weight, shell thickness, shell weight, yolk weight, albumen weight, yolk colour, and Haugh unit) of quail eggs fed with fermented T. murayana seaweed. The experiment concludes that quail eggs fed with fermented T. murayana can be stored for up to 3 weeks at room and refrigerator temperatures without adversely affecting their physical quality.
Keywords | Quail egg, Seaweed, Storage, Temperature, Turbinaria murayana
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March 2024
Vol. 12, Iss. 3, pp. 392-585
