The effects of Spirulina sp. and vitamin E supplementation in laying hens diet on physical quality of eggs stored at different temperatures and times

Abstract

This study aimed to evaluate the effects of Spirulina sp. and vitamin E (VE) supplementation in laying hen diets on egg physical quality and shell strength during storage at different times and temperatures. Four dietary treatments were applied: T0 (control + 100 UI/kg VE), T1 (0.5% Spirulina sp. + 100 UI/kg VE), T2 (1.0% Spirulina sp. + 100 UI/kg VE), and T3 (2.0% Spirulina sp. + 100 UI/kg VE). A completely randomized design (CRD) with a 4 × 2 × 2 factorial arrangement and five replications was used. The experimental factors included diet, storage duration (7 and 14 days), and storage temperature (room and refrigerated). Observed parameters were egg weight, yolk, albumen, and shell percentages, shell thickness, yolk color, Haugh unit (HU), and shell strength. Interactions between experimental factors significantly (P<0.05) affected eggshell percentage, shell thickness, HU, and yolk color. Storage time and temperature significantly (P<0.05) decreased HU, while storage time (P<0.01) reduced yolk and albumen percentages. Diet and storage time significantly (P<0.01) influenced yolk color. Egg weight showed no effect from treatments. It can be concluded that Spirulina sp. and vitamin E helped maintain yolk color during storage, whereas refrigerated conditions were the main factor preserving overall egg quality.