Physical-chemical egg qualities of 1440 egg from commercial layer hens of different ages (30 and 60-week-old) submitted to storage under room temperature or refrigeration conditions were evaluated according to the following traits: Haugh Unities (UH); pH of albumen (pH); total solids of albumen and yolk; and weight and percentage of albumen, yolk, and shell. Decrease of inner quality of the evaluated eggs was observed during the experiment, mainly eggs from old-layers, which presented the worst values of AA and HU when stored at room temperature. It was concluded that age, temperature and time of storage of eggs influenced egg quality.
egg; storage; age hens; Haugh Unities
