The Effects of Lime Water and Water Glass Preservation on the Qualities of Chicken Eggs.

Student: Ireoluwa Grace Oluwayemi (Project, 2025)
Department of Animal Science
Ekiti State University, Ado-Ekiti, Ekiti State

Abstract

ABSTRACT
This study investigates the effects of calcium hydroxide and sodium silicate treatments on the quality and sensory properties of eggs. A total of sixty-three eggs were procured, cleaned, sorted and randomly allocated into three treatments of 21 eggs each: Treatment 1 (control), Treatment 2 (Lime water - 28g calcium hydroxide/1000ml water) and Treatment 3 (Water glass- 28g sodium silicate/1000ml water). The treatments were divided into 3 replicates and stored for 11, 18 and 25 days. Parameters such as egg weight (g), egg length (mm), egg width (mm), yolk color determined by a yolk color fan, yolk weight (g), yolk height (mm), yolk diameter (mm), albumen weight (g), albumen width (mm), albumen height (mm), egg shell weight (g), egg shell thickness (mm), and membrane weight (g) were obtained and the Haugh’s value was computed. All data were obtained in triplicates and subjected to analysis of variance (ANOVA). At day 11 there was no significant difference in the values of egg weight, egg length, egg width, yolk weight, yolk height, albumen weight, albumen width, albumen height, egg shell weight, egg shell thickness, and membrane weight obtained from the three treatments. The yolk color, yolk diameter and Haugh’s unit were seen to be significantly different (p

Keywords
Preservation post-harvest losses sustainable agriculture lime water water glass perishable foods cost-effective traditional-modern methods
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