The effects of

This study evaluated the effects of Spirulina sp. supplementation combined with vitamin E in laying hen diets on egg physical quality and shell strength during storage under different durations and temperatures. Four dietary treatments were used: T0 (control diet with 100 IU/kg vitamin E), T1 (0.5% Spirulina sp. + 100 IU/kg vitamin E), T2 (1.0% Spirulina sp. + 100 IU/kg vitamin E), and T3 (2.0% Spirulina sp. + 100 IU/kg vitamin E). The experiment employed a completely randomized design with a 4 × 2 × 2 factorial arrangement and five replications. The factors consisted of diet, storage duration (7 and 14 days), and storage temperature (room and refrigerated). Storage duration and temperature significantly (P<0.001) reduced HU, while longer storage significantly decreased yolk and increased albumen percentages (P<0.001). Diet and storage duration significantly (P<0.001) influenced yolk color. Egg weight was not affected by the treatments. In conclusion, dietary treatment significantly affected yolk color and Haugh unit. The 0.5% Spirulina inclusion level resulted in the highest Haugh unit, indicating improved albumen quality, whereas 2.0% Spirulina enhanced yolk pigmentation. Storage temperature influenced internal egg quality, with refrigerated storage better maintaining albumen percentage and Haugh unit compared to room temperature.