A Study on the Effect of Breed and Storage Temperature on Quality of Eggs Laid by Two Local Italian Hen Breeds

Among the ten local breeds of the Veneto region in Italy, Pepoi (PP) and Ermellinata di Rovigo (ER) hens start laying eggs earlier than the others. The egg laying rate (27–34 weeks of age) is higher (p < 0.01) in PP than in ER hens. Egg quality (at 33 weeks of age, 120 eggs/breed) was studied in fresh 1 day-old eggs and in preserved 21 day-old eggs according to breed and storage temperature (12 and 21 °C). Fresh ER eggs showed higher (p < 0.01) egg weights, yolk pH, Haugh units and yolk indices and lower (p < 0.01) eggshell lightness and thickness, surface area-to-volume ratios, and albumen pH than PP eggs, but the yolk-to-albumen ratio was similar between the breeds. After 21 days of storage, the egg traits showed the same trend for significant differences between breeds, with the exception of albumen pH and Haugh units, which were similar. Eggs stored at 21 °C showed lower (p < 0.01) Haugh units and yolk index values and higher (p < 0.01) albumen and yolk pH, albumen yellowness, and weight loss than eggs stored at 12 °C. Stored PP and ER eggs also differed in terms of observed changes in Haugh units, yolk pH and yolk index values with storage temperature: ER eggs showed higher (p < 0.01) yolk index values than PP eggs at both storage temperatures. Eleven weeks after the onset of laying, significant differences were observed in several traits of fresh and stored eggs from the studied breeds, particularly regarding the strength of the vitelline membrane. These preliminary results contribute to the characterization of the storage suitability of eggs from local breeds and to future crossbreeding programmes for enhancing chicken biodiversity.