The effectiveness of three coatings (propolis, olive oil, paraffin oil) on quality of quail eggs were evaluated during storage at 21.5 C (room temperature) and at 12.2 C (cold store) up to 56 days. The interactions between storage temperature, duration of storage and coating material used were also studied. In total 750 Japanese quail eggs were included in this experiment. Half the eggs were stored in a cold store, the other half were maintained in an air-conditioned room. In addition, eggs in each of two treatments were further randomly assigned to four treatments as follows: uncoated eggs-control group, eggs coated with olive oil, eggs coated with paraffin oil and eggs coated with propolis. At 7, 14, 21, 28, 42 and 56 days after lay, fifteen eggs from each of the eight groups were broken out to determine egg quality characteristics. Uncoated eggs and eggs coated with propolis had higher (P  0.05) weight loss during storage than eggs coated with olive oil or paraffin oil. Eggs coated with paraffin oil had higher (P  0.05) values for albumen height and Haugh units in comparison to uncoated eggs. Results found that eggs coated with olive oil maintained significantly (P  0.05) lower albumen pH compared with the uncoated eggs and eggs coated with propolis or paraffin oil. No significant difference was found in egg shell strength between coated and uncoated eggs. During storage the best results in terms of maintaining interior egg quality (yolk pH, albumen pH, albumen height, Haugh units, yolk diameter) were obtained in eggs coated with paraffin oil and olive oil under refrigerated storage.
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