TY - JFULL AU - Hani N. Hermiz and Sukar H. Ali PY - 2012/9/ TI - Effect of Strain and Storage Period on Some Qualitative and Quantitative Traits of Table Eggs T2 - International Journal of Nutrition and Food Engineering SP - 612 EP - 617 VL - 6 SN - 1307-6892 UR - https://publications.waset.org/pdf/10764 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 68, 2012 N2 - This study include the effect of strain and storage period and their interaction on some quantitative and qualitative traits and percentages of the egg components in the eggs collected at the start of production (at age 24 weeks). Eggs were divided into three storage periods (1, 7 and 14) days under refrigerator temperature (5- 7)0C. Fifty seven eggs obtained randomly from each strain including Isa Brown and Lohman White. General Linear Model within SAS programme was used to analyze the collected data and correlations between the studied traits were calculated for each strain.Average egg weight (EW), Haugh Unit (HU), yolk index (YI), yolk % (HP), albumin % (AP) and yolk to albumin ratio (YAR) was 56.629 gm, 87.968 %, 0.493, 22.13%, 67.74% and 32.76 respectively. Egg produced from ISA Brown surpassed those produced by Lohman White significantly (P ER -