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Internal and external qualities of eggs deteriorate with time. This process of deterioration cannot be stopped but the rate at which it occurs can be reduced. The aim of this study is to evaluate the main effect of temperature and storage duration on the egg quality characteristics and sensory evaluation of fertile and non-fertile eggs. A total of 600 fertile and non-fertile eggs were obtained from Lohmann Brown hen, at 44 weeks of age. Roosters were removed from the hen that laid non-fertile eggs. Eggs collection started after 30 days of roaster withdrawal. Out of the 300 eggs in each of the storage methods, eggs at storage days 5, 10, 15 and 20, respectively were randomly picked for determination of egg quality characteristics and sensory evaluation in 2 x 2 Factorial arrangement in a completely randomized design. The storage methods were room temperature (ambient) and refrigeration (100C). External and internal quality characteristics of eggs were taken, and sensory evaluations was taken from both fertile and non-fertile eggs. Data were analysed using descriptive statistic and ANOVA at á0.05. There was significant difference (p0.05) existed among all yolk parameters measured except yolk colour. Yolk weight, height and index were significantly higher in fertile egg stored in the refrigerator while fertile egg stored in the refrigerator has the lowest yolk weight and ratio. There was significant difference (p0.05) that existed for odour, aroma, taste, texture and overall acceptability for all the treatments. The egg weight was significantly (p0.05). The yolk colour was significantly (p0.05) existait entre tous les paramètres jaunes mesurés à l'exception de la couleur du jaune. Le poids, la taille et l'indice du jaune étaient significativement plus élevés dans les œufs fertiles conservés au réfrigérateur, tandis que les œufs fertiles conservés au réfrigérateur avaient le poids et le rapport jaunes les plus bas. Il y avait une différence significative (p0.05) qui existait pour l'odeur, l'arôme, le goût, la texture et l'acceptabilité globale pour tous les traitements. Le poids des œufs était significativement (p0.05). La couleur jaune était significativement (p |
