Journal of Veterinary and Applied Sciences

Abstract
Eggs are food items rich in essential nutrients, and quail eggs are particularly considered to be relatively superior to other eggs based on their nutritional profile. The effects of storage across time on nutrient composition of quail eggs have not been reported. This study evaluated changes that occurred in the nutrient composition of quail (Coturnix coturnix) eggs stored at room (25°C) and refrigerator (4 °C) temperature across a 28-day period. Seventy freshly laid eggs were randomly assigned into two groups: Group 1 - eggs stored at room temperature (n = 35) and Group 2 - eggs stored under refrigeration condition (n = 35). At days 0, 3, 7, 14, 21 and 28 of the storage, five eggs from each group were analyzed for egg yolk cholesterol, egg yolk triglycerides, egg yolk protein, egg white protein, egg yolk glucose, egg white glucose, egg yolk potassium and egg white potassium. Egg weights were also measured. Results showed significant (p < 0.05) increases in egg yolk cholesterol, triglycerides and egg white protein concentrations in eggs stored at both temperatures over time. Egg white potassium increased significantly in eggs stored at 25 °C, whereas egg yolk potassium increased in eggs stored at 4 °C. No significant changes were observed in egg yolk protein or glucose concentrations. Eggs stored at room temperature showed significant weight loss when compared to refrigerated eggs. The study demonstrated that refrigeration minimized egg weight loss. It was concluded that storage of quail eggs at both refrigerator (4°C) and room (25°C) temperatures led to significant increases in egg yolk and egg white cholesterol and triglyceride levels, egg white proteins, and egg yolk and egg white potassium levels, both in the refrigerated eggs and those stored at room temperature, though the changes were more in the eggs stored at room temperature.

Keywords: Quail eggs; Storage temperature; Egg nutrients; Refrigeration (4°C); Room temperature (25°C); Shelf life.

How to cite this article:
Aronu CJ, Morgan A, Ugwu PC, Aronu CG and Ihedioha JI (2026). Changes in nutrient content of quail (Coturnix
coturnix) eggs stored at room (25°C) and refrigerator (4°C) temperatures for 28 days. Journal of Veterinary and
Applied Sciences, 16(1): 1458 –1467.

*Correspondence: E-mail: anne.morgan@unn.edu.ng Phone: +2348060799742

Changes in nutrient content of quail (Coturnix coturnix) eggs stored at room (25°C) and refrigerator (4°C) temperatures for 28 days

Chinwe J. Aronu ¹, Anne Morgan ¹ *, Patience C. Ugwu ¹, Chimdinma G. Aronu ² and John I. Ihedioha ³¹ Department of Animal Health and Production, Faculty of Veterinary Medicine, University of Nigeria, Nsukka, Nigeria.
² Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria.
³ Department of Veterinary Pathology, Faculty of Veterinary Medicine, University of Nigeria, Nsukka, Nigeria.