Vol. 9, Issue 2, Part J (2024)

Results demonstrated a rapid decline in internal quality within the first week for room-temperature-stored eggs. In contrast, refrigerated eggs-maintained freshness and quality traits consistently until day 21. Albumin Index, Yolk Index, and Haugh unit show significant reduction in room temperature kept eggs compared to refrigerated eggs (<0.001). Backyard Eggs demonstrate higher levels of Monounsaturated Fats (MUFA), and a lower Omega-6 to Omega-3 (ω-6/ω-3) ratio, suggesting a more balanced intake of essential fatty acid. These findings emphasize the significance of refrigeration in preserving the quality of backyard eggs over an extended storage period compared to room temperature and highlight potential health benefits associated with eggs from backyard sources.