Year: 2026
Type: conference-paper
Abstract: Egg quality is a key indicator of freshness and consumer value, influenced by both physical and chemical characteristics. This study evaluated the effects of combined herbal bioactive compounds on egg quality, focusing on albumin integrity, yolk consistency, and shell strength. Physical analysis revealed an average Haugh Unit (HU) of 88.03 (range 86.24–88.75), yolk index of 0.43, and shell thickness of 0.36 mm, indicating high freshness, firm yolks, and strong shells. Albumin accounted for 65.52% of total mass, yolk 24.53%, and shell 9.96%, with consistent size and color. Chemical composition showed albumin moisture 87.20% and protein 12.08%, yolk moisture 48.74% and protein 17.34%, cholesterol 706.54 mg/100 g and IgY averaged 3,275.19 µg/g. Most parameters exhibited low variation, indicating uniformity and stability. Herbal bioactives, through their antioxidant and antimicrobial activities, supported structural integrity and nutritional stability, resulting in eggs with thick albumin, firm yolks, strong shells, and a balanced chemical composition. These findings demonstrate that combined herbal bioactive compounds effectively preserve egg freshness and enhance overall egg quality, highlighting their potential in functional feed applications.
Institution: Universitas Gadjah Mada
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7164039331