University of Guilan Caspian Journal of Environmental Sciences 1735-3033 22 1 2024 01 01 Comparative evaluation of the quality indicators of chicken and quail food eggs during storage in various conditions 189 195 7493 10.22124/cjes.2024.7493 EN Ziad Ahmad Alabdallah Al-Furat University, Deirez-Zor, Department of Anatomy-Histology and Embryology, College of Veterinary, Syria Alexander A. Nikishov Peoples` Friendship University of Russia (RUDN University), 6 Miklukho-Maklaya St., Moscow, 117198, Russian Federation Stella Ngantou Seunou Danielle Dorcas Peoples` Friendship University of Russia (RUDN University), 6 Miklukho-Maklaya St., Moscow, 117198, Russian Federation Ekaterina O. Rystsova Peoples` Friendship University of Russia (RUDN University), 6 Miklukho-Maklaya St., Moscow, 117198, Russian Federation Stanislav G. Drukovsky Peoples` Friendship University of Russia (RUDN University), 6 Miklukho-Maklaya St., Moscow, 117198, Russian Federation Evgeniya I. Simonova Peoples` Friendship University of Russia (RUDN University), 6 Miklukho-Maklaya St., Moscow, 117198, Russian Federation Journal Article 2024 01 31 Background: There are many factors and environmental conditions that affect the quality and capacity of eggs obtained from birds. The aim of this study was to make a comparison between the preservation of quail eggs and chicken eggs at temperatures of 8-10 °C and 18-20 °C. We used 20 eggs of chicken and 30 eggs of quail. Both categories were stored at two different temperatures (at a temperature of 8-10 ℃, and at a room temperature of 18-20 ℃). Each category of eggs was stored for 20 days, and 3 eggs were opened every 3 days. The parameters studied were: mass, protein diameter, protein height (H), yolk height (h), yolk diameter, protein index, yolk index, and Haugh unit. Statistical processing of practical results was performed using the SPSS data analysis package. When stored for 20 days at a temperature of 8-10 °C, quail eggs lost about 3–7% of their original weight. At a temperature of 18-20 °C, when stored for 20 days, quail eggs lost about 11% of their original weight. On the part of chicken eggs, regardless of temperature (8-10 °C or 18-20 °C), weight loss was almost the same, i.e., by about 3-6%. Chicken eggs at a temperature of 18-20 °C, the yolk height was not stable. Unlike chicken eggs, quail eggs, of course, decreased over time. In conclusion, quail eggs were characterized by a relatively long period of freshness preservation than those of chickens, and their three-week storage and temperature exhibited little effect on the deterioration of the quality of quail eggs. https://cjes.guilan.ac.ir/article_7493_7e502c626a6bf3b2db191ba7dff420e5.pdf