Research ArticlesNutrition & Management

INFLUENCE OF AQUEOUS GINGER EXTRACT AS EGG WASH AGENT ON INTERNAL AND EXTERNAL EGG QUALITY

Oshibanjo D.O, Kaye J., Adelowo V.O, Oyinlola, O. O, Aboh Moses Salami, Abiola David Ejidare, Zungum Aliyu Garba, Babatunde Kolawole, Timothy Meshach Gyang

Oshibanjo D.O — University of Jos (Unijos) (oshibanjoo@unijos.edu.ng)

Kaye J. — University of Jos (Unijos)

Adelowo V.O — Federal College of Animal Health and Production Technology, Vom, Plateau State, Nigeria.

Oyinlola, O. O — Oyo State College of Agriculture and Technology, Oyo State

Aboh Moses Salami — University of Jos (Unijos)

Abiola David Ejidare — National Veterinary Research Institution, Poultry Division, Vom, Plateau State

Zungum Aliyu Garba — Federal College of Animal Health and Production Technology, Vom, Plateau State, Nigeria.

Babatunde Kolawole — University of Jos (Unijos)

Timothy Meshach Gyang — University of Jos (Unijos)

Abstract

This study investigated the effects of storage duration and aqueous ginger (Zingiber officinale) extract as a natural washing agent on the egg quality. A total of 300 eggs collected from a commercial farm at 44 weeks of hen age were stored at ambient temperature (28–31 °C, 55–60% RH) for 0, 5, and 10 days. Eggs were washed with ginger extract at 0 g/L (control), 25 g/L, 50 g/L, 75 g/L, 100 g/L, and 125 g/L, with an additional no-wash group and a chlorine-based disinfectant as a positive control. External and internal traits were assessed, and data were analyzed using the General Linear Model in SPSS 25. Storage duration significantly affected egg quality. Egg length increased from 51.82 mm at day 0 to 54.29 mm at day 10, while width rose from 40.19 mm to 43.38 mm. Albumen weight declined from 44.50 g to 41.49 g, yet Haugh unit improved from 89.50 to 94.86. Yolk quality deteriorated markedly with extended storage: yolk height dropped from 12.80 mm to 0.22 mm, whereas yolk diameter expanded from 37.03 mm to 42.03 mm. Ginger extract concentration also influenced egg quality. At 75 g/L, eggs exhibited the best external traits, including weight (57.30 g), width (44.63 mm), and albumen weight (47.08 g). Yolk percentage increased across treatments, reaching 46.81% at 50 g/L compared to 38.46% in the control. In conclusion, ginger extract—especially at 75 g/L—effectively preserves egg quality without any negative effects.

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Publication Info

Published in: Vol. 1, No. 1 (2026)

Pages: 75 - 96

DOI: 10.xxxxx/jjaases.2026.8d01337f

License: CC-BY-4.0

OA
Open Access (CC-BY 4.0)

This article is distributed under the terms of the Creative Commons Attribution License.

Submitted: 7/22/2026

Accepted: 7/22/2026

Published: 9/19/2026

Disclosures

Funding:

No specific funding was declared for this work.

Conflict of Interest:

The authors declared no potential conflicts of interest.