Measurement and maintenance of duck and hen egg quality in Vietnam

The albumen quality of duck and hen eggs declines very rapidly when eggs are stored at ambient temperature especially in hot climates. Refrigeration is effective in maintaining quality for several months. Oiling eggs on the day of lay preserves quality for several weeks. In Vietnam where there is little refrigeration oiling is a feasible alternative. The information in this Research Note was gathered in conjunction with ACIAR Project 1996/050, Duck egg oiling trials.