الفهرس 
AcknowledgementOnly 14 pages are availabe for public view
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Abstract
Eggs provide a unique, well balanced source of nutrients for persons of all ages. On the other side, contamination of eggs leads to a serious hazard to public health. The present study was conducted to determine the influence of storage condition on the chemical composition, hygienic conditions and quality traits for eggs from different chicken breeds under two housing systems and stored under two different temperatures for varIOUs storage periods ranging from 7 to 28 days. Two hundred hens from local and foreign breeds (Fayoumi and White Leghorn) were reared under two different housing systems, floor and cages systems. Four thousands and five hundreds eggs produced from both breeds under the same conditions either fresh or during storage periods ( 7 , 14, 21, and 28 days) were subjected to chemical analysis (moisture, ash, protein and lipid contents), total bacterial count, quali ty traits (egg weight, specific gravity, albumen height, Haugh Unit, yolk index, yolk color, and shell and shell membrane thickness, ) . -’ Eggs from the formentioned breeds were stored at room and refrigerator temperatures for 28 days. Then egg samples were submitted to the above mentioned analysis. The results are summarized in the following