One hundred and twenty (120) freshly laid eggs by 36 weeks old ISA brown layers kept at the Poultry Unit, Teaching and Research Farm, Olusegun Agagu University of Science and Technology, Okitipupa were randomly collected and stored at room temperature for 21 days. At week 0, week1, week 2 and week 3 of storage, 30 eggs were broken for egg quality and nutritional components analyses. Data collected were subjected to statistical analysis. Duration of storage had significant effect (p<0.05) on egg traits, proximate components and mineral profile except shell index and shell thickness. The overall egg weight, egg length, egg width, shell index, shell weight, shell ratio and shell thickness were 56.82, 5.69, 4.43, 78.02, 7.45, 13.11 and 0.28 respectively, while yolk height, albumen height, yolk weight, albumen weight, albumen ratio, yolk ratio and Haugh unit were 13.55, 4.97, 16.32, 33.06, 58.11, 28.82 and 67.50 respectively. The overall means for moisture, crude protein, ash, fat and carbohydrate were 76.27, 12.06, 1.83, 4.62 and 4.37. Most of the minerals increased in values as the eggs increased in age except Manganese and copper that were not determined. Duration of storage of egg had effect on the egg quality, proximate components and mineral profile that determine acceptability by consumers.

Keywords: eggs; ISA brown; storage duration; shell index; yolk ratio; proximate components; mineral profile