Istraživanje je provedeno kako bi se ustanovio utjecaj različitih hibrida kukuruza, temperature i vremena skladištenja na vanjsku i unutarnju kvalitetu konzumnih jaja. Praćeni parametri su masa jaja (g), visina jaja (mm), širina jaja (mm), čvrstoća ljuske (kgf), masa ljuske (g), debljina ljuske (mm), masa žumanjka (g), boja žumanjka, pH bjelanjka, visina bjelanjka (mm) i Haugh jedinice. Prilikom analize koristilo se 240 kokošjih jaja podrijetlom od hibrida Tetra SL LL koje su u pokusni objekt dopremljene s 18 tjedana starosti, a pronesle su u 22. tjednu starosti. Smjese korištene u hranidbi nesilica razlikovale su se u hibridima kukuruza. Ispitivano je pet hibrida kukuruza: Bc 572, Mejaš, Kekec, Pajdaš, Riđan. Kvaliteta jaja utvrđivala se kod svježih jaja (0 dan) te jaja skladištenih 14 dana, 30 dana i 60 dana na 4 °C. Jaja su dodatno skladištena 14 dana u hladnjaku (4 °C), na sobnoj temperaturi (25 °C) i u sušioniku na 30 °C do analize kako bi se utvrdio utjecaj temperature skladištenja na kvalitetu jaja. Temperatura skladištenja značajno (P < 0,05) je utjecala na masu jaja, masu žumanjka, pH bjelanjka, visinu bjelanjka i Haugh jedinice. Vrijeme skladištenja također je imalo značajan (P < 0,05) utjecaj na debljinu ljuske, masu žumanjka, pH bjelanjka, visinu bjelanjka i Haugh jedinice, dok u hranidbi kokoši nesilica korišteni hibridi kukuruza nisu imali značajan utjecaj na vanjsku niti unutarnju kvalitetu jaja. Navedene značajne promjene bile su u vidu narušavanja kvalitete jaja, stoga možemo zaključiti da su povišene temperature i produženo vrijeme skladištenja imali negativan utjecaj na kvalitetu konzumnih jaja.

The study was conducted to determine the influence of different corn hybrids, temperature and storage time on the external and internal quality of the egg. The following parameters are egg mass (g), egg height (mm), egg width (mm), shell strength (kgf), shell mass (g), shell thickness (mm), egg yolk mass (g), yolk color, pH of the egg whites, egg whites height (mm) and the Haugh units. During the analysis 240 chicken eggs have been used which originated from the Tetra SL LL hybrids that were arrived in the experimental object with 18 weeks of age and began laying eggs at the age of 22 weeks. The mixtures used in feeding the chickens differed in corn hybrids. Five corn hybrids were tested: Bc 572, Mejaš, Kekec, Pajdaš, Riđan. Egg quality was determined for fresh eggs (0 days) and eggs stored for 14 days, 30 days and 60 days at 4 °C. Eggs were additionally stored for 14 days in a refrigerator (4 °C), at room temperature (25 °C) and in a oven at 30 °C until analysis to determine the influence of storage temperature on the quality of the egg. Storage temperature significantly (P < 0,05) was affected egg mass, yolk mass, pH of the egg whites, egg whites height and Haugh units. Storage time also significant (P < 0,05) affected shell thickness, yolk mass, pH of the egg whites, egg whites height and Haugh units, while corn hybrids used in feeding hens did not have a significant effect on the outer and inner egg quality. The significant changes mentioned were due to egg quality deterioration, so we can conclude that elevated temperatures and prolonged storage time had a negative impact on the quality of the eggs.