The Claim
During 21-day egg storage at 25°C, albumen pH increases in eggs from both Rhode Island Red and Silky Fowl hens, with a more rapid initial increase observed in Rhode Island Red hens, and baseline pH differences between breeds persist throughout storage, suggesting inherent physiological differences in egg composition related to breed.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
When eggs are stored at room temperature for three weeks, the white part becomes more alkaline over time, especially in one chicken breed compared to another, and the difference between the breeds stays the whole time — meaning their eggs start off different and change at different rates.
See the scientific wording
Albumen pH increases during 21-day egg storage at 25°C in both Rhode Island Red and Silky Fowl hens, with a more rapid initial rise in Rhode Island Red hens, and breed-specific differences in baseline pH persist throughout storage, indicating inherent physiological differences in egg composition between breeds.
What the research says
1 studyThe study looked at eggs from two types of hens stored for 21 days, and even though it was mainly about feeding paprika, it found that egg white pH went up over time and that one breed started with higher pH than the other—just like the claim says.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.