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Comparison of the quality of cage and organic eggs available in retail and their content of selected macroelements.
Acta Sci Pol Technol Aliment. 2020 Apr-Jun; 19(2):159-167.AS

Abstract

BACKGROUND

The chicken egg is a food product with a rich content of nutrients, such as proteins, vitamins, lipids, and minerals with high bioavailability. Furthermore, eggs are easy to prepare and a relatively inexpensive component of the human diet. The aim of this study was to compare the quality of eggs from an organic and a conventional farm and their content of Na and K.

METHODS

The research material consisted of eggs from laying hens reared in two different systems - organic (according to standards for organic farming and with access to a chicken run) and cage. Forty eggs from each group were analysed. Egg quality traits were divided into destructive and non-destructive. In addition, potassium (K) and sodium (Na) contents were determined in the whole egg, yolk and albumen.

RESULTS

The research results indicated slightly better quality of eggs from organic farming compared to eggs from cages in the case of most physical properties. The data clearly show that the content of sodium and potassium in the albumen, yolk and whole egg was higher in the eggs of chickens raised organically compared to the eggs of chickens reared in cages (P ≤ 0.05).

CONCLUSIONS

The research results indicate a slightly better quality of eggs from the organic farm compared to eggs from cages in the case of most physical properties, as well as the content of macro-elements. Eggs in both systems are produced following scientific management practices. There are many myths among consumers regarding the nutritional quality of eggs produced in different systems. This information can be useful for raising awareness among consumers selecting eggs.

Authors+Show Affiliations

Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland.Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland.Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland.Department of Small Animal Science, Slovak University of Agriculture in Nitra, Slovakia.Department of Poultry Science and Small Farm Animals, Slovak University of Agriculture in Nitra, Slovakia.Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32600012

Citation

Banaszewska, Dorota, et al. "Comparison of the Quality of Cage and Organic Eggs Available in Retail and Their Content of Selected Macroelements." Acta Scientiarum Polonorum. Technologia Alimentaria, vol. 19, no. 2, 2020, pp. 159-167.
Banaszewska D, Biesiada-Drzazga B, Marciniuk M, et al. Comparison of the quality of cage and organic eggs available in retail and their content of selected macroelements. Acta Sci Pol Technol Aliment. 2020;19(2):159-167.
Banaszewska, D., Biesiada-Drzazga, B., Marciniuk, M., Hrnčár, C., Arpášová, H., & Kaim-Mirowski, S. (2020). Comparison of the quality of cage and organic eggs available in retail and their content of selected macroelements. Acta Scientiarum Polonorum. Technologia Alimentaria, 19(2), 159-167. https://doi.org/10.17306/J.AFS.0797
Banaszewska D, et al. Comparison of the Quality of Cage and Organic Eggs Available in Retail and Their Content of Selected Macroelements. Acta Sci Pol Technol Aliment. 2020 Apr-Jun;19(2):159-167. PubMed PMID: 32600012.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of the quality of cage and organic eggs available in retail and their content of selected macroelements. AU - Banaszewska,Dorota, AU - Biesiada-Drzazga,Barbara, AU - Marciniuk,Michał, AU - Hrnčár,Cyril, AU - Arpášová,Henrieta, AU - Kaim-Mirowski,Sabina, PY - 2020/7/1/entrez KW - egg quality KW - macro-elements KW - rearing system SP - 159 EP - 167 JF - Acta scientiarum polonorum. Technologia alimentaria JO - Acta Sci Pol Technol Aliment VL - 19 IS - 2 N2 - BACKGROUND: The chicken egg is a food product with a rich content of nutrients, such as proteins, vitamins, lipids, and minerals with high bioavailability. Furthermore, eggs are easy to prepare and a relatively inexpensive component of the human diet. The aim of this study was to compare the quality of eggs from an organic and a conventional farm and their content of Na and K. METHODS: The research material consisted of eggs from laying hens reared in two different systems - organic (according to standards for organic farming and with access to a chicken run) and cage. Forty eggs from each group were analysed. Egg quality traits were divided into destructive and non-destructive. In addition, potassium (K) and sodium (Na) contents were determined in the whole egg, yolk and albumen. RESULTS: The research results indicated slightly better quality of eggs from organic farming compared to eggs from cages in the case of most physical properties. The data clearly show that the content of sodium and potassium in the albumen, yolk and whole egg was higher in the eggs of chickens raised organically compared to the eggs of chickens reared in cages (P ≤ 0.05). CONCLUSIONS: The research results indicate a slightly better quality of eggs from the organic farm compared to eggs from cages in the case of most physical properties, as well as the content of macro-elements. Eggs in both systems are produced following scientific management practices. There are many myths among consumers regarding the nutritional quality of eggs produced in different systems. This information can be useful for raising awareness among consumers selecting eggs. SN - 1898-9594 UR - https://www.unboundmedicine.com/medline/citation/32600012/Comparison_of_the_quality_of_cage_and_organic_eggs_available_in_retail_and_their_content_of_selected_macroelements DB - PRIME DP - Unbound Medicine ER -
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