Evaluation of quality and nutrient contents of table eggs from different sources in the retail market

Attia, Youssef A.; Al-Harthi, Mohammed A.; Shiboob, Mohamed M.
April 2014
Italian Journal of Animal Science;2014, Vol. 13 Issue 2, p369
Academic Journal
Table egg quality and nutrient contents from four sources in the retail market in Jeddah city, Saudi Arabia were evaluated using straight run experimental design and compared with the recommended daily allowance (RDA, 2002/2005) profiles. Egg source had a noticeable effect (P<0.05) on shell weight per unit of surface area, albumen percentage, Haugh unit, yolk percentage, index and colour. Differences in dry matter, protein, and lipid profiles of eggs were significant (P<0.05) among various sources, while variability in egg cholesterol and low density lipoprotein reached 51 and 17.6% (P<0.05), respectively. Egg sources had an effect (P<0.05) on total antioxidant capacity and lipid malonaldehyde. Mineral contents (mg/egg) of the whole edible parts of eggs showed a significant difference (P<0.05) among different egg sources in most of the minerals except for potassium. In conclusion, eggs in the retail market had variable quality and nutrition contents that may affect the fulfillment of the RDA for human and may possibly improve the quality of eggs and their nutritional values. Such diversity indicates the need for uniform of production and husbandry practice, the enforcement of quality control regulations based on egg quality and nutrient profiles by the authorities in the market, and the impact this may have on the health of the consumer.


Related Articles

  • Quality, Chemical and Microbial Characteristics of Table Eggs at Retail Stores in Baghdad. Al-Obaidi, Faris A.; Al-Shadeedi, Shahrazad M. J.; Al-Dalawi, Rashed H. // International Journal of Poultry Science;2011, Vol. 10 Issue 5, p381 

    The objective of this study was to determine the shelf life of marketed table eggs in some retail stores of Baghdad city through determination some quality, chemical and microbial characteristics of the eggs. A total of 1680 chicken eggs (10 eggs were locally produced and 10 eggs were imported)...

  • Olive Cake in Laying Hen Diets for Modification of Yolk Lipids. El-Samee, L. D. Abd; Hashish, S. M. // Journal of Agricultural Science & Technology A;Jul2011, Vol. 1 Issue 3A, p415 

    The possibility of improving egg yolk lipids of laying hens by olive cake (OC) feeding was investigated. Forty-two, 54-week-old, Lohman laying hens were fed for 12 weeks on 3 diets formulated to contain 0, 28.5 or 57 g OC/kg. Plasma cholesterol, triglycerides and high-density lipoproteins (HDL)...

  • Structure and composition analysis of egg yolk. Xin Wang; Qigen Tong // Advanced Materials Research;2014, Vol. 997, p112 

    In this paper, the structure and composition of the egg yolk to solve the quality problem of the salted egg, preserved egg, and other products have a guiding role. Refrigeration, heating, formaldehyde solidification method is adopted to study the macroscopic and microscopic structure of egg...

  • Differences in Internal Egg Quality Characteristics between White and Brown Shell Eggs. Aygün, Ali; Narinç, Dogan // AIP Conference Proceedings;2017, Vol. 1833 Issue 1, p1 

    This study was conducted to reveal the differences among the internal quality characteristics of brown and white shell table eggs and to examine the relationship between quality characteristics. A total of 235 eggs from brown and white laying hens (Nick-chick; 95 wk of age) were used in this...

  • Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules. Strixner, T.; Sterr, J.; Kulozik, U.; Gebhardt, R. // Food Biophysics;Dec2014, Vol. 9 Issue 4, p314 

    Hen egg yolk's main fractions, granules and plasma contribute to the formation and the stability of disperse systems like emulsions by constituting an interfacial film. However, yolk is still used empirically and physical properties of yolk fractions are not entirely understood. Therefore, one...

  • Effect Of Nettle (Urtica Dioica) On Performance, Quality Of Eggs And Blood Parameters Of Laying Hens. Mansoub, Navid Hosseini // Advances in Environmental Biology;Aug2011, Vol. 5 Issue 9, p2718 

    The objective of this study was conducted to evaluate the effects of nettle on performance, egg quality, blood biochemical and immunity parameters of laying hens. This study was carried out with 300 of Hy- line (W36) hens in 5 treatment groups, 3 repetitions and 20 hens for each group. The...

  • Estimation of egg freshness using S-ovalbumin as an indicator. Huang, Q.; Qiu, N.; Ma, M. H.; Jin, Y. G.; Yang, H.; Geng, F.; Sun, S. H. // Poultry Science;Mar2012, Vol. 91 Issue 3, p739 

    The aim of this research was to study S-ovalbumin as a reference index for the freshness of commercial shell eggs in terms of equivalent egg age. The S-ovalbumin content, yolk index, albumen pH, and Haugh units were determined at the storage temperature of 25 and 37°C, respectively, using 85...

  • INFLUENCE OF GRADED LEVELS OF RAPE SEED IN THE DIETS OF COMMERCIAL BROWN LAYERS ON EGG QUALITY. Brettschneider, Jörg Gerd; Jankowski, Jan; Pikul, Jan; Kozłowski, Krzysztof; Jeroch, Heinz // Veterinarija ir Zootechnika;2006, Vol. 35 Issue 57, p38 

    The experiment was performed on eggs laid by Lohmann Brown laying hens fed diets without rape seed (I) or with 7.5 % (II), 15.0 % (III), 22.5 % (IV) and 30.0 % (V) of chemical and hydro-thermal treated rape seed. From 27th to 62nd weeks of age, at four-week intervals, 36 eggs were selected...

  • Effects of Canthaxanthin on Egg Production, Egg Quality, and Egg Yolk Color in Laying Hens. Cho, J. H.; Zhang, Z. F.; Kim, I. H. // Journal of Agricultural Science (1916-9752);Jan2013, Vol. 5 Issue 1, p269 

    The effects of canthaxanthin (CTX) on egg production, (average daily feed intake) ADFI, egg quality, and yolk color compared with natural xanthophylls in feedstuffs in laying hens were studied in a 5-wk trial. A total of 280 36-wk-old ISA Brown layers were divided into the following 7...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics