Your browser doesn't support javascript.
loading
Comparison of the quality of cage and organic eggs available in retail and their content of selected macroelements.
Banaszewska, Dorota; Biesiada-Drzazga, Barbara; Marciniuk, Michal; Hrncár, Cyril; Arpásová, Henrieta; Kaim-Mirowski, Sabina.
Afiliación
  • Banaszewska D; Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland.
  • Biesiada-Drzazga B; Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland.
  • Marciniuk M; Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland.
  • Hrncár C; Department of Small Animal Science, Slovak University of Agriculture in Nitra, Slovakia.
  • Arpásová H; Department of Poultry Science and Small Farm Animals, Slovak University of Agriculture in Nitra, Slovakia.
  • Kaim-Mirowski S; Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland.
Acta Sci Pol Technol Aliment ; 19(2): 159-167, 2020.
Article en En | MEDLINE | ID: mdl-32600012
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.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Potasio / Sodio / Huevos / Agricultura Orgánica / Alimentos Orgánicos / Crianza de Animales Domésticos / Valor Nutritivo Tipo de estudio: Guideline Límite: Animals / Female / Humans Idioma: En Revista: Acta Sci Pol Technol Aliment Año: 2020 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Polonia
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Potasio / Sodio / Huevos / Agricultura Orgánica / Alimentos Orgánicos / Crianza de Animales Domésticos / Valor Nutritivo Tipo de estudio: Guideline Límite: Animals / Female / Humans Idioma: En Revista: Acta Sci Pol Technol Aliment Año: 2020 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Polonia