Comparison of the Nutrient Content of Eggs from Commercial and Village Chickens in Rural Malawi (P03-009-19)

Abstract

ObjectivesTo characterize the nutritional composition of chicken eggs from a large-scale commercial producer and a small-scale household producer in rural Malawi. MethodsA convenience sample of 28 large commercial and 32 village eggs from Malawi were hardboiled and measured for the weight in grams of the whole egg, peeled egg, egg white, and egg yolk. A separate convenience sample of 11 commercial and 17 village eggs were selected for nutrient analysis. Eggs were hardboiled for 4 minutes, refrigerated, and shipped to a nutrient analysis lab in the United States. Eggs from each source were pooled and analyzed for macronutrients, amino acids, fatty acids, vitamins, and minerals. Analytes were reported per 100 g sample and converted to nutrients per egg using the mean peeled egg weight. ResultsThe mean weight in grams of whole commercial eggs (59.4 ± 5.3) was 19 g greater than whole village eggs (40.4 ± 3.0). Commercial eggs had a 15 g greater mass of egg whites (37.0 ± 4.2) than village eggs (21.8 ± 2.5), but the mass of egg yolks only differed by one gram (commercial: 15.3 ± 1.0 and village: 14.1 ± 1.4). Per 100 g sample, commercial and village eggs had similar calories (143 kcals vs. 162kcals), protein (12.5 g vs. 12.5 g), water-soluble vitamins (1.61 μg vs. 1.92 μg Vitamin B-12; 63.5 μg vs. 59.9 μg folate, DFE) and minerals (1.7 mg vs. 2.1 mg iron; 21 μg vs. 24 μg selenium; 1.1 mg vs. 1.4 mg zinc). For fat-soluble nutrients, the 100 g sample of commercial eggs had a higher concentration of Vitamin A than the village eggs (150 μg vs. 102 μg RAE) but lower concentrations of Vitamin D3, α-tocopherol, and choline than the village eggs (0.8 μg vs. 2.9 μg Vitamin D3; 2.25 mg vs. 4.08 mg α-tocopherol; and 238 mg vs. 314 mg choline). However, when compared on a per egg basis, the fat-soluble nutrient content of the whole eggs was similar due to the smaller size of the village eggs. ConclusionsOn a per egg basis, eggs from small-scale households may deliver comparable amounts of fat-soluble nutrients but fewer calories, protein, and minerals compared to eggs from commercial producers; however, on a per 100 g basis, village eggs were a more nutrient-dense option. Funding SourcesThe Bill and Melinda Gates Foundation, BLUM Center of UC Davis.