Abstract
A hundred raw eggs samples randomly selected from Aswan university residence restaurant due to students' complain of bitter taste presence in the table eggs served to them during breakfast. The samples were examined physically and chemically for antibiotic residues and vitamins A, D3 levels concentration by Spectrophotometer. The result showed that all interior egg quality traits were normal except the presence of small blood spots in 5 eggs yolk, bitter taste were present in 18 eggs yolk, antimicrobial residues were detected in 19 eggs yolk and 4 eggs white. Antimicrobial residues positive samples were examined quantitatively by HPLC for Doxycycline (DC) residues presence. The results showed that 100% of examined samples having DC residues with means concentrations of 35±1.46 and 97±4.46 ppb for eggs white and yolk respectively. The mean levels of vitamin A and D3 in eggs yolk were 447±5.49 µg/100g and11±1.35 µg/100g respectively. The paper concludes that the high concentrations of Vitamins and Doxycycline may be the cause of bitter taste of egg.
Highlights
In late decades, there has been an expanding interest in functional nourishments, which is relied upon to keep on expanding later on
In Egypt, one of the most common demanded foods is chicken eggs; it is considered an economical source of high-quality protein and naturally contains most of the recognized vitamins
Small blood spots were present in eggs yolk of 16.7% of examined samples. These Blood spots may be due to ovarian hemorrhage which may be inherited, or ovarian diseases, ambient temperature, age of the hen deficiency of vitamin K, using sulfa drugs and antibiotics [18]
Summary
There has been an expanding interest in functional nourishments, which is relied upon to keep on expanding later on. By 2050, the total world population is anticipated to achieve 9 billion individuals, with the most noteworthy population development rates happening in locales experiencing sustenance uncertainty. The International Egg Commission's vision is to provide an incessant and maintainable food supply, ensuring food self-sufficiency for the human population in the future [1]. To cob with the global demand by 2030, as much as 89 million tons of eggs will be required [2]. In Egypt, one of the most common demanded foods is chicken eggs; it is considered an economical source of high-quality protein and naturally contains most of the recognized vitamins
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