Abstract
Introduction Many consumers prefer nowadays eggs from alternative production systems because of their concerns about its own food safety and welfare of laying hens (Anderson. K. E., 2009). According to the regulations, a free range egg is obtained in poultry farms were laying hens have access to outdoor paddock, where they can show all the instincts of physiological and ethological (Usturoi M.G., 2004). Aims: The aim of this research was the correct information on the quality of these products and comparative study of chemical characteristics of eggs obtain from different production systems (conventional and free range). Materials and Methods: Chemical indicators’ determination was made through specific methods, in according with actual standards and consists in establishing of water, proteins, fats, ash and non-nitrogenous extractive substances contents. The biological material was represented by 90 eggs produced by Lohmann Brown laying hens aged 33 weeks: 45 gathered from birds exploited in free range system and 45 from birds reared in cages agreed by EU. Results: Egg obtained from free range system have a slightly higher content of protein (10.35±0.12 % vs. 9.97±0.03 %) compared with conventional system, from albumen and from yolk (17.46±0.00 % vs. 17.19±0.01 %), this fact was happened because of aport of green grass from the outside paddock (Morris T.R., 2004). Comparative with conventional system, eggs from free range system have a higher content of lipids of yolk with 2.23%.Chemical analysis of melange from studied eggs showed a higher rate of dry matter at free range eggs (23.374% vs. 22.969%), but also for proteins (12.952% vs. 12.520%) and lipids (7.676% vs. 7.398%). Conclusions: The increase in freedom of laying hens (free range) caused a qualitative improvement of dry components of both the egg components (yolk and albumen) but also the quantitative one, and eggs obtained has a high nutritional value Â
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