Physical-Chemical Characteristics of Designer and Conventional Eggs

Z Kralik,V Gantner,M Grčević,I Kralik,G Kralik

doi:10.1590/1806-9061-2017-0631

Z Kralik, V Gantner + Show 3 more

Open Access

https://doi.org/10.1590/1806-9061-2017-0631

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Abstract

ABSTRACT The objective of this study was to compare the internal and external quality of conventional and designer eggs. In total, 120 Tetra SL laying hens were randomly allotted to two treatments (K and P groups), with 12 replicates of five hens each. The control group (K) was fed a standard layer diet, producing conventional eggs, and the P group was fed a modified diet supplemented with 5% of an oil mixture, 0.5 mg organic selenium/kg, 200 mg lutein/kg and 200 mg vitamin E/kg, producing designer eggs. Treatments did not influence (p>0.05) egg weight or egg component weights. Designer eggs presented higher albumen proportion and lower eggshell proportion than conventional eggs (p 0.05).

Highlights

Eggs is an inexpensive food item and frequently used in human nutrition
The control group (K) was fed a standard layer diet, producing conventional eggs, and the P group was fed a modified diet supplemented with 5% of an oil mixture, 0.5 mg organic selenium/kg, 200 mg lutein/kg and 200 mg vitamin E/kg, producing designer eggs
A standard-composition diet was fed to the control group, while the diet fed to the experimental group was supplemented with 5% oil mixture, 0.5 mg/kg organic selenium, 200 mg/kg lutein, and 200 mg/kg vitamin E

Summary

Introduction

Eggs is an inexpensive food item and frequently used in human nutrition. They are rich in high-quality proteins, as well as in vitamins and trace minerals (Sparks, 2006). Designer eggs containing one or more functional ingredients, can be produced (Surai & Sparks, 2001; Shahriar et al, 2008; Singh et al, 2012). The aim of this study was to verify the hypothesis that the internal and external quality of designer eggs, enriched with omega-3 fatty acids, selenium, vitamin E and lutein, was similar to that of conventional eggs. In order to verify the hypothesis, the physical-chemical properties of the egg yolk, albumen and eggshell were evaluated

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