Quality Of Table Eggs Research Articles

Comparative analysis of the commodity properties and quality of chicken eggs from different poultry farms sold in the St. Petersburg retail chain

Chicken egg is a valuable dietary product and is often included in the daily human diet. In recent years, the demand of the population of our country for chicken eggs has increased and the requirements for the quality of table eggs of different categories have increased. In the trade network of St. Petersburg sells chicken table eggs of commodity categories of different manufacturers, among which quite often there is an egg, which by some indicators does not meet the requirements of regulatory documents. In this connection, a comparative analysis of commodity properties of hen's eggs of large poultry farms of the Leningrad region, selling their products in different retail chains of St. Petersburg was carried out. For the study was selected 10 packages of table chicken eggs 10 pieces per package of the following categories: selected, 1 and 2. Comparative analysis of eggs was carried out by their weight (one and ten pieces), presence of contamination, defects of egg shell and its integrity (fight), calculated shape index.According to the conducted research it was established that the greatest deviations from the requirements of GOST on the weight of eggs and the presence of defects were established in the batch of eggs of the enterprise №1, sold in the retail network "Lenta". The analysis of the weight of eggs of all categories of poultry enterprise No. 2 corresponds to the permissible limit of GOST. In spite of single cases of non-compliance of egg weight to the trade categories indicated on the pack-age, the weight of 10 pcs. corresponded to the GOST requirements. According to the data of the conducted research it is established that the greatest deviations from the requirements of GOST on egg weight and the presence of defects were established in the batch of eggs of enterprise No.1, sold in the retail network "Lenta". The analysis of the weight of eggs of all categories of poultry enterprise No. 2 corresponds to the permissible limit of GOST. In spite of single cases of non-compliance of egg weight to the trade categories indicated on the pack-age, the weight of 10 pcs. corresponded to the GOST requirements. The table eggs produced by enterprise No.1 are sold in the trade network "Lenta" and "Magnit" with signs of contami-nation (31-36%) and breakage (3-9%), as well as with shell defects. (3-9%). For poultry farm No.2 the noted defects made up 17-22%, 1-6% and 1-4% respectively. Enterprise No.1 sells table eggs of different shapes with insignificant deviations from the recommended norm with egg shape index of 72-80%. At enterprise No.2 this index was 77-80%. That fully meets the normative requirements. It was found that eggs of category C2 of both producers to a greater extent met the requirements of normative documents and can be recommended to consumers of St. Petersburg.

Problems and Mitigation Strategies of Trichothecenes Mycotoxins in Laying Hens Production

This review paper comprehensively explores the problems associated with trichothecenes mycotoxins in laying hens production and discusses mitigation strategies to address these challenges. Trichothecenes, a diverse class of mycotoxins primarily produced by Fusarium fungi, are examined in terms of their nature, occurrence, toxicology, and implications in poultry production. The metabolism of T-2 toxin in poultry is analyzed, highlighting the complex biotransformation pathways and the formation of metabolites with altered toxicity profiles. The most common problems of T-2 toxin in laying hens production are discussed, including adverse effects on poultry health, performance, and table egg quality. The influence of T-2 toxin on table egg quality is explored, focusing on its impact on shell integrity, yolk color, albumen consistency, and consumer acceptance. Finally, mitigation strategies for trichothecenes in laying hens production are reviewed, encompassing both pre-harvest and post-harvest interventions such as good agricultural practices, monitoring and testing programs, physical and chemical detoxification methods, nutritional supplementation, and biosecurity measures. By understanding the nature of trichothecenes mycotoxins and implementing effective mitigation strategies, producers can ensure the safety, welfare, and productivity of laying hens while maintaining the quality and marketability of table eggs for consumers.

Effect of Storage Material and Time on the Internal and External Quality of Table Eggs

Effect of Storage Material and Time on the Internal and External Quality of Table Eggs

Comparative Evaluation of Table Egg Quality of Local and Pure Breed Laying Hens in Response to Storage Period Length

Comparative Evaluation of Table Egg Quality of Local and Pure Breed Laying Hens in Response to Storage Period Length

Storage duration impacts on nutritional composition and quality of table eggs

This study was carried out to evaluate the effect of the duration of storage of ISA brown eggs at room temperature on the nutritional composition and quality of eggs. A total of one hundred and twenty (120) freshly laid eggs by 36 weeks old ISA brown layers were randomly collected and stored at room temperature for 21 days. On each sampling day (at week 0, week 1, week 2, and week 3 of storage), 30 eggs were broken to determine internal and external egg quality traits, proximate composition, and mineral profile. Collected data were subjected to statistical analysis. Duration of storage had a significant effect (p<0.05) on egg traits, proximate components, and mineral profile except for egg shape index and shell thickness. The overall egg weight, egg length, egg width, shape index, shell weight, shell ratio, and shell thickness were 56.82g, 5.69mm, 4.43mm, 78.02, 7.45g, 13.11, and 0.28mm respectively, while yolk height, albumen height, yolk weight, albumen weight, albumen ratio, yolk ratio, and Haugh unit were 13.55mm, 4.97mm, 16.32g, 33.06g, 58.11, 28.82 and 67.50% respectively. The overall means for moisture, crude protein, ash, fat, and carbohydrate were 76.27%, 12.06%, and 1.83%, 4.62%, and 4.37% respectively. Most of the minerals increased in value as the eggs increased in age. The duration of storage of eggs affected the egg quality, proximate components, and mineral profile as these parameters determine acceptability by consumers. Bangladesh Journal of Animal Science 52 (1): 15-21, March 2023

Evaluation of laying hen breeding conditions on the farm and egg quality in the cage and cage-free systems in the period after the peak of laying

The study aimed to examine laying hens in the cage and cage-free breeding systems, the quality of table eggs and energy consumption in the hall after the peak of laying. In the research, the following were investigated and statistically evaluated welfare of laying hens Bovans Brown was monitored in three different rearing systems based on resources and animals. The research was designed into the post-peak laying period, at the age of laying hens from 34 to 47 weeks and a rearing system of enriched cages on deep litter and in aviaries. Statistical analyses of the measured data of the established indicators were performed with the SAS program package, version 8.2, for statistical characteristics, significance, and correlation relations. The proportion of laying hens dying was lower in aviaries compared to cages and on deep litter (p ≤0.05); in cages and on deep litter was comparable (p ˃0.05). The weight of laying hens was comparable (p ˃0.05). Feed consumption per hen, day, and egg was highest on deep litter (p ≤0.05). The proportion of eggs with a cracked shell and contaminated with dropping was highest on litter (p ≤0.05). Energy consumption in the hall expressed per layer and day was comparable in all three breeding systems (p ≤0.05). Among some selected indicators of laying hen welfare, egg quality and energy consumption in the hall during breeding and correlation relations (p ≤0.05) were statistically significant within individual breeding systems. The question of laying hen welfare and improving cage-free systems because of the adopted legislation banning breeding in a cage system requires further research to adopt best practices regarding resource-based, management- and animal-based parameters. Based on the results about welfare conditions, including energy consumption in halls and egg quality, it is an open question for comprehensive, interdisciplinary research.

Effect of edible coating and Storage temperature on the Quality of Table Eggs

Effect of edible coating and Storage temperature on the Quality of Table Eggs

SELECTED FACTORS AFFECTING THE TABLE EGGS QUALITY

The global egg market is experiencing significant growth, indicating a rising consumer interest in eggs as a valuable source of high-quality protein, fats, essential vitamins and minerals. Ensuring the quality of table eggs poses challenges for producers and researchers seeking to standardize quality and explore functional food opportunities. The study provides an overview of factors influencing table egg quality, focusing on pre- and post-laying determinants. Egg weight, trait crucial for consumer choice, is influenced by multigenerational breeding efforts and laying hen origin. It is also affected by the laying management practices and environmental conditions, with varying effects reported in scientific reports. The strength of eggshell, predominantly composed of calcium carbonate, is essential for protection but decreases with hen age, necessitating additional mineral supplementation. Shell cleanliness and colour (affected by genotype) influence consumer preferences regionally. Albumen, constituting over 60% of an egg's weight, serves as protection and hydration for the yolk and embryo. Its dense fraction indicates the egg freshness. Yolk, rich in essential nutrients, varies in proportion and colour, influenced by genotype, environmental factors, and dietary pigments. Consumer yolk colour preferences, often influenced by stereotypical beliefs, contribute to regional differences in selection. This drives research efforts aimed at improving egg quality, safety, and ethical production standards, while also addressing welfare concerns. With a growing emphasis on health and sustainability among consumers, future research is expected to prioritize meeting these expectations while catering to diverse preferences.

Bacteriological Quality of Table Eggs in Moroccan Formal and Informal Sector.

Eggs constitute an important part of the Moroccan diet. However, contaminated eggs can cause a serious public health problem if consumed undercooked, uncooked, or used in unpasteurized egg foodstuffs. This study was carried out to evaluate the microbial contents of eggs according to their sales sector in Morocco. For that, a total of 1770 eggs were collected from January to September 2021 from formal markets (refrigerated eggs from large shopping centers) and informal markets (eggs at ambient temperature from ambulatory sellers, street vendors, kiosks, and neighborhood stores) and transferred to the Avian Pathology Unit at Hassan II Agronomic and Veterinary Institute. The eggshells and their contents were tested separately; swabs of eggshells were used to inoculate Mac-Conkey agar, while the egg contents were cultured on Mac-Conkey and Mannitol salt agar, then standard microbiological tests were performed to identify the isolated organisms. The results showed that informal eggs were more contaminated (87%) than formal eggs (48) (p < 0.05). The bacteria isolated from the eggshells (informal and formal) were Enterobacter agglomerans (59% and 21%), Klebsiella spp. (24% and 4%), Enterobacter cloacae (17% and 8%), E. coli (9% and 1%), Serratia spp. (9% and1%), Pseudomonas aeruginosa (9% and 1%), Shigella spp. (5% and 0%), Salmonella enteritidis (0% and 2%), Proteus spp. (4% and 0%), Enterobacter sakazakii (2% and 0%), Rahnella aquatilis (1% and 0%), and Staphylococcus aureus (0% and 1%). For the egg-contents, the detected bacteria (informal and formal) were Enterobacter agglomerans (14% and 28%), Klebsiella spp. (7% and 6%), Staphylococcus aureus (6% and 1%), Enterobacter cloacae (4% and 4%), E. coli (4%, 1%), Shigella spp. (4%, 0%), Acinetobacter baumannii (3% and 1%), Salmonella enteritidis (2% and 0%), Serratia spp. (1% and 6%), Proteus spp. (1% and 3%), and Enterobacter sakazakii (1% and 0%). We conclude that eggs might be contaminated with several bacteria and can constitute a public health threat in Morocco.

Quality of table eggs in relation to shell colour

The present study evaluated the quality of table eggs in relation to shell colour. The study was conducted on 60 table eggs with shells coloured white, green, blue and brown (15 eggs per colour) obtained from laying hens from the same backyard farm. The following external quality traits of table eggs were measured: egg weight, percentage of dirty and cracked eggs, egg width and length, egg shape index, eggshell colour, eggshell weight and percentage, and eggshell thickness. The following internal quality indicators of table eggs were determined: albumen weight and percentage, albumen pH value, albumen width, length and height, Haugh index, albumen index, yolk weight and percentage, yolk pH value, yolk width and height, yolk index and yolk colour. Green eggs had the lowest weight, as well as the lowest width and length. White eggs had the highest eggshell dirtiness scores and egg shape index, while brown eggs had the highest eggshell thickness and weight. Green and brown eggs had the highest albumen index and Haugh index. In addition, green eggs had the lowest yolk width and the highest yolk index. White eggs had the highest albumen and yolk width, the greatest albumen length and the lowest albumen height. Yolks of white and blue eggs had a higher sensory colour score, as well as lower L* and b* values compared to the yolks of green and brown eggs. Based on the results of this study, it can be concluded that green and brown table eggs are of better overall quality compared to white and blue table eggs.

Quality of Table Eggs from Different Production Systems

Summary The production system is one of the most significant factors influencing internal and external egg quality. Due to concerns for the welfare of laying hens, and on the basis of Council Directive 1999/74/EC, EU countries banned conventional cages, so it is necessary to determine the influence of alternative systems on the external and internal quality traits of table eggs. Consumers believe that organic eggs are healthier than eggs from the conventional production systems. In addition, consumer awareness of the welfare of laying hens has been raised in the last few decades. This research aimed to determine the quality of table eggs from the cage, free-range and organic systems that are present on the Serbian market. External and internal quality traits were examined for 30 eggs taken from the market from the cage, organic and free-range systems. The value of Haugh units was 77.16 for organic eggs, 66.01 for conventional cages, and 62.01 for free-range system. The results showed that eggs from the organic system had significantly higher egg weight, shape index, albumen height, and Haugh units (p≤0.05) compared to cage and free-range eggs. Eggs from the free-range system had the highest number of meat and blood spots (2.25), while it was the lowest in eggs from the cage system (0.40). Eggs from organic production and conventional cages showed better results in internal and external egg quality. Shell quality traits, yolk color, and yolk pH were not affected by the production system.

Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids

This paper focused on eggs enriched with omega-3-fatty acids with the aim of understanding if functional eggs were of interest to Italian consumers, and analyzing which characteristics of table egg quality, consumers’ attitudes and socio-demographic characteristics affect the consumers’ willingness to pay (WTP) a premium price for eggs enriched with omega-3-fatty acids. We performed an online survey on 312 Italian consumers. The analysis was based on the Tobit regression model. The findings showed that unmarried females were more willing to pay a premium price for functional eggs than male consumers. Furthermore, the probability of showing a higher WTP for functional eggs increased among consumers reporting a higher income. Moreover, the WTP for functional eggs increased with the growing importance that people attributed to items such as the size of eggs, rearing type, feed given to chickens, and the provenience and brand of eggs. These results suggested that consumers need to have clear information about functional eggs. As expected, WTP for functional eggs decreased with increasing neophobia and food techno-neophobia factors. In conclusion, the findings showed an interesting potential for eggs enriched with omega-3-fatty acids, which seems to be a product with high possibility to be greatly appreciated on the market, especially if accompanied by a good, informative campaign for increasing people’s knowledge level.

Eff ects of Prestorage Application of Gum Arabic Coating on the Quality of Table Eggs During Storage

Eff ects of Prestorage Application of Gum Arabic Coating on the Quality of Table Eggs During Storage

Effects of Marketing Channels and Season on Weight and Quality Grades Classification According to Gulf Cooperation Council Standardization Organization standard of Fresh Commercial Table Eggs Marketed in Riyadh City (Saudi Arabia)

The present study aimed to assess egg quality by identifying quality grades and weight class classification of fresh commercial Table eggs marketed in the city of Riyadh during winter and the summer seasons, and comparing the measured traits rendering to the Gulf Cooperation Council Standardization Organization. A total of 480 eggs were purchased from two different channels of marketing, four supermarkets and four grocery stores located in different areas of the city of Riyadh during summer and the winter seasons. It appeared from the outcomes that the eggs purchased from the supermarkets had significantly higher AA and A Haugh units, albumin pH and AA air cell grades and medium egg weight class, and they also had lower B and C Haugh units, albumen pH, A and B air cell depth grades, and very large, large and small eggs weight classes percentages than those obtained from grocery stores. Over and above, the eggs obtained in the winter had significantly higher AA and A Haugh unit, albumin pH, AA air cell depth grades percentages, very large and large egg weight class percentages, and had less B and C Haugh unit and albumen pH and B air cell depth grades and small weight class percentages than those obtained in the summer. In summary, marketing channels and season play a significant role in affecting quality traits of Table eggs, also those procured from supermarkets and in the winter presented better quality than those obtained from groceries or in the summer, respectively. Grocery stores or small shops have to follow proper handling and storage conditions requirements to maintain good quality of Table eggs, especially in the summer season.

Assessment of Marketed Table Egg Quality Originating from Different Production Systems

Assessment of Marketed Table Egg Quality Originating from Different Production Systems

Citric acid as a factor limiting changes in the quality of table eggs during their storage

The aim of the experiment was to evaluate the potential use of citric acid as a modifier of quality changes in table eggs during their storage. About 780 table hen eggs were collected on the same day. They were numbered individually and placed on trays 30 pcs on each. Control group (CA0) consisted of eggs unmodified with any additional substances. In experimental groups CA10 and CA15, eggshells were sprayed with the aqueous solution of citric acid (10 and 15% concentration, respectively). At the start of the experiment, only quality traits of eggs from the control group were analyzed. The remaining eggs were stored at 14°C and 70% RH (typical storage conditions). Their quality was evaluated after 7, 14, 21, and 28 d. The depth of the air cell, egg weight and specific gravity, traits of shell (permeability, strength, weight, thickness, density), and egg content (pH of yolk and albumen, Haugh units, yolk weight and color) were evaluated each time. The use of citric acid decreased the severity of qualitative changes. Citric acid–treated eggs demonstrated smaller weight loss, shallower air cell, higher structural albumen, less-intensive water diffusion from albumen to yolk indicating the improved resistance of the vitelline membrane. Owing to the fact that citric acid is accepted and recognized as a safe food preservative is a relatively cheap and available substance, it seems that it can be used to inhibit quality changes in table eggs during their storage.

Microbiological Quality of Table Eggs Sold at Different Sales Location

In this study, we will compare the microbiological quality of table eggs and aim to shed light on consumer preferences in terms of egg safety. Totally 150 eggs randomly selected and grouped into three groups from 225 eggs which have been purchased 5 different market+brand (in cooler cabinet), grocery+brand (open) and bazaar (village egg). A total number of Mesophilic Aerobic Bacteria (TMAB), total mold-yeast, Enterobacteriaceae and Salmonella spp. loads were determined by using commercial kits. According to the research results, market eggs shell had the lowest load in terms of TMAB and Mold-Yeast (P≤0.05), but higher Enterobacteriaceae load (P>0.05). Salmonella spp. determined in one sample from the village and 2 samples from grocery eggs, but none from market eggs. TMAB and total mold-yeast amount were found to be highest in village egg albumens. Market egg albumens and yolk samples were detected free from microorganisms. The results of the analysis show that it would be more safety to prefer market eggs from the cooler cabinets with cold chains. It is necessary to be more careful about village egg consumption because of their microorganism load which can penetrate into eggs by outdoor sale conditions like heat and moisture.

Fatty acids profile, cholesterol level and quality of table eggs from hens fed with the addition of linseed and soybean oil

The study objective was to assess the impact of soybean (SO) and linseed oil (LO) added to feed mixture for laying hens upon the quality characteristics of table eggs, their fatty acid (FA) profile and cholesterol level. The material consisted of eggs from hens fed with a mixture without oil and with the addition of LO or SO in a dose of 2.5%. Eggs were subjected to quality assessment. FA profile and cholesterol content in yolks were determined. The results indicate no negative changes in eggs’ quality caused by supplementation. An increase was observed in the n3 FA content in egg yolk in experimental groups, as well as all PUFA (polyunsaturated fatty acids) proportions. No negative impact of these oils on the level of cholesterol was noted. As a consequence, the analysed feed additives can be safely applied as an appropriate material in poultry nutrition to enrich eggs with PUFA.

Influence of Different Tetracycline Antimicrobial Therapy of Mycoplasma (Mycoplasma synoviae) in Laying Hens Compared to Tea Tree Essential Oil on Table Egg Quality and Antibiotic Residues.

The food of animal origin that is the most consumed is the table egg, but laying hens treated with antibiotics can produce eggs contaminated with antibiotic residues. Residues of antibiotics may present a risk for consumer health. Keeping in mind that laying hens almost always suffer from Mycoplasma (Mycoplasma synoviae), for which they are treated with antibiotics, high-quality egg production is even harder. Our research aimed to investigate the influence of three different antibiotics compared to the tea tree (Melaleuca alternifolia) essential oil administered to naturally infected laying hens with M. synoviae, on antibiotic residues in eggs as well as the egg nutritive and sensory qualities. A total of 20,000 laying hens, housed in one facility and divided into four lines each consisting of 5000 hens naturally infected with M. synoviae, was used. For the antimicrobial therapy, tetracycline (TC), oxytetracycline (OTC) and chlortetracycline (CTC) were used, respectively. As a control, tea tree essential oil (TT) was used. Based on the gained results all tetracyclines treatment residue values were significantly (p < 0.05) higher compared to the control treatment (TT), but without any significant differences (p > 0.05) between themselves. The results showed no differences in the nutritive and the sensory qualities of eggs between the control and the experimental treatments (p > 0.05). Keeping in mind the obtained results from this study, it can be concluded that tea tree essential oil could be successfully used as a natural antibiotic in the treatment of M. synoviae, without any adverse effects on table egg quality.

Quality of Eggs, Concentration of Lysozyme in Albumen, and Fatty Acids in Yolk in Relation to Blue Lupin-Rich Diet and Production Cycle.

Simple SummaryEggs are an integral part of many people’s diets. Laying hens are commonly fed on soybean meal, which is often genetically modified. It is possible to replace soybean in feed with other high-protein plants. Legumes, including lupins and peas, have the potential to be used in poultry nutrition. The quality of eggs for consumption depends on nutrition and the age of the laying hens. In our research, the goal was to assess the quality of eggs, including the content and activity of lysozyme and the content of fatty acids in egg yolk, depending on the provision of feed with 10%, 15%, 20% or 25% narrow-leafed (blue) lupin (cultivar Boruta) and 10% pea (cultivar Muza) during the laying period. The results show that feeding with lupin had a positive effect on egg yolk saturation, which is important to consumers. A beneficial effect of the proposed feed on the profile of omega-6 and -3 fatty acids and hypocholesterolemic acids was also found. In almost all proposed diets, there was no negative impact of the use of lupins on the weight and physical characteristics of eggs or the characteristics of lysozyme. Changes in egg quality during the laying period are associated with natural changes in the laying physiology of hens. The use of narrow-leafed lupins and pea seeds could be proposed as an alternative to soybean meal for laying hens in countries where the environmental conditions are not good for soybean production. This would offer a wider range of choices in the consumer market since, nowadays, products from animals raised on GMO feeds are not preferred.In recent years, the interest in lupin seeds as a source of protein in poultry nutrition has increased. The aim of this study was to assess the quality of table eggs produced by hens that were fed diets containing pea seeds and various levels of narrow-leafed lupin as a substitute for soybean meal. The share of lupin seeds in the treatment groups was 10%, 15%, 20% and 25%. Egg morphology, the fatty acid profile in egg yolk and the amount and activity of lysozyme in egg white were analysed. Results show that using 10–20% lupin seeds in feed in the diet of laying hens in intensive farming does not result in a change in weight or egg structure, their physical properties or their morphological composition. Increasing the share of lupin seeds in feed for laying hens increases the saturation of the colour of egg yolks, which is a desirable feature among consumers. The use of lupin seeds in feed for laying hens does not adversely affect the chemical properties of egg proteins, as expressed by the amount and activity of lysozyme. In feed for laying hens, replacing soybean meal with lupin seeds has a positive effect on the fatty acid profile in egg yolk (omega-3 and -6 polyunsaturated acids and hypocholesterolemic acids).