Comparing quality of free range and battery cage eggs

Kucukkoyuncu, Ebru; Okur, Aylin; Tahtabicen, E.; Korkmaz, Firdevs; Samli, H. E.

doi:10.1399/eps.2017.197

Cited by 3 publications

(3 citation statements)

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“…Resultados próximos ao de Ferreira et al (2017), em que os ovos caipiras apresentaram maior peso de gema do que os ovos de granja, descrevendo este parâmetro como um dos fatores de preferência dos consumidores por ovos caipiras, em receitas onde o interesse da gema é maior. Kucukkoyuncu et al, (2017) compararam a qualidade de ovos de galinhas poedeiras mantidas em sistemas de gaiolas ao ar livre e comprovaram que os ovos caipiras apresentavam as gemas mais pesadas.…”

Section: Resultsunclassified

Qualidade de ovos brancos, vermelhos, caipiras e enriquecidos comercializados no município de São Luís, MA

Natividade

Brito²,

Costa³

et al. 2022

RSD

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Objetivou-se avaliar a qualidade física e microbiológica de diferentes tipos de ovos comercializados no município de São Luís, MA. Foi avaliada a condição de temperatura e umidade relativa do ar do ambiente de comercialização e coletados 240 ovos, sendo 60 ovos brancos, 60 ovos vermelhos, 60 ovos enriquecidos e 60 ovos caipira. Foi realizada a pesagem individual dos ovos e avaliados os aspectos de qualidade relacionados a casca, ao albúmen e a gema. Os ovos foram analisados quanto ao número mais provável de termotolerantes, contagem de microrganismos aeróbios mesofilos e pesquisa de Salmonella spp. na casca e conteúdo interno dos ovos. No ambiente de comercialização dos ovos, a temperatura variou entre 27,50ºC a 32,20ºC e umidade relativa do ar de 62,75% a 76%. Os ovos brancos apresentaram pior qualidade de casca, pela presença de trincamentos (1,25%), sujidades (8,75%), marcas de gaiola (11,66%) e com casca fina (15,41%). A média do peso dos ovos variou de 57,87g a 60,19g, conforme rotulagem do produto. A unidade Haugh variou de 51,44uH para ovos brancos a 62,32uH para ovos tipo caipira. Todos os tipos de ovos tiveram a contagens por microrganismos aeróbios mesofilos com média de 1,44x104 UFC/g. A contaminação por Salmonella spp. foi detectada em 2,08% na casca dos ovos de ovos caipiras e no conteúdo interno de ovos brancos analisados. Os resultados obtidos sugerem que os diferentes tipos de ovos apresentaram boa qualidade física e microbiológica, entretanto há risco a saúde dos consumidores pela presença de Salmonella.

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Section: Resultsunclassified

Qualidade de ovos brancos, vermelhos, caipiras e enriquecidos comercializados no município de São Luís, MA

Natividade

Brito²,

Costa³

et al. 2022

RSD

View full text Add to dashboard Cite

show abstract

“…In contrast, Şekeroğlu et al (2014) did not find an effect of housing on the egg quality in the ATAK–S Brown Hybrid laying hen line [ 32 ]. Kucukkoyuncu et al (2017) mentioned that the hen age affects egg weight more than the housing system [ 33 ]. However, the shell and yolk weights were significantly higher in FR eggs than in CC eggs.…”

Section: Discussionmentioning

confidence: 99%

Egg Quality, Yolk Fatty Acid Profiles from Laying Hens Housed in Conventional Cage and Cage-Free Production Systems in the Andean Tropics

Rodríguez-Hernández,

Rondón-Barragán,

Oviedo-Rondón

2024

Animals

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Egg consumers worldwide have increased their concerns about laying hens’ welfare and its impact on final egg product quality. This study compared the egg quality parameters under the conventional cage (CC) and cage-free (CF) egg production systems in the tropics. The study was conducted on a commercial farm in Colombia using Hy-Line Brown pullets, reared under the same conditions for the first 15 wks. At 16 wks, the hens were distributed into two housing systems, CC and CF, on the same farm. The hens were fed the same diet for each phase in both systems and feed intake varied slightly. Egg samples were collected every six wks, from 22 to 82 wks of age. A total of 3960 eggs were analyzed at 11 sampling times. Parameters such as albumen height, egg weight, yolk color, eggshell thickness, eggshell strength, and Haugh units were determined using a DET-6000 machine. At 22 and 82 wks, screening for Salmonella spp. status was conducted using environmental and egg samples. Additionally, at 34, 64, and 82 wks, yolk samples were obtained for fatty acid profiles and crude protein (CP) analysis. The data were analyzed in a completely randomized block design with repeated measures (11 times): mean separation by Student’s t-test yolk pigmentation, Haugh Units, and albumen height (p < 0.001) were higher in the CF compared with the CC between 38 and 69 wks of age, and eggs at 63 and 82 wks (p < 0.05) were heavier in the CF compared to the CC. Likewise, eggs from the CC had better eggshell strength from 57 to 82 wks. In the egg yolk fatty acid profile at the 34th wk, the pentadecanoic, palmitic, and heptadecanoic acids had higher concentrations in the CF systems than the CC. At the 64th wk, the egg yolk fatty acids—lauric, myristic, and heptadecanoic—had higher concentrations in the CF; likewise, at the 82nd wk, egg yolks from the CC had higher concentrations of lauric, heptadecanoic, and nervonic fatty acids than the CF. The eggs and environmental samples were negative for Salmonella spp. throughout the whole production phase. These results indicated that the production system might impact internal and external egg quality measures, potentially due to various stressors, including environmental factors or behavior restrictions.

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“…In recent years consumers began to prefer free-range hen eggs although the yolk color of free-range eggs was lower than that of battery-reared hen eggs (Kucukkoyuncu et al, 2017). Instead of battery-reared system eggs owing to the common wisdom that free-range hen eggs have preferable nutritional quality.…”

Section: Introductionmentioning

confidence: 99%

Determination of 17 Elements in Free-Range Hen Eggs With Icp-MS

Altun¹

2019

Appl. Ecol. Env. Res.

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The egg is a widely consumed food material with the higher nutritional value obtained from poultry. It contains almost all the nutrients needed by metabolism, therefore, the biological value of an egg is high. The aim of this study is to determine the levels of eighteen elements in free-range hen eggs. Eggs (n=217) were collected from February 2017 to September 2017 in the spring, summer and autumn seasons from towns near the Syrian border. The ICP-MS method was used to determine the Na, Mg, K,

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Comparing quality of free range and battery cage eggs

Cited by 3 publications

References 0 publications

Qualidade de ovos brancos, vermelhos, caipiras e enriquecidos comercializados no município de São Luís, MA

Qualidade de ovos brancos, vermelhos, caipiras e enriquecidos comercializados no município de São Luís, MA

Egg Quality, Yolk Fatty Acid Profiles from Laying Hens Housed in Conventional Cage and Cage-Free Production Systems in the Andean Tropics

Determination of 17 Elements in Free-Range Hen Eggs With Icp-MS

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