Evaluation of Quality and Nutrient Contents of Table Eggs from Different Sources in the Retail Market

Attia, Youssef A.; Al‐Harthi, Mohammed A.; Shiboob, Mohamed M.

doi:10.4081/ijas.2014.3294

Cited by 42 publications

(61 citation statements)

References 32 publications

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“…In fact, from 29 until 44 weeks, the laying rate as shown in Table 1, ranged from 56 to 53% for ER and RM, and from 89 to 87% for HB and HW, respectively. (25,22,30,29); HB (30,30,30,30); HW (30,30,30,28).…”

Section: Egg Weight and Daily Edible Egg Massmentioning

confidence: 99%

“…Relevant aspects to investigate on the egg production of purebred and hybrid genotypes under outdoor rearing conditions is the percentage of defective eggs from those suitable for retail, as stated above. For the intensively reared layer hybrid strains, the percentages of defective eggs throughout the laying period and their main causes are known [21][22][23][24]. Little is known about laying behaviour and damaged eggs of dual-purpose hybrids [17,25] and purebred hens reared under outdoor conditions [5].…”

Section: Egg Defects Of Behavioural and Physiological Originmentioning

confidence: 99%

“…These results are mainly due to the physiology of reproduction of the hens: at ovulation the rupture of the ovarian follicle at an area different from stigma and residues of the activity of the oviduct for the albumen synthesis can generate blood and meat spots in particular in genotypes with a genetic asset originally not addressed to a high laying activity [21,32]. (30,30,22,30); RM (25,16,21,24); HB (30,30,22,30); HW (30,30,22,30). (30,30,22,30); RM (25,16,21,24); HB (30,30,22,30); HW (30,30,22,30).…”

Section: Internal Traits Of the Eggsmentioning

confidence: 99%

“…Figure 6. Yolk (blood spots) and albumen (meat spots) quality of each genotype 1 (30,30,22,30); RM (25,16,21,24); HB (30,30,22,30); HW (30,30,22,30). χ 2 p-value per age (at 31, 35, 39, 43 weeks): total blood and meat spots (0.008, 0.02, 0.004, < 0.0001); meat and blood spots (size 2-3) (0.0002, 0.03, 0.55, 0.08, total period 0.01).…”

Section: Internal Traits Of the Eggsmentioning

confidence: 99%

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Yield Performance, Laying Behaviour Traits and Egg Quality of Purebred and Hybrid Hens Reared under Outdoor Conditions

Rizzi

2020

Animals

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This study compared the yield performance, laying behavioural traits and egg quality of purebred and hybrid hens (from 28 until 44 weeks of age, considering four periods) reared under outdoor conditions. The four genotypes were reared on the same trial station, on four areas (one genotype/area), and under the same environmental conditions from hatching until the end of the trial. Italian dual-purpose purebred (Ermellinata di Rovigo—ER and Robusta maculata—RM) and hybrid (Hy-Line Brown—HB and Hy-Line White 36—HW) hens (flock size: 70 birds/genotype) were allowed outdoors (4 m2/bird, good pasture during the growing period and poor pasture throughout the laying period, according to the season) and indoors (0.20 m2/bird, five birds/individual nest) and fed commercial feed. Significant (p < 0.01) differences among genotypes were found. The hybrids showed a higher laying rate and hen-day edible egg mass, and a lower body weight than the purebreds. Broken and out-of-nest egg% were higher in RM and HW than ER and HB, respectively. Double-yolk egg% was higher in hybrids than in purebreds. The eggshell colour varied among brown eggshell ER, RM, and HB. The ER showed the lowest shape index. With aging, the yolk to albumen ratio linearly increased in all groups, eggshell% changed in ER, HW, RM (cubic) and in HB (linear). The purebreds showed meat spots% higher than blood spots; HW showed the lowest total inclusion%. In conclusion, according to an egg scoring evaluation (egg weight = medium-large size, yolk to albumen ratio = 0.5, total inclusions = none), HW showed a higher quality than HB and RM, and ER was intermediate. The RM hens showed the highest% of defective eggs, especially for overcrowding at nest, HB showed the lowest. Under outdoor conditions the laying behaviour of the purebred hens and the nest management are important factors for the saleable egg rate.

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Section: Egg Weight and Daily Edible Egg Massmentioning

confidence: 99%

Section: Egg Defects Of Behavioural and Physiological Originmentioning

confidence: 99%

Section: Internal Traits Of the Eggsmentioning

confidence: 99%

Section: Internal Traits Of the Eggsmentioning

confidence: 99%

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Yield Performance, Laying Behaviour Traits and Egg Quality of Purebred and Hybrid Hens Reared under Outdoor Conditions

Rizzi

2020

Animals

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“…Most eggs marketed in Saudi Arabia are sold in their shell and a consumer's first impression of any egg purchased is based on their perception of weight and shell quality (Attia et al, 2014). The market requirements for egg measurements encourage the industry to pay attention to egg weight and egg components.…”

Section: Introductionmentioning

confidence: 99%

Managing Colllinearity in Modeling the Effect of Age in the Prediction of Egg Components of Laying Hens Using Stepwise and Ridge Regression Analysis

Shafey

Hussein

et al. 2015

Rev. Bras. Cienc. Avic.

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The relationships between egg measurements [egg weight (EGWT), egg width (EGWD), egg shape index (EGSI), egg volume (EGV) and egg density (EGD)], and egg components [eggshell (SWT), yolk (YWT) and albumen (AWT)] were investigated in laying hens with 32, 45, and 59 weeks of age with an objective of managing multicollinearity (MC), using stepwise regression (SR) and ridge regression (RR) analyses.There were significant correlations among egg traits that led to MC problems in all eggs. Hen age influenced egg characteristics and the magnitude of the correlations among egg characteristics. Eggs produced at older age had significantly (p<0.01) higher EGWT, EGWD, EGV, YWT and AWT than those produced at younger age. The SR model alleviated MC problem in eggs produced at 32 weeks, with condition index greater than 30, and one predictor, EGWT had a model fit predicted egg components with R 2 ranged from 60 to 99%. The SR model of eggs produced at 45 and 59 weeks indicated MC problem with variance inflation factors (VIF) values greater than 10, and 4 predictors; EGWT, EGWD, EGV and EGD had a model fit that significantly predicted egg components with R 2 % ranged from 76 to 99 %. The RR analysis provided lower VIF values than 10 and eliminated the MC problem for eggs produced at any age group.It is concluded that the RR analysis provided an ideal solution for managing the MC problem and successfully predicting egg components of laying hens from egg measurements.

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Effect of consumption of whole egg and egg fractions on cardiovascular disease factors in adult rats

et al. 2021

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BACKGROUND While eggs are a low‐cost source of protein, rich in macro‐ and micronutrients, the association of egg intake and cardiovascular disease (CVD) remains controversial. This study investigated the effect of egg consumption on CVD parameters. Eggs were boiled, separated into four fractions (whole egg, 50% yolk‐reduced whole egg, egg yolk and egg white) and then freeze‐dried. The different egg fractions or distilled water (control) were orally gavaged to adult male Wistar rats at 1 g kg−1 rat body weight, each day for 8 weeks, following which basal blood pressure, heart rate, complete blood cell count, blood biochemistry, body fat and liver cell lipid accumulation were determined. The vascular functions of isolated thoracic aorta were studied using classical pharmacological techniques. RESULTS In comparison to the control group, none of the egg fractions affected body weight, food intake, plasma glucose or lipid profile. The yolk group experienced increased plasma alkaline phosphatase and creatinine levels, while egg white caused decreased plasma cholesterol and blood urea nitrogen. Whole egg and egg yolk increased blood pressure and mean hemoglobin concentration and the yolk increased liver lipid accumulation. Egg white decreased the white blood cell count and body fat lipids. No changes were found in basal heart rate or vascular functions in any of the groups. CONCLUSIONS Consumption of whole egg or egg yolk at the dosage given caused hypertension, with impairment of liver and kidney functions following the intake of yolk alone. However, egg white is beneficial for the cardiovascular system as it decreased plasma cholesterol and body fat accumulation. © 2020 Society of Chemical Industry

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Evaluation of Quality and Nutrient Contents of Table Eggs from Different Sources in the Retail Market

Abstract: Table egg quality and nutrient

Cited by 42 publications

References 32 publications

Yield Performance, Laying Behaviour Traits and Egg Quality of Purebred and Hybrid Hens Reared under Outdoor Conditions

Yield Performance, Laying Behaviour Traits and Egg Quality of Purebred and Hybrid Hens Reared under Outdoor Conditions

Managing Colllinearity in Modeling the Effect of Age in the Prediction of Egg Components of Laying Hens Using Stepwise and Ridge Regression Analysis

Effect of consumption of whole egg and egg fractions on cardiovascular disease factors in adult rats

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