Investigation of quality properties of chicken eggs collected periodically from different poultry systems depending on the season

Abstract

Animal foods have an important place in a balanced diet. Proteins rank first among the daily consumption needs of a healthy person. Chicken eggs are one of the most popular animal foods in terms of protein, vitamins, and minerals. They are affordable, easily accessible, and have a high nutrition value (Sparks, 2006; Yenice et al., 2016). The internal (albumin and yolk) and external (shell) quality of the egg is very important in terms of marketing as well as consumer health. Factors affecting quality include chicken breed, breeding conditions, feeding style, and season (Radu-Rusu et al., 2014). There are different breeding systems in egg poultry such as village, free range, and cage poultry (Leenstra et al., 2014). Village poultry is generally carried out in small settlements in order to meet families' own egg needs. Excess eggs are sold to private buyers in the immediate vicinity or in street markets. This system is not a fully commercial system and the number of eggs produced is limited. Also, chickens are in free circulation outside the poultry during the day and feed on natural food they find in the environment (Alders & Pym, 2009; Inci et al., 2015; Sekeroglu & Sarica, 2010). In the free range poultry system, laying hens generally live in closed single storey large poultry houses collectively. Some poultry houses are controlled systems in which chickens stay in closed environments at night and can freely roam freely in the green areas during the day. In such systems, chickens are provided with the opportunity to benefit from sunlight in a limited area where they can exhibit their natural behavior. In free

Sonication of egg and its effect on foaming behavior

“…126 Due to the versatile nature of EW-thermal gel, the applications of such gels are being explored in developing functional foods, food packaging, and biopharmaceuticals. 43 Meanwhile, from an industrial point of view, the presence of egg yolk (EY) is considered contamination in EWP systems as they interfere with the functional benets of EWP and can cause rancidity issues during storage. Although major attention is given to separating the EY components in industries, there is always an interest among scientists in understanding the functional properties of mixed systems.…”

“…Tomar et al reported that during summer, albumin and yolk index reaches the lowest values while during winter the values are the highest. 43 The decrease in freshness found in summer is due to the increase in internal temperatures for chicken that lead to lower feed consumption. In addition, with an increase in internal temperatures the digesting ability for protein, fat, and starch decrease among the chickens.…”

“…Tomar et al also reported that under the same seasonal conditions, free-range grown poultry exhibited higher albumin (11.33%) and yolk index (51.75%) than cage-grown poultry (5.3% and 40.72%, respectively). 43 Yenice et al , reported that backyard poultry has shown the highest albumin while free-range poultry has shown the lowest albumin content. 45 But Vlčková et al reported that the type of housing system (enriched/cage/free range) and hen's age (26, 51 week) did not have a significant effect on foaming durability and whipping indices.…”

“…126 Due to the versatile nature of EW-thermal gel, the applications of such gels are being explored in developing functional foods, food packaging, and biopharmaceuticals. 43…”

The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action

“…Unfortunately, pathogenic bacteria, such as Escherichia coli , Salmonella enterica serovar Typhimurium, and Staphylococcus aureus , remain potential threats to human health via contaminated eggs (Phothisuwan, Preechatiwong, & Matan, 2020). Eggs from different poultry systems throughout the year serve as a possible source of these organisms (Tomar, Akarca, Istek, & Ataseven, 2021). In addition, some bacteria, such as Salmonella enteritidis , can contaminate and penetrate an egg's outer surface before migrating to the yolk, or can infect before oviposition, affecting the reproductive organs inside the eggs (Gantois et al, 2009).…”