Laying hen rearing systems: a review of chemical composition and hygienic conditions of eggs

Rakonjac, Simeon; Bogosavljević-Bošković, Snežana; Pavlovski, Z.; Škrbić, Zdenka; Dosković, Vladimir; Petrović, Milun; Petričević, Veselin

doi:10.1017/s0043933914000130

Cited by 11 publications

(9 citation statements)

References 46 publications

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“…Egg-laying hens raised on the floor have more contact with pathogens, which exposes them more frequently to enteric and respiratory diseases and parasites, than do hens raised in cages (9). Thus, egg producers increase the use of antibiotics to prevent and control diseases (7,15). Furthermore, the litter-pecking behavior commonly observed in hens raised on the floor can contribute to the consumption of antibiotic residues that can be transferred to the eggs.…”

Section: Resultsmentioning

confidence: 99%

Detection of Quinolones in Commercial Eggs Obtained from Farms in the Espaillat Province in the Dominican Republic

Moscoso¹,

Santos²,

Andino³

et al. 2015

Journal of Food Protection

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Previously, we reported the use of quinolones in broiler chickens resulted in residues in retail poultry meat obtained from nine districts in the Santiago Province of the Dominican Republic. Residues in poultry products are a concern due to consumer allergies and the potential to develop antibiotic-resistant bacteria. Given the use of quinolones in poultry production and our previous findings in poultry meat, the objective of this study was to evaluate the presence of quinolone residues in eggs. Samples were collected from 48 different farms located in three of the four municipalities (Moca, Cayetano Germosén, and Jamao) of the Espaíllat Province. Each farm was sampled three times between July and September for a total of 144 samples. Samples were evaluated qualitatively and quantitatively for quinolone residues using the Equinox test. Operation systems (cage or floor), seasonality, and location were considered along with egg-producer sizes that were defined as small scale, <30,000 eggs per day; medium scale, 30,000 to 60,000 eggs per day; or large scale, >60,000 eggs per day. From small-, medium-, and large-scale producers, 69, 50, and 40% of samples were positive for quinolone residues, respectively. A greater number of samples were positive (61%) in floor-laying hen producers compared with those using cages (40%). In the Jamao municipality, 67% of the samples were positive compared with Moca and Cayetano Germosén, where 56 and 25% of samples were positive, respectively. Sampling time had an effect on percent positives: samples collected in July, August, and September were 71, 19, and 63% positive, respectively. Overall, 51% of the samples obtained from eggs produced in the province of Espaíllat were positive for quinolone residues at levels higher than the maximum limits for edible tissue established by the regulatory agencies, including the European Union and U.S. Department of Agriculture. The results obtained from this research confirmed the presence of quinolone residue in eggs, which may present a health risk to some consumers.

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Section: Resultsmentioning

confidence: 99%

Detection of Quinolones in Commercial Eggs Obtained from Farms in the Espaillat Province in the Dominican Republic

Moscoso¹,

Santos²,

Andino³

et al. 2015

Journal of Food Protection

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“…Carotenoids are natural pigments in hen egg yolks that confer its yellow color, which can range from very pale yellow to dark brilliant orange. Egg carotenoids represent less than 1% of yolk lipids, and are mainly composed of carotene and xanthophylls (lutein, cryptoxanthin and zeaxanthin) [ 19 , 22 , 23 ]. The total concentration of lutein and zeaxanthin is 10 times greater than of cryptoxanthin and carotene, combined [ 23 ], and are not endogenously synthesized by the human body and tissue levels therefore depend on dietary intake.…”

Section: Advantages Of Egg Consumption For Human Healthmentioning

confidence: 99%

“…Egg carotenoids represent less than 1% of yolk lipids, and are mainly composed of carotene and xanthophylls (lutein, cryptoxanthin and zeaxanthin) [ 19 , 22 , 23 ]. The total concentration of lutein and zeaxanthin is 10 times greater than of cryptoxanthin and carotene, combined [ 23 ], and are not endogenously synthesized by the human body and tissue levels therefore depend on dietary intake. These natural compounds found in the bodies of animals, and in dietary animal products, are ultimately derived from plant sources in the diet, mainly from dark green leafy plants [ 24 ].…”

Section: Advantages Of Egg Consumption For Human Healthmentioning

confidence: 99%

Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

Anton²,

et al. 2015

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Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. However, eggs are traditionally associated with adverse factors in human health, mainly due to their cholesterol content. Nowadays, however, it is known that the response of cholesterol in human serum levels to dietary cholesterol consumption depends on several factors, such as ethnicity, genetic makeup, hormonal factors and the nutritional status of the consumer. Additionally, in recent decades, there has been an increasing demand for functional foods, which is expected to continue to increase in the future, owing to their capacity to decrease the risks of some diseases and socio-demographic factors such as the increase in life expectancy. This work offers a brief overview of the advantages and disadvantages of egg consumption and the potential market of functional eggs, and it explores the possibilities of the development of functional eggs by technological methods.

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“…By focusing the preference of consumers, the food products from villages are particularly advertised as natural and fresh however in most of the cases the reverse is true as the chickens reared in the rural areas are exposed to several pests and parasites besides long marketing chain compromises with their freshness (Tugcu, 2006). Besides the same, eggs can also harbor various diseases which can be potentially harmful for the consumers alike (Avan and Alisarli, 2002;Rakonjac et al, 2014). The egg quality is influenced by both genetic and environmental factors, hens laying substandard eggs should be culled besides the management of the hens can help in improving the quality of eggs (Aberra et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Some internal and external egg quality characteristics of local and exotic chickens reared in Yirgalem and Hawassa towns, Ethiopia

Kejela¹,

Banerjee²,

Taye³

2019

Int. J. Livest. Prod.

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Analyzing eggs quality is so important for both consumers and for coming new chicks. Total of 300 eggs (100 eggs from each native, Sasso and Bovans brown) chicken were collected during winter of 2017 to evaluate some egg quality parameters of chickens reared at Yirgalem and Hawassa towns of Southern Ethiopia. The eggs were purchased from the householders and each egg was carefully broken on a glass sheet, and was analyzed for different quality traits. The results of the study indicated that the weight of the eggs highly varied between the genotypes and also within genotypes (between locations) the eggs of the native chickens weighed (45.20±5.53 and 39.30±4.04 g), while eggs of Sasso chickens weighed (56.40±7.07 and 56.00±7.2 g), whereas those of Bovans brown weighed (57.80±7.22 and 60.70±5.98 g) at Hawassa and Yirgalem towns, respectively. The results pertaining to the Haugh unit of the eggs (from Hawassa and Yirgalem) and of the native chickens was (74.91±15.78 and 82.55±3.82), while for Sasso chickens (86.50±11.07 and 87.04±11.10) and Bovans brown were (94.60±7.74 and 86.29±5.85), respectively. The Haugh unit of the egg from the native chickens was lower than exotic chicken; this was observed irrespective of the locations. It was concluded that egg quality of exotic chickens in the study areas performed fairly well, but it needs further comparative study under farmers' level and intensive farm.

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Laying hen rearing systems: a review of chemical composition and hygienic conditions of eggs

Cited by 11 publications

References 46 publications

Detection of Quinolones in Commercial Eggs Obtained from Farms in the Espaillat Province in the Dominican Republic

Detection of Quinolones in Commercial Eggs Obtained from Farms in the Espaillat Province in the Dominican Republic

Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods

Some internal and external egg quality characteristics of local and exotic chickens reared in Yirgalem and Hawassa towns, Ethiopia

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