Virulence factors of Salmonella Enteritidis—Food safety issues due to table eggs’ contamination

Galiş, A. M.; Van, Ilie; Thewis, André

doi:10.1016/j.jbiotec.2012.07.114

Cited by 1 publication

(1 citation statement)

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“…The data obtained by us are in concordance with the results obtained by other authors, so in case of melange the content in dry matter was lower at eggs obtained in conventional system, values being between 23.50 and 23.92%, face to the ones obtained in free range system (23.6-25.68%) [7,43]. In the case of protein content, the obtained data for conventional eggs were between 12.10% and 12.42%, and for the ones obtained from hens reared in free range system between 12.50% and 13.03% [44,45], also, existed slightly differences in case of lipids content where the values were between 7.11% and 10.03% [34,46,47].…”

Section: Quality Chemical Indicators Of Studied Eggsmentioning

confidence: 66%

Research Regarding Chemical Content and Nutritive Value of Hen Eggs Obtained in Two Different Rearing Systems

Avarvarei¹,

Nistor²,

Simeanu³

et al. 2019

Rev. Chim.

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Exploitation system of laying hens is a very important exogenous factor which influences both their morph-productive performances and also the qualitative characteristics of the obtained eggs. In the last period of time the emphasis is increasingly high on egg production obtained from hens which were reared in alternative systems. But the opinions are quite diverse regarding the quality of eggs obtained through such systems. Having in view the multitude of opinions and especially the demands of consumers for eggs obtained in free range system, by the current paper we aimed to analyse from qualitative point of view the eggs obtained in such conditions. So, were analysed 100 eggs gathered from Lohmann Brown hens, distributed as follows: 50 eggs were gathered from hens exploited in free range system - batch LE and 50 eggs provided from hens reared in EU approved batteries - batch LC. Eggs were chemically analysed, through basic chemical analysis (were determined dry matter, water, organic substances, proteins, lipids, non-nitrogenous extractive substances and minerals) and physically by evaluation of mass, thickness of mineral shell, breaking up resistance and colouring level of yolk. At the end of research we noticed that eggs obtained in free range system had superior values for the majority of analysed parameters face to the eggs obtained in conventional system. However, the differences were very low, statistically insignificant, which means that also in conventional system could be obtained eggs with a very good quality. The sole parameter were differences were notable was yolk pigmentation, an indicator appreciated by the great majority of consumers.

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Section: Quality Chemical Indicators Of Studied Eggsmentioning

confidence: 66%