CHEMICAL COMPOSITION OF TABLE EGGS AS INFLUENCED BY THE ORIGIN OF LAYING HENS.
 
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Pol. J. Food Nutr. Sci. 2003;53(1):21–24
 
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ABSTRACT
Chicken eggs produced by nine commercial lines of laying hens: Lohmann Brown, Shaver 579, AK (experimental from IZ-OBD Zakrzewo), ISA White, Messa 445, Messa 443, Astra W-1, Astra W-2, and Astra N were used as experimental material. The layers produced eggs for experiments during the period from 63 to 66 week of age. The effect of bird origin on the basic chemical composition of eggs including certain egg yolk lipids was studied. Dry matter content in the egg white ranged from 10.98% (Shaver 579) to 13.13% (Astra W-2), whereas in the egg yolk from 54.89% (Lohmann Brown) to 59.64% (Messa 443). Differences in the yolk lipid content between bird groups reached 2.48%, the lowest one (29.37%) was noted in the eggs from AK layers and the highest (31.85%) in the eggs from Astra N birds. Low cholesterol content was found in the eggs from ISA White (13.63 mg/g) and Shaver 579 layers (13.69 mg/g), while high content was determined in the eggs from Astra W1 (14.50 mg/g) and Astra N (14.61 mg/g) layers. Triglyceride content in the egg yolk varied from 199.70 mg/g in Messa 443 group to 236.55 mg/g in Astra N group of birds. In this study statistically significant differences at p≤0.01 among nine groups of commercial layers were noted in the chemical composition of the examined table eggs.
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