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Journal Title Abbrev.
J. Elem.
ISSN – 1644-2296
DOI: 10.5601

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Nutritional value and the content of minerals in eggs produced in large-scale, courtyard and organic systems

Issue: 4/2015

Recevied: Jul 03, 2014

Accepted: May 20, 2015

Published: July 27, 2015

Authors:

Kiczorowska B., Samolińska W., Kwiecień M. , Winiarska-Mieczan A., Rusinek -Prystupa E., Al-Yasiry A.

Categories: Fisheries and animal bioengineering , Review paper

DOI: 10.5601/jelem.2014.19.4.701

Abstract:

The aim of this study was to determine the content of basic nutrients as well as selected macro- and micro-elements in the albumen and yolk of eggs produced at large-scale, commercial poultry production farms (10) as well as in organic (8) and courtyard farms (12). Ten eggs were randomly collected 3 times on each farm. For chemical analyses, the eggs were hard-boiled for 15 min and then stored at a temp. of 4 ºC until analyzed. The albumen and yolk of hard-boiled eggs were assessed for the content of dry matter, total protein, crude fat and crude ash, and for their energy value (net Atwater equivalents) as well as the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, Se and Mn. No differences were observed in the content of dry matter, total protein and crude ash. However, differences were demonstrated for the crude fat content, the highest (P

Citation:

quote-mark
Kiczorowska B., Samolińska W., Kwiecień M., Winiarska-Mieczan A., Rusinek-Prystupa E., Al-Yasiry A.R.M. 2015. Nutritional value and the content of minerals in eggs produced in large-scale, courtyard and organic systems. J. Elem., 20(4): 887 - 895, DOI: 10.5601/jelem.2014.19.4.701

Keywords:

type keeping laying, eggs, nutrition value, mineral elements

About issue:

20(4)2015
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