ISSN 2285-5750, ISSN CD-ROM 2285-5769, ISSN-L 2285-5750, ISSN Online: 2393 – 2260
 

Organoleptic, chemical and microbiological quality of table eggs obtained in different exploitation systems for laying hens in Romania

Published in Scientific Papers. Series D. Animal Science, Vol. LV
Written by Anca-Maria GALIȘ, Ilie VAN, André THÉWIS

Table eggs represent one of the most valuable sources of proteins for the human diet. Therefore, their quality is a very important aspect for food safety and for public health. During a period of 6 months, samples of table eggs were collected as it follows: 20 samples of each category of exploitation systems for laying hens (organic, free-range, aviary and cage production). Duplicates of the following examinations were performed: Roche index (10 samples/week); total content of proteins, lipids, water and ash (two samples/week); CFU/eggshell as well as presence of Salmonella in the contents using three different selective agar media (8 samples/week). From the total number of 480 samples of each category, results showed the following: for the Roche index, organic eggs were evaluated at 10-11, for free-range and aviary ones, values reached 13 and for cage production systems, 8-9. The content of proteins (%) was higher for free-range eggs (12.48). The content in lipids showed high values for cage production eggs (11 %), but with close values for the other categories, reaching the minimum to 10.7 % in aviary eggs. As for the water content, the highest value was observed for free-range eggs, and for ash the lowest value was observed for cage production eggs, while the highest for organic eggs. Microbiological quality of table eggs revealed a significant bacterial load for the eggshell, of up to 5.06 log CFU/eggshell for free-range eggs, and 5.04 log CFU/eggshell for organic ones. Industrial systems revealed a lower bacterial load, of up to 4.83 log CFU/eggshell for aviary-obtained eggs and 4.67 log CFU/eggshell for cage production eggs. The number of samples in which Salmonella presence was detected was at it follows: 33 % of the organic table eggs samples, 28 % for the free-range table eggs, 25 % for the aviary-obtained table eggs and 14 % for the cage production ones. From the consumer point of view, eggs obtained in free-range and aviary systems could be the most appreciated ones. Chemically, results are very close from a category to the other, while the microbiological quality may differ, as a wide range of factors contribute to a certain bacterial load on the eggshell as well as for the presence of Salmonella.

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