Comparison of free-range, barn and caged hens’ eggs commercially available in Latvia
2019
Kirse-Ozolina, A., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Consumers often consider free-range eggs to be superior to eggs from caged hens. The aim of the study was to identify whether different hen housing systems had an influence on egg quality in Latvia. Free-range, barn and caged hens’ eggs commercially available in Latvia were obtained at the production facility of Balticovo JSC. The average sample of forty eggs of each type were analysed at the laboratories of Faculty of Food Technology, Latvia University of Life Sciences and Technologies and J.S. Hamilton Baltic JSC. Such parameters as nutritional and energy value, fatty acid profile, cholesterol, vitamins A, E, D, B1, B2, B3, B6, B7, B9, B12, minerals Na, K, Ca, Mg, Fe, Cu, Zn, Se, I, P, Cl, heavy metals Pb, Cd and microbiological quality were assessed. Comparison to reference intakes and possible indication of nutrient claims was evaluated according to published nutrient recommendations and EU regulations. The results show that depending on egg type it is possible to use such nutrient claims as “high protein”, “high omega-3 fatty acids”, “high monounsaturated fat”, “source of vitamin A”, “source of vitamin E”, “high vitamin B2”, “high selenium”, “source of phosphorus”, “source of vitamin D” and “source of iodine”. All egg samples were microbiologically safe and did not contain heavy metals. Nutrient content varied significantly within some of the parameters in eggs commercially available in Latvia (p is less than 0.05); however, whether consumers choose free-range, barn and caged hens’ eggs has an insignificant effect on their diet, based on daily egg consumption per capita.
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