Evaluation of Quality and Nutrient Contents of Table Eggs from Different Sources in the Retail Market

Figures & data

Table 1. Effect of different egg sources on the external egg quality.

Parameters	Source of eggs				Statistical analyses
	A	B	C	D	RSME	P
Egg cleanness	2.933^c	3.967^a	2.892^c	3.425^b	0.718	0.0001
Broken eggs, %	0.034^c	0.083^a	0.042^b	0.083^a	0.148	0.0001
Egg weight, g	61.38^a	57.14^b	55.41^c	56.49^bc	4.383	0.0001
Shape index, %	74.7	75.0	75.7	75.7	3.534	0.0802
Shell weight, g	5.720^b	5.638^b	5.924^a	5.303^c	0.542	0.0001
Shell weight, %	9.062^c	9.748^b	10.398^a	9.958^b	0.903	0.0001
Shell thickness, µm	36.00^c	36.82^b	39.29^a	35.78^c	2.742	0.0069
SWUSA, mg/cm^2	78.79^c	82.56^b	87.54^a	82.31^b	7.198	0.0025

RMSE, root mean square error; SWUSA, shell weight per unit of surface area.

^a-cDifferent letters in the same column denote significant differences (P<0.05).

Table 2. Effect of different egg sources on the internal egg quality.

Parameters	Source of eggs				Statistical analyses
	A	B	C	D	RSME	P
Albumen quality
Albumen weight, g	39.27^a	35.37^b	35.92^b	33.29^c	4.415	0.001
Albumen, %	62.14^a	60.61^b	62.44^a	62.09^a	3.883	0.001
Albumen height, mm	5.074^a	4.215^c	3.282^d	4.785^b	0.972	0.001
Haugh unit score	60.73^b	60.35^b	50.23^c	68.21^a	12.22	0.001
Yolk quality
Yolk weight, g	18.04^a	17.15^b	15.71^c	14.94^d	2.055	0.001
Yolk weight, %	28.79^ab	29.65^a	27.19^c	27.94b^c	3.703	0.001
Yolk/albumen ratio	45.94^ab	48.48^a	43.74^c	44.88^bc	0.845	0.001
Yolk index	29.86^c	33.30^a	32.18^b	28.89^d	3.058	0.001
Yolk colour score	2.867^c	4.168^b	4.955^a	4.941^a	0.538	0.001
Blood and meat spots, %	1.00^a	0.00^b	1.00^a	0.00^b	0.000	0.001

RMSE, root mean square error.

^a-dDifferent letters in the same column denote significant differences (P<0.05).

Table 3. Pearson correlation coefficients among egg quality traits of different sources of table eggs.

	Egg weight	Blood and meat spots	Yolk weight	Yolk %	Yolk index	Yolk colour	Shape index	Shell weight	Shell %	Shell thickness	SWUSA	Albumen weight	Albumen %	Albumen height	Haugh unit score
Egg weight	-	0.056 (0.221)	0.620 (0.0001)	-0.088 (0.066)	-0.057 (0.2368)	-0.336 (0.0001)	-0.189 (0.0001)	0.561 (0.0001)	-0.565 (0.0001)	-0.042 (0.376)	-0.282 (0.0001)	0.912 (0.0001)	0.238 (0.0001)	0.128 (0.006)	-0.192 (0.0001)
Blood and meat spots			0.017 (0.731)	-0.029 (0.553)	-0.037 (0.438)	-0.0130 (0.784)	-0.003 (0.944)	-0.004 (0.925)	-0.066 (0.163)	0.004 (0.935)	-0.057 (0.230)	0.059 (0.212)	0.044 (0.348)	0.0001 (0.987)	-0.003 (0.943)
Yolk weight				0.717 (0.001)	0.147 (0.002)	-0.449 (0.0001)	-0.159 (0.0008)	0.289 (0.0001)	-0.433 (0.0001)	-0.057 (0.231)	-0.261 (0.0001)	0.251 (0.0001)	-0.587 (0.0001)	0.149 (0.002)	-0.071 (0.139)
Yolk %					0.238 (0.0001)	-0.301 (0.0001)	0.004 (0.93)	-0.144 (0.002)	-0.075 (0.118)	-0.036 (0.463)	-0.110 (0.021)	-0.470 (0.0001)	-0.962 (0.0001)	0.086 (0.075)	0.085 (0.074)
Yolk index						-0.064 (0.179)	-0.098 (0.039)	0.0578 (0.227)	0.134 (0.005)	0.206 (0.0001)	0.128 (0.007)	-0.146 (0.002)	-0.270 (0.0001)	0.468 (0.0001)	-0.445 (0.0001)
Yolk colour							0.095 (0.044)	-0.004 (0.924)	0.387 (0.0001)	0.143 (0.003)	0.318 (0.0001)	-0.198 (0.0001)	0.191 (0.0001)	0.227 (0.0001)	-0.041 (0.390)
Shape index								-0.099 (0.034)	0.144 (0.002)	0.075 (0.111)	0.083 (0.077)	-0.208 (0.0001)	0.045 (0.343)	0.102 (0.030)	0.229 (0.0001)
Shell weight									0.356 (0.0001)	0.380 (0.0001)	0.631 (0.0001)	0.458 (0.0001)	0.041 (0.392)	-0.169 (0.0003)	-0.292 (0.0001)
Shell %										0.435 (0.0001)	0.948 (0.0001)	-0.543 (0.0001)	-0.198 (0.0001)	0.336 (0.0001)	-0.097 (0.039)
Shell thickness											0.484 (0.0001)	-0.067 (0.158)	-0.079 (0.094)	-0.17 (0.0003)	0.0116 (0.014)
SWUSA												-0.298 (0.0001)	-0.150 (0.002)	-0.331 (0.0001)	-0.174 (0.0002)
Albumen weight													0.609 (0.0001)	0.104 (0.029)	-0.181 (0.0001)
Albumen %														0.0047 (0.923)	-0.059 (0.215)
Albumen height															0.878 (0.0001)
Haugh unit score

SWUSA, shell weight per unit of surface area. Numbers provided within brackets are P values.

Table 4. Nutrient contents of whole edible parts of different egg sources compared with the recommended daily allowance.

Parameters	Source of eggs				Statistical analyses		RDA/day
	A	B	C	D	RSME	P
Whole edible eggs, g/egg
Dry matter	14.35^b	13.13^c	12.82^d	15.00^a	0.202	0.001	nr
Crude protein	8.64^a	7.98^b	7.60^c	7.78^c	0.118	0.001	56 g
Ash	0.656^b	0.569^c	0.571^c	0.702^a	0.020	0.001	nr
Yolk lipid profile
Total lipid, g/egg	7.02^a	6.44^b	6.40^b	6.63^b	0.149	0.001	30-31 g
Triglycerides, g/egg	3.193^a	2.957^b	2.696^c	2.846^bc	3.06	0.006	nr
Cholesterol, mg/egg	295.5^a	270.1^a	256.1^a	195.7^b	3.34	0.001	300 mg
LDL, mg/egg	159.7^a	157.4^a	145.6^ab	136.1^b	6.81	0.002	nr
HDL, mg/egg	70.39^b	68.77^b	60.33^b	89.94^a	2.24	0.001	nr
HDL/LDL ratio	0.441^b	0.437^b	0.414^b	0.661^a	0.0543	0.001	nr
Antioxidant and lipid per oxidation biomarker
Total antioxidants capacity, µmol/L	407.6^b	407.1^b	412.4^a	412.2^a	4.79	0.033	nr
Malondialdehyde, µmol/L	10.78	9.89	10.33	10.44	1.24	0.516	nr
Malonaldehyde, µmol/L	0.600^b	0.789^ab	0.889^a	0.644^b	0.634	0.020	nr

RMSE, root mean square error; RDA, recommended daily allowance, 2002/2005; nr, not reported; LDL, low density lipoprotein; HDL, high density lipoprotein.

^a-dDifferent letters in the same column denote significant differences (P<0.05).

Table 5. Minerals of whole edible parts of different egg sources compared with the recommended daily allowance.

Parameters	Source of eggs				Statistical analyses		RDA/day
	A	B	C	D	RSME	P
Ca	33.9^a	31.5^b	29.6^c	32.0^b	0.847	0.001	1000 mg
P 110.1a	92.6^b	93.6^b	103.5^a	6.40	0.002	700 mg
Zn	0.573^a	0.403^d	0.449^c	0.488^b	0.024	0.001	11 mg
Mn	0.004^a	0.000^b	0.004^a	0.002^ab	0.002	0.006	2.3 mg
Mg	5.21^a	4.46^b	4.48^b	3.90^b	0.406	0.001	400 mg
K 94.0	83.1	81.1	81.8	14.2	0.438	4.7 g
Fe	0.691^b	0.795^a	0.478^d	0.591^c	0060	0.001	8 mg
Cu	0.034^a	0.039^a	0.014^b	0.020^b	0.014	0.039	0.9 mg
Na	109.9^a	99.7^bc	97.1^c	104.9^ab	4.46	0.002	1.5 g

RMSE, root mean square error; RDA, recommended daily allowance, 2002/2005; Ca, calcium; P, phosphorus; Zn, zinc; Mn, manganese; Mg, magnesium; K, potassium; Fe, iron; Cu, copper; Na, sodium.

^a-dDifferent letters in the same column denote significant differences (P<0.05).