“Pullum Ovum”. Highlighting the Nutrient Content through Innovative Determination Methods

Remus Sebastian Sipos, Simona Szasz (), Radu Fechete, Eliana Coman and Florina Ruta
Additional contact information
Remus Sebastian Sipos: Department Anatomy, Faculty of General Medicine, “George Emil Palade” University of Medicine, Pharmacy, Science, and Technology of Targu Mures, 540142 Targu Mures, Romania
Simona Szasz: Department Rheumatology, Physical and Rehabilitation Medicine, Faculty of General Medicine, “George Emil Palade” University of Medicine, Pharmacy, Science, and Technology of Targu Mures, 540142 Targu Mures, Romania
Radu Fechete: Department Research Center for Materials and Environmental Physics, Cluj Napoca Technical University, 400114 Cluj Napoca, Romania
Eliana Coman: Faculty of General Medicine, “George Emil Palade” University of Medicine, Pharmacy, Science, and Technology of Targu Mures, 540142 Targu Mures, Romania
Florina Ruta: Department Community Nutrition and Food Safety, Faculty of General Medicine, “George Emil Palade” University of Medicine, Pharmacy, Science, and Technology of Targu Mures, 540142 Targu Mures, Romania

Agriculture, 2023, vol. 13, issue 9, 1-15

Abstract: Introduction. The benefits or risks of egg consumption have been a challenge for researchers in identifying the most effective methods for evaluating micronutrients and, implicitly, the nutritional properties of eggs. The purpose of this work was to highlight the comparative nutritional properties of eggs from hens with similar productive yields through innovative methods, such as FT-IR spectra. Methods. This paper aimed to determine the omega 3 fatty acid (O3FA) content in eggs. In this study were used eggs from four different breeds of laying hens: Lohmann Brown, Isa Brown, Australorp and a hybrid breed. The eggs were collected daily, and their evaluation was carried out at an interval of 24 h after collection. For the calibration of the measurements, the Omacor product whose omega 3 content was evaluated by the National Agency of Medicines and Medical Devices from Romania was used as a reference standard. Results. The study supports that there is a significant difference in the polyunsaturated FA and saturated FA content between eggs of various hen breeds. Conclusions. The composition of egg contents differs in terms of micronutrients both at the level of the egg white, yolk and shell, depending on the breed of the laying hen. This experiment can support the idea that eggs with a lower atherogenic potential can be recommended based on the chicken breed.

Keywords: eggs; omega 3; polyunsaturated fatty acids; IR spectroscopy (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/13/9/1648/pdf (application/pdf)
https://www.mdpi.com/2077-0472/13/9/1648/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:13:y:2023:i:9:p:1648-:d:1222284

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().