Hostname: page-component-7c8c6479df-995ml Total loading time: 0 Render date: 2024-03-28T21:07:09.042Z Has data issue: false hasContentIssue false

Studies on the composition of food

5* The chemical composition of eggs produced under battery, deep litter and free rage conditions

Published online by Cambridge University Press:  07 January 2011

A. Tolan
Affiliation:
Ministry of Agriculture, Fisheries and Food, London SW1
Jean Robertson
Affiliation:
Ministry of Agriculture, Fisheries and Food, London SW1
C. R. Orton
Affiliation:
Ministry of Agriculture, Fisheries and Food, London SW1
M. J. Head
Affiliation:
Wood Manor, Seven Hills Road, Cobham, Surrey
A. A. Christie
Affiliation:
Laboratory of the Government Chemist, Department of Trade and Industry, London SE1
Barbara A. Millburn
Affiliation:
Laboratory of the Government Chemist, Department of Trade and Industry, London SE1
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The nutrient content of battery, deep litter and free range eggs from domestic hens under systems of management typical of those used in the commercial production of eggs was studied from January to March 1968.

2. Monthly samples of eighteen eggs, supplied by six centres, were homogenized, freezedried, ground and stored at −15°. Their contents of moisture, nitrogen, amino acids, fats, fatty acids and cholesterol, ash, sodium, potassium, calcium and iron, thiamin, riboflavin, nicotinic acid, pantothenic acid, folic acid, vitamin B12, tocopherols and retinol were determined. The mean values for eggs from each system, each centre and each quarter of the year were calculated.

3. For many nutrients, no significant difference between systems was detected; the greatest variations occurred in the content of some vitamins. Free range eggs contained more vitamin B12 than deep litter or battery eggs and more folic acid (Lactobacillus casei assay) than battery eggs. Differences in tocopherol and cholesterol contents were complicated by system-by-centre interactions. There were also small differences in calcium and iron contents.

4. Riboflavin, folic acid (Lactobacillus casei) and vitamin B12 were the only nutrients which were observed to vary with the time of year in the eggs from all systems of management. Major differences were found in the vitamin content of eggs from different centres.

5. Though the differences in vitamin B12 and folic acid contents which result from the different systems of management are of little significance in an average mixed diet, they would be measurable for some individuals who may depend on eggs as an important source of these nutrients.

Type
Clinical and Human Nutrition
Copyright
Copyright © The Nutrition Society 1974

References

REFERENCES

Arroyave, G., Scrimshaw, N. S. & Tandon, O. B. (1957). Poult. Sci. 36, 469.CrossRefGoogle Scholar
Association of Official Analytical Chemists (1970). Official Methods of Analysis of the Association of Official Analytical Chemists 11th ed.Washington, DC: Association of Official Analytical Chemists.Google Scholar
Barton-Wright, E. C. (1961). Lab. Pract. 10, 633.Google Scholar
Barton-Wright, E. C. (1962). Lab. Pract. 11, 28.Google Scholar
Bird, O. D. (1963). In Analytical Microbiology p. 497 [Kavanagh, F., editor]. New York and London: Academic Press.Google Scholar
Block, R. J. & Weiss, K. W. (1956). Amino Acid Handbook, Springfield Ill.: C. C. Thomas.Google Scholar
Callender, S. T. (1971). Geron. Clin. 13, 44.CrossRefGoogle Scholar
Chen, P. H., Common, R. H., Nicolaiczuk, N. & Macrae, H. F. (1965). J. Fd Sci., 30, 838.CrossRefGoogle Scholar
Coppock, J. B. M. & Daniels, N. W. R. (1962). J. Sci. Fd Agric. 13, 459.CrossRefGoogle Scholar
Coppock, J. B. M., Daniels, N. W. R., Gresham, G. A. & Howard, A. N. (1962). J. Atherosclerosis Res. 2, 139.CrossRefGoogle Scholar
Cravens, W. W., Sebesta, E. E., Halpin, J. G. & Hart, E. B. (1943). Poult. Sci. 22, 94.CrossRefGoogle Scholar
Cruickshank, E. M. (1940–1). Nutr. Abstr. Rev. 10, 645.Google Scholar
Cruickshank, E. M., Kodicek, E. & Wang, Y. L. (1945). J. Soc. chem. Ind. 64, 15.Google Scholar
Davies, O. L. (editor) (1956). In Design and Analysis of Industrial Experiments 2nd ed., p. 236. Edinburgh: Oliver and Boyd.Google Scholar
Department of Health and Social Security (1969). Rep. publ. Hlth med. Subj. no. 120.Google Scholar
Edwards, H. M. Jr, Driggers, J. C., Dean, R. & Carmon, J. L. (1960). Poult. Sci. 39, 487.CrossRefGoogle Scholar
Eigen, E. & Schockman, G. D. (1963). In Analytical Microbiology p. 431 [Kavanagh, F., editor]. New York and London: Academic Press.Google Scholar
Exton-Smith, A. N. & Stanton, B. R. (1965). Report of an Investigation into the Dietary Requirement of Elderly Women Living Alone. King Edward's Hospital Fund or London.Google Scholar
FAO (1970). Amino Acid Content of Foods and Biological Data on Proteins. Rome: Food and Agriculture Organization.Google Scholar
FAO/WHO (1970). Tech. Rep. Ser. Wld Hlth Org. no. 452.Google Scholar
Grimbleby, F. H. & Black, D. J. G. (1950). Br. J. Nutr. 4, 323.CrossRefGoogle Scholar
Grimbleby, F. H. & Black, D. J. G. (1952). Br. J. Nutr. 6, 393.CrossRefGoogle Scholar
Hanson, S. W. F. & Olley, J. (1963). Biochem. J. 89, 102P.Google Scholar
Howes, C. E. & Hutt, F. B. (1956). Poult. Sci. 35, 1223.CrossRefGoogle Scholar
Hullett, B. J., Davies, R. E. & Couch, J. R. (1964). Poult. Sci. 43, 1075.CrossRefGoogle Scholar
Hurdle, A. D. F., Barton, D. & Searles, I. H. (1968). Am. J. clin. Nutr. 21, 1202.CrossRefGoogle Scholar
Jones, D. (1968). Nature, Lond. 220, 921.CrossRefGoogle Scholar
Jones, D. (1969). Nature, Lond. 221, 780.CrossRefGoogle Scholar
Karapetjan, S. K. & Mikaeljan, N. G. (1959). Dokl. Akad. Nauk SSSR 126, 200.Google Scholar
Krieg, R. (1961). Arch. Geflügelk. 25, 207.Google Scholar
Krieg, R. (1963). Arch. Geflügelk. 27, 93.Google Scholar
McCance, R. A. & Widdowson, E. M. (1960). Spec. Rep. Ser. med. Res. Coun. no. 297.Google Scholar
Marion, J. E., Woodroof, J. G. & Cook, R. E. (1965). Poult. Sci. 44, 529.CrossRefGoogle Scholar
Marion, W. W., Nordskog, A. W., Tolman, H. S. & Forsythe, R. H. (1963). Poult. Sci. 43. 255.CrossRefGoogle Scholar
Miller, R. L. (1967). J. Sci. Fd Agric. 18, 381.CrossRefGoogle Scholar
Ministry of Agriculture, Fisheries and Food: Natioal Food Survey Committee (1973). Household Food Consumption and Expenditure: 1970–71. London: HM Stationery Office.Google Scholar
Moore, S. (1963). J. biol. Chem, 238, 235.CrossRefGoogle Scholar
National Research Council: Food & Nutrition Board (1968). Publs natn. Res. Coun., Wash. no. 1694.Google Scholar
Orton, C. R. (1971). Br. Poult. Sci. 12, 15.CrossRefGoogle Scholar
Pankey, R. D. & Stadelman, W. J. (1969). J. Fd Sci. 34, 312.CrossRefGoogle Scholar
Petersen, C. F., Lampman, C. E. & Stamberg, O. E. (1947). Poult. Sci. 26, 180.CrossRefGoogle Scholar
Popov, A. A. & Ševčenko, T. G. (1961). Ptitsevodstvo 12, 11.Google Scholar
Romanoff, A. L. & Romanoff, A. J. (1949). The Avian Egg. London: Champman and Hall.Google Scholar
Scheffe, H. (1953). Biometrika 40, 87.Google Scholar
Sinclair, H. (1961). Lancet i, 225.CrossRefGoogle Scholar
Skeggs, H. R. (1963). In Analytical Microbiology p. 551 [Kavanagh, F., editor]. New York and London: Academic Press.Google Scholar
Smith, A. H., Wilson, W. O. & Brown, J. G. (1954). Poult. Sci. 33, 898.CrossRefGoogle Scholar
Stoffel, W., Chu, F. & Ahrens, E. H. Jr (1959). Analyt. Chem. 31, 307.CrossRefGoogle Scholar
Tsen, C. C. (1961). Analyt. Chem. 33, 849.CrossRefGoogle Scholar
Watt, B. C. & Merrill, A. L. (1963). Composition of Foods: Agriculture Handbook no. 8. Washington, DC: Agricultural Research Service, United States Department of Agriculture.Google Scholar