Is the farming method (cage, barn, organic) a relevant factor for marketed egg quality traits?
作者： Antonella Dalle Zotte , Valerio Bondesan , Erika Pellattiero , Marco Cullere , Alberto Sartori
DOI: 10.1016/J.LIVSCI.2021.104453
关键词:
摘要: ABSTRACT The present study evaluated the physicochemical and sensory traits of marketed table eggs, deriving from different farming methods (cage, barn, organic) sampled in marketing periods (June, July, September, October). A total n=540 eggs (n=45 eggs/farming method/sampling period) “medium” weight-grading were purchased subjected to physical measurements (shell, yolk, albumen traits), chemical evaluations (proximate composition, cholesterol content fatty acid profile edible portion) a descriptive analysis. Results highlighted that often differed among considered methods: organic had lowest pH (P
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