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Variation in nutritional quality in UK retail eggs
Journal article   Open access   Peer reviewed

Variation in nutritional quality in UK retail eggs

Eleni Chatzidimitriou, Hannah Davis, Marcin Baranski, Jette Jakobsen, Chris Seal, Carlo Leifert and Gillian Butler
Food chemistry, Vol.454, 139783
01/10/2024
DOI: https://doi.org/10.1016/j.foodchem.2024.139783
PMID: 38795627
Appears in  Recent Faculty of Science and Engineering Publications
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Abstract

Carotenoids Eggs Fatty acids Housing restrictions Vitamins
Fatty acid (FA), carotenoid and vitamin contents of UK eggs were assessed for four production systems (caged (CA), free-range (FR), organic (OR) and extensive organic (EO)) as well as season. The impact of enforced housing, due to avian influenza, was also investigated. Production system did not alter vitamin D3, B2 or B9 content, but significantly influenced nutritionally desirable FA, carotenoid and vitamins A and E - concentrations decreased as production intensity increased, although for most, CA and FR did not differ significantly. Vitamin E and FA profiles for OR and EO were also similar, although carotenoids were higher in EO eggs. In contrast, FA, carotenoids, vitamins E and B9 were consistent throughout the year, unlike vitamins A, D3 and B2, which fluctuated with season; D and B2 were higher in July than January and lower vitamin A was the only detected implication from enforced housing of FR and OR birds.

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