ARS Study Eyes Egg Quality and Composition
Submitted on Jul 10, 2010 (Original item from 2010)
Diet and Nutrition | Farmed Animals | Factory Farming | Food Safety, Additives or Diseases | Meat, Dairy, Egg Consumption
by
More Information...
More Information...
Short Description:
Research from the USDA's Agricultural Research Service examines various aspects of egg quality, finding that there is no substantial quality difference between types of eggs. The biggest difference identified among various types of eggs was the average egg size between cartons of white and brown eggs.
Abstract:
Both white and brown eggs were studied with respect to production and nutritional differences, which included factors such as traditional, cage-free, free-roaming, pasteurization, nutritional enhancement, and fertility. According to this research, brown eggs weighed more, while white eggs had higher percentages of total solids and crude fat. However, the study found no differences in the quality of white and brown eggs.
About 6.5 billion dozen shell eggs are produced in the United States each year. The claims most frequently appearing on egg cartons involve animal husbandry practices, hen nutrition, enhanced egg nutrition, organic, and fertile.
Spot Check Number:
1416
Sponsor:
USDA / Agricultural Research Service
Animal Type:
Poultry
Record Type:
Journal Article
Research Method:
Experimental/Modeling/Applications
Geographic Region:
United States National
Number of Participants:
Unknown
Population Descriptors:
Brown and white eggs
Year Conducted:
2010
Email this Research Citation
PLEASE SUPPORT NONPROFIT RESEARCH FOR ANIMALS
Did you find this research helpful in your work for animals? If so, please consider a donation to the Humane Research Council to help us with the costs of maintaining, expanding, and improving HumaneSpot.org.
Post new comment