About Careers Internship MedBlog Contact us

No Difference in Quality of Organically and Conventionally Produced Eggs

by Kathy Jones on July 9, 2010 at 11:59 PM
Font : A-A+

 No Difference in Quality of Organically and Conventionally Produced Eggs

There is no substantial quality difference between organically and conventionally produced eggs, a new study by Agricultural Research Service (ARS) has found.

ARS food technologist Deana Jones and her team in the agency's Egg Safety and Quality Research Unit in Athens, Ga., found that the biggest difference was the size of egg within a carton between brown and white eggs.


Though brown eggs weighed more, white shell eggs had higher percentages of total solids and crude fat.

Quality is measured by Haugh units, named after Raymond Haugh and is considered to be the "gold standard" of interior egg quality determination.

About 6.5 billion dozen shell eggs are produced each year in the United States, with a value of about 7 billion dollars, according to the U.S. Department of Agriculture (USDA) Economic Research Service.

Jones and her team conducted a survey of white and brown large-shell eggs with various production and nutritional differences such as traditional, cage-free, free-roaming, pasteurized, nutritionally-enhanced, and fertile. The goal was to determine if physical quality and compositional differences exist among these different eggs.

Among the claims most often addressed on shell egg cartons are: husbandry practices, hen nutrition, enhanced egg nutrition (omega-3), organic and fertile

This research was published in the journal Poultry Science.

Source: ANI


Latest Diet & Nutrition News

Rejuvenating Your Brain With a Green Mediterranean Diet
The research highlighted the importance of consuming green Mediterranean diet, including lower consumption of processed food in maintaining optimal brain health.
Fresh Food for a Fresh Start: Overcoming Health Vulnerabilities!
By adopting clean eating and incorporating fresh foods, individuals can protect themselves against potential health issues, posed by today's fast-paced society.
How Can Common Sweetener Damage DNA?
Sucralose-6-acetate commonly found in sweeteners is tagged as genotoxic. The chemical was found to damage the DNA in cells.
Healthy Eating: The Impact of Whole Grain Consumption
Experts believe it is unlikely that information about the health benefits of whole grains alone can boost whole grain consumption to the recommended level.
Almond Milk Yogurt is More Nutritious Than Dairy-Based
When comparing plant-based and dairy yogurts, almond milk yogurt was identified as the nutritionally superior option.
View All
This site uses cookies to deliver our services.By using our site, you acknowledge that you have read and understand our Cookie Policy, Privacy Policy, and our Terms of Use  Ok, Got it. Close

No Difference in Quality of Organically and Conventionally Produced Eggs Personalised Printable Document (PDF)

Please complete this form and we'll send you a personalised information that is requested

You may use this for your own reference or forward it to your friends.

Please use the information prudently. If you are not a medical doctor please remember to consult your healthcare provider as this information is not a substitute for professional advice.

Name *

Email Address *

Country *

Areas of Interests