PHYSICAL AND CHEMICAL CHARACTERIZATION OF EGGS FROM ARAUCANA HENS OF FREE RANGE FED IN ARGENTINA

GULTEMIRIAN MARÍA DE LOURDES; VAN NIEUWENHOVE, CARINA; PEREZ CHAIA, ADRIANA; APELLA, MARÍA CRISTINA

Anales de la Asociación Química Argentina

ASOCIACIÓN QUÍMICA ARGENTINA

Año: 2009 vol. 97 p. 19 - 30

0365-0375

The physicochemical properties and fatty acid composition of eggs of laying hens with free range feeding (Araucana) were studied and a comparison with two kinds of commercial eggs, brown-yellowish (BR) and white (WH) shell eggs, laid by hens fed with a conventional diet was made. Protein content was similar for all kinds of eggs (15 g/100 g egg). The dry matter in Araucana hens eggs (26 g/100 g egg) and the lipid and cholesterol contents (35 and 0.65 g/100 g yolk, respectively) were higher than in commercial ones. The content of minerals in the whole eggs was similar for all eggs analyzed, sodium and potassium being the most abundant. In all samples, the fatty acid of higher concentration was oleic acid, followed by palmitic and stearic acids. The content of linolenic acid (C18:3, n-3) was similar in eggs of hens with both kinds of feeding. Howeverhe linoleic acid of the n-6 series (C18:2, n-6) amount was significantly lower in Araucana hens eggs. The polyunsaturated/saturated fatty acids ratio was appropriate in all kinds of eggs but the n-6/n-3 fatty acids ratio was significantly lower in Araucana eggs. In conclusion, eggs of domestic hens may be qualified as nutritious and healthy.