Biochemical and Sensory Characterization of Chicken Eggs from different Farm Production System

Author: Deepak Singh, Nazim Ali, Dev Saran Sahu, Mahesh Kumar Bharti, Ahmad Fahim and Pramod Kumar Maddheshiya

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Abstract

The objective of this study was to evaluate the biochemical and sensory evaluation of chicken eggs from different farm system. Biochemical parameters such as total protein and glucose in egg white was analyzed 4.49±0.13, 3.85±0.13 and 2.27±0.13, (mg/ml) and 0.72±0.03, 0.78±0.03, and 0.84±0.03 (mg/ml), total cholesterol in egg yolk was 10.11±0.09, 9.01±0.09, and 7.56±0.09 (mg/ml). But the total cholesterol in whole egg was analyzed 5.51±0.05, 6.44±0.05, and 4.42±0.05 (mg/ml) for mechanized, semi-mechanized, and non-mechanized farms respectively. The biochemical parameter of egg from different farm indicated that protein and cholesterol content was significantly higher (P<0.01) in the eggs from mechanized farm, but lower in carbohydrate content. During sensory evaluation of egg the overall acceptability in terms of taste and flavor of eggs collected from mechanized poultry farms at day 1, day 7, day 14, and day 28 was significantly higher (P<0.01). The sensory attributes in term of taste, flavor, and over all acceptability was superior in eggs collected from mechanized farm. The results revealed that the external and internal egg traits differ with the level of mechanization. The eggs from mechanized farm were found to be superior in overall quality, taste and had greater shelf life.

Keywords

Chicken eggs, total protein, total cholesterol, glucose and sensory evaluation

Conclusion

Undoubtedly one of the most adaptable food is chicken eggs. They include vital vitamins, minerals, and high-quality proteins, carbs, and fats that are simple to digest. Our study showed a significance difference in the biochemical composition of eggs produced under different farm conditions. Biochemical analysis revealed a significance difference in total protein, total cholesterol and glucose. Protein content of egg under different farm system was higher in the eggs of mechanized farm system and the carbohydrate content was lower in the mechanized system but cholesterol content was lower in non-mechanized farm. In case of sensory evaluation of eggs, the trained panelists showed that the eggs from mechanized farm system were preferable in terms of flavor, aroma, and overall acceptability. So the sensory attributes in term of taste, flavor, and over all acceptability was superior in eggs collected from mechanized farm.

References

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How to cite this article

Deepak Singh, Nazim Ali, Dev Saran Sahu, Mahesh Kumar Bharti, Ahmad Fahim and Pramod Kumar Maddheshiya (2022). Biochemical and Sensory Characterization of Chicken Eggs from different Farm Production System. Biological Forum – An International Journal, 14(4): 232-236.