A comparison between organic and conventionally produced eggs

Abstract EN

A study on eggs from both organic and conventional was conducted in order to compare between them.

The eggs were evaluated for their physical quality, microbial load, and presence of antibiotic residues.

The study revealed that eggs from organic system were smaller (47.8 vs.

64.3 g) with yolk, albumen, and egg shell weights significantly lower than eggs from conventional system (15.2 vs.

19.2g), (25.3 vs.

34.1 g), and (7.12 vs.

9.5 g) respectively.

The Yolk/albumen ratio being higher in the organic eggs (0.60 vs.

0.56).

The percentage of egg shell was not affected by the housing system (14.8 vs.

14.7%).

The overall defects in conventional eggs was higher (40% vs.

16%).

The microbiological examination showed that total bacterial and total mold counts were significantly higher in organic eggs, with the shell having the highest and albumen having the lowest microbial load.

Monitoring of antibiotic showed zero residues of antibiotics in organic eggs while 8% of conventional eggs had antibiotics residues.