Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 no. 2 vol. 5 2015-10-01 2015-10-01 ASPECTS OF EGGS QUALITY PROVIDED FROM FREE RANGE AND CONVENTIONAL SYSTEMS 186 189 EN Lucia Iuliana Nistor Cotfas Lucia Iuliana Nistor Cotfas Aida Albu Aida Albu Andreea Cătălina Nistor Andreea Cătălina Nistor Marius Giorgi Usturoi Marius Giorgi Usturoi Egg, is a complete food that plays a critical role in daily nutrition, irrespective of the trade vessels has been obtained. The aim of the current paper is to compare the chemical indicators and the microbial load of eggs from two operating systems for laying hens (EU approved battery and free range). Were taken in study 120 eggs from those two systems of rearing which 90 eggs we are making chemical analysis of albumen, yolk, and whole egg, and 30 eggs were stored in refrigerating conditions for microbiological indicators. Egg obtained from free range system have a slightly higher content of protein from albumen (10.36±0.12 % vs. 9.98±0.03 %) compared with conventional system, and a higher content of lipids of yolk with 2.24%. We determined the eggshell TNGMA by rapid method Tempo TVC and by content of egg with decimal dilutions and inoculation with Plate Count Agar. Following these determinations TNGMA on the eggshell recorded the highest level of contamination in eggs obtained from free range system 5.01 log cfu/eggshell, and the situation was available for TNGMA of egg contents 2.76 ± 0,58 cfu/g. Rearing in freedom of laying hens (free range) caused a qualitative improvement of dry components of both the egg components (yolk and albumen) but also the quantitative one, and eggs obtained has a high nutritional value, but hygiene and biosecurity are very important concepts, not only on the health of laying hens, but also in terms of consumer health, and eggs from alternative systems are high microbiological load than eggs from conventional systems.
film izle