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Asnate Kirse-Ozolina: Are the chickens that give eggs better?



Occasionally, the eggs in the country are considered better or better than those in the store. On the one hand, it is understandable to think that rustic eggs are healthier, to feed the birds and eat what they want. Likewise, almost everyone has an opinion between the egg yolk and egg yolk.

In order to find out the truth of these assumptions, I made a study of the chemical composition and microbiological quality of chemical components, compared to the eggs kept by free flour, internal and caged chickens. The results of the study show convincingly that all types of eggs, which have native caged hens, do not match qualitative parameters, especially in accordance with EU regulations.

The difference is in price, not quality

The results of the study show that there is no significant difference in the composition of chicken eggs and their quality is maintained in different conditions. Eggs that are known from the private dining rooms against the superiority of quality, we must conclude that in the stables and cages the eggs have the same amount of all the necessary nutrients.

A growing public opinion is that chicken egg eggs are healthier for chicken vegetables. In addition, younger mothers often denounce their children's ability to buy organic foods. However, in terms of eggs, this approach is confusing, depending on the research. In a country, the chicken puts its own menu, speaks, sees what he does, he eats, because egg industrial production combines chickens with different raw materials, it also assumes a healthy and healthy diet when it affects egg quality. For this reason, when choosing the so-called "good countryside" or "shop-eggs", quality doubts will not be a decisive factor, even when the analysis was very small.

For example, in caged chickens and egg cavities or barn gears, the protein change is about 9%, that is, 1-2 fat (11 and 12 grams respectively). This diet does not change. Of course, if a person ate one kilogram of egg a day to grow the mass, the change would be about 20 g. However, on average, one person feeds an egg 1-2 times a day, only 1-2 grams of protein difference.

All parameters correspond to instructions

In order to be consistent with the results of the study, the three types of egg types of a manufacturer have been studied: stores can be viewed with the following numbers: 1 – free range conditions; 2 – Holding the barn; 3 – Keeping in cages. The results show that all qualitative qualities of egg are consistent with EU regulations, and that macronutrients (proteins, fats), vitamins and minerals are the equivalent of most eggs. This shows the suitability of all types of eggs and the suitability for whole nutrition.

In some cases, essential differences, when choosing a particular type of product, mention should be made of cholesterol fluctuations. In products, cholesterol content is the main issue for the public, especially for people with regulation problems. Egg is more important than cholesterol-less than cholesterol lower than other eggs, but it is not healthy. The number of cholesterol in all eggs is high in cholesterol in the human body.

There are also differences in vitamin levels, for example, flour egg eggs have less vitamins A and E, there are more biotin and vitamin D. The highest omega-3 fatty acids in the omega-3 EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are not all different. Interestingly, studies from other countries show the opposite: exclusively chicken eggs have a higher content of vitamin E and omega-3 fatty acids. The results show the need for qualitative analysis of food products in Latvia because our climate conditions, soils and other factors show significant differences with other countries. For all three types of eggs, a EU source of iron ore should be used, but it is only for men, as we know, women have a greater iron need. At the same time, all the eggs are "zinc sources" for women. These three types of eggs are also Vitamin A, Vitamin E, B2 Vitamin, phosphorus and selenium sources.

Mineral differences appear in iodine indexes. Free yogurt Flour Cheese Eggs has been found since the September study, since chicken feeds have plants that have plants, magnesium and other iodine-like nutrients, as in the winter. Therefore, we can not consistently argue that flour egg yolk contains more iodine. On the other hand, it is possible to maintain a chicken menu stored in the stables and cages and, if necessary, to add a specific vitamin for special eggs to supplement a specific product. For example, omega-3 content raised eggs are already available in the market. However, since this kind of Latvian study was carried out for the first time, it would be necessary to carry out a new study period for the proper comparison.

Eggs – a valuable source of nutrients

The quality of eggs does not depend on the conditions of chicken preservation, but rather on nutritionally rich and balanced nutrition. The study examines the eggs of different chicken eggs, such as cadmium and lead-free metals such as microbiologically safe and valuable food sources. The incidents of nutrients in chicken egg samples are rare, so it is not possible that the egg types are best for human consumption.


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