USDA, Agricultural Research Service, Egg Safety and Quality Research Unit, Athens, GA 30606, USA.
Poult Sci. 2010 Mar;89(3):582-7. doi: 10.3382/ps.2009-00315.
There are a number of specialty shell eggs available to consumers in the US retail market. A survey consisting of white and brown large shell eggs with various production and nutritional differences (traditional, cage-free, free-roaming, pasteurized, nutritionally enhanced, and fertile) was conducted to determine if physical quality and compositional differences exist. Identical brands of eggs were purchased from the same retail outlets on 3 occasions (replicates) in a single city. The average range of time from processing to purchase for all eggs was 7.67 to 25.33 d, with traditional white eggs in retail having the shortest time. Haugh unit values ranged from 66.67 (cage-free, docosahexaenoic acid, and n-3 enhanced) to 84.42 (traditional white). Albumen height followed a similar pattern. Egg weight was greater for brown eggs (61.12 vs. 58.85 g). Brown eggs also had greater static compression shell strength than white eggs (4,130.61 vs. 3,690.31 g force). Vitelline membrane strength was greatest for traditional brown eggs (2.24 g force). Percentage of total solids and crude fat was greatest in the cage-free, n-3-enhanced white eggs (25.07 and 11.71%, respectively). Although significant differences were found between white and brown shell eggs and production methods, average values for quality attributes varied without one egg type consistently maintaining the highest or lowest values.
美国零售市场上有许多种类的特种壳蛋可供消费者选择。我们对大小壳蛋进行了调查，这些蛋在生产和营养方面存在差异（传统型、无笼养型、散养型、巴氏杀菌型、营养强化型和受精型），目的是确定是否存在物理质量和组成差异。在一个城市的 3 个不同时间（重复）从相同的零售点购买相同品牌的鸡蛋。所有鸡蛋从加工到购买的平均时间范围为 7.67 至 25.33 天，零售中的传统白蛋时间最短。哈夫单位值范围从 66.67（无笼养、二十二碳六烯酸和 n-3 强化）到 84.42（传统白蛋）。蛋清高度也呈现出类似的模式。褐蛋的重量比白蛋大（61.12 克比 58.85 克）。褐蛋的静态压缩蛋壳强度也高于白蛋（4130.61 克力比 3690.31 克力）。传统褐蛋的蛋黄膜强度最大（2.24 克力）。无笼养、n-3 强化白蛋的总固形物和粗脂肪百分比最高（分别为 25.07%和 11.71%）。尽管白壳蛋和褐壳蛋以及生产方法之间存在显著差异，但质量属性的平均值存在差异，没有一种蛋型始终保持最高或最低值。
