Quality evaluation of table eggs under different rearing systems in China

LIAO, Wenliang; CAI, Honghao; LIAN, Huangqian; HUANG, Zheqi; SUN, Yueyue; NI, Hui

doi:10.1590/fst.110322

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.110322 copy

Quality evaluation of table eggs under different rearing systems in China

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Because of the impact of the COVID-19 pandemic, more and more people are choosing to buy food online, including eggs. Although this mode of shopping is very modern, many Chinese consumers lack scientific knowledge when selecting eggs. In this study, we used the multivariate statistical analysis and sensory analysis to evaluate and compare the qualities of online sale of free-range and cage eggs. How feeding conditions influence the quality of eggs and how physical characteristics influence the price of eggs were also studied in this work. Our research showed that there is a lack of scientific support for distinguish free-range eggs from cage eggs on the appearance, the color of the yolk does not represent the amount of protein in yolk which may actually be affected by fodders. Moreover, the nutritional quality of free-range eggs is no better than that of cage eggs. Sensory analysis showed that free-range eggs taste better, which is likely because of the higher yolk ratio. Multivariate linear regression analysis showed that Rearing systems, fodder type and yolk color have significant impact on the price (Price = 0.428 × Rearing system −0.235 × Fodder type + 0.191 × Yolk color).

Keywords:
egg quality; rearing system; egg storage; cage egg; free-range egg

		Rearing system	Price (rmb/each)	Weight (g)	Shell ratio (%)	Albumen ratio (%)	Yolk ratio (%)	Yolk color	Protein in yolk (mg/g)	Protein in albumen (mg/g)	Shape index	Shell thickness (mm)	Haugh unit	Taste score	Preservation ability	season	Fodder type
Rearing system	r_s	1	.878**	0.027	0.052	-.510**	.501**	.201*	0.096	0.118	-0.115	.209*	-.393**	.488**	-0.098	0	-.707**
Rearing system	P	.	0	0.766	0.573	0	0	0.028	0.703	0.641	0.213	0.022	0	0	0.289	1	0
Price	r_s	.878**	1	0.046	0.051	-.528**	.507**	.338**	0.367	0.166	-0.078	0.174	-.377**	.600**	-0.086	0	-.828**
Price	P	0	.	0.617	0.583	0	0	0	0.134	0.51	0.398	0.057	0	0	0.352	1	0
weight	r_s	0.027	0.046	1	-.192*	-.369**	.375**	-0.105	.634**	-0.005	0.049	.363**	-.326**	-0.108	.755**	-.217*	-.213*
weight	P	0.766	0.617	.	0.035	0	0	0.254	0.005	0.984	0.597	0	0	0.241	0	0.017	0.019
Shell ratio	r_s	0.052	0.051	-.192*	1	0.119	-.272**	.276**	0.201	0.034	-0.16	.510**	0.049	-0.047	-.296**	0.036	-0.004
Shell ratio	P	0.573	0.583	0.035	.	0.196	0.003	0.002	0.423	0.893	0.081	0	0.598	0.609	0.001	0.696	0.969
Albumen ratio	r_s	-.510**	-.528**	-.369**	0.119	1	-.981**	0.162	-0.076	0.161	-0.028	-0.133	.505**	-.444**	-.198*	.189*	.537**
Albumen ratio	P	0	0	0	0.196	.	0	0.078	0.763	0.523	0.762	0.149	0	0	0.03	0.039	0
Yolk ratio	r_s	.501**	.507**	.375**	-.272**	-.981**	1	-0.178	0.066	-0.126	0.043	0.036	-.499**	.437**	.223*	-0.177	-.521**
Yolk ratio	P	0	0	0	0.003	0	.	0.052	0.794	0.618	0.641	0.692	0	0	0.014	0.053	0
Yolk color	r_s	.201*	.338**	-0.105	.276**	0.162	-0.178	1	0.39	.597**	-0.079	0.072	-0.059	0.154	-0.132	0.05	-.373**
Yolk color	P	0.028	0	0.254	0.002	0.078	0.052	.	0.109	0.009	0.393	0.431	0.522	0.092	0.149	0.586	0
Protein in yolk)	r_s	0.096	0.367	.634**	0.201	-0.076	0.066	0.39	1	0.401	-0.259	.591**	-0.202	-0.028	0.311	.	-0.409
Protein in yolk)	P	0.703	0.134	0.005	0.423	0.763	0.794	0.109	.	0.1	0.299	0.01	0.42	0.911	0.21	.	0.092
Protein in albumen	r_s	0.118	0.166	-0.005	0.034	0.161	-0.126	.597**	0.401	1	-0.392	0.355	0.077	-0.085	-.593**	.	0
Protein in albumen	P.	0.641	0.51	0.984	0.893	0.523	0.618	0.009	0.1	.	0.107	0.148	0.76	0.738	0.01	.	1
Shape index	r_s	-0.115	-0.078	0.049	-0.16	-0.028	0.043	-0.079	-0.259	-0.392	1	-0.128	0.076	0.13	.191*	-0.084	-0.074
Shape index	P	0.213	0.398	0.597	0.081	0.762	0.641	0.393	0.299	0.107	.	0.165	0.411	0.157	0.037	0.361	0.422
Shell thickness	r_s	.209*	0.174	.363**	.510**	-0.133	0.036	0.072	.591**	0.355	-0.128	1	-.206^* * P < 0.05;	-0.165	0.154	-.202*	-0.101
Shell thickness	P.	0.022	0.057	0	0	0.149	0.692	0.431	0.01	0.148	0.165	.	0.024	0.071	0.094	0.027	0.271
Haugh unit	r_s	-.393**	-.377**	-.326**	0.049	.505**	-.499**	-0.059	-0.202	0.077	0.076	-.206*	1	-.188*	-.241**	-.200*	.394**
Haugh unit	P	0	0	0	0.598	0	0	0.522	0.42	0.76	0.411	0.024	.	0.039	0.008	0.028	0
Taste score	r_s	.488**	.600**	-0.108	-0.047	-.444**	.437**	0.154	-0.028	-0.085	0.13	-0.165	-.188*	1	-.371**	0	-.828**
Taste score	P	0	0	0.241	0.609	0	0	0.092	0.911	0.738	0.157	0.071	0.039	.	0	1	0
Preservation ability	r_s	-0.098	-0.086	.755**	-.296**	-.198*	.223*	-0.132	0.311	-.593**	.191*	0.154	-.241**	-.371**	1	0	0
Preservation ability	P	0.289	0.352	0	0.001	0.03	0.014	0.149	0.21	0.01	0.037	0.094	0.008	0	.	1	1
season	r_s	0	0	-.217*	0.036	.189*	-0.177	0.05	.	.	-0.084	-.202*	-.200*	0	0	1	0
season	P	1	1	0.017	0.696	0.039	0.053	0.586	.	.	0.361	0.027	0.028	1	1	.	1
Fodder type	r_s	-.707^ P < 0.01.	-.828**	-.213*	-0.004	.537**	-.521**	-.373**	-0.409	0	-0.074	-0.101	.394^ P < 0.01.	-.828**	0	0	1
Fodder type	P	0	0	0.019	0.969	0	0	0	0.092	1	0.422	0.271	0	0	1	1	.

Storage periods	FREE RANGE 1	FREERANGE 2	FREERANGE 3	ALL FREERANGE	CAGE1	CAGE2	CAGE3	ALL CAGE	¹ 1 The significance between free range and cage eggs. P
5	69.31 ± 8.45	58.40 ± 4.99	62.71 ± 9.12	63.47 ± 8.53	64.67 ± 10.00	74.16 ± 5.66	70.88 ± 5.72	69.90 ± 7.97	^* * P < 0.05.
10	68.35 ± 7.31	45.94 ± 12.50	57.42 ± 10.29	57.22 ± 13.61	57.50 ± 10.31	67.13 ± 7.24	59.48 ± 8.72	61.37 ± 9.24	^2NS 2 Nonsignificant (P > 0.05).
15	64.00 ± 5.63	47.57 ± 7.62	58.73 ± 8.40	56.46 ± 9.97	51.82 ± 5.17	67.96 ± 6.30	64.00 ± 5.63	61.25 ± 8.86	NS
20	57.48 ± 7.18	36.01 ± 10.51	52.00 ± 7.95	48.49 ± 12.37	47.70 ± 7.63	67.89 ± 9.34	44.13 ± 9.99	54.08 ± 14.24	NS

Rear system	Score of taste	Score of smell
FREERANGE 1	4.5(3.75~5)	3(2~4.25)
FREERANGE 2	4(2.75~5)	2(1~3)
FREERANGE 3	6(3~6)	6(5~6)
ALL FREERANGE	5(3~5.25)	3(2~5)
CAGE1	4(3.75~6)	4.5(4~6)
CAGE2	2(1~3)	4(3~5)
CAGE3	1(1~2)	1(1~2)
ALL CAGE	2(1~4)	4(2~5)
¹ P	0	0.764

Model	Unstandardized B	Coefficients Std. Error	Standardized Beta	t	P	VIF
Constant	-.298	.929		-.321	.749
Fodder type	-.349	.143	-.235	-2.430	.017	2.699
Rearing system	.598	.123	.428	4.885	.000	2.214
Haugh unit	-.001	.005	-.019	-.258	.797	1.490
Yolk color	.074	.028	.191	2.671	.009	1.478
Yolk ratio	.020	.016	.115	1.309	.193	2.219
Shell thickness	13.590	8.396	.100	1.619	.108	1.09

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[1] *Corresponding author: hhcai@jmu.edu.cn