Quality nutritional composition of conventional and organic eggs marketed in Rio Verde, Goiás

Abstract

The objective of the research were evaluate the internal quality, external, microbiological, levels of cholesterol in the yolk and nutrients composition of conventional (shell white and brown) and organic eggs marketed in Rio Verde, Goiás. The eggs were obteined randomly at different supermarkets in the city of Rio Verde, without observing the expiration date of the product and simulated consumer choice. The organic eggs were better internal quality than the conventional eggs, reflected mainly in the optimum value of unit Haugh (p> 0.05). No occurred microbial growth in total and fecal coliforms in any treatment. The percentage composition of ash, moisture and ether extract did not differ (p> 0.05). The protein contents were different between treatments, however, the higher value was observed in conventional brown eggs. There was no difference between treatments in the levels of cholesterol in the yolk (p>0.05). It is the organic eggs have better internal quality, however, no significant differences for microbiological and nutritional levels among the different eggs.