Physical and chemical compositions of commercial available table eggs

There are many distinct varieties of commercial table eggs accessible in the retail market, but there is no comprehensive knowledge of their overall physical and compositional quality. A total of 21 eggs were collected and divided into 3 egg types and 3 grades. The weights of egg, albumen, yolk, and shell were used to determine the morphological egg quality. Egg shape index, yolk index, Haugh unit, shell thickness, albumen, yolk and shell percentage, albumen and yolk pH, chemical composition, crude protein, crude fat, ash, and moisture for both albumen and egg yolk were also examined. Omega-3 rich eggs showed significantly (p<0.05) higher egg weight (64.8g) followed by organic (55.8g) and traditional (50.4g). Grade A egg showed significantly (p<0.05) higher (62.0g) egg weight than grade B egg (57.7g). No significant (p>0.05) difference was observed on shape index among different sources of eggs. However, grade B egg showed significantly (p<0.05) higher shape index (80.4) than grade A egg. Organic (86.4) and omega-3 rich (85.9) eggs showed significantly (p<0.05) higher value of Haugh Unit than traditional egg (68.5). Organic egg showed significantly (p<0.05) higher DM of egg yolk (53.4%) followed by traditional (48.9%) and omega-3 rich egg (44.1%). However, omega-3 rich egg showed significantly (p<0.05) higher DM of egg albumen (84.7%) than organic (84.4%) and traditional (81.5%) eggs. Traditional egg showed significantly (p<0.05) higher CP of egg yolk (45.3%) followed by organic (44.1%) and omega-3 rich (44.6%) eggs. However, organic egg shows significantly (p<0.05) higher CP of egg albumen (97.9%) followed by omega-3 rich (97.2%) and traditional (96.7%) eggs.