Comparing the Chemical composition and nutritional value of eggs from backyard chickens and farm-raised chickens

Abstract

Eggs are an important poultry product, which contain a number of biologically active compounds. In recent years, the consumption of domestic chicken eggs has increased, as they differ from farm eggs in terms of nutritional value and taste. The aim of this study is to compare the chemical composition, taste and quality of domestic and farm eggs. Overall, the differences between domestic and farm eggs depend on environmental conditions as well as management systems. In addition, domestic chickens are fed natural food sources such as insects, vegetables and waste from the kitchen, which means that the eggs of this type of chicken contain high amounts of omega-3 fatty acids, vitamins (A, E, B12, D), minerals (calcium, magnesium, iron, phosphorus, zinc) and a high amount of carotenoids in the yolk. This combination gives domestic chicken eggs good taste and high nutritional value. In contrast, farm chickens are kept in limited conditions, and the limited environmental conditions affect the quality of the eggs. As a result, it can be said that domestic chicken eggs have a higher nutritional quality than farm eggs, which is due to the environment and the use of different foods.