Acta Scientiarum Polonorum Technologia Alimentaria

Background. The chicken egg is a food product with a rich content of nutrients, such as proteins, vitamins, lipids, and minerals with high bioavailability. Furthermore, eggs are easy to prepare and a relatively inexpensive component of the human diet. The aim of this study was to compare the quality of eggs from an organic and a conventional farm and their content of Na and K.

Material and methods. The research material consisted of eggs from laying hens reared in two different systems – organic (according to standards for organic farming and with access to a chicken run) and cage. Forty eggs from each group were analysed. Egg quality traits were divided into destructive and non-destructive. In addition, potassium (K) and sodium (Na) contents were determined in the whole egg, yolk and albumen.

Results. The research results indicated slightly better quality of eggs from organic farming compared to eggs from cages in the case of most physical properties. The data clearly show that the content of sodium and potassium in the albumen, yolk and whole egg was higher in the eggs of chickens raised organically compared to the eggs of chickens reared in cages (P ≤ 0.05).

Conclusions. The research results indicate a slightly better quality of eggs from the organic farm compared to eggs from cages in the case of most physical properties, as well as the content of macro-elements. Eggs in both systems are produced following scientific management practices. There are many myths among consumers regarding the nutritional quality of eggs produced in different systems. This information can be useful for raising awareness among consumers selecting eggs.