Abstract: Eggs are highly important food because of their high value of protein and richness of vitamins and minerals. Similarly to other types of food, eggs have become subject of discussions about food safety. Intensive production techniques, in which several chemical additives are used, are put into question by consumers. In this context, village eggs, whose production is characterized by abandonment of intensive agriculture in rural areas have become as a symbol of a natural product more and more popular with consumers. In this study, village eggs are compared with commercial eggs, which are produced under conditions of intensive agriculture in terms of egg quality characteristics. For this reason, village eggs from 9 villages around the city of Kahramanmaras/Turkey and commercial eggs produced in 4 different facilities of factory farming were analyzed. According to the results, significant differences were found in weight; shell thickness was higher in village eggs; there were also significant differences in yolk colour. For statistical analysis the statistics program SPSS 15 was used.
Tulin Cicek and Ahmet Kartalkanat, 2009. Comparison of Village Eggs and Commercial Eggs in Terms of Egg Quality. Journal of Animal and Veterinary Advances, 8: 2542-2545.