Etude physico-chimique des œufs issus d’élevages traditionnels dans la région d’Ain-Temouchent

Abstract

Chicken eggs are widely consumed around the world due to their high content of essential fatty acids, antioxidants, vitamins and proteins. Analysing the physicochemical parameters of egg constituents enables us to evaluate their nutritional richness and value. With this in mind, we analysed chicken eggs from various traditional farms in the Ain Temouchent region. The results of the physical analysis before breaking the eggs show an average weight of 49.48 g, an average length of 5.28 cm and an average width of 3.92 cm. After breaking, the weight of the egg yolk is greater than that of the white and the shell, with an average of 18.15 g, and an almost equal diameter of the white and the yolk. The results of chemical analysis of 100 g of egg show that, in addition to other parameters, the pH of the egg white and yolk have different values, as well as a fat content of 13.04 g, a protein content of 9.04 g and a moisture content of 89.98%. Based on our data, we can characterise the physicochemical quality profile of the studied eggs. This enables us to explore the relationship between farming methods and the quality of hen eggs, with the aim of ensuring they are highly nutritious.