The aim of this study was to investigate the impact of production system (organic, conventional) on the quality of chicken eggs. Energetic value, carbohydrate, cholesterol, protein, fatty acid, sodium, potassium, phosphorus, dry matter and vitamin contents were evaluated. The mean content of cholesterol was 30%, and potassium 7%, greater in the organic eggs compared with the conventional eggs. ...

Poultry meat and eggs are important food products and the poultry-related industry is an economically important component of the agro-industry in the EU. The industry however is under pressure and faces many challenges. Most importantly, there is a demand for eggs and meat of high nutritional value and free of microbiological and chemical hazards. Unfortunately poultry eggs and meat are one of ...