Comparison of physical-chemical parameters of domestic and commercial eggs in the canton of Mocache

Volume 20 No 6 (2022)

Piedad Yépez Macías,Jorge Mora Erazo, Jonathan Guerrero Bravo, Ronny Gaibor Carvajal

DOI: 10.14704/nq.2022.20.6.NQ22173

Abstract

Egg components are necessary for human nutrition, but they are affected by the presence of many factors such as microorganisms that alter their nutritional quality. This research was carried out to compare the physical-chemical, microbiological, and sensory components of domestic and commercial eggs from different origins. A total of 160 domestic eggs were collected from different rural associations in the canton of Mocache: La Mariana, Unidos para Vencer, Alegría del Campo, and Cañaveral, and commercial eggs were used as controls

Keywords

Laboratory, analysis, microorganisms, microorganisms, proteins, nutrition

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