Table 1. Mean physical egg properties of free-range and conventionally-farmed eggs.
| Egg components | Free-range eggs | Conventional eggs |
|---|---|---|
| Egg wet weight (g) | 64.6 ± 9.0 | 58.5 ± 1.5 |
| Yolk (g) | 17.4 ± 2.1 | 17.1 ± 1.2 |
| Yolk% (percentage of egg weight) | 26.7 ± 2.2 | 29.3 ± 1.7 |
| Albumen (g) | 39.3 ± 7.4 | 33.6 ± 1.3 |
| Albumen% (percentage of egg weight) | 57.9 ± 3.3 | 57.4 ± 1.7 |
| Albumen pH | 8.8 ± 0.4 | 9.1 ± 0.04 |
| Shell (g) | 8.8 ± 0.3a | 7.8 ± 0.2b |
| Shell% (percentage of egg weight) | 13.6 ± 1.6 | 13. 4 ± 0.2 |
Note:
The values are represented as means ± SD. Values with different letters in a row are significantly different (p < 0.05). The data represent average values from n = 24, free-range and conventionally-farmed samples.