Evaluating the Internal and External Quality Attributes of Table Eggs from (Local Providers) in the Different Regions of Iraq

Abstract

The aim of this study was to investigate the physical and chemical properties of six egg types from different regions of Iraq. In total, 360 eggs were bought from local markets in the following places: Mosul City (T1), Erbil City (T2), Kirkuk City (T3), Duhok City (T4), Sulaymaniyah City (T5), and Wasit City (T6). The physical dimensions included egg weight, egg shape, eggshell thickness, and albumen and yolk properties. Quality indices such as shape index, yolk index, and Haugh unit were calculated using standard formulas. There was a significant difference between the types (P≤0.05). The egg weight (71.92 g), thick albumen height (7.11 mm), and Haugh unit (80.65) were highest for T5, indicating superior quality. T4 sample had the lowest yolk index (0.266) and Haugh unit (50.59) among all samples. There is a significant difference in quality among various areas in the available table eggs in Iraq. Of the 60 eggshells that were tested, 50% of them were found to be contaminated with microbes. The positive samples were 66.6% bacteria (Staphylococcus epidermidis and Staphylococcus aureus) and 33.3% fungi (Aspergillus spp.).