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Essential Elements Content of Hen Egg-White in Markazi Province (Iran) Publisher



Rezaei M1, 2 ; Farahani S3 ; Karimi F1 ; Eshghi N4 ; Ghasemikhah R5 ; Abbasi A3 ; Mohammadpourfard I1 ; Jafari M1
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Authors Affiliations
  1. 1. Department of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Department of Biology, Payame Noor University, Tehran, Iran
  3. 3. Department of Food Hygiene, Arak University of Applied Science and Technology, Arak, Iran
  4. 4. Department of Microbiology, College of Science, Saveh Science and Research Branch, Islamic Azad University, Saveh, Iran
  5. 5. Department of Parasitology and Mycology, School of Medicine, Arak University of Medical Sciences, Arak, Iran

Source: Toxin Reviews Published:2016


Abstract

Eggs are among the nutrient-rich food in the human daily diet. Knowledge of the essential element content of hen eggs is required for different purposes for the nutritional value for human consumption. Within the current study, content of elements in hen egg-white from 32 industrial poultry farms was investigated by inductively coupled plasma optical emission spectrometry. Eggs were sampled in the Markazi province (Iran), in autumn 2014. The results of our study show that, except about P, egg-whites produced in Markazi province are poor sources for supply essential trace element. Thus, nutritionists have focused their research on the impact of supplementing the diet of the hen with different levels of trace elements. © 2016 Informa UK Limited, trading as Taylor & Francis Group.
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