Prof Ronny R Noor Explains the World’s Interest in the Colour of Chicken Egg Shells
Chicken eggs are a complete source of protein that is very important for health, development and growth. Besides, chicken eggs have a relatively cheaper price when compared to other sources of protein and nutrition.
“In Indonesia, most of the chicken eggs on the market are brown in colour and almost none are white. But if we visit America, we will find the opposite fact, which is that most of the shell colours of eggs on the market are 93 per cent white,” said Prof Ronny Rachman Noor who is an expert in Ecological Genetics at IPB University.
According to Prof Ronny, the tastes of chicken eggs consumers are very diverse, for example in the UK, 99 per cent of eggs sold in the market are brown, while in Iran and Mexico 98 per cent of eggs sold are white. The egg market in Canada is also dominated by chicken eggs with white shell colour.
He continued, in the Asian region such as in China, 65 per cent are dominated by brown eggs and as much as 35 per cent are white eggs, while in South Africa the situation is reversed. While in Japan dark brown eggs are preferred.
“Consumers’ choice of shell colour is inseparable from the assumption that brown eggs are more nutritious. This assumption is most likely due to the fact that brown organic and free-range chicken eggs are preferred in countries that mostly prefer white-shelled eggs,” said Prof Ronny.
According to Prof Ronny, usually the main consideration of egg producers in one country in producing and marketing their eggs is determined by the productivity of the chicken and also the consumer’s taste for egg colour.
“White Leghorn chickens produce pure white shell-coloured eggs, while Red Sex Link chickens, which are commercial hybrids, produce brown eggs as well as Rhode Island Red chickens. In contrast, the Ameraucana breed produces blue shell-coloured eggs,” he said.
He explained that the colour of egg shells, which varies between breeds, is determined by pigments. This pigment is released from the oviduct at the last stage of egg formation.
“The nutritional value of eggs is determined by the type of chicken and also the type of poultry that produces eggs. So the colour of chicken and poultry eggs has absolutely nothing to do with the nutritional content in the egg. In terms of nutritional value, research shows that there is no big difference in the internal quality of eggs between white and brown eggs,” she said.
He said some studies have shown that the incidence of blood spots and meat spots in brown-coloured eggs is higher in nutritional value compared to white-coloured eggs.
“Meanwhile, the value of egg height from the bottom to the upper limit of egg white which is one of the determinants of egg quality (Haugh Unit) which is brown is lower in nutritional value compared to white eggs,” said Prof Ronny.
He said egg shells play a big role in maintaining the nutritional value of eggs because a clean and strong enough egg shell will greatly help in the handling and distribution of eggs which usually takes weeks.
“Regardless of the taste for colour, chicken eggs play a role in supporting health and intelligence, let’s consume eggs to build healthier and smarter Indonesian human resources,” concluded Prof Ronny. (Lp) (IAAS/RUM)
