UNIVERSITY OF CAPE COAST

DEPARTMENT OF LABORATORY TECHNOLOGY

RESEARCH PROPOSAL

SUPERVISOR: Dr.BENJAMIN BARTELS

STUDENT: VICENTIA KOFFIE
PS/LAB/20/0084
INTRODUCTION

Poultry eggs are a significant source of essential nutrients, with iodine playing a crucial role in
human health. The iodine content in eggs can vary based on the poultry’s living conditions, such as
pastured or confined environment. Understanding the iodine levels in pastured and confined poultry
eggs is essential for informing dietary recommendations and ensuring optimal iodine intake for
consumers.

Iodine is an essential micronutrient that plays a crucial role in human health, particularly in the
proper functioning of the thyroid gland. It is important to ensure an adequate intake of iodine to
prevent iodine deficiency disorders.

Without iodine, your metabolism suffers pretty much and if you have a slow metabolism, it can
affect your hair, skin, nails, mood, it can have a build- up cholesterol, gaining weight all over your body.
Iodine also helps in your cognitive functioning especially in growing infant.

There are so many sources of iodine such as sea fish, sea weeds, meats and eggs. In this research,
iodine in poultry eggs is going to be elaborated because consuming iodine enriched eggs brings about
effective thyroid hormones (t3 and t4).

PROBLEM STATEMENT

With the growing interest in the nutritional quality of eggs, there is an increasing concern about the
variation in iodine levels between eggs from pastured raised poultry and those from confined raised
poultry. While pastured raised poultry have access to a varied diet that may include insects and plants,
confined raised poultry rely on formulated feed.

This discrepancy in diet could potentially lead to differences in iodine levels in the eggs produced.

OBJECTIVES

1. Measure and compare the concentration of iodine in pastured raised poultry eggs and confined
raised poultry eggs.
2. Analyzed factors influencing iodine levels in eggs from different poultry farming systems.
3. Assess any significant differences in iodine between these two types of eggs.
RESEARCH METHODOLOGY

Sample collection:
Obtain a representative sample of pastured raised poultry eggs from local farms or suppliers, a
sample of confined raised poultry eggs from commercial eggs producers. Ensure that samples are
collected, stored and transported under controlled conditions to prevent contamination.

Iodine Extraction and Analysis:

Implementing a suitable extraction method to isolate iodine from the egg samples. Utilized an
analytical method such as Inductively Coupled Plasma-Mass Spectrometry (ICP-MS) to quantitatively
measure the iodine content in the extracted samples.

Statistical Analysis:
There will be a performance of statistical analysis (e.g., t-test or ANOVA) to compare the iodine
content between pastured raised and confined raised poultry eggs. Evaluation of any significant
differences in iodine levels and determining statistical significance.

PRELIMINARY LITERATURE REVIEW

Research by Leeson et al. (2015) Examined the impact of dietary iodine sources on the iodine content of
poultry eggs. Their findings suggested that the iodine content in eggs was influenced by the iodine
source present in the bird’s diet. This study provides an essential foundation for understanding how
different poultry diets can affect the iodine levels in eggs.

Work by Mandemaker and Benyen (2018) highlighted the role of environmental factors in iodine
accumulation in eggs. They emphasized the potential impact of soil iodine levels, water sources, and
exposure to environmental contaminants on the iodine content of poultry eggs. This study underscores
the need to consider environmental factors when assessing iodine levels in eggs from different
production systems.

The reviews by Ten et al. (2019), delved into the nutritional differences between eggs from pasture-
raised and confined poultry. While not specific to iodine levels, this review elucidated the broader
nutritional disparities attributed to varying poultry farming systems. Understanding these differences is
integral to comprehending the potential variation in iodine levels between eggs from different
production methods.
A study by Park et al. (2020) explored the implications of iodine intake from poultry products on
consumer health. Their research emphasized the significance of iodine in the human diet and highlighted
the role of poultry products, including iodine. This study provides valuable insight into the relevance of
iodine levels in poultry eggs for consumer health.

The work of Halmimann & Zimmerli (2016) focused on analytical techniques for quantifying iodine levels
in eggs. Their review highlighted various analytical methods, such as inductively coupled plasma
spectrometry (ICPS-MS) and ion chromatography, for determining iodine concentrations in eggs.
Understanding these analytical is crucial for conducting accurate assessments of iodine levels in poultry
eggs.
By synthesizing these diverse sources, it becomes evident that iodine content of poultry eggs is
influenced by a complex interplay of dietary, environmental, and analytical factors. This literature review
serves as a foundation for understanding the multidimensional dynamics shaping iodine levels in eggs
from different poultry farming systems.

RESEARCH ACTIVITIES:

PHASE 1: Preliminary Preparation (Week 1)

Literature review on iodine content in eggs and related research. Identification of
sampling sites.

PHASE 2: Sampling and Preparation (Weeks 2-3)

Collection of pastured and confined raised poultry eggs. Also, standardized protocols for sample
handling, labelling and storage.

PHASE 3: Iodine Extraction and Analysis (Weeks 4-5)

Implementations of iodine extraction methods on egg samples and analysis of iodine
concentration using ICP-MS or relevant analytical techniques.

PHASE 4: Statistical Analysis and Reporting (Weeks 7-8)

Statistical comparison of iodine levels in pastured and confined raised poultry eggs. Preparation
of the research report and dissemination of findings.

TIME SCHEDULED
WEEK ACTIVITY
1 Preliminary Preparation
2-3 Sampling and Preparation
4-6 Statistical Analysis and Reporting
7-8 Statistical Analysis and Reporting
REFERENCES:
1. Leeson, S., Samanta, S. & Echevarria, D. (2015). Iodine Content of Commercial eggs and the
Effects of Dietary Iodine Sources. Poultry Science. 94(10).pp 2113 – 2117
2. Mandemaker, L. and Beynen, A. (2018). Iodine accumulation in eggs. Part 1: Influence of
environmental and Experimental Factors. World’s Poultry science Journal, 74(2). Pp 339 – 356.
3. Tran, Q. D., Hendriks, W. H., & Van der Felsklerx, H. J. (2019). Effects of different Housing
Systems on eggs’ safety and Quality: Systemic Review. Journal of Science of Food and
Agriculture, 99(3), 679 – 692.
4. Park, K. H., & Zaheer, K. (2020). Iodine Supplementation in poultry nutrition and its effects on
iodine concentrations in eggs and meat: A review. Journal of Advanced Vertinary and Animal
Research, 7(1), 106 – 115
5. Haldimann, M., & Zimmerli, B. (2016). Iodine Content of Food Groups: JECFA Database and
Importance of Analytical Methodologies. Journal of Food Composition and Analysis, 47. 103 -
113