engleski

Comparison of table eggs quality originating from hens kept in different housing system

The research objective was to compare quality of table eggs of M weight class, produced in various systems of keeping laying hens (free range and in cage). Assessed egg quality indicators were egg weight and weight of its main parts (albumen, yolk and shell), shape index, shell stiffness, shell thickness, albumen height, Haugh unit, yolk color, pH of albumen and pH of yolk. Statistically significantly higher egg weight was determined for free range laying hens than for laying hens kept in cages (57.73 g and 55.05 g, respectively ; P<0.05). Referring to the yolk weight, statistically significantly heavier yolks were produced by free range laying hens (16.01 g : 12.41 g ; P<0.05). Within analysis of indicators of outer and inner quality of eggs produced in two different keeping systems, it was determined that system of keeping laying hens significantly affected values of egg shape index, shell thickness, and yolk color (P<0.05). Eggs obtained from laying hens kept in cages exhibited higher index of shape and thickness of shell (78.17 % and 0.436 mm) than eggs obtained from free range laying hens (74.57 % and 0.396 mm). Eggs from free range laying hens had more intensive color of yolk than eggs produced within cage keeping system (11.85 and 11.20, respectively). Differences in results for egg shell stiffness, albumen height, Haugh unit and pH of albumen and yolk were not statistically significant (P>0.05). While comparing quality of table eggs produced by different producers, it was concluded that table eggs from laying hens kept either in cages or free range met quality requirements and were in line with provisions of the Regulations on the egg quality in the Republic of Croatia.

table eggs ; quality ; keeping system

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