Czech J. Food Sci., 2016, 34(4):370-376 | DOI: 10.17221/33/2016-CJFS

Quality of eggs in different production systemsFood Technology and Economy, Engineering and Physical Properties

Guler Yenice1, Ozgur Kaynar2, Mustafa Ileriturk2, Feryaz Hira3, Armagan Hayirli1
1 Department of Animal Nutrition and Nutritional Disorders, Faculty of Veterinary Medicine, Ataturk University, Erzurum, Turkey
2 Department of Biochemistry, Faculty of Veterinary Medicine, Ataturk University, Erzurum, Turkey
3 Hiraogullari Poultry Co., Erzincan, Turkey

This experiment was carried out to compare morphological egg quality parameters, as well as lipid and protein profiles, of brown eggs laid by chickens reared under different production systems: cage, free-range, and family type. A total of 270 brown eggs were obtained from commercial poultry companies raising Lohmann Brown laying hens in a cage system and free-range unit as well as families possessing hens in their yards. The egg lipid and protein contents, as well as lipid and protein profile, varied among the production systems. However, eggs from the free-range system had similar characteristics to those from the cage system. Quality of eggs from the family type system was quite variable. In conclusion, egg quality can be affected by the production system.

Keywords: egg quality; housing; welfare; HPTLC, SDS-PAGE

Published: August 31, 2016  Show citation

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Yenice G, Kaynar O, Ileriturk M, Hira F, Hayirli A. Quality of eggs in different production systems. Czech J. Food Sci. 2016;34(4):370-376. doi: 10.17221/33/2016-CJFS.
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