The present study investigated the effect of the type of alternative housing system, and genotype and age of laying hens on physical traits of egg shell and contents. it was demonstrated that alternative housing system type influenced egg weight and shape, and eggshell color and yolk color intensity. Eggs from free-range system were heavier and were characterized by more intense yolk color. no effect of alternative housing system type on albumen height, value of haugh units (hu value) and presence of meat and blood spots was noted. Hen genotype had a significant effect on egg weight and eggshell color intensity in each of the alternative housing systems tested in this study. hy-line Brown hens laid heavier eggs than hens of native breeds. genotype was also observed to affect egg content traits (albumen height, hu values and presence of meat and blood spots). independently of the type of alternative housing system, most blood and meat spots were noted in eggs of hens laying brown-shelled eggs, i.e. r-11 and hy-line Brown layers. laying hen age significantly impacted on egg weight, yolk percentage, eggshell traits (color intensity, weight, thickness and strength) and egg content traits (HU value, yolk weight and color intensity, presence of meat and blood spots). Older hens laid heavier eggs with a greater yolk percentage but with thinner eggshell.

the objective of the study was to determine the effect of caponizing Greenleg partridge cockerels on slaughter parameters and meat quality. in total 80 Greenleg partridge cockerels were assigned to two groups with 40 birds per group. Group i (control) consisted of uncastrated cockerels and group ii contained birds that were castrated at 8 weeks of age. Birds were kept until 24 weeks of age and fed the same diet ad libitum. Body weight was recorded at 1, 8, 16 and 24 weeks of age. dressing percentage, proportion of breast and leg muscles, giblets and abdominal fat, and microstructure of the pectoralis superficialis muscle were determined postmortem. physicochemical characteristics of meat (pH, ciE l*a*b* colour, water holding capacity, drip loss, thawing loss, cooking loss, shear force, texture parameters and chemical composition) were determined and sensory evaluation was performed. the castration of Greenleg partridge cockerels contributed to increases in body weight, dressing percentage, and carcass muscle and fat content, and changed the colour of bird skin and muscles. the leg muscles of capons were characterized by higher pH 24h , better water holding capacity, a tendency for higher fat concentration, and better sensory quality. the breast muscles of castrated cockerels lost more water and were tougher than the same muscles from uncastrated cockerels, but received better scores for flavour. In conclusion, the results of this study indicate that the caponized Greenleg partridge cockerels can be used as a valuable material for production of high quality meat.

the aim of the study was the comparison of the physicochemical and sensory characteristics of capons and cockerels. the experiment involved 80 rhode island red (r-11) cockerels, which were randomly assigned to two groups with 40 birds per group. Group i (control) consisted of uncastrated cockerels, and group ii was comprised of birds subjected to castration at 9 weeks of age. the castration was performed under local anaesthesia by a veterinary surgeon. the birds received the same diets ad libitum and were kept on litter under optimal environmental conditions, at a stocking density of 7 birds/m 2 . at the end of fattening, 8 birds whose body weights were similar to the group average were selected for slaughter from each group. after slaughter, the birds were checked for castration success (removal of the testes), analysed for dressing percentage and technological parameters of the meat and subjected to chemical and sensory evaluation of the breast and leg muscles. in summary, the castration of rhode island red cockerels (r-11) had a favourable effect on body weight, feed conversion ratio, dressing percentage and carcass muscling. the breast and leg muscles of the capons were characterised by better water holding capacity, tenderness and sensory score compared to the uncastrated cockerels. in addition, the castration had a positive effect on the content of crude protein in both the breast and leg muscles which, with a higher crude fat content, were characterised by a more favourable profile of fatty acids, i.e. lower sfa and higher n-6 and n-3 pUfa content.Key words: capon, meat quality, fatty acid, sensorial evaluation, spme-GC-ms, chemometricsAccording to the Codex Alimentarius FAO/WHO, meat quality is defined as a combination of attributes that meet specific demands and make meat desirable for food. Over the last several years there has been an increasing number of consum-*This study was financed from statutory activity, project no. 03-010.01.

the objective of the paper was to demonstrate the possibilities of using polish native breeds of chickens for the production of meat for its specific quality features in the light of worldwide researches. The object of the analysis was the quality of meat from slow-growing chickens raised in varied housing systems, including capons and poulards. The findings of studies on the quality of poultry meat from native breeds obtained from post-production cockerels and from hens in their post egg-laying stage have shown that there are chances for their use in meat production. Native breed hens can also be used as foundation material for the production of capons, poulards or international mixed breeds for purposes of extensive farming. The body weight of native breed hens, including their muscle build depend on the bird's genotype, feeding, length of exploitation and farming system. Meat from native breed hens, raised in free-range systems has less fat, but with higher polyunsaturated fatty acids in their meat muscles as well as a healthier ratio of n-6/n-3 PUFA acids. Outdoor free-range access influences the meat colour, i.e., bright coloured breast muscle (L*) as well as increased intensity of red coloration of leg muscles (b*). Caponisation of hens enhances intensified body weight gains along with increased fattening of meat. In comparison with cockerel meat, the meat of capons is more juicy, tender and of better taste, while poulard meat has distinctively favourable sensory values in comparison with broiler chicken meat.

the aim of the study was to assess the quality of carcasses and meat from selected native breeds and breeding lines of hens after using them for laying eggs in terms of their usefulness as raw material in traditional old polish cuisine. hens included in the programme for the protection of genetic resources were the object of this study. they belonged to the following breeds/breeding lines: greenleg partridge (Z-11), rhode Island red (r-11), new hampshire (n-11) and Barred rock (WJ-44) -30 hens from each line. the hens were kept in a closed hen house under standard raising conditions. eight hens were selected from 56-week-old hens of each line which were subjected to analysis after being slaughtered. as a result of the research conducted, it was found that: -among the hens under study, heavier layers, i.e. Barred rock (WJ-44), new hampshire (n-11) and rhode Island red (r-11), which are characterized by good muscling and dressing percentage similar to that of broiler chickens, proved to be most suitable for use as meat. -the meat from WJ-44 hens contained most cholesterol and least protein, and the meat from Z-11 birds had the least fat compared to the other lines. -at the end of the laying period, meat and broth from WJ-44, n-11 and r-11 hens obtained better sensory scores than those from the carcasses of Z-11 hens, which makes them an attractive raw material for traditional polish cuisine.

The aim of the study was to determine the effect of type of alternative housing system and layer genotype on the quality of table eggs. The investigated eggs came from native Greenleg Partridge hens (Z-11) and Rhode Island Red hens (R-11) covered by the gene-pool protection program, as well as from Hy-line Brown commercial hens from litter barn (LS), free range (FR), and organic systems (OS). Eggs for the study were collected from the hens at 56 wk of age. Egg quality assessment was based on the following values egg traits: weight, shape index, yolk, albumen, and shell percentage in the whole egg; eggshell traits: color intensity, weight, thickness, density, breaking strength, physical features of egg content: albumen height, value of Haugh units, yolk color; presence of meat/ blood spots and cholesterol, higher fatty acids, vitamin A and E in egg yolks. In the rearing systems under study, eggs with the highest weight were laid by commercial hens, and the type of alternative rearing system had no significant effect on this trait. Shell colour intensity depends on the breed of hen, whereas the rearing system has no significant effect on this trait. Hen genotype and housing system had an effect on egg shell weight, thickness, and density. The housing system influences the content of MUFA, PUFA, PUFAn-6 and PUFAn-3 as well as PUFA 6/3 in egg yolks. No effect of the housing system on egg yolk cholesterol content was observed.

The aim of the study was to evaluate the quality of organic eggs from hens of different genotypes and ages. The study investigated the physical characteristics, nutritive value and foaming properties of egg whites from Hy-Line Brown commercial layers, native Greenleg Partridge hens included in the conservation program, and Araucana hens laying blue-shelled eggs. Genotype had an effect on egg weight, albumen height and Haugh units. The vitamin A content of egg yolks was greater for Greenleg Partridge compared to Hy-Line Brown hens (P < 0.05). The n-6/n-3 PUFA ratio in egg yolks from Greenleg Partridge hens was lower, while the EPA, DHA and PUFA n-3 content were higher than in egg yolks from Hy-Line Brown hens (P < 0.05). Egg yolk cholesterol concentration was similar for the studied hen breeds (P > 0.05). Layer age had a significant effect on egg weight, yolk weight and color, and the presence of meat and blood spots (P < 0.05). Efecto del genotipo de gallinas ponedoras en las características físicas y el valor nutritivo de huevos ecológicos RESUMEN El presente estudio se propuso evaluar la calidad de huevos ecológicos producidos por gallinas de diferentes genotipos y de distintas edades. En este sentido, el estudio investigó las características físicas, el valor nutritivo y las propiedades espumantes de las claras de huevos provenientes de ponedoras comerciales Hy-Line Brown, de gallinas arborófilas pativerdes nativas incluidas en un programa de conservación y de gallinas araucanas (o mapuche), cuyos huevos tienen cáscara azulverdosa. Al respecto se estableció que el genotipo determina el peso del huevo, la altura de la albúmina y las unidades Haugh. En comparación con las gallinas Hy-Line Brown, se constató que el contenido de yemas de los huevos procedentes de la variedad arborófila pativerde fue mayor (P < 0.05), mientras que la ratio PUFA n-6/n-3 de las yemas de huevos de esta última variedad de gallina fue menor y el contenido de EPA, DHA y PUFA n-3 más elevado (P < 0.05). La concentración de colesterol de las yemas fue similar en todas las razas estudiadas (P < 0.05). Por último, se comprobó que la edad de las ponedoras tuvo un efecto significativo en el peso del huevo, el peso de la yema y el color, así como en la presencia de manchas de carne y de sangre (P < 0.05).

This study investigated the welfare of laying hens in different non-caged housing systems, namely a deep-litter barn system (BS), a free-range system (FRS) and an organic system (OS). The study was conducted on 270 hens of a native breed Green-legged Partridge (Z-11) and 270 Hy-Line Brown hybrids. Visual scans were performed to record behaviour of hens. Hens were housed in groups of 30 and observed over the course of one day at 20, 36 and 56 weeks of age. Dustbathing, scratching, wing stretching, wing flapping and preening were recorded as comfort behaviours. Pecking, fighting, threatening and chasing were recorded as agonistic behaviours. The percentage of run use was higher in native hens than in commercial hens (p < 0.05). The proportion of hens exhibiting comfort behaviours housed in the FRS and OS was similar but over twice as high as in the BS (p < 0.05). In the FRS and OS, the percentage of hens displaying comfort behaviours increased with age (p < 0.05). In all the production systems, the percentage of birds displaying comfort behaviours was higher in native breed hens than in commercial breeds (p < 0.05). In the BS, the higher proportion of hens displaying an agonistic behaviour was seen more in commercial breed than in the native breed hens (p < 0.05). The percentage of birds displaying an agonistic behaviour declined with hen age, both in commercial and native breed hens.