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 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 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.

the objective of the study was to determine the effect of breed (a) and free-range production system (b) on quality of meat from hens of two breeds, Greenleg partridge (Z-11) and rhode island red (r-11), which are under the biodiversity conservation programme in poland. subjects were 120 hens of each breed, which were assigned to two treatment groups differing in the housing system: 60 layers were kept on litter without outdoor access (c) and 60 layers were raised on litter with access to free range (fr). at 56 weeks of age, 8 hens were randomly chosen from each group, slaughtered, and subjected to slaughter analysis. it was found from the study that carcasses from 56-week-old multi-purpose hens are characterized by poor muscle development and considerable fat content. After the first year of egg production, the meat of hens was characterized by low tenderness, high water holding capacity, and a fatty acid profile that was desirable from the viewpoint of human nutrition. In the meat of hens that completed their first year of egg production, the profile of fatty acids was beneficial from the standpoint of human nutrition. The free-range production system reduced carcass fatness, enhanced carcass and meat yellowness, and increased the proportion of polyunsaturated fatty acids (both n-6 and n-3) in breast and leg muscles while causing no significant changes in the content of saturated fatty acids. The meat of the native Z-11 breed was found to contain less saturated and more unsaturated fatty acids compared to the meat of R-11 hens. There was no statistically significant effect of the production system on the sensory evaluation of cooked meat and broth.Key words: hens, biodiversity, free range, meat quality, fatty acid Today's consumers of poultry products expect meat to be tender and juicy, have good flavour and aroma, be high in protein and low in cholesterol, and show a favourable fatty acid profile. Every poultry meat quality trait is determined by many factors such as bird genotype, nutrition, and housing system.

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.

The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.Material and Methods: Slices of turkey breast meat muscles were marinated for 12 hours in buttermilk (n=30), acid whey (n=30) and comparatively, in lemon juice (n=30). The control group (n=30) consisted of unmarinated slices of turkey breast muscles. Technological parameters Physical parameters (pH, WHC, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable