Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens

Stanišić, Nikola; Petričević, Veselin; Škrbić, Zdenka; Lukić, Miloš; Pavlovski, Z.; Lilić, Slobodan; Petričević, Maja

doi:10.5194/aab-58-151-2015

Cited by 4 publications

(6 citation statements)

References 22 publications

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“…The results of this study, similar to those of previous studies, showed that palmitic, oleic, and linoleic acids were the most abundant fatty acids in eggs (Hidalgo et al 2008, Samman et al 2009, Stanišić et al 2015. SFA levels were similar in eggs produced by both organic and conventional production systems, which is in agreement with the results of Cherian et al (2002).…”

Section: Discussionsupporting

confidence: 92%

Age-related changes in egg yolk composition between conventional and organic table eggs

Baykalir

Şimşek

Yılmaz

2020

AFSci

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The aim of this study was to investigate fatty acids, fat-soluble vitamins, malondialdehyde and cholesterol in conventional and organic eggs obtained from hens of different ages (30 and 60 weeks). A total of 360 egg yolks were used in this study. Polyunsaturated fatty acid, omega-3, and omega-6 levels were higher in the organic eggs from the 30-week-old hens. The monounsaturated fatty acid level was higher in the conventional eggs but was the same between the two age groups. Cholesterol and vitamin A levels were not influenced by either the rearing system or the age of the hens. The malondialdehyde, vitamin D2, and vitamin K2 were higher in the organic eggs; however, vitamin E was higher in the conventional eggs. The results showed that the rearing system and age, as well as the diet, had an impact on the composition of the egg. Total levels of polyunsaturated fatty acid, omega-3, and omega-6 are higher in organic eggs produced by younger hens.

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Section: Discussionsupporting

confidence: 92%

Age-related changes in egg yolk composition between conventional and organic table eggs

Baykalir

Şimşek

Yılmaz

2020

AFSci

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“…Pintea et al (2012) demonstrated that egg yolk lipids in Araucana hens had a lower SFA content, a higher MUFA, EPA and DHA content, and a more favourable n-6/n-3 ratio than the egg yolk lipids of ISA Brown hens. Stanišć et al (2015) did not confirm the effect of breed on the percentage of n-3 fatty acids. Rizzi and Marangon (2012) showed the effect of breed on the fatty acid profile of yolks in organic eggs and found the egg yolks from Hy-Line Brown hens to contain less saturated fatty acids, less monounsaturated fatty acids and more polyunsaturated fatty acids compared to the eggs of the other breeds.…”

Section: Vitamins Cholesterol and Fatty Acids In Yolkmentioning

confidence: 78%

Effect of layer genotype on physical characteristics and nutritive value of organic eggs

Sokołowicz

Dykiel

Krawczyk

et al. 2019

CyTA - Journal of Food

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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).

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“…Significantly higher (p<0.01) egg white to yolk ratio of Tetra SL hens (2.04) compared to hens of Banat Naked neck (1.54) and Svrljig hens (1.45) indicates a significantly higher share of yolks in eggs of native breeds of hens. It is known that native breeds of hens accumulate higher fat deposits compared to hybrid layers (Stanišić et al, 2015), which is associated with differences in productivity of these layers (Rizzi and Chiericato, 2010). The more intense coloration of egg yolks of Polish native hens (Sokolowicz et al, 2018) in the free range system compared to hybrid layers from the same systems, as well as Czech hen (Svobodova et al, 2014) in the cage and floor breeding system, confirm the effect of genotype, in accordance with our results, and indicates that this trait of yolk quality is not necessarily related to the availability of pastures, i.e.…”

Section: Resultsmentioning

confidence: 99%

“…Alternative production systems have long been in the focus of researchers, as well as finding opportunities for the self-sustainability of native, indigenous breeds through the production of biologically valuable food. In this regard, research on local native breeds of hens is increasingly present, both in terms of morphological and production characterization (Milošević et al, 2013;Teneva et al, 2015), and in terms of various aspects of product quality (Pavlovski et al, 2011;Mitrović et al, 2011;Stanišić et al, 2015), while few studies (Pavlovski et al, 2012;Sokolowicz et al, 2018) investigate the physical characteristics of egg quality of native hen breeds.…”

Section: Introductionmentioning

confidence: 99%

Quality of eggs from pasture rearing layers of different genotypes

et al. 2020

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The comparison of physical quality properties of table eggs of commercial hybrid Tetra SL and two native indigenous breeds of hens, Banat Naked Neck and Svrljig hen, was performed in conditions of alternative production in the pasture system in portable cages without the floor. The experiment was conducted during the vegetation period, at the age of hens of 53-57 weeks. In order to produce good quality eggs, the diet was designed with a complete mixture based on maize and soybean. In addition, constant availability of pastures was ensured. Egg sampling was performed in the morning and the initial egg quality was examined based on egg weight, shape index, egg white, egg yolk and shell quality parameters. Layer hens of the commercial hybrid Tetra SL had significantly higher egg weight and better internal egg quality (p<0.01) compared to hens of Banat Naked Neck and Svrljig hens, except for the colour of the yolk, which was more intense in the same feeding and breeding conditions and the age of laying hens, in eggs of native breeds (p<0.01). Native breeds in relation to the commercial hybrid had lighter shell colour (p<0.01). Deformation and egg shell thickness differed (p<0.01) between all three genotypes. The determined rank of layer hen genotypes for shell thickness was: Tetra SL, Banat Naked Neck, Svrljig hen. However, the breaking force was without statistically confirmed difference between hen genotypes. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 451-03-68/2020-14]

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Effects of age and time of day of sampling on proximate and fatty acid composition of whole eggs from two strains of laying hens

Cited by 4 publications

References 22 publications

Age-related changes in egg yolk composition between conventional and organic table eggs

Age-related changes in egg yolk composition between conventional and organic table eggs

Effect of layer genotype on physical characteristics and nutritive value of organic eggs

Quality of eggs from pasture rearing layers of different genotypes

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