Quality of Eggs From Organically Reared Laying Hens During Their First and Second Year of Production

Sokołowicz, Zofia; Krawczyk, J.; Herbut, E.

doi:10.15193/zntj/2012/83/185-194

Cited by 5 publications

(5 citation statements)

References 12 publications

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“…The proportion of SFA in the yolks was 39.74-40.40%, while that of UFA was 59.22-58.69%. Among unsaturated fatty acids, the highest share was noted for C18:1 (40.17-41.12%) and C18:2 (10.95-11.02%), which was in agreement with results obtained by Hidalgo et al (2008), Kirubakaran et al (2011) and Sokołowicz et al (2012). The highest share of SFA in the present study was noted for C16:0, which was also in agreement with the results of the studies cited above.…”

Section: Resultssupporting

confidence: 93%

“…The yolk of eggs from Hy-Line Brown hens contained 262.6 mg of cholesterol, compared to 276.6 mg for Messa 43 hens. Sokołowicz et al (2012) found similar cholesterol content in egg yolks from Green-legged Partridge hens, irrespective of their age. Cywa-Benko and Krawczyk (2004) found the average cholesterol content in 1 g of egg yolk from 19-45 week Leghorn H22 hens to be 15.37 mg.…”

Section: Resultsmentioning

confidence: 63%

“…However, results regarding the influence of housing system and diet on this trait are varied (Batkowska et al, 2019;Rossi, 2007;Sekeroglu et al, 2008;Van den Brand et al, 2004). Egg size is also determined by the age of the hen (Sokołowicz et al, 2012). The size of eggs is commonly taken into consideration by consumers, because it determines their cost.…”

Section: Resultsmentioning

confidence: 99%

“…Egg quality is determined by several factors, e.g. lighting programme, rearing conditions and microclimate, diet during the laying period, age and health of hens, and storage conditions (Banaszewska et al, 2018;Biesiada-Drzazga, 2009;Krawczyk and Obrzut, 2016;Trziszka et al, 2011;Silversides and Scott, 2001;Sokołowicz et al, 2012, Van den Brand et al, 2004. However, significant differences in the parameters of the morphological components of eggs occur even in identical environmental conditions, which is linked to the hen's breed (Biesiada-Drzazga, 2009;Dykiel et al, 2019;Hocking et al, 2003;Sosnówka--Czaja et al, 2014;Wlaź and Nowaczewski, 2018).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

The effect of the genetic origin of hens on selected egg traits

Biesiada–Drzazga¹,

Banaszewska²,

Wielogórska³

et al. 2020

Acta Sci Pol Technol Aliment

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Background. Eggs have been considered an important component of the human diet for centuries. There is currently a wide assortment of eggs available to consumers, varying in terms of weight (from S to XL), housing system (0 to 3), diet, packaging, etc. Although the egg's nutritional value is most important to consumers, their perceptions are unfortunately generally based not on facts, but on popular opinion. Most commercial lines of laying hens used in Poland are of foreign origin. However, some farms use commercial lines from Polish breeding farms. Therefore, research was undertaken to determine selected characteristics of eggs obtained from hens of different origins raised in an intensive system, i.e. industrial production of eggs. Material and methods. The research material consisted of eggs from Hy-Line Brown and Messa 43 hens from large-scale production. The eggs were obtained from hens at the ages of 35, 40 and 45 weeks. The analysis included selected external and internal characteristics of eggs laid during the study period. The eggs were evaluated immediately after laying, and the following quality parameters were determined: egg weight, shell weight, shell thickness, white weight, yolk weight, and pH of white and yolk. Chemical analysis of dry matter, total protein, crude fat and crude ash content in the whites and yolks was performed. The cholesterol content and fatty acid profile in the yolk were analysed as well. A statistical analysis of the results was performed. Results. The analyses revealed significant differences in the weight and morphological composition of eggs depending on the genotype of the hens. Compared to eggs obtained from Hy-Line Brown hens, eggs from Messa 43 hens had significantly lower shell thickness, greater weight between 35 and 45 weeks of age, a larger proportion of shell, and a smaller proportion of albumen. Yolks and whites of eggs from Hy-Line Brown hens contained significantly more dry matter and total protein than those of Messa43 chickens, while the cholesterol content in the yolks of both groups was similar. The fatty acid profile of the egg yolk was similar irrespective of the origin of the hens. Conclusions. Significant differences in egg weight and the parameters of morphological components of eggs were found between the experimental groups. Genotype did not influence cholesterol content or the fatty acid profile in the yolk.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 63%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The effect of the genetic origin of hens on selected egg traits

Biesiada–Drzazga¹,

Banaszewska²,

Wielogórska³

et al. 2020

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

show abstract

“…Monounsaturated fatty acids had the largest share of the lipid profile in this study. This was consistent with the results of Choi et al (2001) and Polat et al (2013) but differs from those of Sokołowicz et al (2012). Although it appears that nutrition has a primary influence on the fatty acid profile of egg yolk, Cherian (2008) observed that the effect of the age of broiler breeder hens was significant.…”

Section: Resultssupporting

confidence: 90%

Effect of age of Japanese quail on physical and biochemical characteristics of eggs

Nowaczewski¹,

Szablewski²,

Cegielska‐Radziejewska³

et al. 2021

SA J. An. Sci.

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The aim of the study was to investigate the effects of age of birds on egg quality in Japanese quail. The eggs were randomly selected from among all eggs laid on the same day when the birds were 15, 23 and 31 weeks old. At each time point, 90 fresh eggs were evaluated for their physical and biochemical characteristics. Egg weights were similar over time. At 23 and 31 weeks, the eggs had less shell than at 15 weeks. Crude fat and ash contents of the eggs increased with the age of the birds. Crude protein was also highest in eggs of the oldest quail. At 31 weeks old, the eggs were lowest in pH of yolk and white. Quail that were 23 and 31 weeks old laid eggs with significantly higher polyunsaturated fatty acid (PUFA) and lower saturated fatty acid (SFA) contents. The lowest cholesterol content was in egg yolks from 23-week-old quail. The oldest birds had the highest contents of sodium, potassium, zinc, selenium, copper, and manganese. The content and activity of lysozyme decreased with ageing of the birds. From the consumers’ point of view, eggs from older birds appeared to be the most valuable. At the same time, as the quail ages, the antibacterial properties of eggs deteriorate, which may indicate a shorter shelf life.

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Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

Węsierska

Niemczyńska

Pasternak

et al. 2019

Annals of Animal Science

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the aim of the study was to evaluate the effect of different levels of dietary hybrid rye on eggs laid by isa brown laying hens and their quality, such as physical parameters, nutritional value (basic chemical composition, cholesterol content, fatty acid profile) as well as safety (microbiological purity). A total of 72 Isa Brown hens aged 26 weeks were allocated to 3 groups fed with 0%, 15% and 25% levels of hybrid rye in their diet up to week 50. At week 50, 72 eggs per group were collected for analysis. The 25% rye level had no significant effect on most of the examined physical parameters; however, a tendency to heavier eggs in this group was noted. An increased rye level resulted in lighter yolks with a lowered share of redness and yellowness compared to those obtained from hens fed a control diet. The administration of 25% of rye in the diet influenced the basic chemical composition of the yolks by increasing the water content and reducing the fat content, but with no significant effect on the contents of ash, chlorides and cholesterol. The sum of saturated fatty acids in yolks decreased along with the increase in dietary rye level while the sum of mono-and polyunsaturated fatty acids increased. Moreover, a lowered ratio of ω-6: ω-3 fatty acids was found with dietary rye level increases.

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Quality of Eggs From Organically Reared Laying Hens During Their First and Second Year of Production

Cited by 5 publications

References 12 publications

The effect of the genetic origin of hens on selected egg traits

The effect of the genetic origin of hens on selected egg traits

Effect of age of Japanese quail on physical and biochemical characteristics of eggs

Selected Physical and Chemical Characteristics of Eggs Laid by Hens Fed Diets with Different Levels of Hybrid Rye

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