Selected quality traits of eggs and the productivity of newly created laying hen hybrids dedicated to an extensive rearing system

Batkowska, Justyna; Brodacki, A.

doi:10.5194/aab-60-87-2017

Cited by 17 publications

(17 citation statements)

References 22 publications

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“…However, the quality of eggs is a broader concept, and, although it is partly shaped by the hen-housing conditions, many other factors affect it. These include genetic factors, like breed and line of laying hens (which affects the size and color of the shell, as well as nutritional values [1]), rearing conditions [2], nutrition (feed composition, access to free range), age of laying hens [3] (older hens lay eggs of greater weight, but the quality of their shell is worse [4,5]), and time and storage conditions for eggs [6][7][8]. Eggs undergo numerous analyses and tests to determine their freshness, technological suitability, quality of egg white and egg yolk, nutritional composition, and heavy metal pollution.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Quality of Eggs from Hens Kept in Caged and Free-Range Systems Using Traditional Methods and Ultra-Weak Luminescence

et al. 2019

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The paper presents the results of an evaluation of the quality of eggs from laying hens kept in caged and free range systems using traditional methods and ultra-weak luminescence (USL). It was found that the tested eggs were fresh and were characterized by the required quality, as demonstrated by analysis of the egg white and egg yolk. Eggs from free-range laying hens were characterized by an eight-fold higher emission of photons compared to eggs from caged hens, and they had over three times higher content of natural antioxidants in the form of carotenoids. Most probably, the higher number of photons emitted is associated with a higher content of biologically active substances in the material under study. Photon emission also varies in different ways depending on the specific hen breeding system. Differences in time in the identified maximum values of photon emission result from the composition of individual parts of the egg. Different times in which the emission peaks occurred for free-range eggs and for caged eggs were observed. The application of the USL method in order to confirm its usefulness in the assessment of food quality requires further research.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Quality of Eggs from Hens Kept in Caged and Free-Range Systems Using Traditional Methods and Ultra-Weak Luminescence

et al. 2019

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“…A lot of factors may modify table egg quality: the genotype (Batkowska and Brodacki, 2017), age of the hens (Zita et al, 2009;Sarica et al, 2012), environmental conditions, including rearing systems (Ðukić-Stojčić et al, 2009;Batkowska et al, 2014), as well as feed additives (Safaa et al, 2008), which include micro-and macroelement supplementation. The microelement most commonly used in poultry production is copper.…”

Section: Introductionmentioning

confidence: 99%

Quality and mineral composition of eggs from hens supplemented with copper-lysine chelate

et al. 2018

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Abstract. The aim of study was to evaluate the quality of hen eggs influenced by supplementation of copper with lysine chelate (CHL). The material consisted of eggs from two groups of Hy-Line Brown laying hens aged 300 days. Group I, negative control (NC), did not receive any additives. The hens from group II were treated with CHL at a dose of 30 mg Cu L −1 with drinking water. After 4 weeks of supplementation, 60 eggs from each group were randomly collected for quality analysis. The characteristics of the whole egg and its individual elements (shell, yolk, and albumen) were evaluated. The supplementation of CHL increased the egg weight, as well as the weight and height of albumen. There were no changes in the shell strength parameters, and its darker color may increase potential consumer acceptance, but requires confirmation by sensory analysis of the eggs. The copper addition was relatively small, but even this dose caused some changes in egg quality. Little changes in the mineral composition of individual elements of the eggs have been reported. It is therefore very important to continue research to find the smallest effective dose of this micronutrient, to study the duration of time it should be given in order to obtain the best quality of eggs, and to minimize the mineral disorders in organisms.

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“…Many factors influence the rate of these changes, ranging from genetics (Krawczyk, 2009;Batkowska and Brodacki, 2017) through to environmental variables, such as the rearing system (Batkowska et al, 2014;Batkowska et al, 2016), feed additives (Brodacki et al, 2018), or storage conditions (Akyurek and Okur, 2009).…”

Section: Introductionmentioning

confidence: 99%

Glycerin as a factor for moderating quality changes in table eggs during storage

et al. 2018

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Abstract. Glycerol, a by-product of biodiesel production, is non-toxic to humans and the environment. With the current increase in the demand for fuels obtained from biomass, the amount of glycerine waste production is increasing. There are many ways to dispose this substance (in pharmaceuticals, cosmetics, and in chemical industry), but its utilization is still insufficient. Therefore, the aim of this study was to assess the possibility of limiting quality changes in table eggs during storage by coating the shells with a glycerol solution. The material used in this research consisted of 270 table chicken eggs collected on the same day. On the first day of the experiment, quality traits of 30 eggs were evaluated (initial control group). The remaining 240 eggs were divided into two equal groups: control (eggs that were not subjected to any treatment) and experimental (eggs that were coated with a 5 % aqueous solution of glycerol). The eggs were placed on transport trays and stored at 14 • C and 70 % humidity. Quality evaluations were carried out after 14 and 28 days of storage. The depth of the air cell, mass and specific gravity of the egg, the shell characteristics (water vapour conductance, strength, mass, thickness, and density), and the content traits (pH of the albumen and yolk, Haugh units, and colour and weight of the yolk) were evaluated. The results obtained suggest that the use of glycerine may contribute to slowing adverse changes in egg quality during storage by limiting CO 2 removal from the egg content, which allows the egg to maintain albumen structure. Due to the fact that glycerine is a safe, cheap, and easy-to-apply substance, its large-scale use in poultry raw material storage seems to be a very real possibility.

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Selected quality traits of eggs and the productivity of newly created laying hen hybrids dedicated to an extensive rearing system

Cited by 17 publications

References 22 publications

Evaluation of Quality of Eggs from Hens Kept in Caged and Free-Range Systems Using Traditional Methods and Ultra-Weak Luminescence

Evaluation of Quality of Eggs from Hens Kept in Caged and Free-Range Systems Using Traditional Methods and Ultra-Weak Luminescence

Quality and mineral composition of eggs from hens supplemented with copper-lysine chelate

Glycerin as a factor for moderating quality changes in table eggs during storage

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