Effect of Production Systems on Quality and Chemical Composition of Table Eggs

Abstract

Production system is one of the most important factors which have an effect on egg quality. In recent years consumers have paid more attention to the housing system in which eggs are produced with a significant increase of their interest in organic and functional food. Some consumers perceive omega-3 enriched eggs and free range eggs as beneficial for their health. Therefore, the aim of this work was to determine the chemical composition and the internal and external quality of eggs produced in conventional cages, free range systems and of omega-3 enriched eggs. Samples of 30 eggs from three different production systems were taken from the market. For eggs from each system the internal and external egg quality traits were examined as well as the protein and fat content. The results showed lower fat content in eggs from cages (P<0.05). Free range and omega-3 eggs had higher content of protein in egg white compared to the conventional ones (P<0.05). Production system significantly influenced the shell breaking strength, Haugh units and yolk color. The shell breaking force was significantly higher in free range eggs (P<0.05). The highest value of Haugh units was found in free range eggs and the lowest in omega-3 enriched eggs. The results of this work confirmed that there are differences in quality and the chemical composition of eggs from different production systems.