Effect of Alternative Housing System and Hen Genotype on Egg Quality Characteristics

  • Zofia Sokołowicz Department of Animal Production and Poultry Products Evaluation, University of Rzeszów, Rzeszów, Poland
  • Józefa Krawczyk Department of Animal Genetic Resources Conservation, National Research Institute of Animal Production, Balice, Poland
  • Magdalena Dykiel State Higher Vocational School in Krosno, Departament of Food Production and Safety, Rynek 1,38-400 Krosno


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.

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How to Cite
Sokołowicz, Z., J. Krawczyk, and M. Dykiel. “Effect of Alternative Housing System and Hen Genotype on Egg Quality Characteristics”. Emirates Journal of Food and Agriculture, Vol. 30, no. 8, Aug. 2018, pp. 695-03, doi:https://doi.org/10.9755/ejfa.2018.v30.i8.1753. Accessed 21 Mar. 2023.
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