FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Impact of hen breed and rearing system on the quality of eggs for consumption


The objective of the research carried out was to assess the impact of breed and rearing system of lying hens on the selected characteristics of eggs for consumption offered for sale in the area of Siedlce. The research material were eggs derived from Hy-Line Brown and Tetra SL hens housed either on litter or in battery crates. 160 eggs were assessed in total. The assessment included internal and external traits of eggs, as well as egg freshness. Under the two housing systems analysed, the Hy-Line Brown hens produced smaller eggs than Tetra SL hens (63.2-64.5g and 64.1 65.2g, respectively). All the eggs examined were characterized by an appropriate shape. The eggs of hens housed in battery crates were heavier than the eggs of hens kept on litter, irrespective of the commercial line. At the same time, the heavier eggs, lied by the Tetra SL hens, had thinner shells, larger air cells, and less coloured yolks than the eggs obtained from the Hy-Line Brown hens. The assessment of morphological composition showed that, compared with the Hy-Line Brown, the Tetra SL eggs were heavier and had a higher share of white (37.1-38.1 and 35.3-36.4%, respectively), a higher share of shell (37.1-38.and 35.3-36.4%), and a lower share of yolk (19.1-18.9 and 20.3-20.5%) in the egg. The research accomplished showed that eggs produced by the Hy Line Brown and Tetra SL hens offered for sale were characterized by good external traits, a proper freshness, and an appropriate morphological composition.


layers, eggs for consumption, quality, assessment