engleski

The impact of different housing systems on table eggs quality

Chicken eggs are biologically high value foods and the human organism utilises their nutritional value at a high percentage. In 2017 EU produced 6 394 520 Tonnes (T) of eggs which is almost the same as in 2016 (6 393 170 T). Croatian market on the other hand had a rapid growth as amount produced in 2017 (36 700 T) was 18.4% more than in 2016 (31 000 T). To be able to sustain the demands of modern production, laying hen farming systems have considerably modified the welfare status of poultry, constraining hens to perform under conditions very different from those in nature. But, in recent years the growing interest of consumers regarding the environmental sustainability, animal welfare, and “ethical quality” of food originating from animal has favoured studies directed to identify less intensive and more animal-friendly production systems. The aim of this paper was to determine the influence of different poultry housing systems on egg quality. The study included the determination of egg quality from egg laying hens of different ages, originating from free, floor and cage systems, to a total of 60 samples. Free range eggs weighed the most (averaging 59, 35 g) and in comparison to cage raising system, measuring higher egg index (75, 29 : 74, 30) and a thicker shell (0, 44 : 0, 43 mm). The water amount was highest, and theprotein amount was lowestin free range eggs. Eggs from the aspect of their production characteristics and quality in terms of chemical composition recorded higher values in conventional cages in comparison to free range, while eggs originating from free range and enriched cage systems recorded higher values from a poultry welfare stand point.

laying hens, welfare, eggs, quality

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