Quality of Table Eggs from Different Production Systems

Abstract

Summary The production system is one of the most significant factors influencing internal and external egg quality. Due to concerns for the welfare of laying hens, and on the basis of Council Directive 1999/74/EC, EU countries banned conventional cages, so it is necessary to determine the influence of alternative systems on the external and internal quality traits of table eggs. Consumers believe that organic eggs are healthier than eggs from the conventional production systems. In addition, consumer awareness of the welfare of laying hens has been raised in the last few decades. This research aimed to determine the quality of table eggs from the cage, free-range and organic systems that are present on the Serbian market. External and internal quality traits were examined for 30 eggs taken from the market from the cage, organic and free-range systems. The value of Haugh units was 77.16 for organic eggs, 66.01 for conventional cages, and 62.01 for free-range system. The results showed that eggs from the organic system had significantly higher egg weight, shape index, albumen height, and Haugh units (p≤0.05) compared to cage and free-range eggs. Eggs from the free-range system had the highest number of meat and blood spots (2.25), while it was the lowest in eggs from the cage system (0.40). Eggs from organic production and conventional cages showed better results in internal and external egg quality. Shell quality traits, yolk color, and yolk pH were not affected by the production system.