Journals / Journal of Research in Veterinary Medicine / 2016 / Cilt: 35 - Sayı: 1-2
Effect of Rearing Systems and Shell Color on Some Egg Quality Parameters
- Pages
- 11–16
- DOI
- —
Abstract
This study was conducted to determine some quality parameters of retail brown and white-shelled grade A table eggs, which were produced by cage, free-range and organic systems.For this, a total of 30 eggs, 10 from each rearing system, and 15 from each shell color were purchased, and egg weight, shape index, shell thickness, shell strength, and yolk color as outer and inner quality parameters were determined.The heaviest eggs were from cage system (65.04 g), and shape index and shell strength were the highest in organic eggs (78.37% and 41.02 N/cm2), while shell thickness was the lowest in free-range eggs (0.40 mm), and yolk color was the lightest in organic and free-range eggs (10 and 10.40). Additionally, brown eggs had higher values than white eggs in all of the parameters tested. Statistical analyses revealed that rearing systems have effect on shell thickness; while shell color has effect on both shell thickness and shape index (p<0.05).In conclusion, contrary to the consumer prejudice, retail eggs from different rearing systems do not exhibit significant differences on some quality parameters tested.
Özet
Bu çalışma, perakende satış yerlerinde satışa sunulan kafes, serbest dolaşımlı ve organik yetiştirme sistem-leri ile üretilmiş kahverengi ve beyaz kabuklu yumurtaların bazı yumurta kalite özelliklerinin belirlenmesi amacı ile yapıldı.