Assesment of marketed table egg quality originating from different production system

Abstract

The present study evaluated the quality of marketed table eggs originating from the cage, barn, organic and free-range production system. Table eggs from free-range production system had the highest diameter, the lowest shape index and the highest frequency of normal-shaped table eggs. In addition, the lightest shell color was found in table eggs from free-range production system. The highest shell thickness was found in table eggs from cage production system, while the lowest shell thickness was found in table eggs from free-range production system. Table eggs from organic and free-range production systems had better internal quality and freshness (the lower albumen and yolk pH value, and a higher albumen and Haugh index) compared to table eggs from cage and barn production system. Compared to the other production systems, the best physical quality traits were recorded in table eggs from free-range production system (the highest egg weight, yolk weight and proportion and, but the lowest weight and proportion of shell and albumen). In addition, the lightest yolk colour was found in table eggs from organic production system. In conclusion, table eggs from organic and free-range production system are of better overall quality compared to those from cage and barn production system.