Quality traits of retail eggs produced by alternative and cage rearing systems

Year 2019, Volume: 90 Issue: 2, 143 - 151, 15.06.2019

Eda İlhan Tekin Ece Çetin , Seran Temelli , Ayşegül Eyigör

https://doi.org/10.33188/vetheder.540604

Abstract

This
study was conducted to determine outer and inner quality traits of retail brown
and white grade A table eggs, produced by alternative (organic, free-range and
barn) and cage systems, where a total of 350 eggs comprised of 200 brown (50
from each system), and 150 white (each 50, except free-range) eggs were analyzed.
Effect of rearing system was statistically significant in brown eggs for shape
index, shell weight, shell strength and Haugh Unit (HU), and in white eggs for
all outer and inner quality traits except shape index, shell thickness and air
cell height (p<0.05). All samples complied with the egg weight requirements,
while air cell height of free-range brown eggs was found higher (6.75 mm), thus
non-compliant than the indicated upper limit indicated in Turkish Food Codex
Egg Directive 2014/55. Cage system white eggs’ HU values were in compliance
with the Turkish Standard for Chicken Egg - in Shell (TS1068), while this value
was lower than the required limits in free-range and cage brown eggs. Cage
brown eggs had higher shape index (%79-spherical), while white eggs had lower
shell weight (7.26 g); free-range and cage brown eggs had thicker shells (0.32
mm), and organic white and cage brown eggs had the strongest shell; the darkest
and the faintest yellow were in cage white and organic eggs, respectively. In
conclusion, there is no ‘one ideal’ rearing system to produce eggs compliant to
all quality traits, and thus the systems can have advantages/disadvantages
effecting outer and inner quality of eggs.

Keywords

Rearing systems, layer hen, egg quality traits

Alternatif ve kafes yetiştirme sistemleri ile üretilen perakende yumurtaların kalite özellikleri

Abstract

Alternatif (organik, serbest dolaşımlı ve kümes) ve
kafes yetiştirme sistemleri ile üretilmiş A sınıfı kahverengi ve beyaz
perakende yumurtaların dış ve iç kalite özelliklerinin belirlenmesi amacı ile yapılan
bu çalışmada her bir yetiştirme sistemine ait 50’şer adet olmak üzere 200
kahverengi, 150 (serbest dolaşımlı hariç 3 sistemden) beyaz, toplam 350 adet
yumurta incelendi. Yetiştirme sisteminin, kahverengi yumurtalarda, şekil
indeksi, kabuk ağırlığı, kabuk kırılma direnci ve Haugh Birimi (HB), beyaz
yumurtalarda ise şekil indeksi, kabuk kalınlığı ve hava boşluğu yüksekliği
dışında incelenen tüm özellikler üzerine etkisinin istatistiksel olarak önemli
(p<0.05) olduğu belirlendi. Tüm örneklerin yumurta ağırlığı, Türk Gıda
Kodeksi Yumurta Tebliği 2014/55’ne uygun bulunurken, serbest dolaşıma ait
kahverengi yumurtalarda hava boşluğu yüksekliğinin sınır değerin üzerinde (6.75
mm) olup uygun olmadığı saptandı. Kafes sistemindeki beyaz yumurtaların HB
değerleri, Türk Standardı Tavuk Yumurtası - Kabuklu (TS1068) ile uyumlu iken bu
değerin serbest dolaşım ve kafes sistemlerine ait kahverengi yumurtalarda
gerekliliklerin altında olduğu saptandı. Kafes sistemindeki kahverengi
yumurtaların diğerlerine göre daha yüksek şekil indeksi değerine (%
79-küresel), beyazların daha düşük kabuk ağırlığına (7.26 g) sahip olduğu;
serbest dolaşım ve kafes sistemlerindeki kahverengi yumurtaların kabuklarının
daha kalın (0.32 mm), organik sistemdeki beyaz ile kafes sistemindeki kahverengi
yumurtaların kabuk kırılma direnci yönünden en dayanıklı olduğu; en koyu sarı
rengin kafes sisteminde üretilen beyaz yumurtalarda, en açık sarı rengin ise organik
yumurtalarda bulunduğu belirlendi. Sonuçta, tüm kalite kriterlerine uygun yumurta üretebilecek ‘tek bir ideal’
yetiştirme sistemi olmadığı, sistemlerin kendi içlerinde dış ve iç kalite
özelliklerini etkileyecek avantaj/dezavantajlarının bulunabildiği belirlendi.

Keywords

Yetiştirme sistemleri, yumurtacı tavuk, yumurta kalite özellikleri

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