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This study was conducted to determine the effects of two production systems (organic vs conventional cages) on egg quality parameters during the late laying period. The effects of a production system were investigated on external and internal quality and on the sensory attributes. The eggs produced in organic system had paler yolks (P0.001) and thinner egg shells (P0.05) than the eggs produced in the cages. Overall sensory quality was improved in eggs deriving from hens allocated in cages. Differences between organic and cage eggs indicated lower redness and higher yellowness (P0.001) in organic eggs than in cage eggs. The organic eggs were characterised by a higher content of -linolenic and docosapentaenoic acid (P0.05) and lower content of linoleic acid (P0.05) than the eggs from cages. The ratio of omega fatty acids, n-6/n-3, was most favourable in the organic eggs (5.93:1). In the cage eggs, the ratio n-6/n-3 was significantly (P005) higher (955:1).

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Abstract: The fatty acid composition of eggs produced by the autochthonous Styrian hen reared in two rearing systems was determined. Eggs were collected four times during the year. The fatty acid composition was determined by the in situ transesterification method and gas chromatography–flame ionisation detection (GC–FID). Eggs of the Styrian hen from free range contained significantly more α-linolenic, eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic acid (DHA), as well as more total n−3 fatty acids. On the other hand, eggs from caged hens contained significantly more linoleic, arachidonic, as well as total polyunsaturated fatty acids (PUFA) and n−6 PUFA. The n−6/n−3 ratio was better from the nutritional point of view in eggs from free range. The fatty acid content is expressed in wt.%, as well as mg/100g of yolk and mg/100g of fresh egg, to better understand how much each of fatty acid is consumed with an edible portion. [ABSTRACT FROM AUTHOR]

Abstract: The cholesterol content of eggs produced by the Slovenian autochthonous Styrian hen in comparison with eggs of the Isa Brown, reared in two different rearing systems, was determined. Eggs were collected four times during the year. The cholesterol content was determined by the enzymatic-spectrophotometric method. The influence of genotype, in two different rearing systems, on the cholesterol content in eggs was studied. The cholesterol content determined in eggs from cages was 13.1±0.43mgg−1 yolk of the Styrian hens as compared to 11.4±0.49mgg−1 yolk of Isa Brown hens. The cholesterol content determined in free range eggs was 13.6±0.22mgg−1 yolk of the Styrian hen and 11.8±0.30mgg−1 yolk of Isa Brown. [Copyright &y& Elsevier]