Research Note: The nutritional value of eggs from native Polish Crested chickens and commercial hybrids that have been stored in various conditions

إنجليزي. The aim of the study was to compare the nutritive value of eggs from Polish Crested chickens (PCr) to that of eggs from commercial hybrid Hy-Line Brown (HLB) and to examine the effect of storage conditions on physical quality parameters. In total, 135 PCr (9 pens) and 75 (5 pens) HLB chickens were kept on litter and fed commercial feed. At laying peak (36 wk), all eggs (n = 66/ genotype) were collected on the same day and divided into 3 groups (n = 20): group I was assessed on the day after laying; group II was analyzed after 28 d of storage in a fridge; group III, after 28 d in storeroom conditions of 19.5 to 20.5°C. For group I, vitamin A and E content (n = 3 samples) and fatty acid (FA) profiles (n = 6 samples) were determined. For all groups, the physical quality parameters of the eggs were assessed. The vitamin E content was higher (P < 0.05) for PCr than HLB. The PUFA n-6 FA content was higher and the amount of MUFA was lower (P < 0.05) for PCr when compared to HLB. All physical parameters changed after storage, with more negative changes recorded for group III than for group II. Concerning egg weight, albumen height, Haugh unit score and the pH of the yolk and albumen, interaction between genotype and storage conditions (P < 0.001 – P < 0.05) was demonstrated. The lightest eggs with the lowest albumen height and the highest pH were recorded from PCr in group III. The lowest Haugh unit score was recorded from HLB eggs stored in the same conditions. Moreover, the eggs of PCr were characterized by a higher (P < 0.001) yolk content and yolk color (P < 0.05), whereas the weight of the yolk and content of albumen were lower (P < 0.001) for HLB. Eggs from PCr that are stored in appropriate conditions could possibly be offered as a niche product.

إنجليزي. indigenous chicken, quality of egg, fatty acid profile, egg storage

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