Egg Quality in Battery Cage and Free-Range Systems : with Reference to Comparison of Eggs Based on Price and Hens' Age
2016
Kim, D.W., Gyeongsang National University, Jinju, Republic of Korea | Kang, S.M., Gyeongsang National University, Jinju, Republic of Korea | Yang, Y.R., Gyeongsang National University, Jinju, Republic of Korea | Kim, J.M., Gyeongsang National University, Jinju, Republic of Korea | Yoon, H.S., Gyeongsang National University, Jinju, Republic of Korea | Jeon, J.H., National Institute of Animal Science, Wanju, Republic of Korea | Choi, Y.H., Gyeongsang National University, Jinju, Republic of Korea
The main purpose of the current study was to compare quality of eggs 1) produced from hens housed in battery cages vs. free range, 2) from young vs. old hens, and 3) tagged with the lowest vs. the highest price in a local franchised mart. The ages of hens, at which their eggs were used for the analysis of quality, were 70 weeks old in the experiment 1, 22 and 47 weeks old in the experiment 2, and were unknown in the experiment 3. Eggs were analyzed for weight, albumen height, Haugh unit, shell color, shell strength, shell thickness, shell weight, yolk color, yolk weight, and egg white weight. In the experiment 1, significant differences were detected between two housing systems in shell color, shell weight, yolk color, and yolk weight (P less than 0.05), but not in egg weight, albumen height, Haugh unit, shell strength, shell thickness, and egg white weight (P greater than 0.05). Although egg weight was slightly but not significantly higher in battery cages by 2.2 g than in free range, yolk weight was significantly higher in battery cage (P less than 0.05). On the contrary, shell color was greatly increased in free range system by 68.5% compared with battery cage. In the experiment 2, there were significant differences between young and old hens in egg weight, albumen height, Haugh unit, shell strength, shell weight, yolk color and yolk weight (P less than 0.05). Egg weight, shell weight, yolk color and yolk weight were increased in old hens than young hens while albumen height, Haugh unit, and shell strength were decreased. In the experiment 3, egg weight, albumen height, Haugh unit, shell weight, and egg white weight were significantly higher in the highest priced eggs than the lowest ones (P less than 0.05), whereas shell strength and yolk color were lower (P less than 0.05) but shell color, shell thickness and yolk weight were not different (P greater than 0.05). So, egg freshness was clearly higher in the highest priced ones than in the lowest (P less than 0.05). Due to the limited information on raising and husbandry of laying hens whose eggs were tested for egg quality in the current study, the present results should be cautiously interpreted while contributing to the future study as a basis in this field.
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