Assessment of Marketed Table Egg Quality Originating from Different Production Systems

Abstract

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