Quality of eggs from Polish native Greenleg Partridge chicken-hens maintained in organic vs. backyard production systems

• Autorzy: Krawczyk J..

Warianty tytułu

PL

Jakość jaj kur polskiej rodzimej rasy zielononóżka kuropatwiana utrzymywanych w ekologicznym i przyzagrodowym systemie chowu

• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to evaluate the quality of eggs from 56-week-old hens of the native Greenleg Partridge chicken breed, maintained in three production systems and differentiated by feeding – organic (group 1), backyard (group 2) and intensive, kept indoors in a poultry Mouse (group 3 – control). Egg quality and eggshell traits were found to be related to the production groups. The eggs laid by hens from group 1 were characterized by the highest total weight and highest weight of yolk which had the most desirable colour. The yolks of these eggs were characterized by the lowest level of cholesterol and the lowest shell strength. with the highest level of vitamin E. In the backyard production system (group 2) eggs were characterized by the lowest total weight and yolk weight, the highest protein content of albumen, the highest vitamin A and the lowest vitamin E content of yolk as well as lower shell crushing strength compared to the control group.

PL

Celem badań była ocena jakości jaj pozyskiwanych od 56-tygodniowych kur rodzimej rasy zielononóżka kuropatwiana, utrzymywanych w trzech różnych systemach chowu, z zastosowaniem zróżnicowanego żywienia. Kury utrzymywano w chowie ekologicznym (organic, grupa 1), przyzagrodowym (backyard,grupa 2) i intensywnym, w zamkniętym kurniku (intensive, grupa 3 – kontrolna).Stwierdzono duże różnice między grupami pod względem jakości jaj i ich skorup. Jaja kur utrzymywanych w gospodarstwie ekologicznym (grupa 1) charakteryzowały się największą masą całkowitą i największą masą żółtek, które zarazem były najlepiej wybarwione. Żółtka tych jaj cechował najniższy poziom cholesterolu i witamin A i E, ale najniższa także wytrzymałość skorup. W przyzagrodowym systemie chowu (grupa 2) pozyskiwano jaja o najniższej masie całkowitej i najniższej masie żółtka,największej zawartości białka w białku jaja i witaminy A w żółtku, ale najmniejszej ilości witaminy E i niższej w porównaniu z grupą kontrolną wytrzymałości skorup na zgniatanie.

• Wydawca: -
• Czasopismo: Animal Science Papers and Reports
• Rocznik: 2009
• Tom: 27
• Numer: 3
• Opis fizyczny: p.227-235,ref.

Twórcy

autor

Krawczyk J..

• Department of Conservation of Animal Genetic Resources, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland

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