Comparison of Performance, Egg Quality, and Yolk Fatty Acid Profile in Two Turkish Genotypes (Atak-S and Atabey) in a Free-Range System
ANIMALS, cilt.11, ss.1-15, 2021 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 11
- Basım Tarihi: 2021
- Doi Numarası: 10.3390/ani11051458
- Dergi Adı: ANIMALS
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, CAB Abstracts, EMBASE, Veterinary Science Database, Directory of Open Access Journals
- Sayfa Sayıları: ss.1-15
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
Consumer interest in buying eggs from animal welfare-friendly systems with outdoor
access is increasing, leading to an increase in the need for knowledge on genotypes suitable for
free-range systems. Two Turkish laying hen genotypes, Atak-S (brown, n = 210) and Atabey (white,
n = 210), were reared in a free-range system from 19–72 weeks of age, and their suitability for the
system was assessed based on laying performance, egg quality, and yolk fatty acid profile. Mean
hen-day and hen-housed egg production were found to be higher in Atabey than Atak-S (p < 0.01).
The brown eggs from Atak-S hens tended to be heavier than the white eggs from Atabey hens
(p < 0.01). Brown eggs obtained from Atak-S hens had a stronger shell structure (p < 0.01), while
white eggs from Atabey hens had higher mean yolk index, albumen index, and Haugh unit than
brown eggs (p < 0.05). At 56 weeks of age, total saturated fatty acid content in yolk was higher in
white eggs than in brown eggs (p < 0.01). These findings related to genotype could help free-range
egg producers in their choices for more profitable production and for meeting consumer demands on
egg quality and egg yolk fatty acid levels.