A comparison between the quality of eggs from indigenous chicken breeds and that from commercial layers

Abstract

There is an increased interest in animal products from more sustainable farming practices, which may include using local breeds. In addition, maintaining biodiversity is important, and naturally, indigenous breeds of chickens are well adapted to the local environmental conditions. In the current study, 286 eggs from 4 Portuguese breeds of chickens (Branca, Amarela, Pedrês Portuguesa, and Preta Lusitânica) and from a commercial hybrid laying hen were used. Chemical and physical characteristics of the eggs and the egg components such as weights, Haugh units, yolk color, albumen protein content, yolk fatty acid content, and mineral content in the albumen and yolk were analyzed. The Branca breed produced eggs with a lighter brown shell color and lower Haugh unit values than the remaining native breeds (P < 0.05). The commercial hens produced eggs that were found to be more rounded shape than the ideal and with a darker colored shell and yolk than eggs from the 4 local breeds. In addition, the commercial hens also produced heavier eggs but with lower Haugh units than the Amarela, Pedrês Portuguesa, and Preta Lusitânica breeds (P < 0.05). The range of saturated fatty acids, monounsaturated fatty acids, and total polyunsaturated fatty acids between eggs from the 4 breeds was small and not significantly different. No differences were found in the percentage of albumen protein between breeds. Albumen and yolk ash content was not different between breeds. The overall analysis indicated that eggs from these native genotypes match the quality of a commercial product in many characteristics. In markets where eggs from local breeds are available, consumers are purchasing a high-quality product while aiding in the expansion of local genetic resources and investing in local farmers.

Keywords: egg; egg quality; fatty acid; mineral; native and hybrid breed.