Abstract
Simple SummaryIn recent years, consumers have shown increased interest in healthy and safe food produced under improved animal welfare standards. Therefore, production systems proving outdoor access have gained popularity, increasing the need for knowledge on genotypes suitable for free-range systems. This study aimed to investigate the suitability of two Turkish layer genotypes, Atak-S (brown) and Atabey (white), in a free-range system. We evaluated laying performance, egg quality parameters, and yolk fatty acid profile. The egg production was higher in Atabey than Atak-S, whereas the eggs from Atak-S hens tended to be heavier and had a stronger shell structure than eggs from Atabey hens. Furthermore, eggs from Atabey hens had improved egg yolk and albumen content compared to eggs from Atak-S hens. The total saturated fatty acid content in yolk was higher in Atabey eggs than in Atak-S eggs at 56 weeks of age, whereas a higher yolk color score was observed in Atak-S eggs than in Atabey eggs. Our results could help free-range egg producers to improve production, as well as satisfy consumer demands regarding egg quality in organic production.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.
Highlights
Introduction conditions of the Creative CommonsEgg production is a major and significant component of animal production in Turkey, due to its high economic contribution (1.7 billion egg production in 2020) and its adaptability to new sectoral developments and consumer demands [1]
Egg weight showed significant differences arising from genotype × age interactions
The results indicated that as the hens aged, Daily feed intake (DFI) increased in both genotypes, with a corresponding increment in body weight (BW)
Summary
Introduction conditions of the Creative CommonsEgg production is a major and significant component of animal production in Turkey, due to its high economic contribution (1.7 billion egg production in 2020) and its adaptability to new sectoral developments and consumer demands [1]. Demanding food produced within organic production systems, with stricter safety rules and nature protection concepts [2]. This is resulting in alternative production systems with better regard for animal rights and welfare issues in poultry production world-wide [3]. It is known that intensive production systems can affect egg quality parameters due to high levels of stress and poor welfare of laying hens [4,5]. Free-range and organic production systems have gained popularity, as they can decrease the stressful conditions in intensive poultry systems and increase the comfort and improve the welfare status and behavioral patterns of commercial birds [6]. Free-range and organic systems both provide laying hens with access to outdoor areas with more physical activities, natural light, and sunshine and scope to exhibit natural behaviors, such as foraging, dust bathing, perching, nesting, preening, and pecking [7]
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