Abstract
Simple SummaryConservation of traditional poultry breeds is closely linked to product valorization considering the renewed interest in local poultry breeds production and consumers’ orientation towards food items considered healthier and safer. The aim of the present research is to investigate the differences in egg physical parameters and fatty acid profile of three traditional chicken breeds (Mericanel della Brianza, Milanino and Valdarnese Bianca) and two commercial hybrids using marked-procured eggs. We evaluated the effects of the breeds and of the genetic origin (traditional breed or hybrid strain) on egg physical and chemical parameters, furthermore we analyzed the most influencing parameters and their effects on egg groups differentiation via Principal Component Analysis (PCA). Eggs produced by traditional breeds differentiate from eggs produced by commercial hybrids in physical and fatty acids parameters. The nutritional value of eggs obtained from traditional breeds has been demonstrated to be higher considering the yolk content, the Polyunsatured Fatty Acids - PUFA fraction, the n6/n3 ratio and the atherogenic and thrombogenic indexes. Commercial layers’ eggs revealed their higher commercial value based on weight, albumen content and percentage of edible content.The aim of the present study is to investigate the physical parameters and fatty acid composition and related nutritional parameters of market-procured table eggs from Milanino, Mericanel della Brianza and Valdarnese Bianca hens compared to two commercial hybrid strains’ eggs to determine characterizing quality traits for traditional breeds conservation and valorization through high quality niche products. Fifty-four market eggs by three traditional breeds (Mericanel della Brianza—MRC; Milanino—MLN; and Valdarnese Bianca—VLD) and two commercial hybrid strains (Commercial Hybrid Brown—CHB; Commercial Hybrid White—CHW) have been analyzed—physical parameters, fatty acids profile and atherogenic and thrombogenic indexes were investigated. A General Linear Model—GLM was applied to data analysis with breed and genetic origin (traditional breed—TRD; commercial hybrid—HYB) as sources of variation. Two Principal Component Analyses (PCA) were carried out with physical parameters and fatty acid parameters as variables. Eggs produced by traditional breeds MRC MLN and VLD differentiate from eggs produced by commercial hybrids CHB and CHW in physical and chemical parameters (fatty acids parameters). The nutritional value of the traditional eggs has been demonstrated to be higher considering the yolk content, the PUFA fraction, the more favorable n6/n3 ratio and the atherogenic and thrombogenic indexes. Commercial layers’ eggs revealed their higher commercial value based on weight, albumen content and percentage of edible content.
Highlights
Animal production has been characterized, in the past century, by a strong intensification of production systems and a dramatic reduction of traditional breeds
Traditional breeds well adapted after centuries of natural and artificial selection in specific geographic and climatic areas have been replaced with highly productive synthetic strains or commercial hybrids [1,2]
The aim of the present study is to investigate the physical parameters and fatty acid composition and related nutritional parameters of table eggs from Mericanel della Brianza, Milanino and Valdarnese
Summary
Animal production has been characterized, in the past century, by a strong intensification of production systems and a dramatic reduction of traditional breeds. Traditional breeds well adapted after centuries of natural and artificial selection in specific geographic and climatic areas have been replaced with highly productive synthetic strains or commercial hybrids [1,2]. Two main sectors can be identified in the global poultry production—the large scale production led by multinational corporations based on highly productive hybrid strains and the small scale production characterized by a variety of traditional breeds and populations (predominant in developing countries) [2]. Product characterization is fundamental in value estimation—in animal products in particular, the nutritional quality is based on proteins and lipids composition together with macro and trace elements profile and the presence of allergens [7]. Consumers’ perception of animal product quality is oriented to extrinsic ‘on farm’
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