SELECTED FACTORS AFFECTING THE TABLE EGGS QUALITY

Abstract

The global egg market is experiencing significant growth, indicating a rising consumer interest in eggs as a valuable source of high-quality protein, fats, essential vitamins and minerals. Ensuring the quality of table eggs poses challenges for producers and researchers seeking to standardize quality and explore functional food opportunities. The study provides an overview of factors influencing table egg quality, focusing on pre- and post-laying determinants. Egg weight, trait crucial for consumer choice, is influenced by multigenerational breeding efforts and laying hen origin. It is also affected by the laying management practices and environmental conditions, with varying effects reported in scientific reports. The strength of eggshell, predominantly composed of calcium carbonate, is essential for protection but decreases with hen age, necessitating additional mineral supplementation. Shell cleanliness and colour (affected by genotype) influence consumer preferences regionally. Albumen, constituting over 60% of an egg's weight, serves as protection and hydration for the yolk and embryo. Its dense fraction indicates the egg freshness. Yolk, rich in essential nutrients, varies in proportion and colour, influenced by genotype, environmental factors, and dietary pigments. Consumer yolk colour preferences, often influenced by stereotypical beliefs, contribute to regional differences in selection. This drives research efforts aimed at improving egg quality, safety, and ethical production standards, while also addressing welfare concerns. With a growing emphasis on health and sustainability among consumers, future research is expected to prioritize meeting these expectations while catering to diverse preferences.