RT Journal Article
T1 Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens
A1 Franco Ruiz, Daniel
A1 Rois Losada, Diego
A1 Arias, Anisia
A1 Justo, José Ramón
A1 Marti Quijal, Francisco J.
A1 Khubber, Sucheta
A1 Barba, Francisco J.
A1 López-Pedrouso, María
A1 Lorenzo Rodríguez, José Manuel
K1 Freshness
K1 Chemical composition
K1 Fatty acid profile
K1 Diet type
K1 Autochthonous hens
AB Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p < 0.001) in albumen height and Haugh units, obtaining the highest values for Isa Brown genotype; meanwhile, laying hens fed with CF had the highest weight, as well as the greatest eggshell thickness. Cooked yolks of Isa Brown eggs presented the highest values of luminosity, while the yellowness was higher for Mos eggs. Regarding the texture of eggs, genotype was again the parameter having the greatest impact, obtaining higher values in hardness, gumminess and chewiness in those eggs from the Mos breed. Concerning egg chemical composition, it was affected by breed and diet type, but Mos eggs were characterized by a significantly (p < 0.001) higher contents of fat (9.53% vs. 7.58%), protein (12.31% vs. 11.66%) and ash (1.10% vs. 1.04%) than Isa Brown ones. Finally, diet type influenced the fatty acid profile, mainly affecting oleic and linoleic acids, which showed significantly (p < 0.05) highest values (42.90 and 14.66 g/100 g of total fatty acids) in CW and CF diets, respectively. Overall, breed and bird diet factors had a strong effect on egg quality and nutritional profile. Moreover, eggs from Mos hens had more attractive nutritional indices, and they could even be improved more by changing the diet
PB MDPI
YR 2020
FD 2020
LK http://hdl.handle.net/10347/23712
UL http://hdl.handle.net/10347/23712
LA eng
NO Franco, D.; Rois, D.; Arias, A.; Justo, J.R.; Marti-Quijal, F.J.; Khubber, S.; Barba, F.J.; López-Pedrouso, M.; Manuel Lorenzo, J. Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens. Foods 2020, 9, 342
NO Authors are grateful to Xunta de Galicia-Conselleria do Medio Rural e do Mar (FEADER 2013/25) for the financial support. Daniel Franco and José M. Lorenzo are members of the HealthyMeat network, funded by CYTED (Ref. 119RT0568)
DS Minerva
RD 23 abr 2026