The Variability of Quality Traits of Table Eggs and Eggshell Mineral Composition Depending on Hens’ Breed and Eggshell Color

• Main Authors: Kamil Drabik, Małgorzata Karwowska, Karolina Wengerska, Tomasz Próchniak, Agnieszka Adamczuk, Justyna Batkowska
• Format: Article
• Language: English
• Published: MDPI AG 2021-04-01
• Series: Animals
• Subjects: egg quality; eggshell dyes; eggshell quality
• Online Access: https://www.mdpi.com/2076-2615/11/5/1204

The aim of the study was to evaluate the relationship between the eggshell color parameters and its mineral composition as well as the internal quality of eggs derived from various breeds of hens, varied by eggshell color: seledine from Araucana, brown from Marans, and white from Leghorn. The sample consisted of 180 eggs (60/group) The eggshell color was measured using CIE L*a*b* system. The quality evaluation included traits of whole egg (weight, specific gravity, proportions of elements, shape index), yolk (weight, color, index, pH), albumen (weight, height, pH), and shell (color, strength, weight, thickness, density). The mineral composition of eggshells was analyzed. The eggs origin affected the quality characteristics of particular egg elements (<i>p</i> < 0.001). However, the impact of analyzed colors on the egg quality traits varied, and in the case of whole egg and albumen traits the most favorable was the white color (<i>p</i> ≤ 0.05), while in the case of the strength of shell or its thickness it was the dark brown color (<i>p</i> ≤ 0.05). The eggshell color influenced variations in its mineral composition (<i>p</i> < 0.001) except potassium and sodium content, while the proportion of particular mineral elements in shell was correlated with the L*a*b* color space coordinates (<i>p</i> ≤ 0.05).