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Comparison of Performance, Egg Quality, and Yolk Fatty Acid Profile in Two Turkish Genotypes (Atak-S and Atabey) in a Free-Range System

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  • Arda Sözcü, Uludağ University, Turkey
  • Aydin Ipek, Uludağ University, Turkey
  • Züleyha Oguz, Republic of Turkey Ministry of Agriculture and Forestry, Turkey
  • Stefan Gunnarsson, Swedish University of Agricultural Sciences, Sweden
  • Anja Brinch Riber
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.
Original languageEnglish
Article number1458
Number of pages15
Publication statusPublished - May 2021

    Research areas

  • egg production, fatty acids, free range, genotype, yolk color, poultry

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