Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-28T07:36:45.809Z Has data issue: false hasContentIssue false

Laying hen rearing systems: a review of chemical composition and hygienic conditions of eggs

Published online by Cambridge University Press:  27 February 2014

S. RAKONJAC*
Affiliation:
University of Kragujevac, Faculty of Agronomy, Cacak, Serbia
S. BOGOSAVLJEVIĆ-BOŠKOVIĆ
Affiliation:
University of Kragujevac, Faculty of Agronomy, Cacak, Serbia
Z. PAVLOVSKI
Affiliation:
Insitute for Animal Husbandry, Belgrade-Zemun, Serbia
Z. ŠKRBIĆ
Affiliation:
Insitute for Animal Husbandry, Belgrade-Zemun, Serbia
V. DOSKOVIĆ
Affiliation:
University of Kragujevac, Faculty of Agronomy, Cacak, Serbia
M.D. PETROVIĆ
Affiliation:
University of Kragujevac, Faculty of Agronomy, Cacak, Serbia
V. PETRIČEVIĆ
Affiliation:
Insitute for Animal Husbandry, Belgrade-Zemun, Serbia
*
Corresponding author: [email protected]
Get access

Abstract

Alternative laying hen rearing systems have been rapidly introduced into poultry production in an effort to harmonise poultry health and welfare with consumer, producer, industry and environmental demands. They are an integral part of modern egg production. Husbandry systems for keeping laying hens have an impact on, inter alia, the chemical composition of eggs. The subject matter of this study is a comparative review of the results obtained by different authors on the effect of rearing system on chemical composition (proteins, lipids, cholesterol, vitamins and fatty acids content) and hygienic conditions of eggs from different rearing systems of laying hens. Eggs from these laying hen rearing systems have been proven by a large body of literature data to have better nutritional properties. Moreover, the results analysed also indicate differences within rearing systems. Rearing systems also have an influence on hygienic and microbiological quality of eggs. In view of the above, this comparable overview of the literature on the use of different rearing systems in table egg production can serve as a tool in determining the future direction of research as well as an indicator of its practical application.

Type
Review Article
Copyright
Copyright © World's Poultry Science Association 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

ADDIS, P.B. and PARK, S.W. (1989) Role of lipid oxidation products in atherosclerosis, in: SCANLAN, R. & TAYLOR, S.L. (Eds) Food Toxicology, pp. 297-330 (Marcel Dekker, New York, NY).Google Scholar
ANDERSON, K.A. (2010) Range egg production, is it better than in cages? MPF Convention, March 16-18.Google Scholar
ANTON, M. (2007) Composition and Structure of Hen Egg Yolk, Chapter 1, in: HUOPALAHTI, R., LÓPEZ-F, R., ANTON, M. & SCHADE, R. (Eds) Bioactive egg compounds, pp. 1-6 (Springer-Verlag, Heidelberg)Google Scholar
BOURRE, J.M. (2005) Where to find omega-3 fatty acids and how feeding animals with diet enriched in omega-3 fatty acids to increase nutritional value of derived products for human: what is actually useful? The Journal of Nutrition, Health & Aging 9 (4): 232-242.Google ScholarPubMed
BUHR, R.J., HANNAH, J.F., WILSON, J.L., COX, N.A., RICHARDSON, L.J., CASON, J.A. and MUSGROVE, M.T. (2009) Eggshell bacteria levels of non-washed and washed eggs from caged and cage-free hens. Proceedings of the 19th (XIX) European Poultry Symposium on Quality of Poultry Meat, XIII European Symposium on the Quality of Eggs and Egg Products. 21-25 June 2009, Turku, Finland: unpaginated.Google Scholar
BURBAUGH, B., TORO, E. and GERNAT, A. (2010) Introduction to Pasture-Raised Poultry: Getting Started AN232. Animal Science Department, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida.Google Scholar
CEROLINI, S., ZANIBONI, L. and LA COGNATA, R. (2005) Lipid characteristics in eggs produced in different housing systems. Italian Journal of Animal Science 4 (suppl. 2): 519.Google Scholar
CHERIAN, G., HOLSONBAKE, T.B. and GOEGER, M.P. (2002) Fatty Acid Composition and Egg Components of Specialty Eggs. Poultry Science 81: 30-33.Google Scholar
DE JONG, B. and EKDAHL, K. (2006) Human salmonellosis in travelers is highly correlated to the prevalence of Salmonella in laying hen flocks. Eurosurveillance 11 (7): E0607061.Google Scholar
DE REU, K., GRIJSPEEDT, K., HEYNDRICKX, M., UYTTENDAELE, M. and HERMAN, L. (2005a) The use of total aerobic and Gram-negative flora for quality assurance in the production chain of consumption eggs. Food Control 16: 147-155.Google Scholar
DE REU, K., GRIJSPEERDT, K., HEYNDRICKX, M., ZOONS, J., DE BAERE, K., UYTTENDAELE, M., DEBEVERE, J. and HERMAN, L. (2005b) Bacterial eggshell contamination in conventional cages, furnished cages and aviary housing systems for laying hens. British Poultry Science 46: 149-155.Google Scholar
DE REU, K., GRIJSPEERDT, K., HEYNDRICKX, M., MESSENS, W., UYTTENDAELE, M., DEBEVERE, J. and HERMAN, L. (2006) Influence of eggshell condensation on eggshell penetration and whole egg contamination with Salmonella enterica serovar Enteritidis. Journal of Food Protection 69: 1539-1545.Google Scholar
DE REU, K., MESSENS, W., HEYNDRICKX, M., RODENBURG, B., UYTTENDAELE, M. and HERMAN, L. (2008) Bacterial contamination of table eggs and the influence of housing system. World's Poultry Science Journal 64 (1): 5-19.CrossRefGoogle Scholar
DE REU, K., MESSENS, W., GRIJSPEERDT, K., HEYNDRICKX, M., RODENBURG, B., UYTTENDAELE, M. and HERMAN, L. (2009) Bacterial contamination of hen's table eggs and its influencing by housing systems. Proceedings of the 19th (XIX) European Poultry Symposium on Quality of Poultry Meat, XIII European Symposium on the Quality of Eggs and Egg Products. 21-25 June 2009, Turku, Finland: unpaginated.Google Scholar
DEWULF, J., VAN HOOREBEKE, S. and VAN IMMERSEEL, F. (2009) Epidemiology of Salmonella infection in laying hens with special emphasis on the influence of the housing system. Proceedings of the 19th (XIX) European Poultry Symposium on Quality of Poultry Meat, XIII European Symposium on the Quality of Eggs and Egg Products. 21-25 June 2009, Turku, Finland: unpaginated.Google Scholar
EGERER, U. and GRASHORN, M.A. (2008) Integrated assessment of egg quality by biophoton measurement (Ganzheitliche Beurteilung der Lebensmittelqualität: Die Biophotonenmessung bei Hühnereiern). Tierärztliche Umschau 63 (3): 150-158.Google Scholar
FANATICO, A. (2007) Speciality Poultry Production: Impact of Alternative Genotype, Production System, and Nutrition on Performance, Meat Quality and Sensory Attributes of Meat Chickens for Free Range and Organic Markets. Dissertation. Arkansas, U.S. University of Arkansas.Google Scholar
GAST, R.K. and BEARD, C.W. (1992) Detection and enumeration of Salmonella enteritidis in fresh and stored eggs laid by experimentally infected hens. Journal of Food Protection 55: 152-156.Google Scholar
GUÉRIN-DUBIARD, C., CASTELLANI, O. and ANTON, M. (2007) Egg Compounds with Antioxidant and Mineral Binding Properties. Chapter 26, in: HUOPALAHTI, R., LÓPEZ-F, R., ANTON, M. & SCHADE, R. (Eds) Bioactive egg compounds, pp. 223-228 (Springer-Verlag, Heidelberg).Google Scholar
HARRY, E.G. (1963) The relationship between egg spoilage and the environment of the egg when laid. British Poultry Science 4: 91-100.Google Scholar
HEGELUND, L., SORENSEN, J.T. and HERMANSEN, J.E. (2006) Welfare and productivity of laying hens in commercial organic egg production systems in Denmark. Wageningen Journal of Life Sciences 54 (2): 147-155.Google Scholar
HENRY, R. (2002) Organic Poultry - Eggs. Maritime Certified Organic Growers - Organic Profiles, March 2002.Google Scholar
HIDALGO, A., ROSSI, M., CLERICI, F. and RATTI, S. (2008) A market study on the quality characteristics of eggs from different housing systems. Food Chemistry 106: 1031-1038.Google Scholar
HILMIRE, K. (2012) The grass is greener: Farmers' experiences with pastured poultry. Renewable Agriculture and Food Systems 27: 173-179.Google Scholar
HOLT, P.S., DAVIES, R.H., DEWULF, J., GAST, R.K., HUWE, J.K., JONES, D.R., WALTMAN, D. and WILLIIAN, K.R. (2011) The impact of different housing systems on egg safety and quality. Poultry Science 90: 251-262.Google Scholar
HU, F.B., STAMPFER, M.J., MANSON, J.E., RIMM, E.B., WOLK, A., COLTIDZ, G.A., HENNEKENS, C.H. and WILLET, W.C. (1999) Dietary intake of (alpha) -linolenic acid and risk of fatal ischemic heart disease among women. American Journal of Clinical Nutrition 69 (5): 890-897.Google Scholar
ISHIBASHI, T. and YONEMOCHI, C. (2003) Amino acid nutrition in egg production industry. Animal Science Journal 74: 457-469.Google Scholar
KARSTEN, H.D., PATTERSON, P.H., STOUT, R. and CREWS, G. (2010) Vitamins A, E and fatty acid composition of the eggs of caged hens and pastured hens. Renewable Agriculture and Food Systems 25: 45-54.Google Scholar
KILIKIDES, S. (1970) Comparative study of the eggs of commercially reared hens and those on free range. 1. Cholesterol and lipids in egg yolk. Epistemonike Epeteris Kteniatrikes Sholes Aristoteleion Panepistmion Thessalonikes, Vol. 11: 1-165.Google Scholar
KINDE, H., READ, D.H., CHIN, R.P., BICKFORD, A.A., WALKER, R.L., ARDANS, A., BREITMEYER, R.E., WILLOUGHBY, D., LITTLE, H.E., KERR, D. and GARDNER, I.A. (1996) Salmonella enteritidis, phage type 4 infection in a commercial layer flock in Southern California: bacteriological and epidemiologic findings. Avian Diseases 40: 665-671.CrossRefGoogle Scholar
KOUBA, M. (2003) Quality of organic animal products. Livestock Production Science 80: 33-40.CrossRefGoogle Scholar
KRAWCZYK, J. (2009) Quality of eggs from Polish native Greenleg Partridge chicken-hens maintained in organic vs. backyard production systems. Animal Science Papers and Reports vol. 27 (3): 227-235.Google Scholar
KUCUKYILMAZ, K., BOZKURT, M., HERKEN, E.N., CINAR, M., CATH, A.U., BINTAS, E. and COVEN, F. (2012) Effects of rearing systems on performance, egg characteristics and immune response in two layer hen genotype. Asian - Australasian Journal of Animal Sciences 25 (4): 559-568.CrossRefGoogle ScholarPubMed
LEESON, S. and CASTON, L.J. (2003) Vitamin enrichment of eggs. Journal of Applied Poultry Science Research 12: 24-26.Google Scholar
LONG, C. and ALTERMAN, T. (2007) Meet Real Free-Range Eggs. Mother Earth News Magazine. http://www.motherearthnews.com/print-article.aspx?id=117586.Google Scholar
LOPEZ-BOTE, C.J., SANZ ARIAS, R., REY, A.I., CASTANO, A., ISABEL, B. and THOS, J. (1998) Effect of free-range feeding on ny3 fatty acid and a-tocopherol content and oxidative stability of eggs. Animal Feed Science Technology 72: 33-40.Google Scholar
MATKOVIĆ, K., VUČEMILO, M. and MATKOVIĆ, S. (2007) Utjecaj alternativnog načina držanja nesilica na kvalitetu jaja. Meso, n.1.Google Scholar
MATT, D., VEROMANN, E. and LUIK, A. (2009) Effect of housing systems on biochemical composition of chicken eggs . Agronomy Research 7 (Special issue II): 662-667.Google Scholar
MATT, D., REMBIALKOWSKA, E., LUIK, A., PEETSMANN, E. and PEHME, S. (2011) Quality of Organic vs. Conventional Food and Effects on Health. Report. Estonian University of Life Sciences 2011.Google Scholar
MATTOCKS, J. (2002) Pastured-Raised Poultry Nutrition. Prepared for Heifer International.Google Scholar
METHNER, U., DILLER, R., REICHE, R. and BÖHLAND, K. (2006) Occurrence of Salmonellae in laying hens in different housing systems and conclusion for the control. Münchicher Tierartzlichen Wochenschrift 119: 467-473.Google Scholar
MILINSK, M.C., MURAKAMI, A.E., GOMES, S.T.M., MATSUSHITA, M. and DE SOUZA, N.E. (2003) Fatty acid profile of egg yolk lipids from hens fed diets rich in n-3 fatty acids. Food Chemistry 83: 287-292.Google Scholar
MINELLI, G., SIRRI, E., FOLEGATTI, A., MELUZZI, A. and FRANCHINI, A. (2007) Egg quality traits of laying hens reared in organic and conventional systems. Italian Journal of Animal Science 6 (Suppl. 1): 728-730.Google Scholar
MIAO, Z.H., GLATZ, P.C. and RU, Y.J. (2005) Free-range Poultry Production - A Review. Asian-Australian Journal of Animal Science 18 (1): 113-132.CrossRefGoogle Scholar
MOLLENHORST, H., VAN WOUDENBERGH, C.J., BOKKERS, E.G. and DE BOER, I.J. (2005) Risk factors for Salmonella Enteritidis infections in laying hens. Poultry Science 84: 1308-1313.Google Scholar
MONAHAN, F.J., BUCKLEY, D.J., MORRISEY, P.A., LYNCH, P.B. and GRAY, J.I. (1992) Influence of dietary fat and a-tocopherol supplementation on lipid oxidation in pork . Meat Science 31: 229-241.Google Scholar
MUGNAI, C., DAL BOSCO, A. and CASTELLINI, C. (2009) Effect of rearing system and season on the performance and egg characteristics of Ancona laying hens. Italian Journal of Animal Science 88: 175-188.Google Scholar
NABER, E.C. (1979) The effect of nutrition on the composition of eggs. Poultry Science 58: 518-528.Google Scholar
NAMATA, H., MÉROC, E., AERTS, M., FAES, C., CORTINAS ABRAHANTES, J., IMBERECHTS, H. and MINTIENS, K. (2008) Salmonella in Belgian laying hens: an identification of risk factors. Preventive Veterinary Medicine 83: 323-336.Google Scholar
OBERHOLTZER, L., GREENE, C. and LOPEZ, E. (2006) Organic Poultry and Eggs Capture High Price Premiums and Growing Share of Specialty Markets. Outlook Report from the Economic Research Service. United States Department of Agriculture LDP-M-150-01, December 2006.Google Scholar
O'BRIEN, B.C. and ANDREWS, V.G. (1993) Influence of dietary egg and soybean phospholipids and triacylglycerols on human serum lipoproteins. Lipids 28: 7-12.Google Scholar
PAVLOVSKI, Z., ŠKRBIĆ, Z., LUKIĆ, M., LILIĆ, S., KRNJAJA, V., STANIŠIĆ, N. and PETRIČEVIĆ, V. (2011) Comparative analysis of fatty acid profile and cholesterol content in table eggs from different genotype hens. Biotechnology in Animal Husbandry 27 (3): 669-677.Google Scholar
PETRAK, K., PETRAK, T., JELIC, A., NEDJELI, S. and HRASTE, A. (1999) Correlation between initial bacteriological egg contamination and the technological preservation process. Proceedings of the 8th European Symposium on the Quality of Eggs and Egg Products. Bologna, Italy: 561-567.Google Scholar
PINTEA, A., DULF, F.V., BUNEA, A., MATEA, C. and ANDREI, S. (2012) Comparative analysis of lipophilic compounds in eggs of organically raised ISA Brown and Araucana hens. Chemical Papers 66 (10): 955-963.Google Scholar
PIŠTEKOVA, M., HOVORKA, M., VEČEREK, V., STRAKOVA, E. and SUCHY, P. (2006) The quality comparison of eggs laid by laying hens kept in battery cages and in a deep litter system. Czech Journal of Animal Science 51 (7): 318-325.Google Scholar
POUPOULIS, C., SALEPI, M., SKAPETAS, B. and TOUSKA, M. (2009) Fatty acid composition of hens’ eggyolk from conventional, organic, omega-3 and free range farming types. Epitheōrēsē Zōotehnikēs Epistēmēs 40: 73-84.Google Scholar
QUARLES, C.L., GENTRY, R.F. and BRESSLER, G.O. (1970) Bacterial contamination in poultry houses and its relationship to egg hatchability. Poultry Science 49: 60-66.Google Scholar
REMBIAŁKOWSKA, E. and ŚREDNICKA, D. (2009) Organic food quality and impact on human health. Agronomy Research 7 (Special issue II): 719-727.Google Scholar
RIZZI, L., SIMIOLI, M., MARTELLI, G., PAGANELLI, R. and SARDI, L. (2006) Effects of organic farming on egg quality and welfare of laying hens. XII European Poultry Conference, Verona, 10-14 September: unpaginated.Google Scholar
ROBINSON, J. (2007) Grass-Fed Basics. www.eatwild.com.Google Scholar
SAMMAN, S., KUNG, F.P., CARTER, L.M., FOSTER, M.J, AHMAD, Z.I., PHUYAL, J.L. and PETOCZ, P. (2009) Fatty acid composition of certified organic, conventional and omega-3 eggs. Food Chemistry 116: 911-914.Google Scholar
SCHAAR, U., KALETA, E.F. and BAUMBACH, B. (1997) Comparative studies on the prevalence of Salmonella enteritidis and Salmonella typhimurium in laying chickens maintained in batteries or on floor using bacteriological isolation techniques and two commercially available ELISA kits for serological monitoring. Tierarzlichen Praxis 25: 451-459.Google Scholar
SIMČIĆ, M., STIBILJ, V. and HOLCMAN, A. (2011) : Fatty acid composition of eggs produced by Slovenian autochthonous Styrian hen. Food Chemistry 125: 873-877.Google Scholar
SIMOPOULOS, A.P. (1991) Omega-3 fatty acids in health and disease and in growth and development. American Journal of Clinical Nutrition 54: 438-463.Google Scholar
SIMOPOULOS, A.P. (2000) Role of poultry products in enriching the human diet with n-3 PUFA. Human requirement for n- 3 polyunsaturated fatty acids. Poultry Science 79: 961-970.Google Scholar
SIRRI, F. and BARROETA, A. (2007) Enrichment in Vitamins, in: HUOPALAHTI, R., LÓPEZ-F, R., ANTON, M., SCHADE, R. (Eds) Bioactive egg compounds, chapter 21, pp. 171 (Springer-Verlag, Heidelberg).Google Scholar
SZYMCZYK, B. and PISULEWSKI, P.M. (2003) Effects of dietary conjugated linoleic acid on fatty acid composition and cholesterol content of hen egg yolks. British Journal of Nutrition 90: 93-99.Google Scholar
SWIERCZEWSKA, E., SKIBA, T., SOKOLOWSKA, A., NOWORYTA-GLOWACKA, J., KOPEC, W., KORZENIOWSKA, M. and BOBAK, L. (2005) Egg white biologically active proteins activity in relation to laying hen's age. XI European Symposium on the quality of eggs and egg products. Doorwerth, the Netherlands, WPSA, 23-26 May 2005: unpaginated.Google Scholar
TOLAN, A., ROBERTSON, J., ORTON, C.R., HEAD, M.J., CHRISTIEAND, A.A. and MILLBURN, B.A. (1974) Studies on the composition of food. 5. The chemical composition of eggs produced under battery, deep little and free-range conditions. British Journal of Nutrition 31: 185-200.Google Scholar
TRZISZKA, T., KOPEĆ, W., SKIBA, T. and DOBRZAŃSKI, Z. (2006) Proteinases activity inhibitors in the egg white depending on various housing systems of egg layers. XII European Poultry Conference, Verona, 10-14 September: unpaginated.Google Scholar
TRZISZKA, T., DOBRZAŃSKI, Z., SKIBA, T. and KOPEĆ, W. (2007) Effects of breeding and housing system of layers on egg quality and the activity of cystatin and lysozyme. Polish Journal of Food and Nutrition Science 57 (4): 583-586.Google Scholar
VAN DEN BRAND, H., PARMENTIER, H.K. and KEMP, B. (2004) Effects of housing system (outdoor vs. cages) and age of laying hens on egg characteristics. British Poultry Science 45 (6): 745-752.Google Scholar
VAN HOOREBEKE, S., VAN IMMERSEEL, F., DE VYLDER, J., DUCATELLE, R., HAESEBROUCK, F., PASMANS, F., DE KRUIF, A. and DEWULF, J. (2010) The age of a production system and previous Salmonella infections on farm are risk factors for low-level Salmonella infections in laying hen flocks. Poultry Science 89 (6): 1315-1319.Google Scholar
WANG, L. and HUO, G. (2010) The effect of dietary fatty acid pattern on layer's performance and egg quality. Agricultural Science in China 9 (2): 280-285.Google Scholar
WESIERSKA, E., SALEH, Y., TRZISZKA, T., KOPEC, W., SIEWINSKI, M. and KORZEKWA, K. (2005) Antimicrobial activity of chicken egg white cystatin. World Journal of Microbiology & Biotechnology 21: 59-64.Google Scholar
ZEMKOVA, L., SIMEONOVA, J., LICHOVNIKOVA, M. and SOMERLIKOVA, K. (2007) The effects of housing systems and age of hens on the weight and cholesterol concentration of the egg. Czech Journal of Animal Science 52 (4): 110-115, http://www.motherearthnews.com/eggs.aspx.Google Scholar