Egg characteristics of New Hampshire laying hens from floor and organic rearing systems

The aim of this study was to compare the effect of two alternative rearing systems (floor and organic) on egg quality traits of New Hampshire laying hens in three different phases of the productive cycle (32, 48 and 72 weeks of age). Egg samples (15 eggs per group) were analysed for quality (egg weight, egg shape index, albumen height, Haugh unit, yolk colour) and chemical composition (dry matter, minerals, proteins and lipids). Egg weight, dry matter and protein content increased, while albumen height, Haugh unit and lipid content decreased with hen age (p≤0.05). Eggs from the floor rearing system had a higher shape index and lipid content compared to organic eggs (p≤0.05). Both factors and their interactions had a significant effect on yolk colour (p≤0.05).