TY  - JOUR
AU  - Čobanović, Nikola
AU  - Todorović, Nadja
AU  - Kovandžić, Marija
AU  - Vićić, Ivan
AU  - Suvajdžić, Branko
AU  - Grković, Nevena
AU  - Karabasil, Nedjeljko
PY  - 2022
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2499
AB  - The present study evaluated the quality of marketed table eggs originating from enriched cage, barn, organic or
free-range production systems. Table eggs from the free-range production system had the highest diameter, the lowest shape index and
the highest frequency of normal-shaped table eggs. In addition, the lightest shell colour was found in table eggs from the free-range
production system. The highest shell thickness was found in table eggs from the enriched cage production system, while the lowest shell
thickness was found in table eggs from the free-range production system. Table eggs from organic and free-range production systems
had better internal quality and freshness (lower albumen and yolk pH values, and a higher albumen and Haugh index) compared to
table eggs from enriched cage and barn production systems. Compared to the other production systems, the best physical quality traits
were recorded in table eggs from the free-range production system (the highest egg weight, weight and proportion of yolk, but the lowest
weight and proportion of shell and albumen). In addition, the lightest yolk colour was found in table eggs from the organic production
system. In conclusion, table eggs from organic and free-range production systems are of better overall quality compared to those from
enriched cage and barn production systems.
AB  - Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja poreklom iz kaveznog, podnog, organskog i
slobodnog proizvodnog sistema. Konzumna jaja iz slobodnog uzgoja imala su najveću dužinu, najmanji indeks oblika i najveću učestalost jaja normalnog oblika. Osim toga, najsvetlija boja ljuske utvrđena je kod konzumnih jaja iz slobodnog uzgoja. Najveća debljina
ljuske je utvrđena kod konzumnih jaja iz kaveznog uzgoja, dok su najmanju debljinu ljuske imala konzumna jaja iz slobodnog uzgoja.
Konzumna jaja iz organskog i slobodnog uzgoja imala su bolji unutrašnji kvalitet i svežinu (manja pH vrednost belanca i žumanca, a
veći indeks belanca) u poređenju sa onim iz kaveznog i podnog uzgoja. U poređenju sa ostalim proizvodnim sistemima, najbolje fizičke
karakteristike su utvrđene kod konzumnih jaja iz slobodnog uzgoja (najveća masa jaja i masa i procenat žumanca, a najmanja masa i
procenat ljuske i masa belanca). Pored toga, najsvetlija boja žumanca je utvrđena kod konzumnih jaja iz organskog uzgoja. Na osnovu
rezultata ovog istraživanja može da se zaključi da su konzumna jaja iz organskog i slobodnog uzgoja boljeg kvaliteta u odnosu na ona
iz kaveznog i podnog uzgoja.
PB  - Institute of Meat Hygiene and Technology
T2  - Meat technology
T1  - Assessment of marketed table egg quality originating from different production systems
T1  - Ispitivanje kvaliteta konzumnih jaja poreklom iz različitih proizvodnih sistema
VL  - 63
IS  - 1
SP  - 66
EP  - 76
DO  - 10.18485/meattech.2022.63.1.7
ER  - 

@article{
author = "Čobanović, Nikola and Todorović, Nadja and Kovandžić, Marija and Vićić, Ivan and Suvajdžić, Branko and Grković, Nevena and Karabasil, Nedjeljko",
year = "2022",
abstract = "The present study evaluated the quality of marketed table eggs originating from enriched cage, barn, organic or
free-range production systems. Table eggs from the free-range production system had the highest diameter, the lowest shape index and
the highest frequency of normal-shaped table eggs. In addition, the lightest shell colour was found in table eggs from the free-range
production system. The highest shell thickness was found in table eggs from the enriched cage production system, while the lowest shell
thickness was found in table eggs from the free-range production system. Table eggs from organic and free-range production systems
had better internal quality and freshness (lower albumen and yolk pH values, and a higher albumen and Haugh index) compared to
table eggs from enriched cage and barn production systems. Compared to the other production systems, the best physical quality traits
were recorded in table eggs from the free-range production system (the highest egg weight, weight and proportion of yolk, but the lowest
weight and proportion of shell and albumen). In addition, the lightest yolk colour was found in table eggs from the organic production
system. In conclusion, table eggs from organic and free-range production systems are of better overall quality compared to those from
enriched cage and barn production systems., Cilj istraživanja ovog rada bio je da se ispita kvalitet konzumnih jaja poreklom iz kaveznog, podnog, organskog i
slobodnog proizvodnog sistema. Konzumna jaja iz slobodnog uzgoja imala su najveću dužinu, najmanji indeks oblika i najveću učestalost jaja normalnog oblika. Osim toga, najsvetlija boja ljuske utvrđena je kod konzumnih jaja iz slobodnog uzgoja. Najveća debljina
ljuske je utvrđena kod konzumnih jaja iz kaveznog uzgoja, dok su najmanju debljinu ljuske imala konzumna jaja iz slobodnog uzgoja.
Konzumna jaja iz organskog i slobodnog uzgoja imala su bolji unutrašnji kvalitet i svežinu (manja pH vrednost belanca i žumanca, a
veći indeks belanca) u poređenju sa onim iz kaveznog i podnog uzgoja. U poređenju sa ostalim proizvodnim sistemima, najbolje fizičke
karakteristike su utvrđene kod konzumnih jaja iz slobodnog uzgoja (najveća masa jaja i masa i procenat žumanca, a najmanja masa i
procenat ljuske i masa belanca). Pored toga, najsvetlija boja žumanca je utvrđena kod konzumnih jaja iz organskog uzgoja. Na osnovu
rezultata ovog istraživanja može da se zaključi da su konzumna jaja iz organskog i slobodnog uzgoja boljeg kvaliteta u odnosu na ona
iz kaveznog i podnog uzgoja.",
publisher = "Institute of Meat Hygiene and Technology",
journal = "Meat technology",
title = "Assessment of marketed table egg quality originating from different production systems, Ispitivanje kvaliteta konzumnih jaja poreklom iz različitih proizvodnih sistema",
volume = "63",
number = "1",
pages = "66-76",
doi = "10.18485/meattech.2022.63.1.7"
}

Čobanović, N., Todorović, N., Kovandžić, M., Vićić, I., Suvajdžić, B., Grković, N.,& Karabasil, N.. (2022). Assessment of marketed table egg quality originating from different production systems. in Meat technology
Institute of Meat Hygiene and Technology., 63(1), 66-76.
https://doi.org/10.18485/meattech.2022.63.1.7

Čobanović N, Todorović N, Kovandžić M, Vićić I, Suvajdžić B, Grković N, Karabasil N. Assessment of marketed table egg quality originating from different production systems. in Meat technology. 2022;63(1):66-76.
doi:10.18485/meattech.2022.63.1.7 .

Čobanović, Nikola, Todorović, Nadja, Kovandžić, Marija, Vićić, Ivan, Suvajdžić, Branko, Grković, Nevena, Karabasil, Nedjeljko, "Assessment of marketed table egg quality originating from different production systems" in Meat technology, 63, no. 1 (2022):66-76,
https://doi.org/10.18485/meattech.2022.63.1.7 . .