THE EFFECT OF THE REARING SYSTEM AND GENOTYPE OF LAYING HENS ON FATTY ACID COMPOSITION OF EGGS

Abstract

This paper aimed to determine the effect of the rearing system and genotype of laying hens on the fatty acid composition of eggs. Seven times during the one-year production cycle, 15 eggs from all four experimental groups were taken, and fatty acid composition was determined on pooled samples. Based on the obtained results, it can be concluded that the highest content of SFA had organic New Hampshire eggs, MUFA organic Isa Brown eggs and PUFA floor-produced eggs. Regarding the ratio of n-6:n-3 PUFA, it can be noted that the organic eggs had a lower ratio compared to the floor eggs, as well as the New Hampshire breed compared to the Isa Brown hybrid.