Quality, nutritional, and sensory attributes of Naked Neck chicken eggs as influenced by production systems and dietary regimens

Authors: ERUM BUGHIO, JIBRAN HUSSAIN, ATHAR MAHMUD, ANJUM KHALIQUE, AHMED SULTAN JATOI, SHAHID MEHMOOD, MUHAMMAD USMAN, SOHAIL AHMAD

Abstract: This study evaluated the quality, nutritional, and sensory attributes of Naked Neck chicken eggs when birds were subjected to different housing and nutritional regimens. Birds were maintained in two rearing systems (intensive & free-range) with five dietary treatments based on commercial feed (CF) and kitchen waste (KW), i.e. 100% CF, 75% CF + 25% KW, 50% CF + 50% KW, 25% CF + 75% KW, and 100% KW. A total of 500 eggs, comprised of ten per replicate (50 per treatment) were used. Higher (p ≤ 0.05) shell weight and thickness, shape index, egg volume, yolk index and weight, egg specific gravity, and Haugh unit score were observed in birds reared under the intensive system. Egg and shell weight, shape index, volume, yolk index and weight, specific gravity, haugh unit were higher (p ≤ 0.05) in birds fed with 100 % KW. Egg moisture percentage was higher (p ≤ 0.05) in birds fed with 75% KW; crude protein and ash percentage were higher in birds fed with 25 and 50 % KW, respectively. Egg taste and flavour were better (p ≤ 0.05) in birds fed with 100% KW. It is concluded that egg quality, nutritional, and sensory attributes were improved when Naked Neck chickens were reared under the intensive system and fed kitchen waste up to 75%.

Keywords: Egg quality, naked neck chicken, nutritional composition, nutritional regimens, production systems, sensory attributes

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