Effects of Genetic and Production Type on Egg Cholesterol and the Yolk–Albumen Ratio in Slovenian Chicken Genotypes Under Standardised Conditions
Dušan Terčič, Alenka Levart, Ewa Tomaszewska · 2025
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Description
Dušan Terčič and Alenka Levart compare eggs from ten Slovenian chicken types under one roof, in a 2025 study. Egg cholesterol and the yolk-to-white ratio matter to buyers and breeders, yet breed comparisons often mix in different feeds and housing. Here all hens lived in the same floor barns and ate the same diet.
At fifty weeks of age, eggs from 118 hens were tested. Meat-type hens laid eggs with the most cholesterol, layer purebreds sat in the middle, and crossbreds had the least. The yolk share followed the same order, from about 0.44 in crossbreds upward. Since feed and housing matched, the gaps point to genetics and production type, guiding breeders who want leaner eggs.
Catalog record
| CREATOR | Dušan Terčič, Alenka Levart, Ewa Tomaszewska |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 55 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |