Evaluation of Quality of Eggs from Hens Kept in Caged and Free-Range Systems Using Traditional Methods and Ultra-Weak Luminescence

Ilona Gałązka-Czarnecka , Ewa Korzeniewska , Andrzej Czarnecki , Michał Sójka , Paweł Kiełbasa , Tomasz Dróżdż


The paper presents the results of an evaluation of the quality of eggs from laying hens kept in caged and free range systems using traditional methods and ultra-weak luminescence (USL). It was found that the tested eggs were fresh and were characterized by the required quality, as demonstrated by analysis of the egg white and egg yolk. Eggs from free-range laying hens were characterized by an eight-fold higher emission of photons compared to eggs from caged hens, and they had over three times higher content of natural antioxidants in the form of carotenoids. Most probably, the higher number of photons emitted is associated with a higher content of biologically active substances in the material under study. Photon emission also varies in different ways depending on the specific hen breeding system. Differences in time in the identified maximum values of photon emission result from the composition of individual parts of the egg. Different times in which the emission peaks occurred for free-range eggs and for caged eggs were observed. The application of the USL method in order to confirm its usefulness in the assessment of food quality requires further research.
Author Ilona Gałązka-Czarnecka
Ilona Gałązka-Czarnecka,,
, Ewa Korzeniewska
Ewa Korzeniewska,,
, Andrzej Czarnecki
Andrzej Czarnecki,,
, Michał Sójka
Michał Sójka,,
, Paweł Kiełbasa (FoPaPE / IoMEEaPP)
Paweł Kiełbasa,,
- Institute of Machinery Exploitation, Ergonomics and Production Processes
, Tomasz Dróżdż (FoPaPE / IoMEEaPP)
Tomasz Dróżdż,,
- Institute of Machinery Exploitation, Ergonomics and Production Processes
Journal seriesApplied Sciences-Basel, [Applied Sciences (Switzerland)], ISSN 2076-3417, (N/A 70 pkt)
Issue year2019
Publication size in sheets0.55
Article number2430
Keywords in Englishultra-weak luminescence; eggs quality; traditional food
ASJC Classification1507 Fluid Flow and Transfer Processes; 1508 Process Chemistry and Technology; 1706 Computer Science Applications; 2200 General Engineering; 2500 General Materials Science; 3105 Instrumentation
URL https://www.mdpi.com/2076-3417/9/12/2430/pdf
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
Score (nominal)70
Score sourcejournalList
Publication indicators WoS Citations = 0; Scopus SNIP (Source Normalised Impact per Paper): 2018 = 0.985; WoS Impact Factor: 2018 = 2.217 (2) - 2018=2.287 (5)
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