Impact of rearing systems on sensory quality and consumer acceptability of eggs from crossbred chickens

Abstract

The present investigation was conducted to evaluate the sensory quality of eggs obtained from birds reared under different production systems. Eggs collected from intensive (T1), semi?intensive (T2) and extensive (T3) rearing systems were evaluated for taste, aroma, appearance, flavor and overall acceptability using a nine?point hedonic scale. Significant (p<0.05) differences were observed among rearing systems for taste, flavor and overall acceptability, with eggs from the extensive system receiving the highest scores. Aroma and appearance did not differ significantly among treatments. The study demonstrates that rearing system has a marked influence on consumer?perceived sensory quality of eggs, particularly under extensive management conditions.