Food function is nowadays not merely limited to nourishment supplying; consumers’ interest is oriented to food healthiness and nutritional value, animal welfare, environmental impact of animal productions, and products’ traceability. The objective of the present work is to compare physical parameters and fatty acids profiles of market eggs produced from hens housed in four different systems. In addition, the effects of the presence of an outdoor space allowance (IND = no outdoor space allowance, OUT = outdoor space allowance) on the same parameters have been investigated. Sixty-nine market eggs from four different production systems labelled as Alternative (ALT), Enriched Cage (ECA), Litter Floor (LIF), and Organic (ORG) have been analysed. Physical parameters and fatty acid concentrations were measured. An ANOVA analysis was performed with production system and outdoor space allowance as sources of variation, two Principal Component Analyses (PCA) were carried out with physical parameters and fatty acid parameters as variables. The effects of the complex interactions occurring among production system, hen welfare, and eggs quality have been analysed in marketed eggs leading to the conclusion that eggs from different production systems available on the market are characterized by differences in fatty acid profile and physical parameters. In physical parameters the differences among systems were influenced by the whole egg weight, albumen weight and yolk weight. In fatty acids parameters the determining variables are the content in polyunsatured fatty acids (PUFA), linoleic acid concentration, and n6/n3 ratio.

中文翻译：

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产蛋系统、开放空间津贴及其对商业鸡蛋物理参数和脂肪酸谱的影响

如今，食物的功能已不仅仅局限于供给营养；消费者的兴趣以食品健康和营养价值、动物福利、动物生产对环境的影响以及产品的可追溯性为导向。目前工作的目的是比较四个不同系统中饲养的母鸡生产的商品鸡蛋的物理参数和脂肪酸谱。此外，还研究了室外空间余量（IND = 无室外空间余量，OUT = 室外空间余量）对相同参数的影响。对来自四种不同生产系统的 69 个商品鸡蛋进行了分析，这些系统分别标记为替代 (ALT)、丰富笼养 (ECA)、垃圾地板 (LIF) 和有机 (ORG)。测量物理参数和脂肪酸浓度。以生产系统和室外空间余量作为变异源进行方差分析，以物理参数和脂肪酸参数作为变量进行两次主成分分析（PCA）。对市售鸡蛋中生产系统、母鸡福利和鸡蛋质量之间发生的复杂相互作用的影响进行了分析，得出的结论是，市场上不同生产系统的鸡蛋的脂肪酸谱和物理参数存在差异。在物理参数方面，系统之间的差异受全蛋重量、蛋白重量和蛋黄重量的影响。在脂肪酸参数中，决定变量是多不饱和脂肪酸 (PUFA) 的含量、亚油酸浓度和 n6/n3 比率。