© The Authors, 2025, Published by the Universidad del Zulia*Corresponding author: med.souddi@univ-adrar.edu.dz
Keywords:
Fayoumi
Plymouth
Local hen
Oases
Egg quality
Laying rate and egg quality of three hen genotypes in family farming of southwest Algeria
Tasa de puesta y calidad de los huevos de tres genotipos de gallinas en la agricultura familiar del
suroeste de Argelia
Taxa de postura e qualidade dos ovos de três genótipos de galinhas na agricultura familiar do sudoeste
da Argélia
Abderrahmen Boubekeur
1,2
Mohammed Souddi
1
*
Rev. Fac. Agron. (LUZ). 2026, 43(1): e264311
ISSN 2477-9407
DOI: https://doi.org/10.47280/ RevFacAgron(LUZ).v43.n1.XI
Animal production
Associate editor: Dr. Juan Vergara-López
University of Zulia, Faculty of Agronomy
Bolivarian Republic of Venezuela
1
Laboratory of Saharan Natural Resources, Faculty of Nature
and Life Sciences, University of Adrar, Adrar, Algeria.
2
Higher School of Saharan Agriculture, Adrar, Algeria.
Received: 12-09-2025
Accepted: 07-01-2026
Published: 28-01-2026
Abstract
The quality and number of eggs produced by laying hens
introduced into family oasis farms in southwestern Algeria remain
poorly studied. This study evaluated the eect of genotype (local
hen, Fayoumi, and Plymouth Rock) on egg quality. A total of 180
eggs (60 per genotype) were collected over one year, and their
external characteristics (egg weight, length, width, shape index and
shell weight) and internal characteristics (yolk weight and albumen
weight) were analyzed. A one-way analysis of variance (ANOVA)
was used to assess the eect of genotype on the measured egg
characteristics. Post hoc comparisons were conducted using Tukey’s
HSD test. The results showed that genotype had a signicant eect
on several traits. Egg weight (p<0.05), length (p<0.05), width
(p<0.001), shell weight (p<0.001) and albumen weight (p<0.05)
diered among genotypes. The shape index also varied (p<0.001),
reecting distinct egg morphology. The external measures were egg
weight (Local hen: 44.42 g, Fayoumi: 40.07 g, Plymouth: 46.79
g), length (Local hen: 52.06 mm, Fayoumi: 46.58 mm, Plymouth:
48.80 mm), and width (Local hen: 36.93 mm, Fayoumi: 34.20 mm,
Plymouth: 36.58 mm). The internal measures were yolk weight
(Local hen: 15.00 g, Fayoumi: 14.37 g, Plymouth: 14.93 g) and
albumen weight (Local hen: 24.72 g, Fayoumi: 23.40 g, Plymouth:
27.28 g). In conclusion, the study highlights the importance of
considering genetic factors in poultry selection and improvement
programs, particularly in family farming systems in southwest
Algeria, where improving productivity and egg quality is essential
for food security and improving farmers’ livelihoods.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(1): e264311 January-March ISSN 2477-9409.
2-6 |
Resumen
Este estudio evaluó por primera vez el efecto del genotipo (gallina
local, Fayoumi y Plymouth Rock) sobre la calidad del huevo en
granjas familiares del suroeste de Argelia, analizando 180 huevos.
Los resultados, obtenidos mediante ANOVA y la prueba HSD de
Tukey, mostraron diferencias signicativas. En las características
externas, el peso del huevo (p<0.05) fue mayor para Plymouth
Rock (46.79 g), seguido de la local (44.42 g) y Fayoumi (40.07
g). La longitud (p<0.05) fue mayor en la gallina local (52.06 mm),
comparada con Plymouth (48.80 mm) y Fayoumi (46.58 mm). La
anchura (p<0.001) también varió, siendo mayor en la local (36.93
mm) frente a Fayoumi (34.20 mm) y Plymouth (36.58 mm). El peso
de la cáscara (p<0.001) dirió signicativamente entre genotipos.
El índice de forma (p<0.001) conrmó una morfología distinta del
huevo para cada genotipo. En las características internas, el peso
de la albúmina (p<0.05) fue signicativamente mayor en Plymouth
Rock (27.28 g) que en la local (24.72 g) y la Fayoumi (23.40 g). Sin
embargo, el peso de la yema no mostró diferencias estadísticas entre
los tres grupos (local: 15.00 g, Fayoumi: 14.37 g, Plymouth: 14.93 g).
En conclusión, los hallazgos demuestran que la genética de la gallina
inuye marcadamente en las propiedades morfométricas externas y en
el componente de la albúmina del huevo, subrayando su importancia
crítica para los programas de selección avícola en estos sistemas de
agricultura familiar, donde mejorar estos atributos es esencial para la
productividad, la seguridad alimentaria y los medios de vida locales.
Palabras clave: Fayoumi, Plymouth, gallina local, oasis, calidad del
huevo.
Resumo
Este estudo, realizado no sudoeste da Argélia, avaliou pela
primeira vez a inuência do genótipo (galinha local, Fayoumi e
Plymouth Rock) na qualidade dos ovos em sistemas familiares de
oásis. Foram analisadas características externas e internas de 180
ovos (60 por genótipo) ao longo de um ano, utilizando ANOVA
unidirecional e o teste post hoc de Tukey. Os resultados revelaram
diferenças signicativas entre os genótipos. Para as características
externas, o peso do ovo diferiu (p<0,05), sendo maior para Plymouth
Rock (46,79 g), seguida pela galinha local (44,42 g) e Fayoumi (40,07
g). O comprimento (p<0,05) foi maior para a galinha local (52,06
mm), depois Plymouth Rock (48,80 mm) e Fayoumi (46,58 mm). A
largura (p<0,001) também variou, com a galinha local (36,93 mm)
e Plymouth Rock (36,58 mm) produzindo ovos mais largos que o
Fayoumi (34,20 mm). O índice de forma (p<0,001) e o peso da casca
(p<0,001) apresentaram variações signicativas. Nas características
internas, o peso do albúmen diferiu (p<0,05), sendo maior para
Plymouth Rock (27,28 g), depois galinha local (24,72 g) e Fayoumi
(23,40 g). O peso da gema não apresentou diferença estatisticamente
signicativa entre os genótipos. Em conclusão, o genótipo inuencia
marcadamente a morfologia e a composição dos ovos, destacando
a importância de fatores genéticos em programas de seleção para
melhorar a produtividade e a qualidade dos ovos, essenciais para a
segurança alimentar e sustentabilidade dos agricultores familiares na
região.
Palavras-chave: Fayoumi, Plymouth, galinha local, oásis, qualidade
dos ovos.
Introduction
Because of their high nutritional value, eggs are among the
most widely consumed foods worldwide. They provide high-quality
protein containing all essential amino acids, along with vitamins,
minerals, and key bioactive compounds such as antioxidants, choline,
and essential fatty acids (Messerli et al., 2022; Puglisi & Fernández,
2022; Rafed et al., 2024).
Egg quality is inuenced by both environmental and genetic
factors, including hen genotype, diet, breeding system, age, and
management practices (Zhang et al., 2023; Elnesr et al., 2024).
Among these, genotype plays a major role in determining traits
such as egg weight, yolk proportion, shell color and thickness, and
internal composition (Škrbić et al., 2020; El-Komy et al., 2024).
Local breeds, selected over generations, are particularly valued in
alternative production systems such as free-range and family farming
(Rakonjac et al., 2021; Krawczyk et al., 2023). Compared with
commercial hybrids, they generally show lower productivity but
greater variability in egg characteristics and better adaptation to harsh
environments (Rizzi et al., 2022; Becker et al., 2023). Their eggs
often display distinctive features such as thicker shells, richer yolks,
and enhanced nutritional proles that align with increasing consumer
demand for natural, high-quality, and sustainable products (Ianni et
al., 2021; Schreiter & Freick, 2023).
In Algeria, egg production represents a key component of livestock
farming, with more than six billion eggs produced annually (MADR,
2021). Around 80 % are obtained from cage systems, while 20 %
come from free-range and family farming (Alloui & Bennoune, 2013).
Increasingly, consumers are purchasing eggs from local or purebred
hens. Although these genotypes often produce fewer eggs and are
associated with higher production costs, the quality of their eggs is
comparable to that of commercial hybrids in terms of many physical
and nutritional parameters, including protein composition, yolk color,
shell structure, and fatty acid prole (Moula et al., 2013; Kara Ali et
al., 2014). Eggs from local Algerian hens (like local breeds) often
have superior nutritional proles, including higher yolk percentages
and richer mineral content (K, Ca, Mg) compared to industrial eggs
(Kara Ali et al., 2014). As consumers increasingly value not only egg
weight and shell quality but also sensory and nutritional attributes
such as taste, freshness, yolk color, and lipid composition, it is
important to evaluate the internal and external quality traits of eggs
from dierent genotypes under family farming conditions. The aim
of this study was therefore to assess the internal (albumen and yolk
weight) and external (egg weight, length, width, shape index, and
shell weight) characteristics of eggs produced by dierent laying hen
genotypes on family farms in southwestern Algeria.
Materials and methods
This study was conducted in compliance with the statutes and
regulations of the Algerian Ministry of Agriculture, which establishes
general preventive measures in poultry husbandry (27 March
1995; number: 59). The study was conducted on a farm located
in the Ain-Elfath agricultural development area of the wilaya of
Adrar in southwestern Algeria, about 110 km south of Adrar city
(27°03’00.0”N, 0°07’00.0”E). The climate of this region is typically
hyper-arid, characterized by mild winters and hot, dry summers.
January is the coldest month, with minimum temperatures reaching 0
°C, while July is the hottest, with maximum values exceeding 45 °C
(Boubekeur et al., 2024).
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Boubekeur and Souddi. Rev. Fac. Agron. (LUZ). 2026, 43(1): e264311
3-6 |
Statistical analysis
R statistical software (version 4.2.2) was used to analyze the
collected data (R Core Team, 2022). For every quantitative variable,
descriptive statistics were calculated, and the results were presented
as means ± standard deviation (SD). To ensure compliance with
ANOVA assumptions, the normality and homogeneity of variance of
the data were examined before analysis. The homogeneity of variances
was assessed using Bartlett’s test, and the normality was conrmed
using the Shapiro-Wilk test. Each analysis was preceded by both
tests. The impact of genotype on the morphological and qualitative
characteristics of eggs was then assessed using a one-way ANOVA.
Following a signicant ANOVA result, pairwise comparisons were
performed using Tukey’s HSD test.
Results and discussion
Egg-laying rate
Signicant dierences (p<0.05) in laying rate were observed
among the genotypes (Table 1). Fayoumi chickens exhibited the
highest productivity (56.24 %), followed by Plymouth Rock hens
(48.87 %), while the local population showed the lowest rate (37.06
%) (Figure 1). Egg production in local hens was signicantly lower
than the 47.5 % reported for northern Algeria by Moula et al. (2013).
These dierences may be attributed to climatic variations, as the
harsher conditions of southwest Algeria appear less favorable to egg
production. By contrast, the laying rate of Fayoumi hens in this study
exceeded the 36 % reported by Khawaja et al. (2013). Ferreira et al.
(2017) reported an average laying rate of 62.5 % for the Plymouth
Rock Barred breed during the 21-52 week laying phase, which
is higher than the rate observed in the present study. These results
suggest that the Fayoumi breed is better adapted to the climatic
conditions of southwest Algeria than the Plymouth Rock Barred.
Peak egg production occurred in March (the 6
th
month of laying) for
Fayoumi and Plymouth Rock hens, but one month later (April) for
the local breed. For Fayoumi hens, maximum production was reached
in the third month, in agreement with the ndings of Emam (2021).
Breed-specic variation in peak laying may be linked to regional
climatic patterns as the 3
rd
to 5
th
months of production coincided
with winter (December-February), when temperatures can drop to
0 °C. After the peak, all three breeds showed a marked decline in
egg production (Figure 1), which corresponded with rising summer
temperatures (May-August), often exceeding 30 °C. Heat stress is
known to reduce egg output in laying hens by up to 30 % (Gençoğlan,
2023). Similarly, Bordas et al. (1994) reported that increasing ambient
temperature from 21 to 31 °C reduced average egg weight by 6-8 %
and egg number by 18 %.
0
10
20
30
40
50
60
70
80
90
Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug
Laying rate (%)
Month
Local Fayoumi Plymouth
Figure 1. Evolution of laying rate of the three genotypes (local
hen, Fayoumi and barred Plymouth Rock).
Three laying hen genotypes were studied: Local, Fayoumi, and
Plymouth Rock Barred. Initially, 36 chicks (12 per genotype) were
purchased and reared together during the growing phase. After
accounting for recorded mortalities (11.1 %) and eliminating roosters,
ve hens from each genotype were selected based on body weight,
yielding a total of 15 hens at the onset of laying (15 weeks of age).
At 20 weeks of age, each genotype group was housed separately on
cemented oors in enclosures with an area of 9 m² (3.0 m length ×
3.0 m width × 3.0 m height) under similar standard environmental
conditions throughout the monitoring period. During the day, hens
had free access to outdoor space surrounded by 180 cm high wire
fencing and shaded by date palm trees. Wood shavings were used as
litter, and each enclosure was equipped with a hardwood nest box
(120 × 40 × 40 cm), a 10 L plastic drinker, and a circular PVC feeder
(30 cm diameter). Feed and water were provided ad libitum. During
the rearing phase, chicks were fed a commercial “starter” diet for
6 weeks, followed by a “grower” diet until 20 weeks of age (Table
1). After this period, hens received a commercial “layer” feed (100
g.hen
-1
.day
-1
), supplemented with household food waste, until the end
of the experiment.
Table 1. Composition of feed and nutrients for the starter, grower
and egg-layer rations distributed.
Compositions (%) Start Growth Laying
Maize 25 33 50
Soybean meal 32 30 20
Made from cereals 37 31 15
Calcium carbonate 1.5 1.8 1
Sodium bicarbonate 0.17 0.17 0.15
Trace elements and vitamins 1.10 1 1
Vegetable oil 2.30 2 3
Metabolizable energy Kcal.kg
-1
2950 2850 2750
Crude Protein 20.5 20.0 17.0
Methionine 0.52 0.47 0.42
Lysine 1.16 1.03 0.84
Calcium 1.10 1.10 2.10
Phosphorus 0.48 0.44 0.44
In this study, data were collected over one year (September
2022-August 2023). Egg production of the three genotypes was
recorded daily from the onset of laying. These records were used to
calculate daily production and morphological parameters. Every two
weeks, eggs from each pen were weighed for two days in a row to
establish their weight.
A total of 180 eggs were collected and analyzed (60 per genotype).
The eggs were stored in a refrigerator at 4 ± 2 °C for 28 days before
analysis. Each egg was coded from the small end and evaluated
individually. An electronic balance (±0.1 g) was used to measure
the weight of the egg, and a digital caliper (±0.1 mm) was used to
measure its length and width. The following formula was used to
determine the shape index: (egg width/egg length) × 100 (Parmar et
al., 2006). After recording external characteristics, eggs were broken
onto a glass tray placed on a at surface. The shell was rinsed with
water, dried for 48 h at room temperature, and weighed. Yolk weight
was determined after carefully separating the yolk from the albumen.
Albumen weight was calculated as the dierence between whole egg
weight and the sum of yolk and shell weights. The yolk/albumen ratio
was then calculated, and the relative proportions of shell, yolk, and
albumen were expressed as percentages of the egg weight.
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(1): e264311 January-March ISSN 2477-9409.
4-6 |
External egg characteristics
The results of external egg quality traits for the three genotypes
are presented in Table 2.
Table 2. Laying rates and morphological characteristics of eggs from
the dierent laying hen genotypes studied (mean ± SD).
Genotype
Laying rate
(%)
Length
(mm)
Width
(mm)
Egg weight
(g)
Shape index
Local
37.06 ± 3.56
b
52.06 ± 0.39
b
36.93 ± 0.51
a
44.42 ± 1.58
ab
70.93 ± 0.66
a
Fayoumi
56.24 ± 5.08
a
46.58 ± 0.93
a
34.20 ± 0.44
b
40.07 ± 1.60
b
73.55 ± 0.65
b
Plymouth
48.87 ± 4.03
ab
48.80 ± 0.68
a
36.58 ± 0,38
a
46.79 ± 1.46
a
75.03 ± 0.58
b
p-value <0.05 <0.05 <0.001 <0.05 <0.001
a, b
Means with dierent letters between lines are signicantly dierent (Tukey, p<0.05).
Egg width and shape index diered among the three hen
genotypes (p<0.001). Local hens produced the widest eggs (36.93
mm), followed by Plymouth Rock (36.58 mm) and Fayoumi (34.20
mm). Dahloum et al. (2015) reported slightly higher values for local
hens, with average widths ranging from 38.2 to 39.5 mm. Variations
in egg width among genotypes may be inuenced by the rearing
system. The cage system, in particular, has been associated with
higher egg shape indices (Pormento et al., 2025). However, this eect
is dependent on both genotype and specic management conditions.
These ndings align with studies by Uçar (2024), which reported
signicant genotype-based dierences in egg width and shape, and
Pormento et al. (2025), which observed a signicant interaction
between housing system and diet on egg shape index.
In terms of shape index, local breed eggs showed the lowest value
(70.93), followed by Fayoumi (73.55) and Plymouth Rock (75.03).
These results are lower than those reported by Moula (2018), who
found values of 75.10 for local hens and 77.91 for industrial strains.
The variation observed among genotypes indicates that egg shape is
inuenced by hen-specic factors such as age, size, and health status
(King’ori, 2012).
Signicant dierences (p<0.05) were also observed in egg length
and weight among the studied genotypes (Table 2). Local hens laid
produced the longest eggs (52.06 mm), compared to Plymouth Rock
(48.80 mm) and Fayoumi (46.60 mm). These values are lower than
those reported by Moula (2018), who recorded 55.80 mm for local
hens and 59.22 mm for industrial strains in eastern Algeria. Overall,
variation in egg length and weight can be attributed to genotype
(Tůmová et al., 2007; Tyasi et al., 2022).
Regarding egg weight, Plymouth Rock hens produced the heaviest
eggs (46.79 g), followed by local hens (44.42 g) and Fayoumi hens
(40.07 g). Despite producing smaller eggs, Fayoumi hens compensate
with higher annual productivity (Bordas et al., 1994). Moula et al.
(2018) reported an average egg weight of 54.15 g for local hens in
eastern Algeria, while studies in West and Central Africa recorded
lower values ranging from 37.95 to 44.9 g (Mohammed et al., 2005;
Keambou et al., 2009). Egg weight is highly dependent on genetic
factors. According to Merat et al. (1991), certain genes such as the
Naked Neck (Na) gene in hens increase egg weight by an average of
2 g, regardless of rearing conditions.
Internal characteristics of the egg
Table 3 presents the mean values (± SD) of egg quality traits
for the dierent genotypes studied, including yolk weight, albumen
weight, shell weight, yolk rate, albumen rate and shell rate.
Table 3. Internal egg quality characteristics of laying hens from
the dierent genotypes (mean ± SD).
Parameters
Genotype
p-value
Local Fayoumi Plymouth
Shell weight (g) 4.87 ± 0.10
b
3.38 ± 0.11
a
4.58 ± 0.22
b
p<0.001
Albumen weight (g) 24.72 ± 1.37
ab
23.40 ± 0.84
b
27.28 ± 0.80
a
p<0.05
Yolk weight (g) 15.00 ± 0.26
a
14.37 ± 0.75
a
14.93 ± 0.48
a
0.65 (ns)
Yolk/ Albumen ratio (%) 0.63 ± 0.03
a
0.61 ± 0.02
ab
0.55 ± 0.01
b
p<0.05
Shell rate (%) 11.04 ± 0.25
a
8.50 ± 0.26
b
9.76 ± 0.20
c
p<0.001
Albumen rate (%) 55.28 ± 1.23
a
58.61 ± 1.23
a
58.35 ± 0.37
a
p<0.05
Yolk rate (%) 34.15 ± 1.07
a
35.71 ± 0.45
b
31.92 ± 0.27
b
p<0.001
a, b
Means with dierent letters between lines are signicantly dierent (Tukey, p<0.05).
Shell weight and proportion
Shell weight is a key quality trait for eggs intended for
consumption. Signicant dierences in shell weight were observed
among the three hen genotypes (p<0.001), with local hens producing
the heaviest shells (average 4.87 g). This contrasts with other studies
where local breeds produced lighter shells than commercial strains
(Moula, 2018). This variation can be attributed mainly to genotype,
hen age, nutrition (particularly calcium intake) and laying period
(Ketta & Tůmová, 2016; Negoiță et al., 2017; Islam et al., 2025).
Regarding shell proportion, values ranged between 8.54 % and
11.04 %, with signicant dierences among genotypes (p<0.001).
These proportions were higher than those reported by Moula (2018),
who recorded 6.68 % and 7.54 % in local and commercial hens,
respectively.
Albumen weight and proportion
Signicant dierences (p<0.05) in albumen weight were observed
among the genotypes.
Plymouth Rock eggs had the highest albumen weight, followed
by those from local and Fayoumi hens. Furthermore, albumen weight
was positively correlated with total egg weight, a well-established
relationship indicating that breeds laying larger eggs, such as the
Plymouth Rock, generally produce more albumen (Willems et al.,
2014; Vlčková et al., 2019).
Signicant dierences in albumen percentage were observed
among genotypes (p<0.05). The highest value was recorded for
Plymouth Rock eggs (58.66 %), followed by Fayoumi (58.38 %)
and local hens (55.24 %) (Table 2). These values are consistent
with the typical composition of hen eggs reported in France, where
albumen represents around 60 % and yolk about 30 % of egg weight
(Nys & Sauveur, 2004). In Algeria, Dahloum et al. (2015) observed
proportions ranging from 54.8-62 % for albumen and 25.14-31.72 %
for yolk in table eggs. Genetic factors can also contribute: the presence
or absence of the Na gene, for instance, has been linked to dierences
in albumen uidity and proportion (Dahloum et al., 2015).
Yolk weight and proportion
Genotype had no signicant eect on yolk weight (p>0.05).
However, signicant dierences were observed in yolk proportion
(p<0.001). Fayoumi eggs had the highest proportion (35.65 %),
followed by local hens (34.19 %) and Plymouth Rock. A higher yolk
proportion is considered advantageous in terms of egg nutritional
quality (Samandoulougou et al., 2016). Yolk content is one of the
most critical parameters in commercial breeding, as it directly
inuences both the nutritional and economic value of eggs. The
proportions observed in this study are higher than those reported by
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Boubekeur and Souddi. Rev. Fac. Agron. (LUZ). 2026, 43(1): e264311
5-6 |
Dahloum et al. (2015), who found values ranging between 6.68 %
and 7.54 % in both local and industrial hens. Variability in this trait
can be explained by multiple factors, including genetic dierences
among hen (Hartmann et al., 2003; Milisits et al., 2013; Icken et al.,
2014). According to Schneider (2015), several genes (VTG1, VTG2,
APOB…) inuence the size of the yolk, its lipid composition and its
nutritional density.
Conclusion
This study conrms that genotype has a major inuence on laying
rate and egg quality. Several genes strongly inuence the productivity
and quality of eggs in laying hens. The signicant dierences observed
among local hens, Fayoumi, and Plymouth Rock barred demonstrate
the role of genetics in determining egg weight, shell characteristics,
and the proportions of albumen and yolk. Fayoumi hens showed good
adaptation to the harsh climatic conditions of Adrar, though they
produced lighter eggs, whereas Plymouth Rock hens laid heavier
eggs but performed below their genetic potential in these conditions.
Future research should further investigate the adaptive and
productive potential of dierent strains under the ecological conditions
of southwestern Algeria to promote sustainable and protable poultry
production.
Literature cited
Alloui, N. & Bennoune, O. (2013). Poultry production in Algeria: Current situation
and future prospects. World’s Poultry Science Journal, 69(3), 613-620.
https://doi.org/10.1017/S0043933913000615
Becker, S., Büscher, W. & Tiemann, I. (2023). The British Ixworth: individual
growth and egg production of a purebred dual-purpose chicken. British
Poultry Science, 64(6), 659-669. https://doi.org/10.1080/00071668.2023
.2246142
Bordas, A., Abd-el-Gawad, E. M. & Mérat, P. (1994). Performances de production
d’oeufs et ecacité alimentaire de poules de race égyptienne Mandarah à
deux températures. Revue d’élevage et de médecine vétérinaire des pays
tropicaux, 47(4), 411-413. https://doi.org/10.19182/remvt.9081
Boubekeur, A., Benyoucef, M. T., Maaraf, A. & Souddi, M. (2024). Factors
Inuencing Milk Yield During Lactation of D’man Ewes in its Cradle in
Algeria. Annals of “Valahia” University of Târgovişte. Agriculture, 16(1),
16-21. https://doi.org/10.2478/agr-2024-0004
Dahloum, L., Halbouche, M. & Arabi, A. (2015). Egg quality traits of two
phenotypes of local chickens. Comparison with eggs of commercial
strain. Agriculture, 6(1), 10-18. https://asjp.cerist.dz/en/article/5895
El-Komy, E. M., Abdelsalam, A. M., Ramadan, G. S. & Abdel-Halim, A. A.
(2024). The impact of layer strains genotype on egg quality and eggshell
ultrastructural. Egyptian Journal of Veterinary Sciences, 55(6), 1751-
1763. https://qrcd.org/9bFq
Elnesr, S. S., Mahmoud, B. Y., da Silva Pires, P. G., Moraes, P., Elwan, H. A.,
El-Shall, N. A., El-Kholy, M. & Alagawany, M. (2024). Trace minerals
in laying hen diets and their eects on egg quality. Biological Trace
Element Research, 202(12), 5664-5679. https://doi.org/10.1007/s12011-
024-04121-8
Emam, A. M. (2021). Evaluation of four nonlinear models describing egg
production curve of Fayoumi layers. Egyptian Poultry Science
Journal, 41(1), 147-159. https://qrcd.org/9bFn
Ferreira, P. B., Rorato, P. R. N., Mello, F. C. B., Bevilaqua, B., Macedo, A. &
Brittes, L. B. P. (2017). Egg production evaluation of laying hens by
multivariate analysis. Arquivo Brasileiro de Medicina Veterinária e
Zootecnia, 69(3), 676-682. https://doi.org/10.1590/1678-4162-8540.
Gençoğlan, S. (2023). The Eects of Heat Stress on Yield and Fertility of Laying
Hens and Precautions to be Taken. Turkish Journal of Agriculture - Food
Science and Technology, 11(1), 140–150. https://doi.org/10.24925/turjaf.
v11i1.140-150.5798
Hartmann, C., Johansson, K., Strandberg, E. & Rydhmer, L. (2003). Genetic
correlations between the maternal genetic eect on chick weight and
the direct genetic eects on egg composition traits in a White Leghorn
line. Poultry science, 82(1), 1-8. https://doi.org/10.1093/ps/82.1.1
Ianni, A., Bartolini, D., Bennato, F. & Martino, G. (2021). Egg quality from
Nera Atriana, a local poultry breed of the Abruzzo Region (Italy), and
ISA Brown hens reared under free range conditions. Animals, 11(2), 257.
https://doi.org/10.3390/ani11020257
Icken, W., Looft, C., Schellander, K., Cavero, D., Blanco, A., Schmutz, M. &
Preisinger, R. (2014). Implications of genetic selection on yolk proportion
on the dry matter content of eggs in a White Leghorn population. British
Poultry Science, 55(3), 291-297. https://doi.org/10.1080/00071668.2014
.917272
Islam, M., Devnath, D., Meem, I. & Nishibori, M. (2025). Eect of limestone or
extruded eggshell on egg and eggshell quality of laying hens. International
Journal of Animal Science and Technology, 9(2), 74-86. https://doi.
org/10.11648/j.ijast.20250902.16
Kara Ali, M., Ait Kaki, A., Milet, A. & Moula, N. (2014). Quality assessment of
marketed eggs in Eastern Algeria. Revue Nature et Technologie, 6(2), 52-
58. https://asjp.cerist.dz/en/article/43404
Keambou, T. C., Boukila, B., Moussonda, G. & Manjeli, Y. (2009). Comparaison
de la qualité des œufs et des performances de croissance des poussins
locaux des zones urbaines et rurales de l’Ouest-Cameroun. International
Journal of Biological and Chemical Sciences, 3(3), 457-465. https://doi.
org/10.4314/ijbcs.v3i3.45334
Ketta, M. & Tůmová, E. (2016). Eggshell structure, measurements, and quality-
aecting factors in laying hens: a review. Czech Journal of Animal
Science, 61(7), 299-309. https://doi.org/10.17221/46/2015-CJAS
Khawaja, T., Khan, S. H., Mukhtar, N., Ullah, N. & Parveen, A. (2013). Production
performance, egg quality and biochemical parameters of Fayoumi, Rhode
Island Red and their reciprocal crossbred chickens. Journal of applied
animal research, 41(2), 208-217. https://doi.org/10.1080/09712119.2012
.739969
King’ori, A. M. (2012). Poultry egg external characteristics: egg weight, shape and
shell colour. Research Journal of Poultry Sciences, 5(2), 14-17. https://
doi.org/10.3923/rjpscience.2012.14.17
Krawczyk, J., Lewko, L., Sokołowicz, Z., Koseniuk, A. & Kraus, A. (2023). Eect
of hen genotype and laying time on egg quality and albumen lysozyme
content and activity. Animals, 13(10), 1611. https://doi.org/10.3390/
ani13101611
MADR, (2021). Agricultural statistics: Areas and Production Series B 2019.
Direction of agricultural statistics and information systems, 87 p. https://
madr.gov.dz/wp-content/uploads/2022/04/SERIE-B-2019.pdf
Merat, P., Bordas, A., Coquerelle, G. & Monvoisin, J.L. (1991). Eect of the
Na (Naked neck) and O (blue eggshell) genes on egg production, egg
traits and female reproductive performances according to the ambient
temperatura. European Poultry Science, 55(3), 130-133. https://doi.
org/10.1016/S0003-9098(25)01245-7
Messerli, F., Vongpatanasin, W. & Messerli, A. (2022). Eggs and the heart. European
heart journal, 43(45), 4672-4674. https://doi.org/10.1093/eurheartj/
ehac473
Milisits, G., Donkó, T., Dalle Zotte, A., Sartori, A., Szentirmai, E., Emri, M.,
Opposits, G., Orbán, A., Pőcze, O., Repa, I. & Sütő, Z. (2013). Application
of computed tomography to assess the eect of egg yolk ratio on body
composition in chickens of dierent genotype and gender at hatch and
during the rearing period. British Poultry Science, 54(5), 611-619. https://
doi.org/10.1080/00071668.2013.811714
Mohammed, M. D., Abdalsalam, Y. I., Kheir, A. M., Jin-yu, W. & Hussein, M.
H. (2005). Comparison of the egg characteristics of dierent Sudanese
indigenous chicken types. International Journal of Poultry Science, 4(7),
455-457. https://doi.org/10.3923/ijps.2005.455.457
Moula, N. (2018). Quality Assessment of eggs of 3 chicken lines Marketed in
Eastern Algeria. Archivos de zootecnia, 67(259), 358-366. https://doi.
org/10.21071/az.v67i259.3791
Moula, N., Ait-Kaki, A., Leroy, P. & Antoine-Moussiaux, N. (2013). Quality
assessment of marketed eggs in Basse kabylie (Algeria). Brazilian
Journal of Poultry Science, 15(4), 395-399. https://doi.org/10.1590/
S1516-635X2013000400015
Negoiță, I., Bălăceanu, R. & Dojană, N. (2017). Calcium intake level as factor of
inuencing of the eggshell qualities in laying hens. Bulletin of University
of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food
Science and Technology, 74(2), 74-79. http://dx.doi.org/10.15835/
buasvmcn-fst:0002
Nys, Y. & Sauveur, B. (2004). Valeur nutritionnelle des oeufs. INRAE Productions
Animales, 17(5), 385-393. https://doi.org/10.20870/productions-
animales.2004.17.5.3611
Parmar, S. N. S., Thakur, M. S., Tomar, S. S. & Pillai P. V. A. (2006). Evaluation
of egg quality traits in indigenous Kadaknath breed of poultry. Livestock
Research for Rural Development, 18(9), 132. http://www.lrrd.org/
lrrd18/9/parm18132.htm
Pormento, M., Gacutan Jr, M., Godinez, C. J., Geromo, R. & Jimenea, J. R.
(2025). Voluntary Feed Intake and Egg Quality Traits of Caged Vs
Cage-free Layers as Aected by Black Soldier Fly (Hermetia illucens
L.) Larvae Supplementation. International Journal on Science and
Technology, 16(2), 1-15. https://doi.org/10.71097/ijsat.v16.i2.3772
Puglisi, M. J. & Fernandez, M. L. (2022). The health benets of egg
protein. Nutrients, 14(14), 2904. https://doi.org/10.3390/nu14142904
R Core Team (2022). R: A Language and Environment for Statistical Computing.
R Foundation for Statistical Computing, Vienna. https://www.R-project.
org
Rafed, R., Abedi, M. H. & Mushq, S. R. (2024). Nutritional value of eggs in human
diet. Journal for Research in Applied Sciences and Biotechnology,
3(1), 172-176. https://doi.org/10.55544/jrasb.3.1.28
This scientic publication in digital format is a continuation of the Printed Review: Legal Deposit pp 196802ZU42, ISSN 0378-7818.
Rev. Fac. Agron. (LUZ). 2026, 43(1): e264311 January-March ISSN 2477-9409.
6-6 |
Rakonjac, S., Dosković, V., Bošković, S. B., Škrbić, Z., Lukić, M., Petričević, V. &
Petrović, D. M. (2021). Production performance and egg quality of laying
hens as inuenced by genotype and rearing system. Brazilian Journal
of Poultry Science, 23(2), eRBCA-2019. https://doi.org/10.1590/1806-
9061-2019-1045
Rizzi, C., Cendron, F., Penasa, M. & Cassandro, M. (2022). Egg quality
of Italian local chicken breeds: I. Yield performance and physical
characteristics. Animals, 13(1), 148. https://doi.org/10.3390/ani13010148
Samandoulougou, S., Ilboudo, A. J., Ouedraogo, G. S., Bagre, T. S., Tapsoba, F.
W., Compaore, H., Dao, A., Zoungrana, A., Savadogo, A. & Traore, A.
S. (2016). Qualité physico-chimique et nutritionnelle des œufs de poule
locale et de race améliorée consommés à Ouagadougou au Burkina
Faso. International Journal of Biological and Chemical Sciences, 10(2),
737-748. https://doi.org/10.4314/ijbcs.v10i2.23
Schreiter, R. & Freick, M. (2023). Laying performance characteristics, egg
quality, and integument condition of Saxonian chickens and German
Langshan bantams in a free-range system. Journal of applied poultry
research, 32(3), 100359. https://doi.org/10.1016/j.japr.2023.100359
Schneider W. J. (2016). Lipid transport to avian oocytes and to the developing
embryo. Journal of biomedical research, 30(3), 174-180. https://doi.
org/10.7555/JBR.30.20150048
Škrbić, Z., Lukić, M., Petričević, V., Bogosavljević-Bošković, S., Rakonjac, S.,
Dosković, V. & Tolimir, N. (2020). Quality of eggs from pasture rearing
layers of dierent genotypes. Biotechnology in Animal Husbandry, 36(2),
181-190. https://doi.org/10.2298/bah2002181s
Tůmová, E., Zita, L., Hubený, M., Skřivan, M. & Ledvinka, Z. (2007). The eect
of oviposition time and genotype on egg quality characteristics in egg
type hens. Czech Journal of Animal Science, 52(1), 26-30. https://doi.
org/10.17221/2326-CJAS
Tyasi, T. L., Rashijane, L. T., Mokoena, K., Molabe, K. M., Mathapo, M. C.,
Hlokoe, R. V., Selala, L., Maswana, M. & Bila, L. (2022). Eects of
Egg Weight on Egg Quality Traits of Potchefstroom Koekoek Chicken
Genotype. Pakistan Journal of Zoology, 54(4), 1973-1976. https://doi.
org/10.18502/kls.v0i0.11825
Uçar, A. (2024). The Eects of Rearing Systems on Incubation, Egg Production
and Quality Traits in Pharaoh Quails. Turkish Journal of Agriculture-Food
Science and Technology, 12(8), 1388-1395. https://doi.org/10.24925/
turjaf.v12i8.1388-1395.6936
Vlčková, J., Tůmová, E., Míková, K., Englmaierová, M., Okrouhlá, M. & Chodová,
D. (2019). Changes in the quality of eggs during storage depending on the
housing system and the age of hens. Poultry science, 98(11), 6187-6193.
https://doi.org/10.3382/ps/pez401
Willems, E., Decuypere, E., Buyse, J. & Everaert, N. (2014). Importance of
albumen during embryonic development in avian species, with emphasis
on domestic chicken. World’s poultry science journal, 70(3), 503-518.
https://doi.org/10.1017/S0043933914000567
Zhang, J., Gao, X., Zheng, W., Wang, P., Duan, Z. & Xu, G. (2023). Dynamic
changes in egg quality, heritability and correlation of these traits and yolk
nutrient throughout the entire laying cycle. Foods, 12(24), 4472. https://
doi.org/10.3390/foods12244472
