Comparative Analysis of Fatty Acid Profiles and Oxidative Stability of Eggs from Pasture-Raised vs. Cage-Free Poultry Systems

Abstract

Production system influences egg nutritional composition and shelf stability, with implications for both consumer health and market value. This study presents a comparative analysis of fatty acid profiles and oxidative stability of eggs produced under pasture-raised and cage-free poultry systems. Eggs were collected from hens maintained under both systems and analyzed for lipid composition, including saturated, monounsaturated, and polyunsaturated fatty acids, as well as omega-3 and omega-6 fatty acid ratios. Oxidative stability was assessed through lipid peroxidation indicators and storage studies. Results indicated that eggs from pasture-raised systems exhibited significantly higher levels of omega-3 fatty acids and a more favorable omega-6 to omega-3 ratio, attributed to access to natural forage and diverse diets. In contrast, cage-free systems produced eggs with relatively higher saturated fat content and lower omega-3 enrichment. However, pasture-raised eggs showed slightly reduced oxidative stability due to higher unsaturated fat content, making them more prone to lipid oxidation during storage. Cage-free eggs demonstrated greater oxidative stability but comparatively lower nutritional enhancement in terms of beneficial fatty acids. The study highlights the trade-offs between nutritional quality and storage stability associated with different poultry production systems. While analytical methods were used to evaluate lipid composition and oxidation parameters, the primary focus remains on practical poultry management and product quality. These findings provide valuable insights for producers and consumers regarding production system choices, enabling improved egg quality, nutritional value, and market differentiation in poultry farming systems.