Comparison of eggs obtained from village chickens raised by local people in Yüksekova region and eggs produced in intensive chicken raising businesses in the region in terms of quality features

The present study was conducted to compare the internal and external quality characteristics of eggs obtined from village layer hens raised by local people in the Yüksekova region and eggs produced from enterprises engaged in intensive layer hens breeding in the reqion. İn this context, A total of 180 eggs obtined from two different trial groups were masured in internal-external quality and nutrient values. According to the findings obtined from this study, it was determined that, the egg lenght, yolk weight, albumen index, Hugh unit and egg shell thichness parameters were statistically diferences between the groups (P<0.05). However, according to the results obtined from this study, it was found that egg weight, albumen weight, egg shell weight, albumen and yolk width, albumen and yolk height, yolk index and egg breaking strength (kg/cm2) parameters were not statistically affected (P>0.05). As a result of the findings, it was found that there was no difference in the amount of dry matter, crude fat and crude protein of eggs yolk (P>0.05). On the other hand, according to the findings obtined from this study, it was observed that the amounts of Fe, Cu and Mn of yolks were not affected by the growing and feding systems (P>0.05). But the Mg amount was statistically affected (P<0.05).