ArticleThe journal of poultry science2026
Comparative Performance of Three Hen Genotypes for Dual-Purpose Egg and Meat Production in Free-Range Systems.
Article in The journal of poultry science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Breed selection is a key factor for small- and medium-scale poultry producers, particularly regarding the adaptability of birds to local conditions, their productive performance, and product quality. In this study, we evaluated the laying performance and egg quality among hens of three genetic origins (Canarian, Lohmann Dual, and Novogen BT), as well as post-laying carcass and meat characteristics. In addition, consumer panels were employed to undertake sensory evaluations of eggs and meat. Sixty hens fed a commercial diet were reared under traditional free-range conditions. The production of eggs was monitored from 20 to 74 weeks of age, after which, the hens were slaughtered for carcass and meat analyses. Growth trajectories of hens were assessed using the Gompertz equation, which revealed distinct patterns among the three genotypes. The Canarian breed was characterized by a later age at inflection (9.5 weeks) and reached a higher asymptotic weight (2.2 kg) than the Lohmann Dual (7.3 weeks; 1.5 kg) and Novogen BT (7.9 weeks; 1.7 kg) breeds. With respect to egg production, efficiency was lower in Canarian hens (feed conversion ratio > 8.2) than that in Lohmann Dual and Novogen BT hens (feed conversion ratio = 2.9-3.9), which is assumed to be associated with the brooding behavior of Canarian hens. Compared with the other assessed breeds, Canarian eggs were characterized by distinctive quality traits, including tinted shell coloration and higher redness (a*) and yellowness (b*) values. Similarly, the meat and skin of Canarian hens had higher yellowness (b*) values, indicating specific quality attributes. Sensory evaluation revealed comparable acceptability among the three breeds, although Canarian hens received higher scores for specific sensory attributes of meat, particularly aroma, juiciness, and greasiness. These findings highlight the potential of local breeds for dual-purpose production and their valorization in free-range systems at the end of the laying cycle.
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