Evaluation of Egg Quality Differences Between Indigenous, Synthetic, and Exotic Chickens Under the Same Management

Egg quality is a critical factor influencing consumer preference, nutrition, and industrial utilization, yet comparative evaluations of indigenous, synthetic, and exotic chicken breeds under uniform management are limited. This study assessed the physical, functional, and nutritional properties of eggs from Horro and Jarso (indigenous), White Feather (synthetic), and Koekoek (exotic) chickens reared under identical housing and feeding conditions. Forty eggs (10 per breed) were analyzed for color, density, porosity, flowability, protein, and mineral composition, with data evaluated using ANOVA and Tukey’s post hoc test ( p < 0.05). Koekoek eggs showed the highest lightness and yellowness, while Horro eggs were darker but exhibited superior bulk and tapped density; Koekoek displayed the best flowability. Nutrient analysis revealed Koekoek eggs had the highest protein and copper contents, Jarso excelled in potassium, sodium, and manganese, and Horro contained the most calcium and iron, whereas Jarso eggshells were the richest in calcium and protein. These findings demonstrate significant breed‐related differences in egg quality traits, underscoring the genetic basis of color, functionality, and mineral composition, and highlight opportunities for targeted breed utilization in poultry production, nutritional improvement, and egg powder applications.