20.500.12556/RUL-177224 Effects of genetic and production type on egg cholesterol and the yolk–albumen ratio in Slovenian chicken genotypes under standardised conditions Eggs from ten Slovenian chicken genotypes—four layer-type purebreds, three meat-type purebreds, and three commercial F1 crossbreds—were analysed at 50 weeks of age (n = 118). All hens were reared indoors in identical floor-barn systems and fed the same complete layer diet, with feed intake restricted only in meat-type hens. Cholesterol was determined spectrophotometrically, and results included cholesterol per yolk dry matter and fresh yolk, per whole egg and egg content, total cholesterol per egg, and the yolk-to-albumen ratio. Production type significantly affected all traits (p < 0.0001): meat-type hens had the highest cholesterol concentrations and totals, layer-type purebreds were intermediate, and crossbreds the lowest. The yolk-to-albumen ratio showed the same gradient (≈0.44 in crossbreds, ≈0.46 in layer purebreds, ≈0.50 in meat types; p = 0.004), indicating that a larger yolk fraction contributes to higher total cholesterol. Reciprocal crossbreds did not differ in cholesterol levels (p > 0.05), suggesting negligible maternal or sex-linked effects. Under standardised conditions, genotype and production orientation were the main determinants of egg cholesterol and yolk proportion. These results provide reference values for Slovenian breeding and conservation populations and confirm exploitable genetic variability for future selection aimed at improving egg composition. egg cholesterol yolk-to-albumen ratio chicken genotypes production type crossbred vs. purebred standardised conditions perutnina kokoši nesnice jajca sestava rumenjak holesterol genetika Slovenija true false true Angleški jezik Slovenski jezik Članek v reviji 2025-12-18 08:15:44 2025-12-18 08:15:45 2026-01-06 08:48:05 0000-00-00 00:00:00 2025 0 0 20 str. iss. 24, [art.] 3588 Vol. 15 14 Dec. 2025 0000-00-00 Zaloznikova Objavljeno apc 0000-00-00 0000-00-00 2025-12-14 637.4 2076-2615 10.3390/ani15243588 261868547 RAZ_Tercic_Dusan_2025.pdf RAZ_Tercic_Dusan_2025.pdf 1 D3B928067E9781A8FD84619A08FF1BF1 1fc8d3d68763894fe5413c35e2e0ffa6b21b7b5f2dad525b43d59173a5e83899 07838308-dbe1-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=224136 https://www.mdpi.com/2076-2615/15/24/3588 0 f93660d8-ead3-11f0-bf92-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=225008 Biotehniška fakulteta 0 0 0