<![CDATA[This study aimed to compare the external quality (egg weight, shell weight, shell percentage, and egg index) and internal quality (yolk index, albumen index, Haugh unit, and yolk color) of three chicken egg types, namely free-range (kampung), commercial layer (ras), and omega-3-enriched commercial layer eggs. A completely randomized design with three treatments and twelve replications (36 eggs) was applied, comprising P1 (free-range), P2 (layer), and P3 (omega-3 layer). Data were analyzed using one-way ANOVA at the 5% level, followed by Duncan's multiple range test, while yolk color scores were confirmed by the Kruskal-Wallis test. The results showed a highly significant effect (P<0.01) on egg weight, shell weight, albumen index, Haugh unit, and yolk color, a significant effect (P<0.05) on egg index, and no significant effect (P>0.05) on shell percentage and yolk index. Layer and omega-3 layer eggs exhibited higher egg and shell weights; the layer egg produced the highest egg index, while free-range and layer eggs shared the highest albumen index and Haugh unit. Omega-3 layer eggs showed the most intense yolk color. Egg-type differences markedly influenced most quality attributes; therefore, quality assessment should integrate both external and internal parameters.]]>
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