The study material consisted of 360 eggs from a reproductive flock of meat-type hens; 240
were double-yolked eggs and 120 were single-yolked as a control group. The eggs were numbered
individually and then analysed for their quality in terms of characteristics of the whole egg (weight,
shape index, specific gravity), shell (colour, strength, weight, density), albumen (pH, height, weight,
Haugh units) and yolk (colour, weight, shape index, pH). During the analyses, yolks were sampled
for analyses including basic composition, fatty acid profile (by gas chromatography) and fatty acid
indices. It was found that double-yolked eggs differed significantly from single-yolked ones in
terms of weight, proportion of individual elements in the egg weight, total protein content in the
yolks as well as in terms of the fatty acid profile and their indices both due to the presence or absence
of two yolks and in the context of the individual yolks analysed. The results indicate the possibility
of using double-yolked eggs as table eggs due to the absence of negative effects stemming from
being double-yolked and the increased content of biologically important components such as fatty
acids.