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The egg is an animal-derived food with remarkable nutritional value, providing a balanced intake of essential nutrients and high digestibility, making it suitable for all age groups. This study aims to analyze the impact of different hen-rearing systems on egg characteristics, including their mass, the proportion of components (egg white, yolk, shell), and the content of minerals and metals. To determine the quantity of metals in the various egg components (shell, egg white, yolk), the X-ray fluorescence (XRF) met...