Egg Quality and Nutritional Profile of Three Sicilian Autochthonous Chicken Breeds: Siciliana, Cornuta di Caltanissetta, and Valplatani

The conservation of native poultry breeds plays a strategic role in preserving biodiversity and promoting sustainable farming systems. In Sicily, Italy, the Siciliana breed has long been officially recognised as an autochthonous chicken breed, while the Cornuta di Caltanissetta and Valplatani breeds have only recently received official recognition. Traditionally reared under semi-extensive systems, these three breeds may produce eggs with valuable nutritional properties. This study aimed to evaluate the chemical composition, fatty acid profile, mineral content, and nutritional indices of eggs from these breeds. A total of 170 eggs were collected from 11 farms across three Sicilian provinces. Proximate analysis, cholesterol content, ICP-MS mineral profiling, and GC-FID fatty acid quantification were conducted following ISO and AOAC standards. Cornuta eggs showed significantly higher lipid and cholesterol content, but also a more favourable fatty acid composition, with higher levels of oleic acid (C18:1n9), lower saturated fatty acids, and improved health-related indices. Sodium levels were significantly lower in Cornuta eggs. No significant differences were found for total polyunsaturated fatty acids or the peroxidation index. The nutritional profile of Cornuta eggs supports their valorisation as a functional food, contributing to both human health and genetic conservation. These findings underscore the value of Sicilian native breeds—particularly Cornuta—as a sustainable resource for poultry production and the preservation of local agrobiodiversity.