Abstract: [Objective]To study the effect of dark spots on egg quality and antioxidant activity.[Methods]Typical normal eggs(n=24)and typical eggs with dark spot(n=24)were selected from the eggs produced by a batch of brown shell layers of the same age which were fed with same diet and were reared under the same rearing environment,respectively.The egg quality and antioxidant activity in egg yolk of the two types of eggs were determined and statistically compared.[Results]In terms of egg quality,there were no significant differences in egg shape index,eggshell strength,egg weight,Haugh unit,albumen height,egg class,egg yolk color,egg yolk weight,eggshell weight,albumen weight,eggshell thickness,egg yolk ratio,eggshell ratio and albumen ratio between the two types of eggs(P>0.05);the eggs with dark spot had extremely significantly lower eggshell color value compared to the normal eggs(P<0.01).For the antioxidant activity indexes,the significantly lower total antioxidant capacity(T-AOC)were found in the eggs with dark spot compared to the normal ones(P<0.05);no significant difference in malondialdehyde(MDA)content in egg yolk between the two types of eggs was found(P>0.05).[Conclusion]Eggs with dark spot have darker eggshell and lower T-AOC compared to the normal ones.