Napredna pretraga

Pregled bibliografske jedinice broj: 966463

Influence of dietary microalgae addition in hens on lipid oxidation in yolk


Kralik, Zlata; Kralik, Gordana; Grčević, Manuela; Hanžek, Danica
Influence of dietary microalgae addition in hens on lipid oxidation in yolk // Proceedings of 18th International Symposium “Feed Technology” / Kokić, Bojana (ur.).
Novi Sad, Srbija: University of Novi Sad, Institute of Food Technology, 2018. str. 32-36 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Influence of dietary microalgae addition in hens on lipid oxidation in yolk

Autori
Kralik, Zlata ; Kralik, Gordana ; Grčević, Manuela ; Hanžek, Danica

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 18th International Symposium “Feed Technology” / Kokić, Bojana - Novi Sad, Srbija : University of Novi Sad, Institute of Food Technology, 2018, 32-36

ISBN
978-86-7994-057-5

Skup
18th International Symposium “Feed Technology"

Mjesto i datum
Novi Sad, Srbija, 23-25.10.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Eggs ; microalgae ; lipid oxidation ; omega-3 PUFA

Sažetak
The aim of the paper was to determine the influence of the addition of different levels of microalgae (Schyzochytrium limacinum) from Alltech® company to hens’ feed at the intensity of lipid oxidation in egg yolks. The research was conducted on 120 hens of light breed Tetra SL. The trial period lasted for three weeks, and the hens were in age from 42 to 45 weeks. Hens were randomly divided into three experimental groups, which were fed with specially prepared mixtures according to the following formula: A=2% soybean oil (SO) + 1.2% rapeseed oil (RO) + 1.3% linseed oil (LO) + 0.5% microalgae ; B=1.5% SO + 1.2% RO + 1.3% LO + 1.0% microalgae and C=1.0% SO + 1.2% RO + 1.3% LO + 1.5% microalgae.Analysis of the results showed that the addition of higher proportion of microalgae in hens’ feed affects the increase of total omega-3 fatty acid content in 100 g of egg (A=321, 07 mg ; B=361, 60 mg and C=399, 34 mg ; P<0, 05). Increasing the omega-3 fatty acid content in eggs does not have a statistically significant effect (P>0.05) on lipid oxidation in yolks of tested groups in fresh (A=1, 273 µg MDA/g ; B=1, 424 µg MDA/g ; C=1, 545 µg MDA/g) as well as in stored eggs (A=1, 330 µg MDA/g ; B=1, 523 µg MDA/g ; C=1, 587 µg MDA/g).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Ustanove
Fakultet agrobiotehničkih znanosti Osijek