Pregled bibliografske jedinice broj: 200298
Effect of preparation rich in omega-3 acids on the production and quality of eggs
Effect of preparation rich in omega-3 acids on the production and quality of eggs // Proceedings of XIth European Symposium on the Quality of Eggs and Egg Products / Bolder, Nico (ur.).
Lahti: World's Poultry Science Association, 2005. str. 122-127 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 200298 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Effect of preparation rich in omega-3 acids on the
production and quality of eggs
Autori
Kralik, Gordana ; Bogut, Ivan ; Škrtić, Zoran ; Gajčević, Zlata
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of XIth European Symposium on the Quality of Eggs and Egg Products
/ Bolder, Nico - Lahti : World's Poultry Science Association, 2005, 122-127
Skup
XIth European Symposium on the Quality of Eggs and Egg Products
Mjesto i datum
Doorwerth, Nizozemska, 23.05.2005. - 26.05.2005
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
laying hens ; FA ; omega-3 acids ; physical traits of eggs
Sažetak
The research was carried out on 56 ISA Brown laying hens, which were equally divided in one control and one experimental group. The experimental group was fed with diets with added Pronova Biocare Epax TG preparation in the amount of 3.33%. The control group received commercial diets with no added preparation. Laying hens, being 9 months old, were monitored for their production of eggs and egg quality within the period of 28 days. Throughout this period, there were no statistically significant differences in live weights of laying hens (g) and daily food consumption (g) between control and experimental group (P>0.05). Differences in laying, as well as in physical characteristics of eggs (egg weight, egg shell weight and thickness, portions of egg yolk and albumen) were also not statistically significant (P>0.05). However, addition of Pronova preparation was efficient in changing the profile of fatty acids in egg yolk. Portion of SFA and MUFA in the control group was 31.42% and 41.09%, respectively, and in the experimental group it amounted to 34.05% and 39.95%, respectively. High statistical relevance (P<0.001) was marked when changing the content of omega-3 fatty acids (EPA and DHA) in a total of egg yolk fatty acids in experimental group. In comparison to the control group, the values were 3.15% to 1.74% in favor of experimental group.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
