Naslov
Effect of vitamin E, lutein, selenium and oil mixture added to feed and cooking length of yolk color and egg quality

Autori
Kralik, Zlata ; Radišić, Žarko ; Kralik, Igor ; Kralik, Gordana ; Grčević, Manuela

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

Izvornik
Proceedings of the International Symposium on Animal Science / Popović, Zoran - Beograd : Arhitektonski fakultet Univerziteta u Beogradu, 2014, 624-629

ISBN
978-86-7834-199-1

Skup
International Symposium on Animal Science

Mjesto i datum
Zemun, Srbija; Beograd, Srbija, 23.09.2014. - 25.09.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
lutein ; oil mixture ; selenium ; vitamin E ; yolk color

Sažetak
The aim of this research was to determine the quality of eggs laid by Tetra SL hens fed a standard diet (B) or diet supplemented with 100 mg vitamin E/kg+200 mg/kg lutein+0.5 mg/kg selenium+5% oil mixture (BK). The effect of treatment was determined for yolk color values (P<0.001), which were more intense in BK group (14.35) than in the B group (12.20). For other egg quality indicators (egg mass, portions of albumen, yolk and shell, Haugh units, albumen height, egg shell thickness and strength, pH values of albumen and yolk) exhibited no statistically significant differences (P>0.05). However, the treatment had statistically significant effect (P<0.001) on yolk color values for fresh eggs (B=12.00 and BK=14.42) as well as for eggs cooked 7 minutes (B=9.14 and BK=13.00) and 10 minutes (B=7.28 and BK=8.42). There was statistically significant effect of treatment, cooking length and their interaction on yolk lightness (L*) values. This value increased in dependence on cooking length (treatment B) and consequently, for the same yolks, intensity of redness (a*) was decreased, while intensity of yolk lightness (L*) in BK treatment was varying. L* value decreased for eggs cooked for 7 minutes, but increased significantly for eggs cooked for 10 minutes, if compared to fresh eggs (P<0.001). The values of egg yolk lipid oxidation (TBARS) measured for fresh eggs (B=0.735 µg MDA/g and BK 0.745 µg MDA/g) and stored eggs (B=0.778 µg MDA/g and BK=0.805 µg MDA/g) were equal for both examined groups (P>0.05).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

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