Reduced cholesterol content in market eggs as influenced by diets with Amaranthus (Amaranthus hypochondriacus)
1997
Angelovicova, M.
In an experiment with Shaver Starcross 579 laying hens, the effects of diets containing 5 and 10% of amaranthus were studied on the cholesterol content in egg yolk and on its differences in yolk depending on age of layers during the first phase of laying cycle. On the diet with amaranthus, cholesterol content in egg yolk tendentiously decreased (P less than 0.05) by 7.28 and 6.83%, respectively, when compared to the egg yolk of layers fed commercial diet. There were no differences in the effect of diets with various percentage of amaranthus. Depending on age of layers, cholesterol content in the groups fed diets with amaranthus showed a tendentious decrease by 2.62 to 13.98% and by 2.47 to 12.16%, respectively, when compared to the control group
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Agricultural Knowledge and Innovation Institute