The effect of oviposition, calcium source and form in nutrition of layers on exterior and interior egg quality: [Master thesis]
2006
Bukelovic, S.
The effect of oviposition and calcium source and form in nutrition of layers on exterior and interior traits of egg quality was investigated. The focus of research was on investigation of the quality of egg, especially egg shell depending on the addition of marble, particle size 1.1 - 1.4 mm in the period of afternoon collecting of eggs and oviposition. Time of oviposition had no significant effect on egg mass and mass of egg shell, thickness, deformation and breaking force of the egg shell. Additional nutrition with marble as calcium source improved significantly the quality of egg shell. Mass, deformation and breaking force of the egg shell increased significantly when marble was added in the nutrition of layers. Quality of egg white expressed in Haugh units statistically was significantly lower in eggs collected in the morning hours in group 3, whereas all investigated afternoon eggs had considerably higher value of HU. Generally, planned research was in concordance with determined objective and it showed that obtained results were logical and in concordance with results of similar researches. Our research demonstrated that issue of egg shell is very much present in poultry production and also difficult to solve.
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