The influence of laying hens' diet enriched with omega-3 fatty acids, paprika and marigold on physical properties of eggs
2016
Rakita, Slađana (Institute of Food Technology, Novi Sad (Serbia)) | Spasevski, Nedeljka (Institute of Food Technology, Novi Sad (Serbia)) | Čolović, Dušica (Institute of Food Technology, Novi Sad (Serbia)) | Popović, Sanja (Institute of Food Technology, Novi Sad (Serbia)) | Ikonić, Predrag (Institute of Food Technology, Novi Sad (Serbia)) | Čolović, Radmilo (Institute of Food Technology, Novi Sad (Serbia)) | Lević, Jovanka (Institute of Food Technology, Novi Sad (Serbia))
The aim of the present paper was to evaluate basic physical parameters of laying hen eggs, which were fed by the diet containing co-extruded linseed and sunflower meal, as a source of omega-3 fatty acids, as well as paprika and marigold flower, as sources of natural pigments. The increase in egg weight and egg yolk weight, the reduction in the score point of eggshell color, egg yolk index and pH value of albumen was demonstrated in our research. However, the changes in egg shape index, eggshell weight, eggshell thickness, egg yolk color, pH of egg yolk and Haugh units were not observed. Moreover, it was reported that supplementing the nutrition of laying hens with co-extruded linseed and sunflower meal, paprika and marigold did not demonstrate negative influence on physical characteristics of eggs and its addition to hens’ diet was justified. Key
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