Optimization of methods oriented to omega eggs creation in the Slovak Republic
2008
Csuka, J., University of Constantine the Philosopher, Nitra (Slovak Republic) | Benková, J., Slovak Agricultural Research Centre, Nitra (Slovak Republic) | Baumgartner, J., Slovak Agricultural Research Centre, Nitra (Slovak Republic)
The production of omega eggs was studied experimentally on the RIR layer hens after their feeding with addition of 0.5% refined fish oil applied into feeding mixture HYD - 11. It was found that fish oil did not influence the production and quality of experimental eggs. The level of total poly-unsaturated fatty acids increased from 11.24 to 12.28%, from total fat content egg yolk. The amount of omega-3 fatty acids (especially of docosahexaenoic acid - DHA) increased by 350 % in comparison to control eggs, the eicosapentanoic acid (EPA) increased from zero to 0.135%. The ratio of omega-3 fatty acids improved from 10.08 to 3.26, that is, by 311%. Using these techniques the omega-eggs are continually produced in large - scale farm for five years already.
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