Effect of dietary humic-fatty preparations on egg quality in Lohmann Brown Hens
Tadeusz Trziszka , Zbigniew Dobrzański , Małgorzata Kaźmierska , Ł. Tronina , Magdalena Skiba
The aim of the paper was the assessment of an influence of dietary humic-fatty preparation on physico-chemical parameters of eggs. The Lohmann Brown laying hens were kept in two groups (20 birds in each group) in a floor system with litter during 44 weeks of production. Two kinds of dietary preparations, Humokarbowit (mineral- humic) and Humobentofet (humic-fatty, containing rapeseed oil or linseed oil + fish oil), were mixed (HuFaP) and were used in the feeding (4.7 g/day/hen). A standard diet based on mixtures with maize, wheat and soybean meal, (metabolic energy 11.3 MJ/kg, crude protein 17.8%, crude fat 4.11%). Performance parameters, such as egg yield, feed consumption and egg quality features like egg mass, strength and colour of shells, yolk colour and index, pH of egg white and yolk were determined, and HU was calculated. Moreover, dry matter content, content of protein and fat, fatty acids profile in egg yolk and protein in egg white were determined. Significantly higher production parameters were observed in group E. The influence of HuFaP on the physical and chemical parameters was limited. Only in the late and final phases of production a favourable increase in HU, lower pH of yolk, and an overall increase in fat content in egg yolk and better fatty acid profile (increased content of PUFAs and decreased n6/n3 ratio) were observed. © Verlag Eugen Ulmer, Stuttgart.
|Journal series||Archiv Fur Geflugelkunde, ISSN 0003-9098, (A 20 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Egg quality, Humic-fatty preparation, Laying hen, Oils, Performance|
|Publication indicators||= 3; = 4; : 2011 = 0.289; : 2011 = 0.373 (2) - 2011=0.416 (5)|
|Citation count*||9 (2020-08-04)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.