Izvorni znanstveni članak
https://doi.org/10.33128/k.66.1.1
Production indicators and the quality of eggs of layer hens fed with the omega-3‐designed feed mixtures
Zlata Kralik
orcid.org/0000-0001-9056-9564
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska, Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Gordana Kralik
; Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J. J. Strossmayera u Osijeku, Trg Sv. Trojstva 3, Osijek, Hrvatska, Nutricin j. d. o. o., Darda, Hrvatska
Manuela Košević
orcid.org/0000-0002-5760-621X
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska, Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Ana Radanović
; Fakultet agrobiotehničkih znanosti Osijek, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska, Znanstveni centar izvrsnosti za personaliziranu brigu o zdravlju, Sveučilište J. J. Strossmayera u Osijeku, Osijek, Hrvatska
Sažetak
Egg is a nutritionally valuable food that can be enriched with various functional ingredients. The aim of the paper was to produce the eggs enriched with the omega-3 fatty acids, compare production indicators, and determine the influence of egg storage time on the indicators of internal egg quality and lipid oxidation in conventional and enriched eggs. The research was conducted on 480 laying hens of the TETRA SL hybrid. The laying hens were divided into three groups, a control (K) group and two experimental (P1 and P2) groups. Each group consisted of 160 layers divided in 16 repetitions, with 10 hens per repetitions. The control group of laying hens consumed the feed with 5% soybean oil. The group of hens marked P1 consumed the feed in which fish (1.5%) and linseed oil (3.5%) were combined, and the group of hens marked P2 received the feed with 2% fish and 3% linseed oil. Laying hens were fed with the designed mixtures for 4 weeks, and they received the feed and water ad libitum. The feed mixtures were balanced at 17.0% crude protein and 12.1 MJ/kg of metabolic energy. The addition of oil combination to the laying hens’ feed mixtures significantly (P<0.001) reduced the ratio of Σn-6/Σn-3 polyunsaturated fatty acids (PUFA) in the experimental mixtures when compared to the control. The ratio of PUFA in eggs (K=10.36; P1=1.88 and P2=1.98; P<0.001) changed in accordance with the ratio in the feed mixtures. The nutritional treatments used had no effect on the final weight of laying hens (P>0.05). Production indicators (number of eggs per layer, egg weight, the intensity of laying, and feed consumption) were uniform in all tested groups. Egg storage time had a significant influence (P<0.001) on all egg-quality indicators (albumen height, yolk color, Haugh units/HU, and the pH of albumen and yolk). Nutritional treatment significantly affected the pH of albumen (P<0.001), while the interaction of nutritional treatment and storage time affected yolk color values and pH values of albumen and yolk (P<0.05). No significant differences were detected in the values of lipid oxidation TBARS (Thiobarbituric Acid Reactive Substances) in egg yolks between the groups of either the fresh or of the chilled eggs (P>0.05). The results of the presented analyses indicate that the consumption of feed mixtures used in this experiment successfully increases the content of omega-3 PUFA in eggs but does not impair production indicators and egg quality. The results also indicate that it is important to take care of the time and method of egg storage, because the storage time has a significant impact on the changes in the values of egg quality indicators.
Ključne riječi
omega-3 eggs; storage time; egg quality; TBARS
Hrčak ID:
316014
URI
Datum izdavanja:
12.4.2024.
Posjeta: 144 *