Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F14%3A43873036" target="_blank" >RIV/62157124:16270/14:43873036 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.2754/avb201483010039" target="_blank" >http://dx.doi.org/10.2754/avb201483010039</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2754/avb201483010039" target="_blank" >10.2754/avb201483010039</a>

Result language
angličtina
Original language name
Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens
Original language description
The colour and viscosity of egg yolk are among major indicators assessed by consumers and food technology. This study attempts to evaluate the colour and viscosity of yolk in laying hens' eggs after the addition of dried beetroot (Beta vulgaris L. ssp. esculenta var. rubra) at the amount of 1% and 2% per feeding dose (in July and August 2012). The experiment was performed on 24 hens that were divided into three groups of 8 laying hens. The preparatory phase lasted one week (standard diet), followed by four weeks during which experimental layers received a diet enriched with beetroot. Then, all layers were fed a mixture without beetroot for the following four weeks. Eggs were collected during the whole period of 8 weeks. In total, 30 eggs from each group were subjected to analysis. The colour of eggs was determined using spectrophotometry, by the Colour-guide sphere spex portable colorimeter. The results showed a significant (P { 0.05) increase in value L* of yolk colour in experimental
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GH - Nutrition of farm animals
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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