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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

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Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

83

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

39-44

Kód UT WoS článku

000335204700007

EID výsledku v databázi Scopus

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