Increasing the nutritional value of egg yolk fat using lupin meal in laying hen diet
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878671" target="_blank" >RIV/62157124:16270/20:43878671 - isvavai.cz</a>
Výsledek na webu
<a href="https://nutrinet.mendelu.cz/wcd/w-rek-nutrinet/2020/nutrinet_2020_zbornk_a_oblka.pdf" target="_blank" >https://nutrinet.mendelu.cz/wcd/w-rek-nutrinet/2020/nutrinet_2020_zbornk_a_oblka.pdf</a>
DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Increasing the nutritional value of egg yolk fat using lupin meal in laying hen diet
Popis výsledku v původním jazyce
The aim of the experiment was to find out how the content of lupin meal in the diet for the nutrition of laying hens affects the quality of fat in egg yolk. The results of the experiments using lupin seeds (unpeeled and peeled) with the substitution of 50% and 100% soybean extracted meal in compound feeds confirmed the positive effect of lupin meal-based diets on the egg yolk fat composition. Although the diets in the experimental groups of laying hens did not affect the fat content in the egg yolk, there were qualitative changes in its quality demonstrated during laying. These changes in egg yolk fat, compared to the control, were characterized by a decrease in saturated fatty acids (SFA) in the experimental groups, in some groups by a slight decrease in monounsaturated fatty acids (MUFA) and a significant increase in polyunsaturated fatty acids from omega 6 and omega 3 groups. It can be concluded based on the results that the use of lupin meal in compound feeds for laying hens increases the quality of eggs produced.
Název v anglickém jazyce
Increasing the nutritional value of egg yolk fat using lupin meal in laying hen diet
Popis výsledku anglicky
The aim of the experiment was to find out how the content of lupin meal in the diet for the nutrition of laying hens affects the quality of fat in egg yolk. The results of the experiments using lupin seeds (unpeeled and peeled) with the substitution of 50% and 100% soybean extracted meal in compound feeds confirmed the positive effect of lupin meal-based diets on the egg yolk fat composition. Although the diets in the experimental groups of laying hens did not affect the fat content in the egg yolk, there were qualitative changes in its quality demonstrated during laying. These changes in egg yolk fat, compared to the control, were characterized by a decrease in saturated fatty acids (SFA) in the experimental groups, in some groups by a slight decrease in monounsaturated fatty acids (MUFA) and a significant increase in polyunsaturated fatty acids from omega 6 and omega 3 groups. It can be concluded based on the results that the use of lupin meal in compound feeds for laying hens increases the quality of eggs produced.
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
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OECD FORD obor
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2020
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
NutriNET 2020
ISBN
978-80-552-2200-4
ISSN
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e-ISSN
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Počet stran výsledku
12
Strana od-do
236-247
Název nakladatele
Slovak University of Agriculture in Nitra Faculty of Agrobiology and Food Resources
Místo vydání
Nitra
Místo konání akce
Nitra
Datum konání akce
27. 8. 2020
Typ akce podle státní příslušnosti
EUR - Evropská akce
Kód UT WoS článku
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