CHEMICAL AND NUTRITIONAL CHARACTERIZATION OF RAW MATERIALS USED TO PRODUCE EGGS AS A FUNCTIONAL FOOD AND THEIR IMPACT ON THE BIO-PRODUCTIVE PERFORMANCE OF LAYING HENS

Published in Scientific Papers. Series D. Animal Science, Vol. LX
Written by Vasile BUNDUC, Iulia Lucia NISTOR (COTFAS), Ioan Mircea POP

Nutritional manipulation is relatively simple in the poultry field as long as the raw material of the laying hens is identified that ensures the bioavailability of the desired nutrient to be enriched in the egg. The purpose of this study is to characterize the nutritional and chemical ingredients of the recipe for laying hens and its effect on egg quality and the bio-productive performance of the hen. Thus, with regard to the chemical composition of the recipe used which was improved with 2 carotenoid additives with 2% lutein and zeaxanthin, respectively with 5% lutein and zeaxanthin compared to the control recipe, and the administration of these recipe to hens gives a better specific consumption compared to group M; With regard to the quality indices of the eggs obtained, a weight of 65.47 g was observed in the group of birds fed with AC1 2% and 65.25 g in the group in whose recipe AC1 was used 5% compared to the control group Where the average weight of the eggs was 64.13g. In terms of yolk colour, it had average values of 3.78 for group E1 and 4.14 for group E2. Thus, due to the use of raw materials enriched in lutein and zeaxanthin the colour intensity of the yolk was significantly higher compared to the M group (3.61%).

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BUNDUC V., NISTOR (COTFAS) I.L., POP I.M. 2017, CHEMICAL AND NUTRITIONAL CHARACTERIZATION OF RAW MATERIALS USED TO PRODUCE EGGS AS A FUNCTIONAL FOOD AND THEIR IMPACT ON THE BIO-PRODUCTIVE PERFORMANCE OF LAYING HENS. Scientific Papers. Series D. Animal Science, Vol. LX, ISSN 2285-5750, 66-69.


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