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| Description
| - The aim of the study was to evaluate the egg quality of ISA Brown hens which were fed diets supplemented with the synthetic carotenoids Carophyll Red and Carophyll Yellow at 20 and 15 mg/kg, respectively, lutein at 250 mg/kg, and the algae Chlorella at 12,5 g/kg. The synthetic carotenoids, lutein and Chlorella significantly increased egg weight (P < 0,001) and shell weight (P < 0,001) and thickness (P = 0,017) and decreased the yolk/albumen ratio (p = 0,035) of the eggs. Lutein but not the Carophylls or Chlorella significantly increased the shell breaking strength (P < 0,001). Furthermore, the carotenoids and Chlorella significantly increased yolk color, and the yolk redness increased significantly (P < 0,001) in the following order: control, Chlorella, Carophyll and lutein. Lutein and Chlorella increased the yellowness of the yolks, and boiling the eggs for 5 min increased the redness of the yolks, while boiling them for 10 min increased the lightness and reduced the color of the yolks. Supplementation of feed with lutein and Chlorella significantly (P < 0,001) increased the concentration of lutein (from 12,8 to 133,9 and 49,0 mg/kg dry matter) and zeaxanthin (from 9,2 to 123,9 and 40,1 mg/kg dry matter) in the yolks and all carotenoids and Chlorella significantly (P < 0,001) increased the oxidative stability of the lipids of fresh eggs and eggs that had been stored for 28 days at 18 °C.
- The aim of the study was to evaluate the egg quality of ISA Brown hens which were fed diets supplemented with the synthetic carotenoids Carophyll Red and Carophyll Yellow at 20 and 15 mg/kg, respectively, lutein at 250 mg/kg, and the algae Chlorella at 12,5 g/kg. The synthetic carotenoids, lutein and Chlorella significantly increased egg weight (P < 0,001) and shell weight (P < 0,001) and thickness (P = 0,017) and decreased the yolk/albumen ratio (p = 0,035) of the eggs. Lutein but not the Carophylls or Chlorella significantly increased the shell breaking strength (P < 0,001). Furthermore, the carotenoids and Chlorella significantly increased yolk color, and the yolk redness increased significantly (P < 0,001) in the following order: control, Chlorella, Carophyll and lutein. Lutein and Chlorella increased the yellowness of the yolks, and boiling the eggs for 5 min increased the redness of the yolks, while boiling them for 10 min increased the lightness and reduced the color of the yolks. Supplementation of feed with lutein and Chlorella significantly (P < 0,001) increased the concentration of lutein (from 12,8 to 133,9 and 49,0 mg/kg dry matter) and zeaxanthin (from 9,2 to 123,9 and 40,1 mg/kg dry matter) in the yolks and all carotenoids and Chlorella significantly (P < 0,001) increased the oxidative stability of the lipids of fresh eggs and eggs that had been stored for 28 days at 18 °C. (en)
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| Title
| - The effect of source of carotenoids in diet and cooking length on yolk color and egg quality of hens
- The effect of source of carotenoids in diet and cooking length on yolk color and egg quality of hens (en)
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| skos:prefLabel
| - The effect of source of carotenoids in diet and cooking length on yolk color and egg quality of hens
- The effect of source of carotenoids in diet and cooking length on yolk color and egg quality of hens (en)
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| skos:notation
| - RIV/00027014:_____/13:#0001878!RIV14-MZE-00027014
|
| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(QJ1310002), Z(MZE0002701404)
|
| http://linked.open...vai/riv/dodaniDat
| |
| http://linked.open...aciTvurceVysledku
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/00027014:_____/13:#0001878
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - carotenoid, egg quality, yolk color, cooking length, vitamin (en)
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| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...ontrolniKodProRIV
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| http://linked.open...v/mistoKonaniAkce
| |
| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - World’s Poultry Science Journal, Volume 69, Supplement
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Skřivan, Miloš
- Englmaierová, Michaela
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| http://linked.open...vavai/riv/typAkce
| |
| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
| |
| http://purl.org/ne...btex#hasPublisher
| - World´s Poultry Science Association
|
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