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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F14%3A43873036%21RIV15-MSM-16270___
rdf:type
n14:Vysledek skos:Concept
dcterms: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 groups whereas values a* and b* (indicators of the international colorimetric scale CIELAB) did not vary significantly. Similarly, specific purity C*ab did not show a significant difference (P { 0.05) between the control and experimental groups. The egg yolk viscosity was lower in experimental groups compared to the control group but the difference was not significant. The addition of dried beetroot at the amount of 1 and 2% per feeding dose had no effect on colour and viscosity. This paper supported the null hypothesis that the addition of dried beetroot to the feeding dose at the amount of 1% and 2% has no effect on the colour and viscosity of egg yolk. 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 groups whereas values a* and b* (indicators of the international colorimetric scale CIELAB) did not vary significantly. Similarly, specific purity C*ab did not show a significant difference (P { 0.05) between the control and experimental groups. The egg yolk viscosity was lower in experimental groups compared to the control group but the difference was not significant. The addition of dried beetroot at the amount of 1 and 2% per feeding dose had no effect on colour and viscosity. This paper supported the null hypothesis that the addition of dried beetroot to the feeding dose at the amount of 1% and 2% has no effect on the colour and viscosity of egg yolk.
dcterms:title
Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens
skos:prefLabel
Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens
skos:notation
RIV/62157124:16270/14:43873036!RIV15-MSM-16270___
n3:aktivita
n19:Z
n3:aktivity
Z(MSM6215712402)
n3:cisloPeriodika
1
n3:dodaniDat
n8:2015
n3:domaciTvurceVysledku
n12:2556553 n12:2163373 n12:4670094 n12:6500498 n12:3540804
n3:druhVysledku
n4:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n7:predkladatel
n3:idSjednocenehoVysledku
7767
n3:idVysledku
RIV/62157124:16270/14:43873036
n3:jazykVysledku
n13:eng
n3:klicovaSlova
food technology; poultry nutrition; Beta vulgaris; CIELAB; Antioxidants
n3:klicoveSlovo
n6:Beta%20vulgaris n6:food%20technology n6:Antioxidants n6:CIELAB n6:poultry%20nutrition
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[FD4082329F42]
n3:nazevZdroje
Acta veterinaria Brno
n3:obor
n5:GH
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n8:2014
n3:svazekPeriodika
83
n3:tvurceVysledku
Dvořák, Petr Suchý, Pavel Žďárský, Michal Straková, Eva Kopřiva, Vladimír
n3:wos
000335204700007
n3:zamer
n17:MSM6215712402
s:issn
0001-7213
s:numberOfPages
6
n11:doi
10.2754/avb201483010039
n16:organizacniJednotka
16270