Effects of ginger or ginger and thyme extract in laying hens feeding on productive results and eggs quality

• Autorzy: Damaziak K. , Riedel J. , Gozdowski D. , Niemiec J. , Siennicka A. , Rog D.

Warianty tytułu

PL

Wpływ ekstraktu z imbiru i imbiru z tymiankiem w żywieniu kur nieśnych na wyniki produkcyjne i jakość jaj

• Języki publikacji: EN

Abstrakty

EN

Effects of ginger or ginger and thyme extract in laying hens feeding on productive results and eggs quality. This experiment was aimed at determining the potential of extracts from ginger and from ginger and thyme for enhancing the production performance of laying hens and eggs quality. A total of 216 laying hens were divided into 3 feeding groups: standard diet, diet with a 0.0032% addition of a ginger extract, and diet with the addition of ginger (0.0016%) and thyme (0.0016%). Fresh eggs were analyzed for: egg weight, yolk weight and yolk weight ratio to egg weight, yolk color, albumen quality, strength and thickness of the eggshell. Boiled eggs were analyzed for: yolk color, consistency, aroma, and taste. The results demonstrated that hen diet supplementation had a beneficial effect on egg weight, but did not affect egg production rate nor feed conversion ratio. Fresh and hard-boiled eggs of the hens administered diet with a ginger extract addition were characterized by a darker color of the yolk. Both the ginger extract and the ginger + thyme extract contributed to albumen quality improvement. Considering results obtained in this study, it seems advisable to investigate the feasibility of extending storage time of eggs of the hens fed a diet with various doses of a ginger and thyme extract.

PL

Wpływ ekstraktu z imbiru i imbiru z tymiankiem w żywieniu kur nieśnych na wyniki produkcyjne i jakość jaj. Badania te zostały przeprowadzone w celu zbadania potencjału ekstraktu z imbiru i imbiru z tymiankiem w zwiększaniu wyników produkcyjnych kur nieśnych oraz morfologicznej i sensorycznej jakości jaj. W sumie 216 kur niosek ISA Brown utrzymywanych intensywnie w klatach przydzielono do 3 grup żywieniowych: dieta standardowa bez suplementacji (C), z dodatkiem 0.0032% ekstraktu z imbiru i imbiru (0.0016%) z tymiankiem (0.0016%). Analiza surowych jaj obejmowała: masę jaja, masę i udział żółtka w masie jaja, barwę żółtka, jakość białka oraz wytrzymałość i grubość skorupy. Analiza gotowanych jaj obejmowała: kolor żółtka, konsystencję, zapach i smak jaj gotowanych. Uzyskane wyniki wykazały, że suplementacja diety kur miała korzystny wpływ na masę jaja, ale nie wpłynęła na wielkość produkcji i wykorzystanie paszy. Surowe i gotowane jaja kur żywionych dietą z dodatkiem ekstraktu z imbiru cechowała ciemniejsza barwa żółtka, która dla jaj gotowanych uzyskała najwyższe noty panelistów. Zarówno ekstrakt z imbiru jak i imbiru z tymiankiem wpłynęły na poprawę jakości białka jaja. Zasadne są dalsze badania dotyczące możliwości wydłużania okresu przechowywania jaj pochodzących od kur żywionych paszą o różnym poziomie ekstraktów imbiru i tymianku.

Słowa kluczowe

EN

laying hen; animal feeding; animal diet; diet supplementation; common thyme; Thymus vulgaris; thyme extract; ginger extract; hen egg; egg quality; egg mass; egg yolk; egg yolk colour; egg white; egg shell; egg shell stability; production result

• Wydawca: -
• Czasopismo: Annals of Warsaw University of Life Sciences - SGGW. Animal Science
• Rocznik: 2018
• Tom: 57[1]
• Opis fizyczny: p.5-18,fig.,ref.

Twórcy

autor

Damaziak K.

• Faculty of Animal Science, Warsaw University of Life Sciences – SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Riedel J.

• Faculty of Animal Science, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

autor

Gozdowski D.

• Faculty of Agriculture and Biology, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

autor

Niemiec J.

• Faculty of Animal Science, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

autor

Siennicka A.

• Faculty of Animal Science, Warsaw University of Life Sciences – SGGW, Warsaw, Poland

autor

Rog D.

• General Industrial, Trading and Service Company Bellako Limited, Warsaw, Poland

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Identyfikatory

DOI

10.22630/AAS.2018.57.1.1