Level of selected lipid fractions in egg yolk of hens fed with fodders supplemented with amaranth seeds

• Autorzy: Bartkowiak A. , Skiba T. , Kroliczewska B.

Warianty tytułu

PL

Poziom wybranych frakcji lipidowych w zoltku jaj kur zywionych pasza z dodatkiem nasion amarantusa

• Języki publikacji: EN

Abstrakty

EN

This investigation was aimed at the assessment of the effect of amaranth addition to laying hens fodder on egg yolk lipid fractions. The examinations were conducted on 32-week-old laying hens of ISA SHAVER line, divided into 4 groups: control (I) – fed without supplementation and experimental (II, III and IV) fed with the addition of amaranth seeds (2%, 5% and 10%, respectively). Strict experiment lasted for 56 days. The following analyses were conducted: vitamin A, cholesterol and fatty acids content in egg yolk (after 4 weeks – series I and after 8 weeks – series II). Fatty acids content in amaranth seeds was analysed as well. There were not proved any statistically significant differences between particular groups. The highest vitamin A content in both series was assayed in the eggs of laying hens fed with the fodder containing 5% amaranth addition and ranged 1.96 μg and 4.37 μg/1 g yolk, respectively. Cholesterol level was the lowest in group III in both series (137 and 165 mg/1 g egg yolk, respectively). Fatty acids content in egg yolk was similar in all groups, although in the case of polyunsaturated acids of n-6 group, especially linoleic acid, there was reported their slightly higher level in experimental groups, with a slight increase in n-6/n-3 acids ratio at the same time.

PL

Celem badań była ocena wpływu dodatku amarantusa do paszy dla niosek na frakcje lipi-dowe żółtka jaja kur. Badania przeprowadzono na 32-tygodniowych kurach nioskach linii ISA SHAVER, podzielonych na 4 grupy: kontrolną (I) – żywienie bez dodatku oraz doświadczalne (II, III i IV) – żywione z dodatkiem nasion z amarantusa (odpowiednio 2, 5 i 10%). Doświadczenie ścisłe trwało 56 dni. Dwukrotnie (po 4 – I seria i 8 tygodniach – II seria) przeprowadzono analizy zawartości witaminy A, cholesterolu i kwasów tłuszczowych w żółtku jaja kur oraz kwasów tłusz-czowych w nasionach amarantusa. Nie wykazano statystycznych różnic pomiędzy grupami. Najwyższą zawartość witaminy A w obu seriach oznaczono w jajach niosek karmionych paszą z 5% dodatkiem amarantusa i wynosiła odpowiednio 1,96 μg oraz 4,37 μg/1 g żółtka (tab. 1). Również poziom cholesterolu najniższy był w grupie III w obu seriach (odpowiednio 137 i 165 mg/żółtka jaja), (tab. 2). Zawartość kwasów tłuszczowych w żółtku jaj była podobna we wszystkich grupach, choć w przypadku kwasów wielonienasyconych z rodziny n-6, w szczególności kwasu linolowego, wykazano nieco wyższy ich poziom w grupach doświadczalnych, przy równoczesnym niewielkim wzroście stosunku kwasów n-6/ n-3 (tab. 4).

Słowa kluczowe

EN

hen; egg; egg yolk; lipid fraction; lipid level; animal nutrition; feed supplementation; amaranth; seed; laying hen; vitamin A; cholesterol; fatty acid; amaranth addition

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4[A]
• Opis fizyczny: p.3-6,ref.

Twórcy

autor

Bartkowiak A.

• Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38c, 51-630 Wroclaw, Poland

autor

Skiba T.

autor

Kroliczewska B.

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