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Evaluation of nutritive value of the extrudates with addition of amaranth

100%

Majewski Z., Replinska A.

Annals of Warsaw Agricultural University. Agriculture

2000

nr 38 Agric.Eng.

53-61

Application of multiparametric equations to evaluation of quality indices of the extrudates with addition of amaranth

86%

Majewski Z., Replinska A.

Annals of Warsaw Agricultural University. Agriculture

2000

nr 38 Agric.Eng.

47-52

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

58%

Bartkowiak A., Skiba T., Kroliczewska B.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 4[A]

3-6

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.

Ograniczanie wyników

2 Annals of Warsaw Agricultural University. Agriculture

1 Polish Journal of Food and Nutrition Sciences

2 Majewski Z.

2 Replinska A.

1 Bartkowiak A.

1 Kroliczewska B.

1 Skiba T.

1 2007

2 2000

Wyniki wyszukiwania

Evaluation of nutritive value of the extrudates with addition of amaranth

Application of multiparametric equations to evaluation of quality indices of the extrudates with addition of amaranth

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