Абдигалиева т. Б
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- Fatty acid composition of egg`s yolk
| Table 3.
Evaluating the quality of eggs in this experiments it was found that the protein content in yolk and white of eggs lays fed with V+FM was higher compared with control group of about 2-3% (group D and E). The amount of protein in eggs of the experimental groups showed significant increase by 0.5-1.0 % in group B, C and D and the highest differences were observed between control and E group (2-3%, yolk and white). The lipid percent in yolk were observed to be 31.1% for control group and for: 30.3% B; 29.8% C; 34.5 D and 35.8% E, respectively and increased by 3.4% and 4.7% in group D and E, respectively compared to the control group. The moisture content was significantly lower in all experimental groups than the moisture content of control yolk and white. Contrary, the carbohydrates in yolk and white of 80 hens group D and E were the highest. The dry matter in the experimental groups of yolk was practically at the same level (in the control group was 45.2% in the first test group was 45.5%). Thus, the study of chemical composition and nutritional value of eggs from hens supplementation with mineral and fish meal additives in diet has showed the positive influence on some eggs quality indicators. A higher content of protein, carbohydrates and energy value of eggs were observed. That allowed us to conclude that high nutritional value gives a perspective of the use of this feed additive in the production of high quality poultry products. Fatty acid composition of egg`s yolk Many authors have studied the effect of different fat sources in the broilers diet on type of concentration of fatty acid, mainly PUFA in the meat (S ANZ et. al 1999; C RESPO , G ARCIA 2001, C ASTELLINI et. al 2002). However, there are no reports of the effect of levels FA in eggs mineral diet of hens and this study showed the influence of vermiculite supplementation on the fatty acid level of egg`s yolk. The hens have the ability to deposit dietary lipids into the egg yolk and to modify the fatty acid (FA) composition of the egg (C ASTELLINI et. al 2002). However, the eggs of hens provided standard feed are poor in linolenic acid (LNA; 18:3n-3) and did not contain eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6 n-3) fatty acids. The aim of many studies on laying hens was to enrich eggs with n-3 polyunsaturated FA (PUFA) because of their health improving effects on humans. Less research is performed regarding the enrichment of broiler breeder egg. However, it is hypothesized that these n-3 PUFA can express similar health improving effects on the broiler offspring. Increased consumption of n-3 PUFA should benefit heart function, brain development, mental health and prevention of cancer, autoimmune diseases and diabetes (S ANZ et. al 2010). жүктеу/скачать 1,65 Mb. Достарыңызбен бөлісу:
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