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- Table 3.
Table 2.The chemical composition and nutritional value of eggs Determination of the chemical composition and nutritional value of eggs is one of the important components of the veterinary-sanitary examination. The chemical composition influenced on the nutritional value of eggs and described their physiological role as a source of biologically active substances (AJUYAH et. al 2003, VALSTA et al. 2005, DIAZ et. al 2010, LONERGAN et. al 2014, KUMAR, RANI 2014, KICZOROWSKA et. al 2015). The appropriate manipulation with broiler chicken diet could modify fatty acid profile in poultry products and increase its nutritional value. The chemical composition of eggs is characterized above all water content, nitrogenous substances, lipids, minerals, carbohydrates and vitamins and is not constant. Essentially depends on the species, habitat and the kind of feed, rearing and other factors. Table 3 shows the results of concentration of protein, carbohydrates, fat and ash, separately in yolk and white of eggs of control and experimental groups. 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 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. жүктеу/скачать 0,93 Mb. Достарыңызбен бөлісу:
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