Effect of Feeding Rosemary and α-Tocopheryl Acetate on Hen Performance and Egg Quality
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- Florou-Paneri Panagiota
- Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Aristotle University
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- Dotas Dimitrios
- Laboratory of Animal Nutrition, Faculty of Agriculture, Aristotle University
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- Mitsopoulos Ioannis
- Laboratory of Animal Nutrition, Faculty of Agriculture, Aristotle University
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- Dotas Vassilios
- Laboratory of Animal Nutrition, Faculty of Agriculture, Aristotle University
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- Botsoglou Evropi
- Laboratory of Animal Nutrition, Faculty of Agriculture, Aristotle University
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- Nikolakakis Ioannis
- Department of Animal Production, School of Agricultural Technology, Technological Educational Institute
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- Botsoglou Nikolaos
- Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Aristotle University
書誌事項
- タイトル別名
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- Effect of Feeding Rosemary and .ALPHA.-Tocopheryl Acetate on Hen Performance and Egg Quality
- Effect of Feeding Rosemary and アルファ Tocopheryl Acetate on Hen Performance and Egg Quality
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The goal of this study was to determine the effect of feeding rosemary and α-tocopheryl acetate on hen performance and egg quality. Ninety-six Lohmann laying hens, 32-week-old, were allocated into four groups. One of the groups was given a control diet (CONT), two groups were given diets supplemented with ground rosemary at 5 and 10g/kg (ROS-5 and ROS-10, respectively), whereas the other group a diet supplemented with 200mg/kg α-tocopheryl acetate (VIT-E). Following 60 days feeding, hen performance and some egg quality characteristics were determined, whereas the oxidative stability of the refrigerated stored eggs and liquid yolks was also examined. Results showed that there were no significant (P>0.05) differences in egg production, feed consumption, feed conversion ratio, egg weight and shape, yolk diameter, height and color, Haugh units, and shell thickness, among the dietary treatments. The extent of lipid oxidation in eggs differed (P<0.05) between the dietary treatments, but did not change with the storage time. In liquid yolks, lipid oxidation was lower (P<0.05) in the ROS-5 group compared to the CONT group. The ROS-10 group, in turn, exhibited lower (P<0.05) oxidation rate than the ROS-5 group, a finding suggesting that rosemary exerted a dose dependent antioxidative activity. The VIT-E group presented lower (P<0.05) lipid oxidation rate compared to all other groups.
収録刊行物
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- The Journal of Poultry Science
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The Journal of Poultry Science 43 (2), 143-149, 2006
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詳細情報 詳細情報について
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- CRID
- 1390282680184797952
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- NII論文ID
- 10018128228
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- NII書誌ID
- AA11564513
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- ISSN
- 13490486
- 13467395
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- NDL書誌ID
- 7893798
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可