Results 41 to 50 of about 75,704 (278)

Pengaruh Lama Penyimpanan Terhadap Kualitas Internal Telur Ayam Ras Pada Fase Produksi Pertama [PDF]

, 2014
Eggs are a food of animal which have semi perishable food because it contains many nutrients needed formicroorganisms. The first phase of layer production was 28 weeks produces eggs that have a surface area not large,eggshell thickness causing CO2 and ...
Kurtini, T. (Tintin), Nova, I. (Ilmia), Wanniatie, V. (Veronica)   +2 more
core   +2 more sources

Carrot leaves improve color and xanthophyll content of egg yolk in laying hens but are not as effective as commercially available marigold fortificant1.

Poultry Science, 2019
Yellow and orange egg yolks are good sources of xanthophyll carotenoids, consumption of which is associated with health benefits, such as cancer prevention, eye health, and bone health.
Tyler J. Titcomb, Mikayla S. Kaeppler, Mark E. Cook, Philipp W. Simon, S. Tanumihardjo   +4 more
semanticscholar   +1 more source

Dietary marine algae maintains egg consumer acceptability while enhancing yolk color

Poultry Science, 1998
A drum-dried docosahexaenoic acid (DHA; C22:6n-3) enriched marine microalgal product (MA) was investigated as a n-3 fatty acid (n-3 FA) source in laying hen diets. Hen diets were supplemented with 2.4 or 4.8% MA. Eggs were analyzed for yolk color following 4 wk of feeding as well as weekly for 4 wk.
S M, Herber-McNeill, M E, Van Elswyk
openaire   +2 more sources

Effect of Citric Acid, Phytase and Calcium Levels on the Calcium and Phosphorus Content in Egg: Yolk-Albumen and Shell, Yolk Color and Egg Quality in Diets of Laying Hens

, 2016
To evaluate the effect of different levels of citric acid (CA) combined with phytase and calcium levels in the diets of laying hens on the calcium and phosphorus (P) contents of eggs: yolk-albumen and shell, yolk color and egg quality.
L. M. Vargas-Rodríguez, J. Morales-Barrera, J. Herrera-Haro, Juan Antonio-Bautista, Roberto López-Pozos, D. Hernández-Sánchez   +5 more
semanticscholar   +1 more source

Fatty Acid Profile and Oxidative Stability of Layers’ Egg Yolk as Affected by Dietary Supplementation with Fresh Purslane and Addition of Aromatic Plant Essential Oils to Drinking Water

Sustainability, 2023
The objective of this study was to investigate the possibility of producing eggs enriched in omega-3 polyunsaturated fatty acids (PUFA) while also increasing the oxidative stability of egg yolk.
V. Dotas, D. Gourdouvelis, George K. Symeon, Lampros Hatzizisis, I. Mitsopoulos, D. Galamatis, M. Ioannidou, E. Sossidou   +7 more
semanticscholar   +1 more source

Fresh-water Green Algae (Chlorophyta) as a Natural Pigment for Mojosari Ducks [PDF]

, 2015
An experiment in a completely randomize design was undertaken to study the use of fresh-watergreen algae as a yolk coloring agent in Mojosari ducks during a laying period on productiveperformance and egg quality from 36 to 44 wk of age.
Asnawi, A. (A), Indarsih, B. (B), Purnamasari, D. K. (D)   +2 more
core   +7 more sources

Influence of the Housing System on Physical Quality Indicators of the Internal Content of Laying Hens Table Eggs

Scientific Papers Animal Science and Biotechnologies, 2023
In this experiment the effects of different housing systems on physical indicators of egg yolk and egg albumen quality of table eggs were studied. Hens of laying hybrid Lohmann Brown Lite were housed in two different housing systems, in enriched cage or ...
Henrieta Arpášová, Dariusz Kokoszyński, Peter Haščík, Cyril Hrnčár, Mariana Hamadová, Martin Fik, Stanislav Murdzik   +6 more
doaj  

Nutritional Characteristics and Quality of Eggs from Laying Hens Fed on a Dried Papaya Peel Meal Diet

Animal Production: Indonesian Journal of Animal Production, 2018
The objectives of this study were to analyze the eggs nutritional characterics and quality from laying hens fed with diried papaya (Carica papaya L) peel meal diets. A total 200 brown laying hens strain MB 402 (42 week-old). The design used in this study
Jein Rinny Leke, Florencia Nery Sompie, Erwin Wantasen, Trina Ekawati Tallei   +3 more
doaj   +1 more source

Investigating the Impact of Marigold Supplementation on Egg Yolk Color Intensity: A Study on Dietary Additives

Journal of Health and Rehabilitation Research
Background: The inclusion of marigold flower powder (MFP) in the diets of layer hens, a rich source of xanthophylls, presents a natural method to enhance egg quality.
Sajjad Hussain, Esha Gulfreen, Sobia Abid, Shawana Khalil, Muhammad Rizwan, Nimra Batool, Abdul Aziz, Hafiz Muhammad, Usman Abid, Nasir Mahmood   +9 more
semanticscholar   +1 more source

Effect of guanidinoacetic acid on performance, egg quality, yolk fatty acid composition, and nutrient digestibility of aged laying hens fed diets with varying substitution levels of corn with low-tannin sorghum

Poultry Science, 2023
A study was conducted to evaluate the efficiency of guanidinoacetic acid (GAA) in diets containing varying levels of corn replacement with low-tannin sorghum (LTS) for laying hens in the later stage of production.
Mohammad Azizollahi, H. Ghasemi, F. Foroudi, I. Hajkhodadadi   +3 more
semanticscholar   +1 more source