Effect of the supplemental PROLINBOR, boron and linolenic acid-enriched protein concentrate, added to layer diets on egg quality
作者： C. Ciurascu , R. Duca , R. D. Criste , D. V. Grossu , R. Scorei
DOI:
关键词: Food science 、 Linolenic acid 、 Dry matter 、 Phosphorus 、 Yolk 、 Calcium 、 Egg white 、 Vitamin E 、 Biology 、 Eggshell
摘要: Summary The experiment used 288 Roso SL-2000 layers aged 60-66 weeks. were reared according to the standard technology, in two-tier cages, with free access feed and water. assigned four groups (one control three experimental variants, differing by dietary energy protein source of compound (15.11% CP, 4.48% EE, 11.80 MJ/kg ME) as follows: group received corn germs (47% oil), while PROLINBOR type 0.1 (V1), 0.04 (V2) 0.03 (V3). All diets isocaloric, isoprotein contained similar levels total sulphur amino acids, available calcium phosphorus. monitored following parameters: laying percentage, average egg weight, proportion components (yolk, white shell weight). Twelve yolk samples constituted from each laying, assayed for dry matter, protein, fat, ash, vitamin E, fatty acids profile cholesterol level. Egg ash levels. results have shown that boron linolenic acid-enriched concentrate, PROLINBOR, had a beneficial influence on cholesterol.
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