| Popis: |
— The study examined the effect of chicken strain on the mineral composition of eggs. Completely randomized design was used in the study. Eggs from each strain (Isa brown, Noiler, Lohmann, Leghorn) were crack opened into a 250ml beaker and homogenized with a stirrer. 5ml of the thoroughly mixed egg sample was digested using acidic digestion method. The digest was then cleaned up using silica jell. From the cleaned sample digest, 1ml was injected in Atomic Absorption Spectrometry (AAS) and the readings were recorded. Data obtained were analyzed using GenStat 20th Edition. Calcium values obtained for Isa brown, Noiler, Lohmann and Leghorn in the study were 0.00140, 0.00192, 0.00100 and 0.00390, respectively; mean values recorded for phosphorus were 6.79580, 7.31580, 5.87760 and 5.96380 correspondingly; mean values obtained for potassium were 0.00458, 0.00028, 0.00092 and 0.00330; values for iron were 0.05342, 0.04726, 0.03704 and 0.03168 and mean values recorded for sodium mean were 1.19078, 0.77600, 4.58860 and 0.92768, respectively. The study maintained that calcium and iron mineral contents of the chicken eggs are similar in the four strains studied, while eggs from Isa brown and Noiler had higher potassium and phosphorous contents, Lohmann had the highest sodium content when compared to the other strains. |
