Quality evaluation of egg composition and productivity of layers in EM (Effective Microorganisms) treatments: A field report
| Autor: | Ponnusamy Saritha, Murugesan Gnanadesigan, L. Ramkumar, Sandhanasamy Isabella, Rajagopal Ravishankar, Natarajan Manivannan |
|---|---|
| Rok vydání: | 2014 |
| Předmět: |
Egg production
EM technology Chromatography food.ingredient Magnesium Potassium Sodium Saturated fat Biomedical Engineering chemistry.chemical_element Zinc Biology Biochemistry Genetics and Molecular Biology (miscellaneous) Poultry Animal science food chemistry Structural Biology Yolk Composition (visual arts) Eggshell Layers |
| Zdroj: | Egyptian Journal of Basic and Applied Sciences. 1:161-166 |
| ISSN: | 2314-808X |
| DOI: | 10.1016/j.ejbas.2014.06.003 |
| Popis: | Layers divided in to three groups; Group 1 (Control group) – The layers fed with standard commercial food masses with Biobantox, BMD and formaldehyde. Group 2 (EM Treatment 1) – The layers fed with standard commercial food masses with AEM solution (5 L/ton feed). Group 3 (EM Treatment 2) – The layers fed with AEM (5 L/ton feed) treated commercial food masses + AEM treated (2 L/1000 L) drinking water. Increased monthly average egg production, egg weight and the decreased mortality ratio and egg wastages identified with the group 3 EM treated layers. The values of egg shell weight, thickness, yolk weight, yolk index and Haugh index found higher in group 3 EM treated layers. The content of calcium, sodium, potassium, magnesium, iron, zinc and total protein identified maximum in the group 3 EM treated layers. The concentration of total cholesterol, saturated fat, trans-fat found reduced and the monounsaturated, polyunsaturated found higher in EM group 2 and 3 layers. The total cost identified as Rs. 110.80, 38.00 and 52.50 (in Indian Rupees) for group 1, group 2 and group 3 treatments respectively. It has inferred from the present findings that, the effect of EM treatments in commercial layers of the egg production showed good quality parameters and economic value. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|