The effect of dietary vitamin E and selenium supplements on the fatty acid profile and quality traits of eggs
| Autor: | Zduńczyk, Zenon, Drażbo, Aleksandra, Jankowski, Jan, Juśkiewicz, Jerzy, Antoszkiewicz, Zofia, Troszyńska, Agnieszka |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Cultural Studies
chemistry.chemical_classification food.ingredient Antioxidant Chemistry medicine.medical_treatment Vitamin E Religious studies Retinol Fatty acid chemistry.chemical_element Soybean oil 570 Life sciences chemistry.chemical_compound food Biochemistry Yolk medicine Food science Selenium Polyunsaturated fatty acid |
| ISSN: | 2363-9822 |
| Popis: | The present study investigated the effect of supplementing a diet containing 5 % soybean oil, which provided 30 g/kg of polyunsaturated fatty acids (PUFAs), with two levels of vitamin E (30 or 60 mg/kg, as-is basis) in combination with two levels of selenium (0.15 or 0.30 mg/kg, as-is basis) on hen performance, the fatty acid profile and antioxidant status of the yolk. A 12-week study was performed on 32 Lohmann Brown hens with 8 birds in each group. |
| Databáze: | OpenAIRE |
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