Effects of organometallic chelates and inulin in diets for laying hens on Mn and Fe absorption coefficients and their content in egg and tissue

Autor: Cornescu Gabriela Maria, Dumitra-Panaite Tatiana, Untea Arabela Elena, Bercaru Anca, Grosu Horia
Jazyk: English<br />Serbian
Rok vydání: 2015
Předmět:
Zdroj: Food and Feed Research, Vol 42, Iss 1, Pp 67-72 (2015)
Druh dokumentu: article
ISSN: 2217-5369
2217-5660
DOI: 10.5937/FFR1501067C
Popis: The aim of this study was to evaluate effects of organic sources of manganese (Mn) and iron (Fe) and inulin in diets for laying hens on absorption of these minerals and their deposition in egg and tissue. The study was conducted on 90 Lohmann Brown laying hens in the period from 46-52 weeks of age, assigned to 3 groups with 30 hens/group and 3 hens/cage. The hens from the control group (C) received a diet based on corn, rice bran and soybean meal with 16% of crude protein, as well as 60 mg Fe/kg and 71.9 mg Mn/kg of diet in form of inorganic salts. The formulation of the experimental diets (E1 and E2) differed from C group diet by the replacement of inorganic Fe and Mn salts by organometallic chelates of these elements, at a level of 25% lower than in the premix for group C. As source of inulin, group E1 diet also included 0.5% of dry Jerusalem artichoke, while group E2 diet included 0.5% of a product based on chicory root extract. At the end of the experiment, 6 hens from each group were slaughtered and blood serum and liver samples were collected and assayed for concentration of Fe and Mn. In the final week of the experiment, 18 eggs/group were collected for determination of Fe and Mn concentration in egg yolk. Concentration of measured blood serum parameters (haemoglobin, haematocrit, Fe and Mn) in experimental (E) groups were lower than in group C, but no significant differences (P>0.05) were registered. Absorption coefficients of Mn had higher values in E groups than in group C, with significant increase (P0.05) between groups were observed for Mn and Fe concentration in egg yolk.
Databáze: Directory of Open Access Journals
Externí odkaz: