Effect of layer genotype on physical characteristics and nutritive value of organic eggs

Autor:	Zofia Sokołowicz, Magdalena Dykiel, Józefa Krawczyk, Anna Augustyńska-Prejsnar
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2019
Předmět:	organic eggs genotype vitamins cholesterol fatty acids foaming properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	CyTA - Journal of Food, Vol 17, Iss 1, Pp 11-19 (2019)
Druh dokumentu:	article
ISSN:	1947-6337 1947-6345 19476337
DOI:	10.1080/19476337.2018.1541480
Popis:	The aim of the study was to evaluate the quality of organic eggs from hens of different genotypes and ages. The study investigated the physical characteristics, nutritive value and foaming properties of egg whites from Hy-Line Brown commercial layers, native Greenleg Partridge hens included in the conservation program, and Araucana hens laying blue-shelled eggs. Genotype had an effect on egg weight, albumen height and Haugh units. The vitamin A content of egg yolks was greater for Greenleg Partridge compared to Hy-Line Brown hens (P 0.05). Layer age had a significant effect on egg weight, yolk weight and color, and the presence of meat and blood spots (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/9b341dec20a4408bacb1608020d1b58a Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
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