Data/hora: 05/06/2024 02:43:12

Provedor de dados: 	89	
País: 	Brazil	
Título: 	Nutritional Quality of Eggs of Amberlink and Hyline Layers Fed on Different Levels of Provitamin A-Biofortified Maize	
Autores: 	Zeina,GW; Kolanisi,U; Chimonyo,M.	
Data: 	2017-06-01	
Ano: 	2017	
Palavras-chave: 	Egg productivity; Eggshell quality; Vitamin A; Yolk colour.	
Resumo: 	ABSTRACT The study was conducted to determine the interaction of types of maize (Provitamin A-biofortified maize (PABM) versus white maize) and strain of laying birds (Amberlink and Hyline) on nutritional quality of eggs. Twenty-one of each of Amberlink and Hyline laying hens were fed on three diets for 30 days. Birds were distributed in a 3 × 2 factorial arrangement constituting three diets (0, 50 or 100 % of PABM) and two strains (Amberlink &amp; Hyline). There was a diet × strain interaction on egg shell weight, average daily feed intake, egg production, egg weight and egg shell thickness. Eggs produced by layers under 100 % PABM had lighter eggshell weight and lower eggshell percentage. In contrast, eggs produced by layers under 50 % PABM diet had signi-ficantly higher eggshell percentage, heavier egg shell weight and thicker eggshell. As the level of PABM increased, the yellow and red hue (Hunter a* and b* values) significantly increased while the lightness values (Hunter L* values) decreased. As the level of PABM in the ration increased, the vitamin A content of the egg yolk also significantly increased. Assimilation of vitamin A from feed to egg yolk in Amberlink and Hyline hens was similar. Hence, egg enrichment with vitamin A can be achieved by using PABM in layers ration. The use of high level of PABM had a negative effect on the eggshell quality traits.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2017000200281	
Editor: 	Fundação APINCO de Ciência e Tecnologia Avícolas	
Relação: 	10.1590/1806-9061-2016-0383	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Poultry Science  v.19 n.2 2017	
Fonte: 	info:eu-repo/semantics/openAccess