Search Results

Now showing 1 - 4 of 4

Some of the metrics are blocked by your
consent settings
Effects of Sage (Salvia officinalis L.) Supplementation in Hen Diets on Laying Productivity, Egg Quality, and Biochemical Parameters
(Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, 2024-07)
Svetlana Grigorova
;
Maria Todorova
;
Natasha Gjorgovska
An experiment was designed to examine the effect of sage leaves (Salvia officinalis. L.) use in hens’ diet on laying productivity, egg morphological and sensor properties, serum biochemistry, and egg chemical composition. A total of 90 hens from the Bulgarian synthetic population LB at the age of 40 weeks were randomly divided into three groups: S0 (without dried and milled leaves of S. officinalis L supplementation) and S25, and S50 experimental groups (diets supplemented with dried and milled leaves of S. officinalis L. at 0.25% and 0.50% respectively). The sage use in the daily dose of 0.50% led to a significant increase in hens’body weight (P <0.05); laying intensity (P <0.05); Haugh Units (P <0.01); albumen index (P <0.01) and egg yolk color (P <0.001). The addition of 0.25% S. officinalis significantly decreased the total cholesterol level in the blood serum (P <0.05) but significantly increased the content of protein (P <0.001); fat (P <0.05), and ash (P <0.01; P <0.05) in eggs. The supplementation of the tested product does not aggravate the eggs’ sensor properties.
Some of the metrics are blocked by your
consent settings
Use of Grape Marc Flour Supplementation in Laying Hens’ Diet on Laying Productivity, Egg Quality and Biochemical Parameters
(Lithuanian University of Health Sciences (LSMU VA), 2023-12)
Svetlana Grigorova
;
Natasha Gjorgovska
;
Maria Todorova
;
Vesna Levkov
he present study was carried out to evaluate the effect of grape marc flour addition to the laying hens’ diet on their egg production, egg quality, total yolk lipids and yolk total fatty acid composition, cholesterol content in the yolk and blood serum as well as on the yolk lipid oxidation. An experiment was conducted with a total of 90 laying hens (at 40 weeks old) from Lohmann Classic Brown breed, randomly divided into three groups, 30 hens in each (3 replications x 10 layers per group). The diet of the experimental hens was supplemented with 1% and 3% of grape marc flour. The trial duration was 48 days. Grape marc flour addition to the laying hens’ compound feed did not significantly (P > 0.05) affect their live body weight, egg production, egg morphological properties as well as total yolk lipids content, total cholesterol content in the yolk and blood serum and yolk fatty acids composition. However, the egg yolk malondialdehyde (MDA) level during egg storage for 30 days at room temperature significantly decreased (P < 0.01) in comparison with control eggs. The addition of grape marc flour has the potential to extend the shelf life of eggs
Some of the metrics are blocked by your
consent settings
Effects of Rosehip Feed Supplementation on Egg Quality Parameters, Yolk Lipid Oxidation, and Blood Parameters of Laying Hens
(Islamic Azad Univerty, Rasht Branch, Rasht, Iran, 2021-12-01)
Svetlana Grigorova
;
Natasha Gjorgovska
;
Vesna Levkov
The current study was conducted to evaluate the influence of rosehip supplementation on egg production, egg morphological characteristics, yolk lipid oxidation, and some blood parameters of laying hens. The experiment was carried out with a total of forty laying hens Lohmann classic brown breed, which randomly divided in two groups-control and experimental (20 hens in each group). The diet of experimental hens was supplemented with 0.5% dried and milled fruits of rosehip. The trial lasted 50 days. Rosehip fruits supple-mentation to the layers diet for 40 days had no significant effect on their final live body weight, egg produc-tivity, and egg morphological characteristics during the experimental period. However, the triglycerides level in the blood serum as well as yolk malondialdehyde (MDA) level significantly decreased during egg storage 30 days in the fridge (P<0.05), and during 30 days on room temperature (P<0.01). The use of 0.5% rosehip fruits led to a significant increase in egg yolk pigmentation (P<0.001).
Some of the metrics are blocked by your
consent settings
Evaluation of the Effects of Urtica Dioica L. Supplementation on Egg Quality and Blood Parameters in Laying Hens
(Veterinarija ir Zootechnika, 2022-06-15)
Svetlana Grigorova
;
Natasha Gjorgovska
;
Evgeni Petkov
;
Vesna Levkov
The purpose of the current research was to study the influence of dietary supplementation of nettle (Urtica dioica) on laying performance, egg quality and blood serum biochemical parameters of layers. A total of 60 laying hens (42 weeks old) from Lohman Klassik Brown breed were randomly allocated into three groups: a control and two experimental groups (n = 20 hens per group). All layers received compound feed with the following nutritional value: 2710 Kcal/kg metabolizable energy; 16.44% crude protein; 3.32% crude fats; 4.58% crude fibres; 3.73% Са; 0.49% Р. The hens from the experimental groups received 0.3% (experimental group 1) and 0.5% (experimental group 2) of dried nettle with the diet. Both experimental groups had significantly higher egg yolk pigmentation (p < 0.001) compared with the control group. A significantly lower egg yolk cholesterol content was found in hens from experimental group 1 (p < 0.05). Nettle addition reduced significantly blood serum glucose (p < 0.01 and p < 0.05 in experimental groups 1 and 1, respectively) as well as the total serum cholesterol content (p < 0.001).

Institute of Animal Science

Browse

Filters

Settings

Sort By

Results per page

Search Results