Institute of Animal Science

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Author: search.filters.author.Vesna LevkovLanguage: search.filters.language.English

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    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
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    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).