Use of Grape Marc Flour Supplementation in Laying Hens’ Diet on Laying Productivity, Egg Quality and Biochemical Parameters
Journal
Veterinarija ir Zootechnika
Date Issued
2023-12
Author(s)
Svetlana Grigorova
Natasha Gjorgovska
Maria Todorova
Vesna Levkov
Abstract
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
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
Subjects
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