Exterior and interior physical quality of egg of laying hens fed diets containing different dietary purslane levels

International Conference On Food Science and Engineering 2016

Kartikasari, L.R.^1 ; Hertanto, B.S.^1 ; Pranoto, D.^1 ; Salim, W.N.^1 ; Nuhriawangsa, A.M.P.^1

Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir. Sutami No. 36A, Surakarta

57126, Indonesia^1

关键词: Ad libitum;    Alpha linolenic acids;    Beta carotene;    Dietary treatments;    Laying hens;    Physical quality;    Portulaca oleracea;    Shell thickness;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012027/pdf
DOI  :  10.1088/1757-899X/193/1/012027

来源: IOP

【 摘 要 】

Purslane is considered a rich vegetable source of alpha-linolenic acid, beta-carotene and various antioxidants. The objective of the study was to investigate the effect of different dietary levels of purslane meal (Portulaca oleracea) in the diets of laying hens on physical quality of eggs. A total of 125 Hy-Line Brown hens (54 weeks old) were placed at individual cages and assigned to five dietary treatments. The diets were supplemented with 0, 2, 4, 6 and 8% purslane meal. Laying hens were fed for 5 weeks after a typical period of adaptation (7 days). Water and feed were provided ad libitum. A total of 25 egg samples of day 28 and day 35 (n = 5 egg yolks for each treatment) were collected to analyse exterior and interior physical quality of eggs. The data were analysed using ANOVA. Differences between treatment means were further analysed using Duncan's New Multiple Range Test. Results showed that feeding different purslane meal levels in the diets improved egg weight, yolk weight, albumen weight and yolk colour. The highest intensity of yolk colour was obtained with the diet containing 8% purslane meal. However, dietary treatments did not affect egg index, albumen index, yolk index, shell weight, shell thickness and Haugh Unit. It is concluded that including purslane meal to laying hen diets increases the physical qualities of the eggs.