Mierlită, D. (2023) Assessment of Fatty Acids Profile and Oxidative Stability of Eggs from Laying Hens Fed Diets Containing Hemp Seed or Hempseed Cake. In: Newest Updates in Agriculture and Veterinary Science Vol. 3. B P International, pp. 12-30. ISBN 78-81-19102-00-6
Full text not available from this repository.Abstract
This chapter aims to assess the effects of dietary intake of hemp (seeds or cake) on the fatty acid (FA) profile and oxidative stability of eggs. The increased production of hemp and the availability of hemp seed and hempseed products have created opportunities for use in livestock rations. One hundred and twenty, 24-week-old Tetra-SL LL laying hens were assigned to three dietary treatments with five replicates of eight hens each (40 laying hens/treatment), in a completely randomized design. The study found that the amount and type of PUFAs, the amount of -tocopherol, and the duration of egg storage all had a significant impact on the oxidative stability of eggs. The results indicate that hemp seed appears to be more effective than hempseed cake in maintaining the oxidative stability of egg lipids.
| Item Type: | Book Section |
|---|---|
| Subjects: | Euro Archives > Agricultural and Food Science |
| Depositing User: | Managing Editor |
| Date Deposited: | 02 Oct 2023 06:00 |
| Last Modified: | 02 Oct 2023 06:00 |
| URI: | http://publish7promo.com/id/eprint/3248 |
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