EFFECT OF USING RAW MATERIALS RICH IN XANTHOPHYLLS IN LAYER DIETS ON EGG QUALITY

T.D. Panaite, R.D. Criste, I. Varzaru, M. Cornescu, M. Olteanu

Abstract
    The purpose of the experiment was to produce a new variety of eggs beneficial for consumer health by its qualities improved by layer feeding. We used raw materials rich in xanthophylls, available on forage market, to improve eggs enriched in lutein. We conducted a 5-week trial on two groups (C and E) of Lohmann Brown layers (38 layers/group) aged 27 weeks, housed in enriched cages (2 layers/cages 19 cages/group). The basal diet, same for the two groups, consisted of corn, wheat, soybean meal and sunflower meal and had 17.8% CP and 2800 kcal ME/kg. Additionally, the diet for group E also included 5% alfalfa and 5% corn gluten. The lutein content of the two diets was 4.3 mg/kg CF (C) and 15.63 mg/kg CF lutein (E). Initially and then, every 2 weeks, we collected randomly 18 eggs/group which were measured for the physical parameters and lutein concentration in the yolk. At the end of the experiment, the lutein concentration was significantly (p?0.05) higher in group E (15.84±2.39 ppm) compared to group C (3.90±0.27 ppm). Yolk colour was significantly (p?0.05) lower in group C (3.361±0.639) compared to group E (5.611±0.728). Egg freshness was higher in group E (33% AA; 61.11% A) compared to group C (25% AA; 44.44% A).

Key words: layers, eggs, compound feeds, lutein, freshness

EFECTUL FOLOSIRII IN HRANA GĂINILOR OUĂTOARE A UNOR MATERII PRIME VEGETALE BOGATE IN XANTOFILE ASUPRA CALITĂŢII OUĂLOR

T.D. Panaite, R.D. Criste, I. Varzaru, M. Cornescu, M. Olteanu

Rezumat
    Scopul acestui studiu la constituit obtinerea unui nou sortiment de ou cu impact in mentinerea sanatatii consumatorilor datorita calitatilor sale nutritionale imbunatatite prin manipularea hranei gainilor ouatoare. S-au folosit materii prime vegetale bogate in xantofile, disponibile pe piata furajelor, pentru a obtine oua imbogatite in luteina. S-a intreprins un studiu de 5 saptamani, pe doua loturi (C si E) de gaini ouatoare Lohmann Brown (38 gaini/lot), in varsta de 27 saptamani. Gainile au fost cazate in custi imbunatatite (2 gaini/cusca). Reteta de baza, aceeasi pentru cele 2 loturi, a fost structurata pe porumb, grau, srot de soia, srot de floarea soarelui si s-a carcterizat prin: 17.8% PB; 2800 kcal/kg EM. In plus fata de reteta C, reteta E a inclus lucerna (5%) si gluten de porumb (5%). Continutul de luteina in cele doua retete a fost de 4.3 mg/kgNC (C) respectiv 15.63 mg/kg NC (E). Initial si apoi din 2 in 2 saptamani s-au recoltat randomizat cate 18 oua/lot din care s-au facut masuratori privind parametrii fizici ai oualor si concentratiile de luteina in galbenus. La finalul experimentului, luteina a fost semnificativ (P≤0,05) mai mare la lotul E (15.84±2.39 ppm) fata de lotul C (3.90±0.27 ppm). Culoarea galbenusului a fost semnificativ (P≤0,05) mai mica la lotul C (3.361±0.639) fata de lotul E (5.611±0.728). Prospetimea oualor a inregistrat valori mai mari la lotul E (33% AA; 61.11% A) fata de lotul C (25% AA; 44.44% A).

Cuvinte cheie: gaini, ou, nutret, luteina, prospetime