The aim of the study was to estimate the impact of the laying hen standard diet with the addition of plant-derived preparation on eggshell quality from selected Polish layer hybrids. The experimental layers were divided into three feeding groups (group I – standard diet, group II – standard diet + 5% dried herbs, group III – standard diet + 5% fresh forage). It was shown that the differences in the quality characteristics of eggshell: weight, density and colour were not statistically significant, whereas such differences (p ≤ 0.05) were confirmed in the case of the thickness. In fact the thinnest (324.15 µm) eggshell had laying hens from group I – fed standard diet without plant-derived additives. Difference in comparison to group II was 2.95 µm and in relation with group III – 1.97 µm. Moreover, it was demonstrated that the most durable thus undergoing smallest deformation (27.19 µm) were eggshells from laying hens fed standard diet with the addition of 5% dried herbs (group II). The difference was confirmed statistically (p ≤ 0.05) in relation with group I, that is control group fed only standard diet.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_9_27.pdf
| MLA | Lewko, Lidia, and Ewa Gornowicz. "Dodatki pochodzenia roślinnego w żywieniu kur a cechy fizyczne skorupy jaja." Nauka Przyr. Technol. 9.2 (2015): #27. https://doi.org/10.17306/J.NPT.2015.2.27 |
| APA | Lidia Lewko, Ewa Gornowicz (2015). Dodatki pochodzenia roślinnego w żywieniu kur a cechy fizyczne skorupy jaja. Nauka Przyr. Technol. 9 (2), #27 https://doi.org/10.17306/J.NPT.2015.2.27 |
| ISO 690 | LEWKO, Lidia, GORNOWICZ, Ewa. Dodatki pochodzenia roślinnego w żywieniu kur a cechy fizyczne skorupy jaja. Nauka Przyr. Technol., 2015, 9.2: #27. https://doi.org/10.17306/J.NPT.2015.2.27 |
Lidia Lewko
Stacja Zasobów Genetycznych Drobiu Wodnego w Dworzyskach
Zakład Doświadczalny Kołuda Wielka
Instytut Zootechniki – Państwowy Instytut Badawczy
62-035 Kórnik
Poland
e-mail: lidia.lewko@izoo.krakow.pl