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Influence d'un apport en acide linoléique complémentaire dans l'alimentation des poules sur la qualité des oeufs lors de l'entreposage frigorifique.

Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage.

Auteurs : AHN D. U., SELL J. L., JO C., et al.

Type d'article : Article

Résumé

Twenty-four, 79-week-old White Leghorn hens were assigned randomly to three diets containing 0, 2.5 or 5.0% conjugated linoleic acid (CLA). The diets were fed for 4 weeks to determine the effect of dietary CLA on quality characteristics of eggs. Eggs were collected daily and stored at 4 °C for 1, 7, 21, or 49 days. At the designated times, the eggs were processed to evaluate water content, fatty acid composition, color proportions and pH of yolk and albumen. Firmness of yolk after the eggs were hard-cooked was also determined.

Détails

  • Titre original : Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage.
  • Identifiant de la fiche : 2000-2676
  • Langues : Anglais
  • Source : Br. Poult. Sci. - vol. 78 - n. 6
  • Date d'édition : 06/1999
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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