Vištų linijų derinio Lohmann brown dėslumo ir kiaušinių kokybės analizė, naudojant lesalus papildytus žirniais ir nekrakmolo polisacharidus skaldančiais fermentais

This study aimed to determine the impact of peas and non-satrch polysaccharides degrading enzymes to laying hens consumption of feed, consumption of feed 1kg egg mass produced, productivity of laying hens, weight of egg, the height of albumen, Haf’s unit, yolk and albumen pH concentration, weight of yolk, the strength and thickness of an egg’s shell, the concentration of yolk cholesterol. The feeding experiment took 56 days and was performed on the 30 Lohmann Brown laying hensf 28 weeks old. Hens were divided into 3 groups of 10 hens in each. The control group of laying hens was fed compound feed and the I experimental groups was fed compound feed which had been inserted 20% peas and II experimental groups was fed compound feed which had been inserted 20% peas and non-starch polysaccharides degrading enzymes. Research was performed in accordance with the laws of the Republic of Lithuania, and subordinate legislations, the European Union directives and recommendations of the European Commission during this study, every day all the eggs were counted and weighted. There were counted the total weight of the eggs, monitored the contamination and quality points of eggs. Every 14 days was analyzed consumption of feed 1kg egg mass produced, measured egg weight, shell strength, the strength and thickness of an egg’s hull, shell index, the height of albumen, Haf’s unit, productivity of laying hens The results showed that peas and non-satrch polysaccharides to laying hens consumtion of feed had positive effect on laying hens productivity of fowl, because productivity of laying hensincreased 4%, feed conversation ratio increased 2%, average egg’s weight increased 4% compared to control group (p>0.05). Peas and non-starch polysaccharides degrading enzymes to laying hens not influence by feed consumption. Also peas and non-starch polysaccharides increased shell strength 6%, Haf’s unit 11%, height of albumen 12% compared to control group (p>0.05). The feed material mentioned above was not substantially affected for other egg quality indicators. The results showed that peas and non-starch polysaccharides degrading laying hens consumption of feed, eggs fatty acid profile compared to the control group didn’t change (p>0.05). The I and II experimental group of egg yolk total cholesterol increased 6% and 8%, compared to control group (p>0.05). The introduction of peas into the feedstuffs did not have a significant effect on the sensory properties of the eggs. In the second group, in which the enzyme was used, the protein hardness, yolk hardness and color intensity were increased. All remaining organoleptic parameters in the I and II study group were lower compared to control group

Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat

The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vištinės fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (p < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (p < 0.001) cooking losses of breast and thigh muscles and also higher (p < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (p < 0.05) cooking loss of the breast, whereas males had higher (p < 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (p < 0.05 and p < 0.01, respectively) on pH of thigh muscles. Higher (p < 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable