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RESEARCH PRODUCT
Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown Hens
José Ramón JustoFrancisco J. BarbaDiego RoisAnisia AriasMaría López-pedrousoJosé M. LorenzoFrancisco J. Martí-quijalDaniel FrancoSucheta Khubbersubject
Health (social science)food.ingredient030309 nutrition & dieteticsChemical compositionPlant ScienceBiologylcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticlefatty acid profile03 medical and health sciencesAnimal sciencefoodFodderFreshnessAutochthonous hensYolkchemical compositionlcsh:TP1-1185EggshellChemical compositionchemistry.chemical_classificationDiet typefreshness0303 health sciences0402 animal and dairy sciencefood and beveragesFatty acid04 agricultural and veterinary sciencesTriticale040201 dairy & animal scienceBreedchemistryFatty acid profileChewinessdiet typeautochthonous hensembryonic structuresFood Sciencedescription
Eggs are a nutritious food, offering a balanced source of essential amino and fatty acids, minerals, and vitamins. Genetic and diet factors can modify hen egg traits. Thus, the effects of breed and feed on egg quality using two laying hens, Mos (autochthonous breed) and Isa Brown (commercial hybrid), and three feeds, commercial fodder (CF), corn/pea/triticale (CPT) and corn/wheat (CW), were investigated. Freshness parameters (egg weight, eggshell weight and thickness, albumen height, Haugh units and yolk color), chemical composition, color and textural parameters, as well as fatty acid profile, were assessed on a total of 288 eggs, from the two breeds. The samples were divided in 96 eggs, corresponding to each of the three dietary treatments. There were significant differences (p <
year | journal | country | edition | language |
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2020-03-16 |