Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with Propolis
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Poultry Science (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000400467 |
Resumo: | ABSTRACT Laying hens reared under tropical conditions are usually under heat stress. Propolis is known for its pharmaceutical properties, such as increasing cell tolerance to hyperthermia, because of its antioxidants effects. This study aimed at evaluating the influence of different dietary propolis inclusion levels on the performance, egg quality, and bird surface temperature of layers. In this experiment 120 55-wk-old Isa Brown(r) layers were distributed according to a completely randomized experimental design into four treatments (0, 1, 2 and 3% dietary propolis inclusion levels), with three replicates of ten birds each. Performance and egg quality parameters, and birds' surface temperature were evaluated. Egg production, egg mass, feed intake, and feed conversion ratio were influenced by the treatments. Bird surface temperature was not affected by propolis dietary inclusion. The egg yolk color changed with the treatment (p<0.05) when brightness and red and yellow concentration were considered. Evaluators noted a slight difference among treatments during the sensory analysis. The use of propolis in the hens' diet did not improve performance and worsened the eggs' quality. |
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Brazilian Journal of Poultry Science (Online) |
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Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with PropolisEgg productioninfrared thermographynatural diet supplementABSTRACT Laying hens reared under tropical conditions are usually under heat stress. Propolis is known for its pharmaceutical properties, such as increasing cell tolerance to hyperthermia, because of its antioxidants effects. This study aimed at evaluating the influence of different dietary propolis inclusion levels on the performance, egg quality, and bird surface temperature of layers. In this experiment 120 55-wk-old Isa Brown(r) layers were distributed according to a completely randomized experimental design into four treatments (0, 1, 2 and 3% dietary propolis inclusion levels), with three replicates of ten birds each. Performance and egg quality parameters, and birds' surface temperature were evaluated. Egg production, egg mass, feed intake, and feed conversion ratio were influenced by the treatments. Bird surface temperature was not affected by propolis dietary inclusion. The egg yolk color changed with the treatment (p<0.05) when brightness and red and yellow concentration were considered. Evaluators noted a slight difference among treatments during the sensory analysis. The use of propolis in the hens' diet did not improve performance and worsened the eggs' quality.Fundacao de Apoio a Ciência e Tecnologia Avicolas2015-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000400467Brazilian Journal of Poultry Science v.17 n.4 2015reponame:Brazilian Journal of Poultry Science (Online)instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)instacron:FACTA10.1590/1516-635X1704467-472info:eu-repo/semantics/openAccessBelloni,MAlmeida Paz,ICLNääs,IAAlves,MCFGarcia,RGCaldara,FRSeno,LOeng2016-04-18T00:00:00Zoai:scielo:S1516-635X2015000400467Revistahttp://www.scielo.br/rbcahttps://old.scielo.br/oai/scielo-oai.php||rvfacta@terra.com.br1806-90611516-635Xopendoar:2016-04-18T00:00Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)false |
dc.title.none.fl_str_mv |
Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with Propolis |
title |
Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with Propolis |
spellingShingle |
Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with Propolis Belloni,M Egg production infrared thermography natural diet supplement |
title_short |
Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with Propolis |
title_full |
Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with Propolis |
title_fullStr |
Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with Propolis |
title_full_unstemmed |
Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with Propolis |
title_sort |
Productive, Qualitative, and Physiological Aspects of Layer Hens Fed with Propolis |
author |
Belloni,M |
author_facet |
Belloni,M Almeida Paz,ICL Nääs,IA Alves,MCF Garcia,RG Caldara,FR Seno,LO |
author_role |
author |
author2 |
Almeida Paz,ICL Nääs,IA Alves,MCF Garcia,RG Caldara,FR Seno,LO |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Belloni,M Almeida Paz,ICL Nääs,IA Alves,MCF Garcia,RG Caldara,FR Seno,LO |
dc.subject.por.fl_str_mv |
Egg production infrared thermography natural diet supplement |
topic |
Egg production infrared thermography natural diet supplement |
description |
ABSTRACT Laying hens reared under tropical conditions are usually under heat stress. Propolis is known for its pharmaceutical properties, such as increasing cell tolerance to hyperthermia, because of its antioxidants effects. This study aimed at evaluating the influence of different dietary propolis inclusion levels on the performance, egg quality, and bird surface temperature of layers. In this experiment 120 55-wk-old Isa Brown(r) layers were distributed according to a completely randomized experimental design into four treatments (0, 1, 2 and 3% dietary propolis inclusion levels), with three replicates of ten birds each. Performance and egg quality parameters, and birds' surface temperature were evaluated. Egg production, egg mass, feed intake, and feed conversion ratio were influenced by the treatments. Bird surface temperature was not affected by propolis dietary inclusion. The egg yolk color changed with the treatment (p<0.05) when brightness and red and yellow concentration were considered. Evaluators noted a slight difference among treatments during the sensory analysis. The use of propolis in the hens' diet did not improve performance and worsened the eggs' quality. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000400467 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000400467 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1516-635X1704467-472 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
publisher.none.fl_str_mv |
Fundacao de Apoio a Ciência e Tecnologia Avicolas |
dc.source.none.fl_str_mv |
Brazilian Journal of Poultry Science v.17 n.4 2015 reponame:Brazilian Journal of Poultry Science (Online) instname:Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) instacron:FACTA |
instname_str |
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
instacron_str |
FACTA |
institution |
FACTA |
reponame_str |
Brazilian Journal of Poultry Science (Online) |
collection |
Brazilian Journal of Poultry Science (Online) |
repository.name.fl_str_mv |
Brazilian Journal of Poultry Science (Online) - Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA) |
repository.mail.fl_str_mv |
||rvfacta@terra.com.br |
_version_ |
1754122513050238976 |