INFLUENCE OF ASCORBIC ACID ON EGG QUALITY
Autor(a) principal: | |
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Data de Publicação: | 2001 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000300004 |
Resumo: | The egg quality may be influenced by some nutrients added to laying hens diets and among these nutrients, the ascorbic acid is included. According to some researches, this acid, besides of improving the quality, it can increase the egg production and weight. In addition, it reduces the quantity of cracked eggs and food intake. In order to contribute with more information, this experiment was developed. Concentrations of 100; 150 and 200mg/kg of ascorbic acid were added to rations of laying hens during 60 days, with the objective of determining the influence of ascorbic acid on the quality of eggs kept under room temperature conditions (26.7 ± 2.2°C and 60 ± 5% moisture) for a period of 28 days. A total of 1440 eggs were used, being 720 of white shell and 720 of brown shell. Egg quality was determined by Haugh unit and yolk index, every 7 days. The obtained results allowed to conclude that ascorbic acid, independent on the level of supplementation, was not enough to decrease. |
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Food Science and Technology (Campinas) |
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INFLUENCE OF ASCORBIC ACID ON EGG QUALITYascorbic acideggsqualitylaying hensThe egg quality may be influenced by some nutrients added to laying hens diets and among these nutrients, the ascorbic acid is included. According to some researches, this acid, besides of improving the quality, it can increase the egg production and weight. In addition, it reduces the quantity of cracked eggs and food intake. In order to contribute with more information, this experiment was developed. Concentrations of 100; 150 and 200mg/kg of ascorbic acid were added to rations of laying hens during 60 days, with the objective of determining the influence of ascorbic acid on the quality of eggs kept under room temperature conditions (26.7 ± 2.2°C and 60 ± 5% moisture) for a period of 28 days. A total of 1440 eggs were used, being 720 of white shell and 720 of brown shell. Egg quality was determined by Haugh unit and yolk index, every 7 days. The obtained results allowed to conclude that ascorbic acid, independent on the level of supplementation, was not enough to decrease.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2001-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000300004Food Science and Technology v.21 n.3 2001reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612001000300004info:eu-repo/semantics/openAccessSOUZA,Pedro Alves deSOUZA,Hirasilva Borba Alves deOBA,AlexandreGARDINI,Claudio Henrique Cruzeng2002-05-27T00:00:00Zoai:scielo:S0101-20612001000300004Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2002-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
INFLUENCE OF ASCORBIC ACID ON EGG QUALITY |
title |
INFLUENCE OF ASCORBIC ACID ON EGG QUALITY |
spellingShingle |
INFLUENCE OF ASCORBIC ACID ON EGG QUALITY SOUZA,Pedro Alves de ascorbic acid eggs quality laying hens |
title_short |
INFLUENCE OF ASCORBIC ACID ON EGG QUALITY |
title_full |
INFLUENCE OF ASCORBIC ACID ON EGG QUALITY |
title_fullStr |
INFLUENCE OF ASCORBIC ACID ON EGG QUALITY |
title_full_unstemmed |
INFLUENCE OF ASCORBIC ACID ON EGG QUALITY |
title_sort |
INFLUENCE OF ASCORBIC ACID ON EGG QUALITY |
author |
SOUZA,Pedro Alves de |
author_facet |
SOUZA,Pedro Alves de SOUZA,Hirasilva Borba Alves de OBA,Alexandre GARDINI,Claudio Henrique Cruz |
author_role |
author |
author2 |
SOUZA,Hirasilva Borba Alves de OBA,Alexandre GARDINI,Claudio Henrique Cruz |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
SOUZA,Pedro Alves de SOUZA,Hirasilva Borba Alves de OBA,Alexandre GARDINI,Claudio Henrique Cruz |
dc.subject.por.fl_str_mv |
ascorbic acid eggs quality laying hens |
topic |
ascorbic acid eggs quality laying hens |
description |
The egg quality may be influenced by some nutrients added to laying hens diets and among these nutrients, the ascorbic acid is included. According to some researches, this acid, besides of improving the quality, it can increase the egg production and weight. In addition, it reduces the quantity of cracked eggs and food intake. In order to contribute with more information, this experiment was developed. Concentrations of 100; 150 and 200mg/kg of ascorbic acid were added to rations of laying hens during 60 days, with the objective of determining the influence of ascorbic acid on the quality of eggs kept under room temperature conditions (26.7 ± 2.2°C and 60 ± 5% moisture) for a period of 28 days. A total of 1440 eggs were used, being 720 of white shell and 720 of brown shell. Egg quality was determined by Haugh unit and yolk index, every 7 days. The obtained results allowed to conclude that ascorbic acid, independent on the level of supplementation, was not enough to decrease. |
publishDate |
2001 |
dc.date.none.fl_str_mv |
2001-12-01 |
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=S0101-20612001000300004 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000300004 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612001000300004 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.21 n.3 2001 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126310576029696 |