One trial with two groups of hens carried out to investigate the influence of whey supplementation on egg yolk quality. For the experiment group was used a solution of water 10% and 90% while for the control group was used only water (100%). Eggs from each treatment were analyzed after four weeks of feeding and were collected daily and stored at 4 °C. Eggs were boiled in water at 100 °C for 10 Min.The whey supplementation carried out egg yolks with different aromatic profile and similar fatty acid composition compared to sample coming from the control group. The color and the lipid content are not different between the two groups even if in the experimental group color was always higher then the control, probably due to an antioxidant effect of some compound present in the whey. [...]
Effect of whey supplementation on the fatty acids composition of chicken eggs
MARTINO, Giuseppe;PONZIELLI, VALENTINA;GROTTA, Lisa
2010-01-01
Abstract
One trial with two groups of hens carried out to investigate the influence of whey supplementation on egg yolk quality. For the experiment group was used a solution of water 10% and 90% while for the control group was used only water (100%). Eggs from each treatment were analyzed after four weeks of feeding and were collected daily and stored at 4 °C. Eggs were boiled in water at 100 °C for 10 Min.The whey supplementation carried out egg yolks with different aromatic profile and similar fatty acid composition compared to sample coming from the control group. The color and the lipid content are not different between the two groups even if in the experimental group color was always higher then the control, probably due to an antioxidant effect of some compound present in the whey. [...]I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
