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Effect on Lipid Fraction of Egg Stored at different Times and Temperatures of Hens Fed with Shrimp Meal Litopenaeus SPP

Authors(6) :-Carranco-Jauregui ME, Fuente-Martinez B, Calvo-Carrillo MC, Carrillo-Dominguez S, Castillo-Dominguez RM, Avila-Gonzalez E

The aim of this work was to evaluate the effect of inclusion of shrimp meal (SM) on lipid fraction, oxidation, and pigment of fresh and stored eggs at different times and temperatures. Ninety Isa-Brown hens were randomly allocated to 2 treatments, with 5 replicates containing 9 laying hens per each replicate. The hens were fed sorghum-soybean basal diet and 20% SM. After 4 weeks 250 eggs were collected per treatment: 50/fresh; stored 50/20 and 50/4C/15 days, 50/20 and 50/4C/30 days. Egg fatty acids, astaxanthin, peroxide index, TBARS and yolk color were determined. The results were analyzed by ANOVA and 2x2x2 factorial and means by Tukeys test with a confidence level of 95%. The results showed that eggs with 20% SM were low in total lipids, n6 and n3, and astaxanthin compared to the control (P < 0.05). In general, all egg values stored 30 days/20C were lower (P < 0.05). Peroxide index values were low, and TBARS not detected. The conclusion of this study indicates that shrimp meal up to 20% inclusion in diets for laying hens can be used in the formulation of balanced foods as a source of protein, fatty acids and astaxanthin.
Carranco-Jauregui ME, Fuente-Martinez B, Calvo-Carrillo MC, Carrillo-Dominguez S, Castillo-Dominguez RM, Avila-Gonzalez E
Egg, Lipid Fraction, Oxidation, Shrimp Meal, Stored
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Publication Details
  Published in : Volume 4 | Issue 10 | September-October 2018
  Date of Publication : 2018-09-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 58-70
Manuscript Number : IJSRST1841026
Publisher : Technoscience Academy
PRINT ISSN : 2395-6011
ONLINE ISSN : 2395-602X
Cite This Article :
Carranco-Jauregui ME, Fuente-Martinez B, Calvo-Carrillo MC, Carrillo-Dominguez S, Castillo-Dominguez RM, Avila-Gonzalez E, "Effect on Lipid Fraction of Egg Stored at different Times and Temperatures of Hens Fed with Shrimp Meal Litopenaeus SPP", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 4, Issue 10, pp.58-70, September-October-2018
URL : http://ijsrst.com/IJSRST1841026