Haugh unit cholesterol egg quality spirulina yolk color

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
02 Sep 2019
Historique:
received: 10 07 2019
revised: 10 08 2019
accepted: 28 08 2019
entrez: 5 9 2019
pubmed: 5 9 2019
medline: 5 9 2019
Statut: epublish

Résumé

The present study evaluated the effects of dietary supplementation of spirulina on laying hens' performances: Eggs' physical, chemical, and sensorial qualities. A total of 45 Lohman White hens, 44 weeks of age, were randomized into 3 groups of 15 birds. Hens were given 120 g/d of a basal diet containing 0% (control), 1.5%, and 2.5% of spirulina for 6 weeks. Albumen height and consequently Haugh unit were significantly affected by dietary supplementation of spirulina (

Identifiants

pubmed: 31480786
pii: foods8090386
doi: 10.3390/foods8090386
pmc: PMC6770585
pii:
doi:

Types de publication

Journal Article

Langues

eng

Déclaration de conflit d'intérêts

The authors declare no conflict of interest.

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Auteurs

Besma Omri (B)

Laboratory of improvement and integrated development of animal productivity and food resources, Department of animal production, Higher School of Agriculture of Mateur, University of Carthage, Carthage Avenue de la République, P.O. Box 77, Amilcar, Tunis 1054, Tunisia. omribesma1@gmail.com.

Marwen Amraoui (M)

Laboratory of improvement and integrated development of animal productivity and food resources, Department of animal production, Higher School of Agriculture of Mateur, University of Carthage, Carthage Avenue de la République, P.O. Box 77, Amilcar, Tunis 1054, Tunisia.

Arbi Tarek (A)

Laboratory of improvement and integrated development of animal productivity and food resources, Department of animal production, Higher School of Agriculture of Mateur, University of Carthage, Carthage Avenue de la République, P.O. Box 77, Amilcar, Tunis 1054, Tunisia.

Massimo Lucarini (M)

CREA- Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.

Alessandra Durazzo (A)

CREA- Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy.

Nicola Cicero (N)

Dipartimento di Scienze biomediche, odontoiatriche e delle immagini morfologiche e funzionali, Università degli Studi di Messina, Polo Universitario Annunziata, 98168 Messina, Italy.

Antonello Santini (A)

Department of Pharmacy, University of Napoli Federico II, Via D. Montesano, 49-80131 Napoli, Italy. asantini@unina.it.

Mounir Kamoun (M)

Laboratory of improvement and integrated development of animal productivity and food resources, Department of animal production, Higher School of Agriculture of Mateur, University of Carthage, Carthage Avenue de la République, P.O. Box 77, Amilcar, Tunis 1054, Tunisia.

Classifications MeSH