THE USE OF POLYBACTERIAL IMMUNOSTIMULATOR (NATSTIM PLUS) IN BREEDING OF LAYING HENS II. EGG YOLK LIPIDS OF LAYING HENCE

Dimita Chotinsky, Gyurga Mihailova, Desslava Abadjieva, Evgen Petkov, Ivan Denev

Резюме: An experiment was carried out with 180 laying hens and 24 cocks Hy Line divided in two groups. The birds from the experimental group received for 30 days water supplemented by 0,4 mg per kg live weight polybacterial immunostimulator Natstim® plus. The total lipids, phospholipids, neutral lipids, cholesterol content and fatty acids composition in the egg yolk were determined at the end of the experiment. The inclusion of polybacterial immunostimulator in water of laying hens insignificantly increased cholesterol, phosphoilids, neutral and total lipids contents in egg yolk. The inclsion of polybacterial immunostimulatoror in the water for layers did not change significantly the content of fatty acids in egg yolk.

Ключови думи: eggs; fatty acids; laing hens; lipid fraction; Natstim plus

Дата на публикуване: 2023-03-01