EFFECT OF XTRACT ON EGG YOLK LIPIDS OF LAYING HENS

Dimitar Chotinsky, Giurga Mihailova, Desislava Abadjieva, Ivan Denev

Abstract: An experiment was carried out with 320 laying hens and 34 cocks Hy Line divided in two groups : control group and experimental group. The laying hens from the control group received mixture without the additive and these of the experimental group the mixture with the supplementation of 0.02% XTRACT. 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 0.02% XTRACT in the diet of laying hens insignificantly decreased cholesterol and increased phospholipids contents in egg yolk. The supplementation of XTRACT in the diet did not change significantly the content of fatty acids in egg yolk.

Keywords: eggs; fatty acids; laying hens; lipid fractions; XTRACT

Date published: 2023-01-30