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Effects of Dietary Inclusion of Lentil Byproduct on Performance and Oxidative Stability of Eggs in Laying Quail
المؤلفون المشاركون
Çabuk, Metin
Eratak, Serdar
Basmacioğlu Malayoğlu, Hatice
المصدر
العدد
المجلد 2014، العدد 2014 (31 ديسمبر/كانون الأول 2014)، ص ص. 1-5، 5ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2014-08-11
دولة النشر
مصر
عدد الصفحات
5
التخصصات الرئيسية
الطب البشري
تكنولوجيا المعلومات وعلم الحاسوب
الملخص EN
One hundred and sixty-eight 11-week-old laying quails (Coturnix coturnix japonica) were fed one of the following three diets: (1) control: basal diet with no lentil (Lens culinaris L.) byproduct; (2) inclusion of 10% lentil byproduct; (3) inclusion of 20% lentil byproduct.
In the recent years, colour sorting machines are used in order to separate red lentils according to their colours.
The goal is to select the items which are discoloured, not as ripe as required, or still with hull even after dehulling of lentil seed.
During the sorting, a new byproduct called “sorting byproduct” leftover is obtained.
The byproduct is cleaner and is of a higher quality than other lentil byproducts.
This experiment was conducted to study the effects of the inclusion of different levels of lentil byproduct on laying quail performance.
The experimental treatment included 10% or 20% lentil byproduct in the diet, and this was fed to quails aged between 11 and 22 weeks.
The inclusion of 10% and 20% levels of lentil byproduct in the diet significantly increased egg production, but feed intake and feed conversion ratio were not significantly affected.
Egg weight decreased significantly following the inclusion of 20% lentil byproduct.
The inclusion of lentil byproduct in the diet increased the deposition of yellow yolk pigments and decreased malonaldehyde formation in the yolk.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Çabuk, Metin& Eratak, Serdar& Basmacioğlu Malayoğlu, Hatice. 2014. Effects of Dietary Inclusion of Lentil Byproduct on Performance and Oxidative Stability of Eggs in Laying Quail. The Scientific World Journal،Vol. 2014, no. 2014, pp.1-5.
https://search.emarefa.net/detail/BIM-1050864
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Çabuk, Metin…[et al.]. Effects of Dietary Inclusion of Lentil Byproduct on Performance and Oxidative Stability of Eggs in Laying Quail. The Scientific World Journal No. 2014 (2014), pp.1-5.
https://search.emarefa.net/detail/BIM-1050864
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Çabuk, Metin& Eratak, Serdar& Basmacioğlu Malayoğlu, Hatice. Effects of Dietary Inclusion of Lentil Byproduct on Performance and Oxidative Stability of Eggs in Laying Quail. The Scientific World Journal. 2014. Vol. 2014, no. 2014, pp.1-5.
https://search.emarefa.net/detail/BIM-1050864
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1050864
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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