| dc.contributor.author |
Goliomytis, M |
en |
| dc.contributor.author |
Orfanou, H |
en |
| dc.contributor.author |
Petrou, E |
en |
| dc.contributor.author |
Charismiadou, MA |
en |
| dc.contributor.author |
Simitzis, PE |
en |
| dc.contributor.author |
Deligeorgis, SG |
en |
| dc.date.accessioned |
2014-06-06T06:53:01Z |
|
| dc.date.available |
2014-06-06T06:53:01Z |
|
| dc.date.issued |
2014 |
en |
| dc.identifier.issn |
14661799 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1080/00071668.2013.870328 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/6314 |
|
| dc.title |
Effect of hesperidin dietary supplementation on hen performance, egg quality and yolk oxidative stability |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1080/00071668.2013.870328 |
en |
| heal.publicationDate |
2014 |
en |
| heal.abstract |
1. The purpose of this study was to evaluate the effects of dietary supplementation with hesperidin (one or 3 g/kg of feed) for 31 d on the performance, egg quality and yolk oxidative stability of brown and white laying hens (26-wk old).2. Supplementation with hesperidin did not affect egg production, egg weight and egg quality traits.3. No hesperidin effect on yolk and plasma cholesterol was observed. A strain effect was found with lower total and per g yolk cholesterol of brown hens in comparison to the white ones.4. Oxidative stability of egg yolk, expressed as ng MDA/g yolk, was significantly improved in the hesperidin groups even from the first week of supplementation. At the same time, a significant improvement in the oxidative stability of egg yolk due to the incorporation of hesperidin in hens' diet was observed after 30 and 90 d of storage at 20°C and 4°C, respectively.5. No hesperidin by strain interaction was detected for any of the traits measured.6. In conclusion, incorporation of hesperidin to laying hens' feed did not affect productive and egg qualitative traits. On the other hand, dietary hesperidin supplementation significantly improved oxidative stability of both fresh and stored eggs. Antioxidant properties of hesperidin seem to make it a promising natural agent for improving the shelf life of eggs. © 2014 © 2014 British Poultry Science Ltd. |
en |
| heal.publisher |
Taylor and Francis Ltd. |
en |
| heal.journalName |
British Poultry Science |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
55 |
en |
| dc.identifier.doi |
10.1080/00071668.2013.870328 |
en |
| dc.identifier.spage |
98 |
en |
| dc.identifier.epage |
104 |
en |