Manuscript Number : IJSRST1841026

Effect on Lipid Fraction of Egg Stored at different Times and Temperatures of Hens Fed with Shrimp Meal Litopenaeus SPP

Authors(6) :-Carranco-Jauregui ME, Fuente-Martinez B, Calvo-Carrillo MC, Carrillo-Dominguez S, Castillo-Dominguez RM, Avila-Gonzalez E

The aim of this work was to evaluate the effect of inclusion of shrimp meal (SM) on lipid fraction, oxidation, and pigment of fresh and stored eggs at different times and temperatures. Ninety Isa-Brown hens were randomly allocated to 2 treatments, with 5 replicates containing 9 laying hens per each replicate. The hens were fed sorghum-soybean basal diet and 20% SM. After 4 weeks 250 eggs were collected per treatment: 50/fresh; stored 50/20

Authors and Affiliations

Carranco-Jauregui ME
Departamento de Nutricion Animal Dr. Fernando Perez-Gil Romo, Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran, Vasco de Quiroga No. 15, Col. Belisario Dominguez Seccion XVI, Delegacion Tlalpan, Ciudad de Mexico, Mexico
Fuente-Martinez B
Centro de Enseñanza, Investigacion y Extension en Produccion Avicola, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autonoma de Mexico, Manuel M. Lopez s/n. Col. Zapotitlan, Delegacion Tlahuac, Ciudad de Mexico, Mexico
Calvo-Carrillo MC
Departamento de Nutricion Animal Dr. Fernando Perez-Gil Romo, Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran, Vasco de Quiroga No. 15, Col. Belisario Dominguez Seccion XVI, Delegacion Tlalpan, Ciudad de Mexico, Mexico
Carrillo-Dominguez S
Departamento de Nutricion Animal Dr. Fernando Perez-Gil Romo, Instituto Nacional de Ciencias Medicas y Nutricion Salvador Zubiran, Vasco de Quiroga No. 15, Col. Belisario Dominguez Seccion XVI, Delegacion Tlalpan, Ciudad de Mexico, Mexico
Castillo-Dominguez RM
Centro de Enseñanza, Investigacion y Extension en Produccion Avicola, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autonoma de Mexico, Manuel M. Lopez s/n. Col. Zapotitlan, Delegacion Tlahuac, Ciudad de Mexico, Mexico
Avila-Gonzalez E

Egg, Lipid Fraction, Oxidation, Shrimp Meal, Stored

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Publication Details

Published in : Volume 4 | Issue 10 | September-October 2018
Date of Publication : 2018-09-30
License:  This work is licensed under a Creative Commons Attribution 4.0 International License.
Page(s) : 58-70
Manuscript Number : IJSRST1841026
Publisher : Technoscience Academy

Print ISSN : 2395-6011, Online ISSN : 2395-602X

Cite This Article :

Carranco-Jauregui ME, Fuente-Martinez B, Calvo-Carrillo MC, Carrillo-Dominguez S, Castillo-Dominguez RM, Avila-Gonzalez E, " Effect on Lipid Fraction of Egg Stored at different Times and Temperatures of Hens Fed with Shrimp Meal Litopenaeus SPP", International Journal of Scientific Research in Science and Technology(IJSRST), Print ISSN : 2395-6011, Online ISSN : 2395-602X, Volume 4, Issue 10, pp.58-70, September-October-2018.
Journal URL : https://ijsrst.com/IJSRST1841026
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