Industrially processed oilseed rape in the production of table eggs

Authors

  • Mária Angelovičová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Michal Angelovič Slovak University of Agriculture in Nitra, Faculty of Engineering, Department of Transport and Handling, Tr. A. Hlinku 2, 949 76 Nitra
  • Zdenko Tkáč Slovak University of Agriculture in Nitra, Faculty of Engineering, Department of Transport and Handling, Tr. A. Hlinku 2, 949 76 Nitra
  • Juraj Jablonický Slovak University of Agriculture in Nitra, Faculty of Engineering, Department of Transport and Handling, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Angelovič Slovak University of Agriculture in Nitra, Faculty of Engineering, Department of Machines and Production Systems, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/629

Keywords:

table egg, white, yolk, shell, quality, oilseed rape

Abstract

The purpose of this study was to investigate the effectiveness of feed mixtures with varying proportions of rape cakes to the weight of table eggs, its components, thickness and strength of egg shell. The eggs were from the final laying hybrid ISA Brown reared in the enriched cage system under experimental conditions. An age of laying hens was from 48 to 54 weeks. Egg weight and its components were measured on scales type KERN 440-35N, with an accuracy of 0.01 g and a maximum weight of 400 g. Egg white weight was calculated. The thickness and strength of the egg shell were measured from the dried samples at 55 °C. From each egg shell were cut 3 pcs of samples in the equatorial plane, one sample from the blunt end and one sample from the sharp end. Egg shell thickness was measured by test instrument SOME, type 60/0.01mm with a range of 0 - 10 mm. Egg shell strength was measured according to test instrument Instron with the small body, having a diameter 4.48 mm to exert pressure on the egg shell. The obtained data were assessed in the program system SAS, version 8.2. Based on the results observed in egg weight of our experiment we can conclude that in the group with share 5% of rape cakes was non-statistically significant (p >0.05) decreased egg weight compared to the control group. Egg weight was reduced in the group with share 10% of rape cakes, which confirmed a statistically significant difference compared to egg weight of control group (p Ë‚0.05). The differences among experimental groups with share 5% and 10% of rape cakes in feed mixture and as well as to control group were not statistically significant (p >0.05) in weight of egg yolk, egg white, egg shell and egg shell strength. Egg shell thickness was no statistically significant (p >0.05) increased in experimental group with share 5% of rape cakes and decreased in experimental group with share 10% of rape cakes versus control group. Increase of egg shell thickness in experimental group with share 5% of rape cakes versus decrease in experimental group with share 10% of rape cakes was statistically significant (p <0.05).

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Published

2016-07-05

How to Cite

Angelovičová, M. ., Angelovič, M. ., Tkáč, Z. ., Jablonický, J. ., & Angelovič, M. . (2016). Industrially processed oilseed rape in the production of table eggs. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 359–365. https://doi.org/10.5219/629

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