publication . Article . 2017

The effect of a diet supplemented with sea-buckthorn pomace on the colour and viscosity of the egg yolk

Petr Dvořák; Pavel Suchý; Eva Straková; Jana Doležalová;
Open Access
  • Published: 01 Jan 2017 Journal: Acta Veterinaria Brno, volume 86, pages 303-308 (issn: 0001-7213, eissn: 1801-7576, Copyright policy)
  • Publisher: University of Veterinary and Pharmaceutical Sciences
Abstract
<jats:p>Sea-buckthorn pomace is a very valuable product which contains not only important nutrients but also high-quality oils. The question addressed in the present study was to what extent the diet containing the sea-buckthorn pomace would affect the viscosity and colour of egg yolk measured in the CIELAB system. The feeding mixture for laying hens was supplemented with 20; 50 and 100 g∙kg<jats:sup>-1</jats:sup> of sea-buckthorn pomace. As a result, colour indices of the egg yolk such as L*, a* and b* changed significantly (α = 0.01). The greatest relative enhancement was observed for indicator a* for the red colour. Visually, this corresponds to the more inte...
Subjects
free text keywords: Viscosity, Food science, Pomace, Food quality, Yolk, food.ingredient, food, Biology, CIELAB, addition feeding, biophysical indicators of food, Veterinary medicine, SF600-1100
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