2018,    N 2 (32)    

VETERINARY SCIENCE AND ANIMAL INDUSTRIES

Naumova S., Yakovleva E.

Effect of Vetoron E on the intensity of egg yolk coloring and tasting qualities of laying hen meat

As is known, the appearance of eggs, as well as the color of the yolk, is the determining factor in the choice of this product by buyers. In the last decade, emphasis has been placed on the use in the feeding of laying hens of various preparations that impart a bright orange color to the egg yolk. For this purpose, various additives-dyes of both natural origin and synthetic are used. As a result of the vetting of Vetaron E hens in doses of 1 and 2 gtt / head for 20 days, the color of the yolk became more intense daily (by 3-5 units on the BASF scale more control). 10 days after the experiment, the difference in the color of the egg yolk of the control and experimental groups was preserved, after 20 days the color of the egg yolk of the hens of the experimental groups returned to their original state. The quality of the meat of the chickens of the experimental groups at the tasting assessment of it exceeded the control by more than 7%, and the broth by 32.7%. The broth from the meat of chickens of experimental groups receiving a large dose of Vetoron E received the highest rating, he scored 33.8% higher than the control, apparently due to a more intense color, which amounted to a difference with a control of almost 3 points. On egg production, the introduction of Vetoron E chickens into the ration was not significantly affected. We recommend using Vetoron E for improving the quality of eggs in courses of 20 days with an interval of no more than 10 days.

Keywords: LAYING HENS, VETORON E, YOLK, TASTING, MEAT QUALITY, BROTH QUALITY, EGG PRODUCTION