Journalartikel

Jahr der Veröffentlichung: 1996

Seiten: 109-113

Zeitschrift: Archives of Poultry Science

Bandnummer: 60

Heftnummer: 3

ISSN: 0003-9098

URL: https://www.european-poultry-science.com/artikel.dll?AID=5058346

Verlag: Ulmer

Abstract: 
Two bi-factorial experiments with laying hens (light laying hybrids, LSL) were performed to investigate the effect of addition of enzymes (200 mg Roxazyme(R) G) and sweet white lupins (Lupinus albus, cv Lublanc) on concentrations of lipids in serum and egg yolk. Addition of enzyme had no effect on concentrations of serum lipids; addition of 30% lupins lowered concentrations of cholesterol and phospholipids in serum.The effects of enzyme and lupins on concentrations of lipids in egg yolk were slightly. In the first experiment, both enzyme and lupins had no effect on lipid concentrations of egg yolk. In the second experiment, addition of enzyme as well as 30% freshly harvested or stored lupins increased concentration of cholesterol in egg yolk by 3 to 7%. Additionally, in the first experiment, addition of enzymes elevated concentrations of uric acid and total protein in serum; in the second experiment, 30% stored or freshly harvested lupins lowered concentrations of total protein, albumin, uric acid and urea indicating that both factors, enzyme and lupins, influence protein metabolism.

Harvard-Zitierstil: Kirchgeßner, M., Eder, K. and Roth-Maier, D. (1996) Zum Einfluß von Enzymzulagen und weißen Lupinen (Lupinus albus L.) auf die Konzentrationen der Lipide in Serum und Ei bei Legehennen, Archives of Poultry Science, 60(3), pp. 109-113. https://www.european-poultry-science.com/artikel.dll?AID=5058346

APA-Zitierstil: Kirchgeßner, M., Eder, K., & Roth-Maier, D. (1996). Zum Einfluß von Enzymzulagen und weißen Lupinen (Lupinus albus L.) auf die Konzentrationen der Lipide in Serum und Ei bei Legehennen. Archives of Poultry Science. 60(3), 109-113. https://www.european-poultry-science.com/artikel.dll?AID=5058346