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The aim of the study was determination of changes in quality traits of eggs depending on storage conditions. The study material were 360 table eggs laid by 52 weeks of age laying hens, Tetra SL, being in their peak of egg production. The eggs were stored at a temperature of 4 and 23°C. Evaluation of egg quality was carried out on the 1st, 7th, 14th, 21st, and 28th day, analyzing 40 eggs from each...
Along with the storage time, in the egg content there occur changes based of which their quality and condition of egg freshness may be determined. The aim of the study was determination of the effect of 7-week storage period at a temperature of 4°C on the quality of Japanese quail eggs. The eggs were analyzed at one-week intervals to determine their morphological composition. No statistically significant...
Poultry meat, with regard to lower fat content than the one in other animal species, is consideredby consumers as dietetic. It also constitutes a source of complete protein, iron and minerals. It is alsocheaper than red meat. In recent years, national poultry meat market has been developing very dynamically, and Poland with poultry meat production at the level of 2,420,000 tons belongs tosignificant...
The effect of the level of maize distiller’s dried grains with solubles (DDGS) in diets for ducks and duration of the fattening period on feed efficiency, body weight, carcass and meat quality was studied. One hundred and sixty commercial Pekin ducklings were divided randomly into four groups (four replicates, each). From 1 to 21 days of age all birds received the same commercial feed, then from day...
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