Quality parameters, lipids and antioxidant profiles of eggs from hens fed diets with varied inclusions of monosodium glutamate

Authors : Olumuyiwa Joseph OLAROTİMİ

Pages : 5-12

Doi:10.34233/jpr.813355

View : 17 | Download : 9

Publication Date : 2020-06-30

Article Type : Research Paper

Abstract :The study assessed the internal and external egg qualities as well as lipid and antioxidative status of eggs laid by hens fed different inclusion levels of monosodium glutamate was. Three hundred 24-week old Isa Brown pullets were randomly allotted to six experimental diets containing 0.00, 0.25, 0.50, 0.75, 1.00, and 1.25 g/kg MSG respectively in an experiment that lasted sixteen weeks. At the end of the feeding trials, egg samples were collected from each experimental group for laboratory analyses. Egg widths, shape index, and shell weight were significantly insert ignore into journalissuearticles values(p 0.05); influenced when compared with the control but above these levels, the parameters were significantly insert ignore into journalissuearticles values(p 0.05); similarities. A significant insert ignore into journalissuearticles values(p 0.05); difference in the total antioxidant capacity of the eggs from hens fed diets containing the varying inclusion levels of MSG when compared with those on the control diet.
Keywords : eggs, lipids, antioxidative status, monosodium glautamate