South Asian Journal of Experimental Biology, Vol 4, No 1 (2014)

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Feb 25
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Production of Iron-fortified eggs for changing consumer needs

Sujatha T., Jai Sunder, A. Kundu, M. S. Kundu

Abstract


An experiment was carried out in Nicobari fowl to investigate the efficiency of dietary iron supplementation on iron fortification in eggs. Birds were as-signed to each of four dietary treatments in a completely randomized de-sign: T1: Control (commercial layer feed); iron was supplemented in the form of iron- soy proteinate (Fe-SP) chelate @ 200 ppm (T2), 400 ppm (T3) and 600 ppm (T4). Birds were fed ad-libitum as per nutritional specification of BIS (2007). 60 d feeding trial showed that 200 ppm enhanced iron content in egg yolk to 64 μg/g yolk at 15th day of feeding as compared to control (50 μg/g yolk) and improved hatchability (24%). Further fortification beyond 200 ppm (400 & 600 ppm) was not effective. Egg iron content was maximized at 15 days after feeding supplemental Fe. It was concluded that iron enriched egg could be produced on commercial basis to meet the consumers changing need.

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