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Type of publication: research article
Type of publication (PDB): Straipsnis kitose duomenų bazėse / Article in other databases (S4)
Field of Science: Biologija / Biology (N010)
Author(s): Kepalienė, Inga;Sirvydis, Vytautas;Miškinienė, Manefa;Semaška, Vytautas;Vencius, Danius;Bobinienė, Rasa;Čepulienė, Ramunė;Gudavičiūtė, Diana
Title: Paukštienos ir kiaušinių praturtinimas jodu naudojant stabilaus jodo preparatą "Jodis"
Other Title: Enrichment of poultry meat and eggs with iodine using the stabile iodine preparation "Jodis"
Is part of: Žemės ūkio mokslai. , 2006, Nr. 4
Extent: p. 75-79
Date: 2006
Keywords: Jodo trūkumas;Viščiukai broileriai;Vištos dedeklės;Praturtinti maisto produktai;Funkcionalus maistas;Iodine deficiency;Chicken broilers;Layers;Enriched products;Functional food
Abstract: It is very important to supplement poultry feed with sufficient amounts of vitamins, minerals and other active substances. Combined feed produced from Lithuanian grain is deficient in iodine, manganese and zinc. Poultry diets can be supplemented with trace elements through feed premixes or drinking water. Poultry meat and eggs are the first choice food products, and their enrichment with iodone would be very useful for consumers' health. In the years 2003-2006, research work was carried out at the Research Laboratory of Biological Diversity and Technologies of Vilnius Pedagogical University, on the broiler farm AB "Vilniaus paukstynas" and on the layer farm AB "Vievio paukstynas". The goal of the investigation was to study the properties of iodine accumulation in broiler meat and table eggs after addition of a stabile concentrated iodine preparation "Jodis" to the feed or water instead of the usual feed additive potassium iodide containing volatile iodine. Under the effect of the stabile iodine preparation "Jodis", the availability of iodine was better. The content of iodine was on average by 15.9% higher (0.5 mgJ/H,O) in broiler meat and by 24.4% higher (1 mgJ/1 kg feed) in eggs of the trial groups in comparison with the control group in which the usual source of iodine, potassium iodide, was used. Under the effect of the preparation "Jodis" (5 mg J/H,O), iodine content in broiler meat was two times higher in comparison with the control group. After addition of the preparation "Jodis" to the layers' feed (4 mg/1 kg feed) the content of iodine in eggs was three times higher in comparison with the control group. The results of the investigation show that it is preferable to use the stabile iodine preparation "Jodis" in both liquid and powder formulation in broiler and layer diets instead of the usual potassium iodide
Affiliation(s): Vytauto Didžiojo universitetas
Švietimo akademija
Appears in Collections:1. Straipsniai / Articles
Universiteto mokslo publikacijos / University Research Publications

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