Influence of amount of iodine on morphological and qualitative indices of hen eggs

Abstract

At present the importance of healthy nutrition, vitamins and trace elements for the health of people is especially widely discussed. Seeking to improve the qualitative as well as nutritional value of hen eggs, methods are being created and researches are being performed worldwide. Experiments in Lithuania are carried out aiming at the improvement of the composition of poultry products by adding the trace element iodine. Research led to a conclusion that due to a bigger amount of iodine in the feed of laying hens («Jodis», 4 mg J/kg of feed) the egg weight, the weight of yolk and white, weight and thickness of the egg shell and Haugh units decreased compared with the control group (1 mg KJ/kg of feed). The total amount of iodine (4 mg J/ kg of feed) under the influence of the supplement «Jodis» increased by 11.4 ug/100 g of product or by 196.55% in the eggs of laying hens. The eggs with the increased iodine amount may be offered to consumers as functional food.