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Title:
Effects of Vitamin D enhancement on eggs dedicated to human consumption
dc.contributor.authorBrass, Rachel
dc.date.accessioned2020-03-20T12:09:39Z
dc.date.available2020-03-20T12:09:39Z
dc.date.issued2019
dc.identifier.urihttp://hdl.handle.net/10832/2434
dc.description.abstractSolar UVB radiation is only present at adequate levels in the UK to allow the human body to produce its vitamin D requirement from sunlight alone between the months of March and October (NHS, 2017). Coupled with the fact that a growing proportion of the population are employed in sectors requiring long hours spent indoors and children are spending an increasing amount of time indoors, the incidence of vitamin D deficiencies and related diseases are on the rise. In this study I looked at whether the vitamin D levels in egg yolk could be raised to 200IU (5μg) via supplementing the hen’s drinking water with vitamin D and examined whether this had any effect on egg quality. Two sister flocks, each with 16,000 birds were used. One as a Control flock and the other as the Trial flock. The Trial flock had vitamin D solution, D Plus, added to its drinking water for three consecutive days a week, each week for the duration of the trial. Other than this change in water all other variables such as feed, lighting timings etc. were kept identical in each flock.en_US
dc.language.isoenen_US
dc.titleEffects of Vitamin D enhancement on eggs dedicated to human consumptionen_US
dc.typeThesisen_US


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