000			03070cam a2200349 a 4500
003			EG-GiCUC
005			20250223031728.0
008			170604s2016 ua h f m 000 0 eng d
040			_aEG-GiCUC _beng _cEG-GiCUC
041	0		_aeng
049			_aDeposite
097			_aM.Sc
099			_aCai01.07.03.M.Sc.2016.Mo.E
100	0		_aMoemen Gamal Abdelazyme
245	1	0	_aEffect of adding bee bread and bee pollen as antioxidants on productive performance of laying hens / _cMoemen Gamal Abdelazyme ; Supervised Sohair Ahmed Arafa , Islam Ibrahim Omara , Malak Mansour Beshara
246	1	5	_aتأثير إضافة خبز النحل و حبوب اللقاح كمضادت أكسدة على الأداء الإنتاجى للدجاج البياض
260			_aCairo : _bMoemen Gamal Abdelazyme , _c2016
300			_a100 P. : _bcharts ; _c25cm
502			_aThesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Animal Production
520			_aThe objective of this study was to investigate the effect of dietary bee bread (B), bee pollen (P) and their mixtures (BP) as antioxidants on productive performance and functional properties of table eggs in Hy-line hens strain. A total number of 1000 Hy-line (W36) hens (27-wks-old) were weighed and randomly distributed into ten experimental groups, 100 birds each; five replicates (20 hens). The experimental groups as follow, the first group was the basal diet without any additive and served as negative control, the second group was the basal diet contained 0, 0.015 % butylated hydroxytoluene (BHT) served as positive control, the third to fifth were basal diet include graded levels of B (0.1, 0.15, 0.2 %), the sixth to eight group were basal diet include graded levels of P (0.1, 0.15, 0.2%), the ninth group was basal diet include graded levels of combination between B+P (0.05+0.05%) and the tenth group was basal diet include graded levels of combination between B+P (0.1+0.1%). Results indicated that all the experimental treatment produced egg number more than control diet, but a clear improvement was observed in the hens fed diet contained 2g P/Kg diet followed by the diets supplemented with 0.15% P and 0.1%B+0.1% P. Egg mass/hen was significantly improved by the diet contained 2 g P/kg diet compared with the control diet. The diets supplemented with 0.2% B, 0.15% P and 0.1% B recorded significantly lower values of triglycerides in fresh eggs yolk than control diet. The total cholesterol in stored yolks ranged from18.02 to 45.99 mg/dl in the hens fed diets with BHT, 0.2% P, 0.1% B+0.1% P, 0.15% B, 0.15% P and 0.2% B respectively while it was 63.79 mg/dl in control diet
530			_aIssued also as CD
653		4	_aBee bread
653		4	_aBee pollen
653		4	_aLaying performance
700	0		_aIslam Ibrahim Omara , _eSupervisor
700	0		_aMalak Mansour Beshara , _eSupervisor
700	0		_aSohair Ahmed Arafa , _eSupervisor
856			_uhttp://172.23.153.220/th.pdf
905			_aNazla _eRevisor
905			_aSamia _eCataloger
942			_2ddc _cTH
999			_c61086 _d61086