Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables

   The aim of this experiment was to evaluate the effect of the supplementation of laying hens diet with solid-state fermented feed on egg qualitative variables. The diet of laying hens was supplemented with 10% and 15% of solid-state feed fermented by the low filamentous fungal strain Mortierella alpina CCF 2861. For the trial, 30 Lohmann Brown classic layers, aged 17 weeks, were selected and individually weighed and divided into three groups (control and two experimental groups). The control group of laying hens was fed with basic feed mixture and the experimental groups received the same diet as a control group, but enriched with supplementation of solid-state fermented feed. The first experimental group was fed a diet supplemented with 10% of fermented feed and the second experimental group with 15% supplementation. The following egg qualitative variables were observed: the egg weight, Haugh units, quality grade, air cell depth, percentage of the shell, yolk and albumen, eggshell breaking force, pH of egg yolk and albumen, egg yolk colour, and antioxidant activity with the extent of lipid oxidation in egg yolk samples. The pH of yolk and albumen did not show differences between all examined eggs originating from the experimental groups of laying hens (p >0.05). The eggs from both experimental groups had a significantly higher eggshell hardness than eggs produced by the hens of the control group (p <0.05). Antioxidant activity of egg yolk of experimental samples increased with the supplementation of fermented feed in the diet of laying hens (p <0.05). The specific lightness of egg yolk colour increased significantly in the experimental group with 15% of supplementation (p <0.01). The obtained results showed that feeding laying hens with fermented feed positively affected the quality of produced eggs. This was the first study and further investigation before using the fermented feed in commercial laying hen farms is necessary.

Factors influencing interest of Slovak consumers' in organic dairy products

The aim of the article is to analyse the dependency of selected factors (age category, level of income and gender) on consumers' willingness to buy organic dairy products. The primary research based on the electronic interview survey carried out on the sample of 203 Slovak respondents of all ages, in different social situations and with different views on the issue. The questionnaire consisted of seven sorting questions and six questions addressed consumers' perception of organic dairy products and the reasons for their purchase or rejection. For evaluation the Chi square test of square contingency was used. Results were sorted into tree parts. The aim of the firts part of research was to find out whether there is a dependency between the age category of the respondents and whether they are buying organic dairy products. Results showed that the age category of the respondents and purchase of organic dairy products are independent. The second part of the research based on the examination of the dependency between the level of income of the respondents and their willingness to pay for organic products. In this case we confirmed the dependency between the customers' average income per month and their willingness to pay for organic dairy products. Last but not least, the dependency between the reasons that would discourage consumers from buying organic dairy products and their gender was examined. The results of analysis clearly showed that these two variables are independent. Despite generally persisted opinions that food of daily consumption in bio quality (organic) is mainly bought by women of specific age categories (joung independent woman after graduation, mothers on maternity leave) we can confirm just the significance of the impact of customers' average income per month on their willingness to pay for these high quality and therefore expensive products.