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dc.contributor.authorStupart, Cassandra
dc.date.accessioned2019-12-17T14:09:38Z
dc.date.available2019-12-17T14:09:38Z
dc.identifier.urihttp://hdl.handle.net/10222/76824
dc.description.abstractThis study evaluated the effect of dietary red seaweed (CC) and brown seaweed (Tasco®) on laying hens. Two commercial strains of hens [Lohmann LSL Lite (LL) and Lohmann Brown Lite (LB)] were assessed for production performance and egg quality from 34 to 70 weeks of age. The CC was included as a ground or extruded ingredient. After 70 weeks of age, birds were moved to controlled environment rooms where heat stress could be applied to half the birds for a 4-week period. As the birds aged, the two strains performed differently. LB hens had smaller eggs compared to LL hens, subsequently causing higher shell density, shell thickness and shell breaking strength in the LB hens. The LB hens were more reactive to heat stress conditions than LL. There is indication that for albumen height and shell density, extrusion of CC could reduce the impact of heat stress on LB hens.en_US
dc.language.isoenen_US
dc.subjectSeaweeden_US
dc.subjectLaying hensen_US
dc.subjectChondrus crispusen_US
dc.subjectAscophyllum nodosumen_US
dc.subjectEgg qualityen_US
dc.subjectProduction performanceen_US
dc.subjectFeed additivesen_US
dc.subjectNutritionen_US
dc.titleSupplementation of Red Seaweed (Chondrus crispus) and Tasco® (Ascophyllum nodosum) in Laying Hen Dietsen_US
dc.date.defence2019-11-18
dc.contributor.departmentFaculty of Agricultureen_US
dc.contributor.degreeMaster of Scienceen_US
dc.contributor.external-examinern/aen_US
dc.contributor.graduate-coordinatorDr. Gordon Priceen_US
dc.contributor.thesis-readerDr. Stephanie Collinsen_US
dc.contributor.thesis-readerDr. Younes Miaren_US
dc.contributor.thesis-supervisorDr. Bruce Rathgeberen_US
dc.contributor.ethics-approvalNot Applicableen_US
dc.contributor.manuscriptsNot Applicableen_US
dc.contributor.copyright-releaseNot Applicableen_US
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