THE EFFECT OF ENZYME SUPPLEMENTS AND WHIT E LUPINS (LUPINUS-ALBUS L) ON CONCENTRATIONS OF LIPIDS IN SERUM AND EGGS OF LAYERS

Two bi-factorial experiments with laying hens (light laying hybrids, L SL) were performed to investigate the effect of addition of enzymes (2 00 mg Roxazyme(R) G) and sweet white lupins (Lupinus albus, cv Lublanc ) on concentrations of lipids in serum and egg yolk. Addition of enzym e had no effect on concentrations of serum lipids; addition of 30% lup ins lowered concentrations of cholesterol and phospholipids in serum. The effects of enzyme and lupins on concentrations of lipids in egg yo lk were slightly. In the first experiment, both enzyme and lupins had no effect on lipid concentrations of egg yolk. In the second experimen t, addition of enzyme as well as 30% freshly harvested or stored lupin s increased concentration of cholesterol in egg yolk by 3 to 7%. Addit ionally, in the first experiment, addition of enzymes elevated concent rations of uric acid and total protein in serum; in the second experim ent, 30% stored or freshly harvested lupins lowered concentrations of total protein, albumin, uric acid and urea indicating that both factor s, enzyme and lupins, influence protein metabolism.