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KMID : 0613820100200091358
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Journal of Life Science
2010 Volume.20 No. 9 p.1358 ~ p.1364
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Effect of Citrus Byproduct on Quality and Fatty Acid Composition of Chicken Eggs
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Moon Yoon-Hee
Jung In-Chul
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Abstract
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In this study, the effects of feeding citrus by-products on the quality and fatty acid compositions of chicken eggs were investigated. Two samples of chicken eggs were used for this study: T0 (eggs of chickens that were not fed citrus byproducts) and T1 (eggs of chickens that were fed 4% citrus byproducts). There was no statistically meaningful difference between T0 and T1 in terms of various properties, such as chemical composition, cholesterol content, minerals, vitamins, pigments, and total structural amino acid. The caloric content of the egg yolk was higher in T1 than in T0, and total free amino acid of egg albumin and egg yolk was higher in T1 than in T0 (p＜0.05). There was a not significant difference in SFA:UFA ratio between T0 and T1, but the linolenic acid content was higher in T1 than in T0 (p＜0.05). The results of this study show that citrus by-products can be used for feed for laying hens by adding them to general feed.
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KEYWORD
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Citrus byproduct, chicken egg, egg quality, fatty acid composition
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