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KMID : 0613820130230020237
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Journal of Life Science
2013 Volume.23 No. 2 p.237 ~ p.241
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Effect of Barley Containing Different Levels of Anthocyanin on the Performance and Egg Quality of Laying Hens
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Choe Ho-Seong
Song Tae-Hwa
Han Ouk-Kyu
Park Tae-Il
Ryu Kyeong-Seon
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Abstract
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To evaluate the effects of anthocyanin-fortified barley (AFB) and whole crop barley (WCB) addition to diets, 200 Brown Nick hens were assigned to 5 treatments with 5 replicates for 8 weeks. All the treated groups differed in feed intake, egg production, egg weight, and egg mass compared to those of a control group. As the intake of barley was increased, feed intake, egg production, and egg mass decreased. In terms of egg quality, the yolk color (YC), the egg shell breaking strength (SBS), and the egg shell color (SC) differed up to 6 weeks of growth. Feeding the WCB and AFB to laying hens up to 8 weeks had a positive influence on albumin height (AH) and the haugh unit (HU). Up to 6 weeks of growth, increasing the amount of barley in the diets of the laying hens had a positive effect on the SC and the YC but had no effect on the SBS. Diets including 20% AFB and WCB increased the AH and HU to 9.10 and 94.53, respectively. The results suggest that the addition of AFB and WCB up to 10% to the diets of laying hens could improve the laying performance and the egg quality.
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KEYWORD
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Laying hen, anthocyanin fortified barley, whole crop barley, performance, egg quality
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