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KMID : 1024520170260070869
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Journal of the Environmental Sciences
2017 Volume.26 No. 7 p.869 ~ p.874
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Effects of Feeding Various Types of Fermented Red Ginseng Marc with Red Koji to Laying Hens on Eggshell and Egg Yolk Quality
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Chung Tae-Ho
Choi In-Hag
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Abstract
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This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.
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KEYWORD
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Fermented red ginseng marc, Red koji, Eggshell quality, Egg yolk quality
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