|
KMID : 1025520000420010073
|
|
Journal of Animal Science and Technology
2000 Volume.42 No. 1 p.73 ~ p.84
|
|
|
Effects of Various Feed Additives for Laying Hens on Biofunctional Component in Shell Egg
|
|
Han Chan-Kyu
Lee Bog-Hieu
Yoon Chil-Surk
Seong Ki-Seung
Lee Nam-Hyung
|
|
|
Abstract
|
|
|
|
The experiment was conducted to determine the effects of various commercial feed additives on specific components in shell egg and to develop a new type of brand egg. Forty-four week old ISA Brown layers were randomly assigned to 8 treatments. Hens of each treatment were 300 and treatment was replicated 3 times. Experimental period was 10 weeks. The 8 treatments were as follows: astarich 2%(B), astarich 5%(C), chitin+chitosan 2%(D), omega-3 powder 2%(E), pyrogreen 1%(F), greenpia 0.2%(G), hydrogenated soy oil 3%(H) and commercial layer feed(A). Eggs were collected at day 0, 7, 14, 40 and 70 for chemical analyses. Chemical analyses were done for vitamins A and E, cholesterol and fatty acid profile of egg yolks. During the experimental period, the contents of vitamin A increased overall. Astarich 5%(C) group showed the highest amounts of vitamin A (11.14±3.93μg/g yolk) whereas commercial layer feed goup(A) showed the lowest amounts of vitamin A( 8.65±1.97μg/g yolk). Vitamin E contents were significantly different among treatments at day 7, 40, and 70 (p＜0.05). Mean value of vitamin E (99.66±8.30μg/g yolk) was the highest in omega-3(E) group and the lowest in pyrogreen (F) group (53.49±11.36μg/g yolk). Yolk cholesterol contents tended to increase, although the fluctuation existed somewhat depending on the day of measurement. The highest value of yolk cholesterol(11.71±0.50mg/g yolk) was observed in astarich 2%(B) group and the lowest value(9.45±2.32mg/g yolk) in pyrogreen (F) group. The mean compositions of yolk fatty acids during the experimental period were 37.3~39.6% for saturated fatty acids(SFA), 39.3~41.3% for monounsaturated fatty acids(MUFA), 16.2~18.9% for omega-6 fatty acids and 2.20~5.36% for omega-3 fatty acids. In general, the concentrations of SFA and omega-6 fatty acids decreased, while those of MUFA tended to increase. On the other hand, eicosapentaenoic acid(C20:5 ω6, EPA) and docosapentaenoic acid(C22:5 ω3, DPA) were detected only in astarich 5%(B) and omega-3(E) groups where the docosahexaenoic acid(C22:6 ω3, DHA) concentration was over twice higher than those of other group. The study proved both astarich and omega-3 powder were suitable to produce brand eggs specially high in certain components.
|
|
|
KEYWORD
|
|
|
Shell egg, Feed additive, Brand egg
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|