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KMID : 1025520060480010059
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Journal of Animal Science and Technology
2006 Volume.48 No. 1 p.59 ~ p.68
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Effects of Dietary Activated Charcoal Mixed with Wood Vinegar on Quality and Chemical Composition of Egg in Laying Hens
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Kim K. E.
You Sun-Jong
An Byoung-Ki
Jo Tae-Soo
Ahn B.-J.
Choi Don-Ha
Kang Chang-Won
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Abstract
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This experiment was conducted to investigate the effects of dietary supplementation of activated charcoal (AC) mixed with wood vinegar on performance and egg quality in laying hens. A total of one hundred ninety two, 56-wk-old Lohmann brown laying hens were divided into four groups, consisting four replicates of 12 birds each and fed one of the four experimental diets containing AC 0%, AC 0.5%, AC 1%, AC 2% for 5 wks. The blood profiles and contents of total lipid and cholesterol, fatty acid profiles in egg yolk were determined. There were no significant differences in laying performance, feed intake and vitelline membrane strength among the treatments. The eggshell breaking strength and Haugh unit were significantly increased in 2% AC group compared to the other groups (P<0.05). Egg yolk index in 2% AC group was significantly higher (P<0.05) than those of the control and 0.5% AC group and yolk color was significantly improved by the dietary AC (P<0.05). The levels of serum total cholesterol, HDL-cholesterol and enzyme activities were not influenced by feeding AC. Total lipid of egg yolk in 1 % and 2% AC groups was significantly decreased (P<0.05) compared to that of the control, although there was no significant difference in yolk cholesterol. In conclusion, the addition of activated charcoal with wood vinegar in layer diet resulted in improving egg quality by means of enhancing eggshell breaking strength, Haugh unit, yolk index and yolk color.
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KEYWORD
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Activated charcoal, Wood vinegar, Performance, Eggshell breaking strength, Haugh unit, Laying hens
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