Influences of Long-Term Feeding of Japanese Green Tea Powder on Laying Performance and Egg Quality in Hens

  • Biswas, Md. A.H. (Faculty of Bioresources, Mie University) ;
  • Miyazaki, Y. (Faculty of Bioresources, Mie University) ;
  • Nomura, K. (Faculty of Bioresources, Mie University) ;
  • Wakita, M. (Faculty of Bioresources, Mie University)
  • Received : 1999.05.02
  • Accepted : 1999.09.15
  • Published : 2000.07.01


Influences of Japanese green tea powder (GTP) supplementation to commercial diet on laying performance and egg quality were studied by using 60 laying hens. The experimental diet with or without 0.6% GTP was given ad libitum to the birds during the period from 6 to 71 weeks of age. The birds started egg production from 21 wk of age regardless GTP feeding. Body weight, feed intake, egg weight tended to decrease with GTP supplementation, while egg production rate tended to increase. Haugh unit score was significantly increased with GTP, which accompanied with the increased albumen height. These were observed almost throughout the laying period over 50 wk. Gel proportion in thick albumen was decreased as storage time is prolonged, then higher values of the gel proportion were recorded in the eggs from GTP group. Thick albumen of the eggs from GTP-fed layers had more carbohydrate than that from control layers. All these indicate physical stability of thick albumen in the eggs from GTP group. Thiobarbituric acid content of egg yolk tended to remain lower in the eggs from GTP group during 5-10 days of storage at room temperature. Levels of egg yolk cholesterol and yolk lipid were significantly reduced by GTP feeding. There were no significant differences in eggshell weight, shell thickness and shell strength between the two groups. Thyroid gland and liver from hens slaughtered at 71 wk of age did not differ in weight irrespective of GTP feeding. The present results suggest that GTP could modify components of edible part of egg, leading to the characteristics favourable to consumers such as high durability of thick albumen and less cholesterol in yolk, without altering general performance of the layers throughout this year round experiment.


Green Tea Powder;Egg;Haugh Unit;Albumen;Cholesterol;Layer

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