Effects of Dietary Activated Charcoal Mixed with Wood Vinegar on Quality and Chemical Composition of Egg in Laying Hens

목초액 함유 활성탄의 급여가 산란계에서 계란의 품질과 화학적 조성에 미치는 영향

  • 김관응 (건국대학교 축산대학 동물자원연구센터) ;
  • 유선종 (건국대학교 축산대학 동물자원연구센터) ;
  • 안병기 (건국대학교 축산대학 동물자원연구센터) ;
  • 조태수 (국립산림과학원 화학미생물과) ;
  • 안병준 (국립산림과학원 화학미생물과) ;
  • 최돈하 (국립산림과학원 화학미생물과) ;
  • 강창원 (건국대학교 축산대학 동물자원연구센터)
  • Published : 2006.02.28


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.


Activated charcoal;Wood vinegar;Performance;Eggshell breaking strength;Haugh unit;Laying hens


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