Effects of Dietary Garlic Powder and Copper on Cholesterol Content and Quality Characteristics of Chicken Eggs

  • Lim, K.S. (Animal Resources Research Center, College of Animal Husbandry, Konkuk University) ;
  • You, S.J. (Animal Resources Research Center, College of Animal Husbandry, Konkuk University) ;
  • An, B.K. (Animal Resources Research Center, College of Animal Husbandry, Konkuk University) ;
  • Kang, C.W. (Animal Resources Research Center, College of Animal Husbandry, Konkuk University)
  • Received : 2005.07.21
  • Accepted : 2005.11.22
  • Published : 2006.04.01


This experiment was conducted to investigate the dietary effect of garlic powder (GP) and copper (Cu) on laying performances and the cholesterol content and quality characteristics of eggs during storage in laying hens. A total of one hundred and eighty, 50-wk-old, Hy-Line Brown layers were divided into 6 groups with 3 replicates per group (10 layers per replicate) and fed one of six diets containing GP 0%, GP 1%, GP 3%, GP 5%, Cu 200 ppm, or GP 3%-Cu 200 ppm for 5 wks. There were no differences in the laying performances and feed intakes bertween treatments. Eggshell strength, eggshell thickness and yolk color were also not affected by feeding of GP and Cu. With increasing dietary GP, Haugh unit was linearly increased after 2 wk of storage (p<0.05). The levels of serum total cholesterol in hens fed diets containing GP or Cu were lower than that of the control (p<0.05), but high density lipoprotein-cholesterol was not influenced by dietary GP or Cu. The content of egg yolk cholesterol from hens fed diets containing GP or Cu was significantly decreased from that of the control, except for the GP 1% group. Based on the results of this experiment, the decrease of Haugh unit during storage was alleviated by feeding of GP. The feeding of GP or Cu alone and in combination altered the cholesterol fractions in serum and reduced the content of egg yolk cholesterol in laying hens.


Supported by : ARPC


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