Proceedings of the Korea Society of Poultry Science Conference (한국가금학회:학술대회논문집)
- 2006.11a
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- Pages.62-63
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- 2006
산란계 사료 내 강황분말(Turmeric powder)의 첨가 급여가 계란 생산성과 품질에 미치는 영향
- Park, Sang-Seol ;
-
Yu, Seon-Jong
;
- Kim, Jae-Yeong ;
- Lee, Bo-Geun ;
- Yun, Ji-Yeon ;
-
An, Byeong-Gi
;
-
Gang, Chang-Won
- 박상설 (건국대학교 동물생명과학대학) ;
-
유선종
(건국대학교 동물생명과학대학) ;
- 김재영 (건국대학교 동물생명과학대학) ;
- 이보근 (건국대학교 동물생명과학대학) ;
- 윤지연 (건국대학교 동물생명과학대학) ;
-
안병기
(건국대학교 동물생명과학대학) ;
-
강창원
(건국대학교 동물생명과학대학 비반추영양학실험실)
- Published : 2006.11.10
Abstract
This experiment was conducted to investigate the dietary effect of turmeric powder (TP) on laying performances, egg qualities and its transfer to eggs. A total of two hundred, 60-wk-old, Lohmann Brown layers were divided into 4 groups, placed in to 5 replicates per group (10 layers each) and fed each one of four diets containing 0 % TP(control), 0.1 % TP, 0.25 % TP, or 0.5 % TP for 7 wks, respectively. Egg production and egg mass in groups fed diets containing TP were higher than that of control(p<0.05). No differences in feed intakes, egg and eggshell qualities were observed among the treatments, but egg yolk color was increased significantly as TP was in increased in the diet(p<0.05). In groups fed diets containing TP, Haugh unit after 14 day of storage was significantly higher than that of control(p<0.05). The curcumin content of egg yolk in groups fed diet containing 0.50% TP was significantly higher than those of other groups (p<0.05). The content of egg yolk cholesterol was not influenced by dietary TP.