Effects of Dietary Spirulina platensis Supplementation on Laying Hen Performance and Egg Cholesterol Contents

Spirulina platensis 첨가가 산란계에서의 난 생산 및 난황 Cholesterol 함량에 미치는 영향

  • 오상집 (강원대학교 사료생산공학과) ;
  • 정연종 (강원대학교 사료생산공학과) ;
  • 이준엽 (강원대학교 사료생산공학과) ;
  • 이현용 (강원대학교 식품공학과)
  • Published : 1995.09.01

Abstract

To evaluate the nutritional values of Spirulina platensis as the protein supplement for laying heo diet, two experimental diets (Control, Spirulina platensis 2%) were prepared. Total 120, 40-wk old ISA Brown layer hens were randomly employed with 15 hens per replicate and 4 replicates per treatment. Hen-day egg production, egg weight, feed intake, intake /egg weight, egg shell thickness, yolk color score and yolk cholesterol content were examined during 6 weeks of experimental period. Hen-day egg production and feed conversion ratio (intake /egg weight) were significantly (P<0.01) improved by the 2% Spirulina plalensis supplementation. However, there were no differences in egg weight and feed intake between hens fed two experimental diets. Egg from hens fed Spirulina platensis 2% diet have more yellowish yolk color than the control egg although there was no difference in egg shell thickness. Yolk cholesterol content was significantly (P

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