Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

Nutritional Value Evaluation of Spray-Dried Egg Protein Containing Egg Yolk Antibody

난황항체를 함유한 분무건조전난의 영양적 가치 평가

  • 홍종욱 (단국대학교 동물자원과학과) ;
  • 김인호 (단국대학교 동물자원과학과) ;
  • 권오석 (단국대학교 동물자원과학과) ;
  • 이상환 (단국대학교 동물자원과학과) ;
  • 민병준 (단국대학교 동물자원과학과) ;
  • 이원백 (단국대학교 동물자원과학과) ;
  • 김지훈 (애그리브랜드퓨리나코리아)
  • Published : 2002.10.01
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Abstract

For the Exp. 1, twelve Duroc $\times$ Yorkshire $\times$ Landrace pigs (6.12 $\pm$ 0.24 kg average initial body weight and 21 d average age) were used in an 8-d metabolic assay to determine the effects of replacing spray-dried plasma protein (SDPP) with spray-dried egg Protein containing egg yolk antibody (SDCEP) on nutrient and amino acids digestibility in weaning Pigs. Experimental animals were fed diets containing SDPP, SDCEP (spray-dried commercial egg protein) and SDAEP. Protein content in the SDPP, SDCEP and SDAEP were 58.20, 45.83 and 41.85%, respectively. Pigs fed the SDPP diet tended to increase the apparent digestibility of dry matter and nitrogen compared to pigs fed the SDAEP diets without significant differences. The ileal digestibility of lysine and methionine for the SDAEP were greater than those for the SDPP, however, there are no significant differences between groups. For Exp.2, 36 Duroc $\times$ Yorkshire $\times$ Landrace pigs (4.11 $\pm$ 0.05 kg average initial body weight and 14 d average age) were used in a 10-day growth assay to determine the effects on growth performance and nutrient digestibility of replacing SDPP with SDAEP in early-weaning pigs. Experimental animals were fed diets containing CON (corn-dried whey-SBM based diet), SDAEP3 (corn-dried whey-SBM based diet + 3% SDAEP), SDAEP6 (corn-dried whey-SBM based diet + 6% SDAEP). The average daily weight gain of the pigs fed the SDAEP3 diet was higher than that for the pigs fed the CON and SDAEP6 diets (p < 0.05). SDAEP3 significantly increased the digestibility of dry matter and nitrogen compared to the CON and SDAEP6 diets (p < 0.05).

Keywords

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