Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effects of Green Tea Powder on Laying Performance and Egg Quality in Laying Hens

  • Uuganbayar, D. (Department of Animal Science and Technology, Sunchon National University) ;
  • Bae, I.H. (Department of Animal Science and Technology, Sunchon National University) ;
  • Choi, K.S. (Department of Food Science and Technology, Sunchon National University) ;
  • Shin, I.S. (American Soybean Association) ;
  • Firman, J.D. (Department of Animal Science, University of Missouri) ;
  • Yang, C.J. (Department of Animal Science and Technology, Sunchon National University)
  • Received : 2004.12.08
  • Accepted : 2005.06.01
  • Published : 2005.12.01
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Abstract

This experiment was carried out to evaluate the effects of feeding green tea powder on laying performance and egg quality in hens. A total 180 'Tetran Brown' laying hens aged 40 weeks were assigned to 6 treatments in a completely randomized design. Each treatment consisted of five replicates accommodating six layers per replication. The experimental diets were a negative control containing no green tea, a positive control diet containing antibiotics (0.05% chlortetracycline) and diets containing 0.5%, 1.0%, 1.5% and 2.0% green tea powder. Egg production rate of layers fed the diets containing green tea powder did not differ significantly from that of the negative and positive controls (p>0.05). Egg weight was decreased significantly in the group fed the diet containing 0.5% green tea powder (p<0.05). Feed intake of layers was significantly higher for the diet containing 1.5% green tea powder compared to that of negative and positive control diets (p<0.05). The eggshell thickness reduced significantly in the layer group fed the diets containing green tea powder regardless of dietary levels (p<0.05). Green tea powder tended to reduce egg yolk cholesterol in this experiment. Particularly, dietary 2% level of green tea powder significantly suppressed the cholesterol contents of the egg yolk (p<0.05). Thiobarbituric acid value (TBA) of egg yolk was significantly reduced by green tea diets (p<0.05). The yellowness of egg yolk was increased in the layers fed the 2.0% green tea diet compared with that of control diet (p<0.005). The Linoleic and $\alpha$-linolenic acids tended to increase in the group fed diets containing 1.5% green tea powder even though there were no significant differences among treatments (p>0.05). The oleic and docosahexaenoic acid contents of the egg yolk were similar among treatments (p>0.05). Based on the results of the experiment, it is concluded that green tea powder inclusion in the diet for layers at 2.0% level can reduce the cholesterol content and TBA value of the egg yolk, implying its potential effect on egg quality parameters.

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