Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Expanding Feed Processing Technologies on Egg Characteristic and Nutrient Digestibility in Laying Hens

Expanding 사료 가공 기술이 산란계의 계란 품질 및 영양소 소화율에 미치는 효과

  • Yoo J.S. (Department of Animal Resource & Science, Dankook University) ;
  • Chae S.J. (Department of Animal Resource & Science, Dankook University) ;
  • Park S.E. (Department of Animal Resource & Science, Dankook University) ;
  • Jang H.D. (Department of Animal Resource & Science, Dankook University) ;
  • Seok H.B. (Department of Animal Resource & Science, Dankook University) ;
  • Kim I.H. (Department of Animal Resource & Science, Dankook University) ;
  • Kim Y.C. (Hyundai Feed Co. Ltd.)
  • 유종상 (단국대학교 동물자원학과) ;
  • 채수진 (단국대학교 동물자원학과) ;
  • 박송이 (단국대학교 동물자원학과) ;
  • 장해동 (단국대학교 동물자원학과) ;
  • 석호봉 (단국대학교 동물자원학과) ;
  • 김인호 (단국대학교 동물자원학과) ;
  • 김용철 ((주) 현대사료)
  • Published : 2006.06.01
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Abstract

This study was conducted to investigate the effects of expanding feed processing technologies on the egg characteristics and nutrient digestibility in laying hens. A total of two hundred seventy laying hens were randomly allocated into three treatments with fifteen replications for six weeks. Dietary treatments include 1) MS(mash), 2) EC(expanded crumble) and 3) EP(expanded pellet). In the egg production, the EC and EP treatments were significantly higher than MS treatment(p<0.05). However, no significant difference was founded in egg weight(p>0.05). Egg shell breaking was increased in EC and EP treatments compared with MS treatment(p<0.05), however, egg shall thickness showed no significant difference(p>0.05). Egg production and egg shell breaking were significantly higher in EC and EP treatments than MS treatment(p<0.05), but egg weight and egg shell thickness were no significantly difference among treatment(p<0.05). Yolk color was increased in EC treatment compared with other treatments(p<0.05). Also, yolk index was significantly improved in EC and EP treatments compared with MS treatment(p<0.05). Haugh unit was increased in EC treatment compared with MS treatment(p<0.05). EC treatment had improved DM, Ca and P digestibility. In conclusion, Expanded crumble and pellet processing could improve the egg characteristic and nutrient digestibility in laying hens.

본 시험은 expanding 가공 기술이 산란계의 생산성, 계란 품질과 영양소 소화율에 대하여 알아보고자 실시하였다. 49주령 Hy-line Brown 270수를 공시하였고, 6주간 시험을 실시하였다. 1) MS(mash), 2) EC(expanded crumble) 및 3) EP( expanded pellet) 으로 3처리구로 구성하였으며, 처리 당 15반복, 반복당 6수씩 완전임의 배치하였다. 산란율은 EC와 EP 처리구가 MS 처리구와 비교하여 유의적으로 높게 나타났다(p<0.05). 그러나 난중은 처리구간에 유의적인 차이는 없었다(p>0.05). 난각 강도는 EC와 EP 처리구가 MS 처리구와 비교하여 유의적으로 높게 나타내었지만(p<0.05), 난각 두께는 처리 구간에 유의적인 차이를 나타내지 않았다(p>0.05). 난황색은 EC 처리구가 MS 처리구와 비교하여 유의적으로 높게 나타났다(p<0.05). 난황 계수는 EC와 EP 처리구가 MS 처리구와 비교하여 유의적으로 높게 나타났다(p<0.05). Haugh uint에 있어서 처리구간의 유의적인 차이는 없었으나(p>0.05), 변화량에 있어서 EP 처리구가 가장 높게 나타났다(p<0.05). 영양소 소화율에 있어서 건물, 칼슘, 인 소화율에 있어서 EP 처리구가 소화율을 개선시켰다(p<0.05). 본 연구 결과는 2차적인 사료 가공 기술이 산란계에 서 계란 품질과 영양소 소화율을 개선하였다.

Keywords

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