Journal of Environmental Science International (한국환경과학회지)

The Korean Environmental Sciences Society (한국환경과학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on Improving Egg Freshness Using Red Ginseng Marc Powder to Laying Hens -A Field Study-

산란계 사료에 홍삼박 분말을 첨가 시 계란 신선도 향상에 관한 연구 -현장연구를 중심으로-

  • Choi, Jung-Hoon (Center for Integrated general education, Hanyang University) ;
  • Kim, Chang-Man (Division of Physics, College of Sciences, Yeungnam University) ;
  • Choi, In-Hag (Department of Companion Animal & Animal Resources Sciences, Joongbu University)
  • Received : 2015.06.08
  • Accepted : 2015.08.25
  • Published : 2015.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the effects of red ginseng marc powder on egg freshness in laying hens during 4 weeks. A total of 60 Hy-line Brown laying hens, 50 week of age, were randomly assigned to 2 groups with diets containing 0% and 2% red ginseng marc powder. There were 3 replications per group with 10 laying hens per pen. Throughout the period of the trial, there were no effects of red ginseng marc powder on egg weight (but not 4 weeks). Haugh Unit (HU) values were observed by showing significant differences between red ginseng marc powder and controls at 0 and 4 weeks, except for HU at 1 through 3 weeks. For egg yolk color, red ginseng marc powder has no difference in comparison with controls at 0, 3 and 4 weeks (but not 1 and 2 weeks). In conclusion, the dietary supplementation with 2% red ginseng marc powder improved HU values throughout the experiment.

Keywords

References

  1. Hong, J. K., Bong, M. H., Park, J. C, Moon, H. K., Lee, S. C., Lee, J. H., Hwang, S. G., 2012, Effects of feeding red ginseng marc on vital reaction in laying hens under stress task, Korean J. Poult Sci., 39, 63-70. https://doi.org/10.5536/KJPS.2012.39.1.063
  2. Jang, H. D., Kim, H. J., Cho, J. H., Chen, Y. J., Yoo, J. S., Min, B. J., Park, J. C., Kim, I. H., 2007, Effects of dietary supplementation of fermented wild-ginseng culture by-products on egg productivity, egg quality, blood characteristics and ginsenoside concentration of yolk in laying hens, Korean J. Poult Sci., 34, 271-278. https://doi.org/10.5536/KJPS.2007.34.4.271
  3. KFDA, 2011, Korea Food and Drug Administration, Statistical data on production records for 2010 health functional foods.
  4. Kim, Y. J., Lee, G. D., Choi, I. H., 2015, Effects of dietary red ginseng marc on egg production, egg quality and blood characteristics of laying hens, J Appl Anim Res., 43, 242-246. https://doi.org/10.1080/09712119.2014.928637
  5. SAS, 2000, SAT/STAT Software for PC. Release 8.2, SAS Institude Inc., Cary, NC, USA.
  6. Yildirim, A., Sekeroglu, A., Eleroglu, H., Sen, M.I., Duman, M., 2013, Effects of Korean ginseng (Panax ginseng C.A. Meyer) root extract on egg production performance and egg quality of laying hens. S Afri J. Anim Sci., 43, 194-207.