• Korean Journal of Organic Agriculture
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• v.16 no.2
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• pp.205-218
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• 2008

This study was conducted to evaluate the effects of dietary pitamin, pine bark extracts, as a organic livestock feed additives on the egg production and egg quality of laying hens. One hundred-fifty laying hens (Hyline brown) were randomly allocated to one of the following 3 treatment groups for 6 weeks: control, pitamin 0.1% and pitamin 0.2%. The egg production of hens fed the diet containing 0.1% pitamin was similar to that of the control; however, the egg production of the pitamin 0.2% group was significantly lower than that of the other groups (p<0.05). Additionally, the Haugh unit was higher in groups fed diets that contained 0.1% or 0.2% pitamin than in the control group (p<0.05), but no significant difference in egg shell thickness and egg shell breaking was observed between the pitamin 0.1% group and the control group. Furthermore, the concentration of cholesterol in eggs produced by the pitamin 0.1% group was significantly lower than that of the other groups (p<0.05). Moreover, the saturated fatty acid content of eggs from hens in the pitamin 0.2% group was lower than that of eggs produced by hens in the other groups, whereas the unsaturated fatty acid content of eggs produced by hens in the pitamin 0.2% group was higher than that of eggs produced by hens in the other groups (p<0.05). Finally, the values corresponding to the storage days, Haugh unit, yolk index and albumin index of eggs produced by hens that were provided with a diet that contained 0.1% or 0.2% pitamin were significantly higher than those of the control group (p<0.05). Taken together, these results suggest that providing hens with a diet supplemented with 0.1% pitamin as a organic livestock feed additives may extend the shelf-life of eggs with maintaining the egg quality and egg production in laying hens.

• Korean Journal of Poultry Science
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• v.36 no.1
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• pp.47-55
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• 2009

This study was carried out to investigate the effects of spider-derived protease [Arazyme (AZ)] supplementation on egg production, egg quality, cecal microflora and viscosity of intestinal contents in laying hens at the late production. A total of two hundred, 59-wks-old, Hy-Line Brown layers were divided into four groups, placed into 5 replicates per group (50 birds per group) and fed one of four diets containing 0.05, 0.075 or 0.1% AZ or control for 5 wks. The results showed that egg weight in group fed the diet containing 0.05% AZ was significantly higher than those of other groups (P<0.05). There were no significant differences in egg interior and eggshell qualities among the groups. The serum parameters such as total cholesterol, the levels of GOT and GPT were not influenced by AZ feeding. There were no significant differences in the cecal number of total microbes, Coliforms and lactic acid bacteria among the groups. The viscosity and ammonia concentration of intestinal contents in the groups fed AZ were significantly reduced compared to those of the control (P<0.05). In conclusion, laying hens fed AZ supplemented diet improved egg weight as compared with that of control. In addition, the AZ supplemented diet reduced the viscosity and ammonia concentration of intestinal contents, reflecting a significant feed enzyme effect.

• Korean Journal of Poultry Science
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• v.45 no.2
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• pp.97-107
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• 2018

This study aimed to evaluate the dietary effect of organic sulfur (OS) supplementation on performance, egg quality and serum constituents in laying hens. A total of 360 Lohmann brown laying hens at the age of 31 weeks were distributed into four treatments having five replicates of 18 hens each until 54 weeks. The hens were fed four levels (0.0, 0.1, 0.2 and 0.4%) of OS with basal diet. The number of eggs was investigated daily, and egg quality was confirmed every 8 weeks. Sulfur content in eggs, interleukin 2 (IL-2), T help cells (CD4+) and cytotoxicity cells (CD8+) were measured at the termination of the experiment. The result of the study showed that egg production tended to increase with 0.4% OS in diet after 39 weeks of age and, there was a significant effect (P<0.05) from 47 to 54 weeks of age. Egg quality traits of albumen height and haugh unit increased significantly (P<0.05) owing to the addition of OS to the diet. The polyunsaturated fatty acids in yolk were gradually increased while saturated fatty acids were decreased with increasing levels in OS (P<0.05). Total sulfur concentration in the eggs increased significantly (P<0.05) in treatments fed OS. Moreover, albumin, AST and HDL cholesterol levels in serum improved significantly (P<0.05) owing to the addition of OS. The IL-2 concentration and the ratio of CD4+ and CD8+ in blood were generally higher (P<0.05) at 0.4% OS. Therefore, it can be recommended that supplementary OS diet affected the performance, egg quality and stimulated immune response in laying hens.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1229-1235
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• 1998

To see the correlation between the rate of in vitro starch hydrolysis and the glycemic index, an in vitro digestion was carried out by incubating the cereal samples for 2 hours with ${\alpha}-amylase$ in dialysis tubing. Also the levels of blood glucose were measured over 2 hours after feeding healthy volunteers with 50 g carbohydrate portions. Hydrolysis area, hydrolysis index (HI) and the dialysate content of carbohydrate throughout the digestion time for barley was significantly below those for other cereals (p<0.05), and unpolished glutinous rice was significantly above (p<0.05). The GI-glucose of barley $(57%{\pm}7)$ to glucose as standard was significantly (p<0.05) lower than those of other cereals whereas the GI-glucose of glutinous rice $(110%{\pm}8)$ was significantly higher (p<0.05) than other cereals. The GI-rice values to rice as standard were $122%{\pm}4$ for glutinous sorghum, $116%{\pm}13$ for job's tear, $115%{\pm}13$ for glutinous millet, $106%{\pm}6$ for unpolished glutinous rice, $102%{\pm}7$ for glutinous rice, $100%{\pm}0$ for rice, $90%{\pm}12$ for unpolished rice, $85%{\pm}6$ for foxtail millet, $79%{\pm}5$ for buckwheat and $63%{\pm}6$ for barley. The GI-rice was significantly correlated to hydrolysis area and HI (r=0.75, p<0.01). It suggests that the in vitro starch hydrolysis offers good potential to predict the in vivo glycemic response of starch foods.