• Korean Journal of Poultry Science
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• v.32 no.1
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• pp.61-66
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• 2005

This experiment was conducted to compare the influences of dietary sea urchin shell powder (SUSP) supplemented to broiler diets on performance, mineral contents and blood cholesterol for 5 weeks. The experimental diets contained 21.5 and $19\%$ CP for the starting and finishing period, respectively The ME was 3,100 kcal/kg of feed in both starter and finisher diets. One hundred sixty chicks were assigned to 4 treatments with 4 replicates and fed one of 4 experimental diets containing different levels of SUSP: 1) Control (commercial feed) 2) T1 (commercial feed with $1\%$ SUSP) 3) T2(commercial feed with $3\%$ SUSP) 4) T3(commercial feed with $5\%$ SUSP). Body weight gain was higher in the T1 group when fed the starter diet (P<0.05), but was the lowest in T1 group for finishing period. Feed efficiency was not significantly different between the control and treatment groups (P>0.05). The total cholesterol of the control was higher than the treatment groups and the HDL-cholesterol were higher in T2 and T3. However, effects of diets containing graded levels of SUSP on LDL-cholesterol and triglyceride contents were not found (P>0.05). The SUSP diets were increased significantly the Fe, Zn and Ca contents of chicken meat, and tended to increase total mineral contents. In conclusion, dietary supplementation of SUSP to broiler diets could be applied to the enhancement of Ca, Fe and total mineral contents levels in chicken meat.

• Korean Journal of Poultry Science
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• v.32 no.1
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• pp.55-60
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• 2005

The experiment was conducted to study the effect of sea urchin shell powder (SUSD) on the sensory evaluation, meat color, fatty acid and amino acid contents of chicken meat. One hundred sixty broilers were fed diets for five weeks containing 0, 1, 3 and $5\%$ of sea urchin shell powder. The shear forces of the treatment groups were higher than the control uoup and the water holding capacity (WHC) was higher in the control group (P<0.05). The heating loss and pH were not significantly different between control and treatment groups (P<0.05). The hardness, juiciness and flavor evaluated by sensory evaluation were improved by treatments, especially in T2 (P<0.05). The meat color of the treatments group showed redder and darker than that of the control group owing to lower L$\ast$ and higher a$\ast$ value. Among fatty acids, oleic acid contents of the treatment groups were higher than that of the control group. The treatment groups showed a significantly higher total amino acid content (P<0.05) compared to the control group. The results of this experiment indicated that dietary SUSP tended to improve the sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.373-377
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• 2002

We investigated the quality characteristics of eggs produced from laying hens fed with non-supplemented diets (A) and diets supplemented with 3% (B) and 5% (C) of sea urchin shell powder for efficient applications of sea urchin shell. There was no significant difference in the proximate composition. Ca and Fe contents of (B) and (C) groups were higher than those of (A) group. Contents of phosphorus and magnesium, however, showed no significant differences among the groups. (B) and (C) groups had higher in essential amino acid contents than (A) group except tryptophan. Taurine was detected in all groups. Analysis of fatty acid showed that (B) and (C) groups contained more unsaturated fatty acids. The DHA contents of (A), (B) and (C) groups were 0.56%, 0.68% and 0.89%, respectively. These results show that sea urchin shell possesses the potential as supplement of laying hens diets to produce functional eggs.

• Journal of Environmental Science International
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• v.27 no.1
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• pp.55-58
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• 2018

The purpose of this study was to evaluate the effect of sea urchin shell powder, used in broiler diet, on Esherichia coli and Salmonella in litter produced by the broilers. A total of 120 broiler chickens were fed 1 of 3 treatment diets (10 chickens per pen) in a randomized block design treatments with 4 replications. Sea urchin shell powder was used in the concentrations of 0.5% and 1% in the basal diets; the control diet was constituted of basal diet. During the 3-week feeding trials, none of the treatments significantly affected the E. coli populations in poultry litter at weeks 0 and 1, nor did they affect the and S. enterica populations at weeks 1 and 3. However, dietary sea urchin shell powder addition affected the population of E. coli at weeks 2 and 3, and that of S. entericaat weeks 0 and 2 (P<0.05). It is therefore concluded that the use of dietary sea urchin shell powder (0.5% and 1%) will be beneficial enough to reduce E. coli, rather than S. enterica in poultry litter over short-term periods.

• Journal of Environmental Science International
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• v.29 no.10
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• pp.1011-1014
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• 2020

The purpose of this study was to investigate the egg freshness and eggshell characteristics of old laying hens by adding sea urchin shell powder to the feed of such hens to achieve the objectives continuously pursued by environmental management, such as business profitability and waste resource utilization. A total of 90 Hy-Line Brown layers (66 weeks of age) were randomly divided into 2 treatments with 3 replicates, each of which consisted of 15 older layers, for 4 weeks. These treatments included a control (i.e., 0%) and 2% sea urchin shell powder. The 2% supplementation of sea urchin shell powder increased the Haugh unit (HU) at 2 and 4 weeks and eggshell strength at 4 wks compared to the controls (p<0.05). The HU at 0 weeks, eggshell thickness from 0 through 3 weeks, and eggshell strength at 0 and 2 weeks were not different between treatments (p>0.05). These results suggest that the addition of 2% sea urchin powder to the feed of laying hens improves egg freshness and eggshell strength in old laying hens.