• Asian-Australasian Journal of Animal Sciences
• /
• v.23 no.6
• /
• pp.786-791
• /
• 2010

The effects of fermented garlic powder on production performance, egg quality, blood profiles and fatty acid composition of egg yolk in laying hens were studied in a 35-d experiment. Two-hundred and forty (ISA brown) layers aged 41 weeks were randomly allocated into the following four treatments: i) CON (basal diet); ii) G1 (CON+fermented garlic powder 1.0%); iii) G2 (CON+fermented garlic powder 2.0%) and iv) G3 (CON+fermented garlic powder 3.0%). There were no differences (p>0.05) among treatments in egg production, egg weight, eggshell breaking strength and eggshell thickness throughout the whole experimental period. However, yolk height was increased significantly (p<0.05) by the addition of fermented garlic powder during the 5th week while yolk color was greater (p<0.05) in G2 and G3 than in CON and G1 in the 5th week. Compared with CON, Haugh unit was increased (p<0.05) in response to fermented garlic powder treatments during the 5th week. No significant effects on total protein, albumin and IgG were observed in response to any of the treatments over the experimental period (p>0.05). There was a significant (p<0.05) reduction in plasma cholesterol concentration when the dietary level of fermented garlic powder was increased from 0.0 to 3.0%. The levels of saturated fatty acids (SFA) were significantly decreased (p<0.05) in response to G2 and G3 while monounsaturated fatty acids (MUFA) were higher (p<0.05) in G2 and G3 treatment groups than in CON and G1. Compared with other treatments, polyunsaturated fatty acids (PUFA) and PUFA:SFA ratio were higher (p<0.05) in G3. In conclusion, this study demonstrated that addition of fermented garlic powder reduced plasma cholesterol concentration and did not cause adverse effects on production performance. Moreover, addition of 3.0% garlic powder decreased SFA but increased PUFA and PUFA:SFA ratio in egg yolk.

• Korean Journal of Poultry Science
• /
• v.31 no.3
• /
• pp.177-185
• /
• 2004

This experiment was conducted to examine the dietary effects of local granular ark shell(GAS) replacing limestone on egg shell quality in aged hens. A total of 200 Hy-Line Brown layers of 54-weeks-old were allotted into four treatments with five replications each. They were fed control(limestone only) 1% GAS, 2% GAS and 3% GAS diets for 6 weeks. GAS was substituted for coarse-type limestone at 0, 1, 2 or 3% of diet on weight basis. Particle sizes of limestone and GAS were within the ranges of 2~4 mm in diameters. In vitro HCl solubility of GAS was significantly lower(6.27 vs. 7.90%) compared to that of limestone(p < 0.05). The dietary treatment did not affect feed intake and egg production rate of the birds. Egg shell strength and thickness tended to be improved for birds fed the diets containing higher levels of GAS. The average egg shell strength and thickness of 2 or 3% GAS groups were significantly greater than those of the control (P < 0.05). The Tibial ash content of birds from 3% GAS group increased significantly as compared to that of the control. Tibial breaking strength, however, was not affected by the dietary treatment. Serum Ca and P contents of the birds were also not different among the dietary treatments. In conclusion, locally prepared GAS can be used as a calcium source in aged layer diet.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.6
• /
• pp.822-826
• /
• 2007

This study was conducted to determine the effects of a 0.5% sodium alginate eggshell coating, that was applied at two temperatures, 5 and $25^{\circ}C$, by examining the degree of microbial inhibition on the eggshell surface as well as the coating's effects on egg quality during storage. A significant portion of human Salmonella enteritidis infection is traced to food contamination, and eggs are often highly exposed to this type of contamination. The 0.5% sodium alginate coating's effect for inhibiting microbial growth on the eggs, at $25^{\circ}C$ for 7 days, was one hundred thousand times more effective than that of the uncoated eggs. The pH level in eggs increases as the eggs lose $CO_2$ and as the storage temperature increases. We found that the pH of the coated eggs was lower than that of the uncoated eggs. The pH for the uncoated eggs changed from 7.72 to 7.94 over 30 days of storage at $5^{\circ}C$. However, when the eggs were coated with 0.5% sodium alginate, the pH changed from 7.72 to 7.85 over 30 days of storage at $5^{\circ}C$. The Haugh unit was 66.02 for the uncoated eggs and 70.37 for the 0.5% sodium alginate coated eggs after 30 days of storage. The yolk index of the eggs coated with sodium alginate was higher than that of the uncoated eggs after 30 days. These results indicate that a sodium alginate coating on eggs can serve as protection from microbes and is effective in preserving the interior quality of eggs.

• Asian-Australasian Journal of Animal Sciences
• /
• v.32 no.9
• /
• pp.1407-1413
• /
• 2019

Objective: This experiment aimed to investigate the effect of different sources and inclusion levels of dietary fat on productive performance and egg quality in laying hens raised under hot environmental conditions. Methods: A total of 480 Hy-Line Brown laying hens at 31 wk of age were randomly allotted to 1 of 5 experimental diets. The control diet contained 2,800 kcal/kg nitrogen-corrected apparent metabolizable energy with no fat addition. Four additional diets were prepared by adding 2.0% or 4.0% of animal fat (AF) or soybean oil (SO). Energy and nutrient concentrations were consistent among all diets. Diets were fed to hens for 4 weeks. Average daily room temperature and humidity were $26.7^{\circ}C{\pm}1.52^{\circ}C$ and $77.4%{\pm}4.50%$. The heat stress index was approximately 76, indicating that hens were raised under heat stress conditions. Results: Final body weight (BW) was greater (p<0.05) for hens fed diets containing 2.0% or 4.0% AF than for those fed the control diet or diets containing 2.0% or 4.0% SO. The BW gain and feed intake were greater (p<0.05) for hens fed diets containing additional AF or SO than those fed the control diet. Eggshell thickness was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Egg yolk color was the greatest (p<0.05) for hens fed the control diet, but the least (p<0.05) for hens fed diets containing 4.0% SO. Conclusion: Inclusion of supplemental fat (AF and SO) in diets exhibits preventative effects on BW loss for hens raised under hot environmental conditions when energy and nutrient concentrations in diets were maintained. The effects were greater for AF than for SO. However, inclusion of supplemental fat in diets decreases eggshell thickness and egg yolk yellowness, possibly due to a reduction in Ca absorption and intake of egg yolk colorants.

• Korean Journal of Poultry Science
• /
• v.50 no.3
• /
• pp.119-124
• /
• 2023

This study was conducted to investigate the effect of dietary levels of the metabolic energy (ME) on performance, egg quality, and hatchability of Woorimatdag breeder hens during late laying period. A total of eighty Woorimatdag breeder hens were individually housed in cages from 48 to 64 weeks of age. The hens were assigned to two groups with different dietary ME levels: 2,500 kcal/kg and 2,700 kcal/kg. Each group consisted of four replicates of ten birds. The results indicated that the dietary ME levels did not have a significant effect on the body weight and feed intake of the breeder hens. The egg production was significantly (P<0.05) higher in breeder hens fed 2,500 kcal/kg ME than in those fed 2,700 kcal/kg ME from 48 to 52 weeks of age. However, the egg production was shown to be similar values in both groups from 52 to 64 weeks of age. No significant differences were observed between groups with respect to egg weight, eggshell thickness, and eggshell strength of breeder's eggs. There was no difference in the fertility and hatchability between dietary groups. In conclusion, 2,500 kcal/kg of dietary ME could be considered to meet Woorimatdag breeder hens requirement sufficiently during late laying period.

• Journal of Animal Science and Technology
• /
• v.54 no.2
• /
• pp.125-131
• /
• 2012

The study was conducted to investigate the effects of dietary supplementation of Macsumsuk and herb resources on the egg performance and quality in Korean native crossbred chickens. A total of three hundred sixty improved Korean native crossbred chickens in primary laying period were randomly allocated to four treatments (30 birds/treatment ${\times}$ 3 replications) for eight weeks. Dietary treatments included CON (basal diets), T1 (basal diets + 0.3% Macsumsuk), T2 (basal diets + 0.3% herb resources) and T3 (basal diets + 0.3% Macsumsuk + 0.3% herb resources). No significant differences were found for feed intake, egg weight and average egg production (P>0.05), however, cracked egg rate was higher in CON than in T1-T3, especially T3 was the lowest (P<0.05). The crude fat content of whole eggs, CON (11.20%) was higher (P<0.05) than the experimental treatments (9.67%-10.01%). Haugh unit, yolk color, eggshell thickness, and eggshell breaking strength tended to be higher in T1 and T2, but there were no significant differences (P>0.05). However, the experimental treatments were significantly higher than CON (P<0.05) for eggshell breaking strength, and T3 (14.91 mg/g) contained lower (P<0.05) cholesterol in egg yolk than other treatments. For fatty acid composition in egg yolk, CON group showed higher saturated fatty acid contents than the experimental treatments, but T1 (67.00%), T2 (66.78%) and T3 (66.82%) were higher than CON for unsaturated fatty acids (P<0.05). In conclusion, supplementating Macsumsuk and herb resources together in diets of Korean native crossbred chickens could decrease egg yolk cholesterol and improve egg quality.

• Korean Journal of Poultry Science
• /
• v.37 no.2
• /
• pp.145-150
• /
• 2010

This study was conducted to evaluate effects of dietary Agariemycetes on egg quality and fecal noxious gas concentration in laying hens. A total of two hundred forty laying hens were randomly allocated to four treatments with five replicates of twelve chicks per pen. The experiment lasted 42 days with a 7-day adjustment period. Dietary treatments were as follows: 1) CON (basal diet), 2) A1 (basal diet + Agariemycetes 0.1%), 3) A3 (basal diet + Agariemycetes 0.3%) and 4) A5 (basal diet + Agariemycetes 0.5%). There was no significant difference in egg production and egg weight between CON and Agariemycetes treatments. During the second week of the experiment, eggshell breaking strength was higher in A3 and A5 treatments than that in CON treatment (P<0.05). Besides, eggshell breaking strength in P5 treatment was higher when compared with that in CON treatment (P<0.05) in the sixth week. During the second week of the experiment, eggshell thickness was higher in Agariemycetes treatments than CON treatment (P<0.05). Also, A5 treatment was higher than other treatments in the fourth week of the experiment (P<0.05). At the end of the second week, yolk color unit in A5 treatment was lower compared with CON treatment (P<0.05). During the fourth week of the experiment, CON treatment was higher than A3 treatment (P<0.05). During the second week of the experiment, Haugh unit in A3 treatment was greater than that in CON treatment (P<0.05). At the end of six weeks, Haugh unit in CON treatment was lower than other treatments (P<0.05). Fecal ammonia and hydrogen sulfide were increased in Agariemycetes treatments when compared with CON treatment (P<0.05). Compared with CON and A5 treatments, fecal mercaptans was higher than in other treatments in first of the experiment (P<0.05). In conclusion, this study indicated that the addition of Agariemycetes in the diet improved the egg quality and decreased the feacal noxious gas concentration in laying hens.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2001.11a
• /
• pp.49-51
• /
• 2001

Betaine functions as an osmoregulators in the cells and its inclusion can spare the choline, carcass fat reduction. Thus, two hundred eighty eight of seventy eight weeks old laying hens were fed with 0, 500, 1,000, 2,000 ppm betaine addition during the environmentally high temperature stress. Basal diets contained 16% CP and 2,800 ME. Egg production, feed intake, feed conversion were examined for eight weeks. Egg qualities, liver betaine, blood osmolarity, AntiDiuretic Hormone(ADH) were measured at the end experiment. Egg production of hens fed 500, 2,000 ppm dietary betaine and showed significance between control and 2,000 ppm betaine treatment(P＜0.05). ADH of blood sera tended to increase as dietary supplemental betaine increased. The results of this experiments indicated that dietary supplemental betaine was able to improve the performance, eggshell breaking strength, liver betaine in this experiment.

• Proceedings of the Korea Society of Poultry Science Conference
• /
• 2003.11a
• /
• pp.84-86
• /
• 2003

An experiment was conducted to determine the effects of dietary supplementation of yeast Rhodotourula glutinis(Glutincus) on the performance and egg quality of layers. A total of 360 ISA Brown layers of 72 weeks old were assigned to one of the following 6 diets ：control, 25 ppm ${\beta}$-carotene. 0.5％, 1％, 2％ and 4％ Glutinicus supplemented diet. Each treatment was replicated three times with 20 birds housed in 2 birds cage units. Glutinicus supplemented at the level of 0.5％ significantly(p＜0.05) improved egg production and FCR. Soft and broken egge production rate decreased as the level of Glutinicus supplementation increased. Eggshell was highest in Glutinicus 4％ supplementation. Egg yolk color increased linearly as the level of Glutinicus supplementation increased up to 2％ of the diet. It was concluded that Glutinicus supplementation at the level of 0.5％ can be recommended for the improvement of egg production while 2.0％ can be recommended for egg yolk pigmentation.

• Korean Journal of Poultry Science
• /
• v.23 no.2
• /
• pp.85-98
• /
• 1996

Results of experiments on the nutrient requirements and feeding system of broiler breeder hens were reviewed, and daily requirements of energy and protein were calculated using the prediction equations reported by Scott(1977) and NRC(1981). The experimental reports on daily ME needs of broiler breeder hens were ranged from 400 to 450 kcal, however, the ME needs of caged hens were 92~93% to those of floor-housed hens due to the difference of ME need for activity. The ME needs of broiler breeders decreased with increasing environmental temperature corresponding to a drop of 25 kcal per day for each 5˚C rise. About 80~90% of the daily ME needs were used for body rnaintenance and activity of hens. Experimental results on daily protein needs of broiler breeder hens were ranged from 18 to 22 g, however, calculated protein needs decreased as the BW gain and eggmass output decreased after peak production, and about 60~65% of the daily protein needs were used for egg production. In the current practice, broiler breeder hens are restricted in feed, and consume their daily allowance in the first 2 to 6 h after dawn. The results suggest that eggshell quality can be significantly improved in hens fed during the afternoon when shell calcification is initiated, with no adverse effect on laying rate and fertility of eggs.