• 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.

• Food Science of Animal Resources
• /
• v.37 no.2
• /
• pp.181-190
• /
• 2017

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, ${\alpha}$-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness ($a^*$) and yellowness ($b^*$) of BE were lower than those of CE ($a^*$: -4.75 vs. 14.20; $b*$: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, ${\alpha}$-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity.

• Journal of Life Science
• /
• v.20 no.9
• /
• pp.1358-1364
• /
• 2010

In this study, the effects of feeding citrus by-products on the quality and fatty acid compositions of chicken eggs were investigated. Two samples of chicken eggs were used for this study: T0 (eggs of chickens that were not fed citrus byproducts) and T1 (eggs of chickens that were fed 4% citrus byproducts). There was no statistically meaningful difference between T0 and T1 in terms of various properties, such as chemical composition, cholesterol content, minerals, vitamins, pigments, and total structural amino acid. The caloric content of the egg yolk was higher in T1 than in T0, and total free amino acid of egg albumin and egg yolk was higher in T1 than in T0 (p<0.05). There was a not significant difference in SFA:UFA ratio between T0 and T1, but the linolenic acid content was higher in T1 than in T0 (p<0.05). The results of this study show that citrus by-products can be used for feed for laying hens by adding them to general feed.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
• /
• 2004.11a
• /
• pp.47-52
• /
• 2004

This study was conducted to determine the effects of egg phospholipids [(Phosphatidylcholine (PC) and sphingomyelin (SM)] on intestinal absorption of cholesterol and other lipids. Each rat with Iymph cannula was infused via a duodenal catheter at 3.0 mL/h for 8 h with a lipid emulsion containing triolein, cholesterol and PC in 24 mL PBS. The PC in the lipid emulsion was egg PC (EPC), hydrogenated egg PC (HPC), or soy PC (SPC). The EPC in the lipid emulsion markedly lowered the Iymphatic absorption of cholesterol, compared with SPC and a lipid emulsion containing no PC. The HPC further lowered the absorption of cholesterol. The phospholipid output was not affected by the source of PC infused. The total Iymphatic output of oleic acid (18: 1), the major fatty acid infused in the form of triolein, did not differ among the NPC, SPC and EPC groups, but was significantly lower in the HPC group. The findings provide the first evidence that EPC markedly lowers the Iymphatic absorption of cholesterol under in vivo conditions. The inhibitory effect of EPC appears to be due to the higher degree of saturation of its acyl groups relative to SPC, suggesting that the intestinal absorption of egg cholesterol may be reduced by the presence of PC in e99 yolk. Experiment 2 was designed to determine whether egg SM, structurally similar to PC, also inhibits the Iymphatic absorption of cholesterol. Egg SM lowered the Lymphatic absorption of cholesterol in a dose dependent manner. Likewise, SM lowered the Iymphatic absorption of oleic acid, whereas it had no effect on retinol absorption. SM at a high dose lowered the Iymphatic outputs of both PC and SM, whereas there was no such effect at a lower dose. These results also indicate that luminal egg SM has an inhibitory effect on the intestinal absorption of cholesterol and other lipids of relatively high hydrophobicity.

• Korean Journal of Poultry Science
• /
• v.32 no.3
• /
• pp.203-209
• /
• 2005

This study was conducted to evaluate the ffeding value of dried fly larva (DFL), and the effects of dietary DFL on the performance of laying hens. Ninety laying hens of 43 weeks of age(ISA brown) were randomly allotted to 5dietary treatments (0, 2, 5, 10 and $15\%$ DFL), and fed one of the experimental diets for 8 weeks. The formulae of 5 experimental diets were modified to contain $18.8\%$ CP and 2,900 ME kcal/kg. There were 3 replicates per treatment, and 6 brids Per replicate. No significant difference was found in egg Production among dietary treatments. The egg weight was increased (p<0.05) in DFL treatments compared to the control. Also, the egg shell breaking strength was increased(p<0.05) in DFL treatments by $14\%$ compared to the control. The saturated fatty acid content in egg yolk was decreased by $16\%$, and that of unsaturated fatty acid increased by $7\%$ in DFL treatments. Therefore, it could be suggested that DFL supplementation could improve the egg Qualify by increasing the egg weight, egg shell strength, and unsaturated fatty acid content in egg yolk.

• Korean journal of food and cookery science
• /
• v.15 no.6
• /
• pp.645-651
• /
• 1999

The lipid and fatty acid composition of various poultry eggs were examined after extracting yolk oils from the eggs of caged hen, open barn-reared hen, mallard, and muscovy duck. Total lipid content in 100 g of each edible portion was the highest in muscovy duck egg followed by open barn-reared hen, mallard, caged hen, and natural hen eggs. The triglyceride contents in the egg were in the order of caged hen, open barn-reared hen, natural hen, mallard, and muscovy duck. The cholesterol contents in total lipid were the highest in caged hen and muscovy duck eggs(4.5%), and the lowest in mallard(3.3%). Caged hen eggs had higher neutral lipid ratio among total lipid, but had lower ratio of glycolipid and phospholipid compared with those of the open barn-reared hens. For fatty acid composition, linoleic acid was the highest in the muscovy and linolenic acid was the highest in open barn-reared hen eggs. The contents of arachidonic acid and Eicosapentaenoic acid(EPA) were the highest in muscovy eggs. On the other hand, the content of Docosahexaenoic acid(DHA) was the highest in muscovy duck eggs.

• Korean Journal of Poultry Science
• /
• v.32 no.4
• /
• pp.269-273
• /
• 2005

The wild ginseng culture by-products(WGCB) was added to the laying hens diets. A total of 420 Lohmann Brown laying hens were alloted to five levels of drinking water containing WGCB 0, 0.4, 0.8 1.6, $3.2\%$with seven replications and fed com-soybean meal based diets contained ME 2,800 kcal/kg, CP $16\%$. Laying Performance, egg quality, egg yolk fatty acid and cholesterol concentration were measured. Egg Production and daily e99 mass were significantly lower(p<0.05) in birds fed the WGCB $3.2\%$ compared with no WGCB group, but showed no significant effect in other treatments. Feed efficiency of birds fed $0.4\%$ WGCB showed the lowest of all treatments(p<0.05). Eggshell thickness was increased(p<0.05) by WGCB supplementation, whereas eggshell breaking strength, haugh unit and yolk color index were not affected. No significant change in yolk fatty acids and cholesterol were observed by the addition of WGCB.

• Korean Journal of Poultry Science
• /
• v.30 no.3
• /
• pp.183-189
• /
• 2003

This study was carried out to evaluate effect of dietary green tea by-products (GTB) on laying performance and quality of eggs in hens. A total of 96 laying hens (22-week-old) "Tetran Brown" were allotted to four dietary treatments, which containing 0, 2, 4 and 6% green tea-by products. The results showed that the egg production increased (P＜0.05) in layers fed diets containing 4% or 6% green tea-by products compared to the layers fed control no GTB. Egg weight and egg mass in layers fed diets containing 2% green tea by-products significantly decreased compared to those in the other groups (P<0.05). The feed intake was lower in layers fed diets containing 2% and 6% green tea by-products. The feed conversion ratio was lower (P<0.05) in layers fed diets containing 4% or 6% green tea by-product supplementation respectively. The egg shell thickness was no significantly different between layers fed the control and green tea by-product diets (P>0.05). The egg yolk cholesterol tended to decrease when layers fed diets containing green tea by-products, although the differences were not significant (P＞0.05). The linolenic and docosahexaenoic (DHA) acid contents in egg yolk significantly increased in layers fed diets containing different levels green tea by-products compared to those fed control diet (P<0.05). These results suggest that inclusion of green tea by-products in layer diets is suitable for hens without negative effects on egg composition.

• Korean Journal of Poultry Science
• /
• v.41 no.1
• /
• pp.1-5
• /
• 2014

This study was carried out to investigate the effect of feeding fermented earthworm cast additives (FEC) on egg production, egg yolk fatty acids, blood lipid, cecal microorganism and fecal odor. The completely randomized experiment was applied, and the treatments were designed as 2 feeding regimens (control vs. FEC feeding), and FEC contained 3.5% top dressing to common diet. Egg production and egg weight of FEC group were significantly higher than that of control (p<0.05). Ratios of n-6/n-3 fatty acids in the egg yolk of FEC group were significantly higher than those in control group (p<0.05). Concentrations of HDL-C in FEC group was significantly higher than control group (p<0.05), but not triglyceride and total cholesterol. The caecal Lactobacillus of FEC group was significantly higher in FEC group than control group (p<0.05). $NH_3$ concentrations from poultry house were significantly lower in FEC group than control (p<0.05). In conclusion, these study results showed that the addition of FEC at 3.5% to the diet has reduced odor of poultry house and improved the n-6/n-3 fatty acid of egg yolk and egg production in laying hens.

• Korean Journal of Poultry Science
• /
• v.45 no.2
• /
• pp.119-124
• /
• 2018

This study was conducted to assess the effect of dietary addition of Germanium (Ge) on performance, egg quality, serum biochemical properties and yolk fatty acid composition in laying hens. At 74 weeks of age, a total of 360 Hy-line brown commercial layers were divided into four treatments with five replicates per treatment. Four dietary levels of Ge (0, 1, 2 and 4%) were added to the basal diets (ME: 2,750 kcal/kg, CP: 16%) and fed corresponding diet for a period of 12 weeks. The effects of these treatments on production performance and egg quality were measured three times at four week intervals, and at the end of the experiment, blood and egg yolk fatty acid were analyzed. The results showed that production performance parameters including egg production rate, feed intake, egg weight, egg mass and feed conversion ratio were non-significant, but dietary addition of 2% Ge tended to increase egg production rate. Eggshell strength was found to be significantly higher in Ge supplemented groups than in the control group (P<0.05), and eggshell thickness was also trended to be improved in Ge treated groups. In serum, triglyceride content was significantly greater (P<0.05), and the highest total cholesterol was found in hens of the control group as compared with that of the Ge supplemented groups. The yolk fatty acid composition including polyunsaturated fatty acid, unsaturated fatty acid and saturated fatty acid were not affected among the treatments but addition of 2 or 4% Ge in basal diet had significantly (P<0.05) increased monounsaturated fatty acid. Therefore, supplementation of Ge in laying hens diet has positive effects on egg quality and triglyceride in serum.