The present study aimed to examine the effects of dietary illite as a feed additive on the Haugh unit and fatty acid profiles of eggs. One hundred and twenty laying hens (48-week-old Hy-line Brown) were randomly assigned to one of the following two treatments: control or 2% illite powder. At 2 and 4 weeks, the Haugh unit values between the control and 2% illite powder groups were not significantly different (p>0.05). In addition, individual fatty acid content at 2 and 4 weeks did not differ between the treatments (p>0.05), except for palmitic (C16:0) and palmitoleic acid (C16:1) content. The addition of 2% illite powder caused no difference between the total saturated and total unsaturated fatty acids at 2 and 4 weeks (p>0.05). In conclusion, the addition of dietary illite at a rate of 2% did not improve the Haugh unit values or fatty acid profiles of eggs.

This study aimed to evaluate the effects of dietary microbial-fermented molasses on egg production and egg quality in laying hens.In total, 90 Hy-line Brown laying hens were divided into two treatment groups (control and 1% microbial-fermented molasses)with three replicates of 15 birds each. During the experimental period, supplementation of hen diets with 1% microbial-fermented molassesdid not influence egg weight, hen-day egg production, egg mass, and feed conversion ratio (p > 0.05), except for feed intake. Regarding egg quality, diets containing 1% microbial-fermented molasses significantly affected eggshell thickness, Haugh unit, and albumen height (p < 0.05). However, there were no remarkable differences between control and 1% microbial-fermented molasses in eggshell color and egg yolk color (p > 0.05). These results indicate that supplementing 1% microbial-fermented molasses to the diet of laying hens improved egg quality parameters such as eggshell thickness, Haugh unit, and albumen height rather than egg production.

본 연구는 클로렐라 건조분말을 산란계의 사료에 첨가해서 계란의 품질과 난황의 지방산 조성에 미치는 영향에 대해서 분석하였다. 시험에 사용한 유기 산란계 사료의 수분함량은 약 12.8%, 회분함량은 10.8%, 조단백질함량은 18.0%, 조지방 함량은 2.5%이었다. 사료에 첨가한 클로렐라분말의 수분함량은 약 1.54%, 회분함량은 6.53%, 조단백질은 54.56%, 조지방 함량은 2.45%이었다. 계란 난각의 색깔은 클로렐라를 급여한 후, 시간의 경과에 따라 대조구에 비해 유의적으로 진해졌다. 파각강도는 클로렐라를 급여한 후, 10일까지 증가하였으며 대조구에 비해 유의적으로 강하였다. 계란 난각의 두께도 클로렐라를 급여한 것이 대조구에 비해 유의적으로 두꺼웠다. 클로렐라 급여한 계란 난백의 높이는 대조구에 비해 높았다. 계란 난백의 품질 기준이 되는 호유닛은 클로렐라를 급여한지 10일 후, 92.0 HU로 대조구(84.8 HU)에 비해 유의적으로 높았다. 클로렐라를 급여한 계란 난황의 황색도도 대조구에 비해 유의적으로 진한 황색을 나타내었다. 클로렐라를 급여한 계란의 무게는 급여 15일 후, 대조구에 비해 7.5% 증가하였으며, 단백질함량은 급여 10일과 15일 후, 대조구에 비해 각각 11.9%, 10.7% 증가하였다. 클로렐라 급여에 따른 계란 노른자의 지방산 함량의 변화를 조사한 바, 난황의 주요 지방산 조성은 oleic acid, trans-linoleic acid, palmitic acid, α-linolenic acid, stearic acid, DHA, EPA, palmitoleic acid, heptadecanoic acid 순으로 나타났다. Palmitoleic acid는 클로렐라를 급여한 처리구가 대조구에 비해 감소하였다. 포화지방산은 클로렐라를 급여한 계란보다 대조구에서 높게 나타났고, 불포화지방산은 대조구보다 클로렐라를 급여한 계란에서 유의적으로 높게 나타났다. 불포화지방산과 포화지방산의 비율은 대조구보다 클로렐라를 급여한 계란이 높았다. 이상의 결과를 종합하여 볼 때 클로렐라 생균분말을 산란계의 사료에 첨가해서 급여할 경우 계란의 품질 향상과 난황의 불포화지방산 함량을 높이는데 긍정적인 영향을 미치는 것으로 판단된다.

This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.

The main purpose of the current study was to compare quality of eggs 1) produced from hens housed in battery cages vs. free range, 2) from young vs. old hens, and 3) tagged with the lowest vs. the highest price in a local franchised mart. The ages of hens, at which their eggs were used for the analysis of quality, were 70 weeks old in the experiment 1, 22 and 47 weeks old in the experiment 2, and were unknown in the experiment 3. Eggs were analyzed for weight, albumen height, Haugh unit, shell color, shell strength, shell thickness, shell weight, yolk color, yolk weight, and egg white weight. In the experiment 1, significant differences were detected between two housing systems in shell color, shell weight, yolk color, and yolk weight (P<0.05), but not in egg weight, albumen height, Haugh unit, shell strength, shell thickness, and egg white weight (P>0.05). Although egg weight was slightly but not significantly higher in battery cages by 2.2 g than in free range, yolk weight was significantly higher in battery cage (P<0.05). On the contrary, shell color was greatly increased in free range system by 68.5% compared with battery cage. In the experiment 2, there were significant differences between young and old hens in egg weight, albumen height, Haugh unit, shell strength, shell weight, yolk color and yolk weight (P<0.05). Egg weight, shell weight, yolk color and yolk weight were increased in old hens than young hensile albumen height, Haugh unit, and shell strength were decreased. In the experiment 3, egg weight, albumen height, Haugh unit, shell weight, and egg white weight were significantly higher in the highest priced eggs than the lowest ones (P<0.05), whereas shell strength and yolk color were lower (P<0.05) but shell color, shell thickness and yolk weight were not different (P>0.05). So, egg freshness was clearly higher in the highest priced ones than in the lowest (P<0.05). Due to the limited information on raising and husbandry of laying hens whose eggs were tested for egg quality in the current study, the present results should be cautiously interpreted while contributing to the future study as a basis in this field.

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.

본 연구의 목적은, 녹차의 급여가 스트레스 하에 있는 산란계가 생산한 계란의 저장성에 미치는 영향을 조사하는 것이다. 특히 농장에서 계란의 출하와 시장에서 계란이 유통되는 기간을 고려하여 산란 후 1주 그리고 5주에 계란의 품질변화를 조사하였다. 하이라인 브라운 레그혼 산란계를 3개의 처리구로 나누고, 녹차가 0.0, 0.4 및 1.0% 첨가된 사료를 2주 동안, 그 후 이들 각각의 사료에 kg 당 corticosterone 30 mg의 첨가 또는 무첨가 사료를 1 주 동안 급여하였다. 급여 5~7일에 채란된 계란을 냉장 보관하였고, 그 후 1주 및 5주째에 계란의 품질을 평가하기 위하여 난중, 난각색, 난각강도, 난황색, 난각두께, 난각무게 난백높이 및 호유니트(Haugh unit)가 측정되었다. 저장 1주째에 녹차는 난중을 증가시켰고(p<0.025) corticosterone은 난중을 감소시켰지만(p<0.0001), 녹차는 이러한 난중 감소에 영향을 미치지 않았다. Corticosterone에 의해 난각색은 유의적으로 감소된 반면(p<0.0001), 녹차는 난각강도를 유의적으로 감소시켰다(p<0.006). 그러나 난황색, 농후난백고 및 HU는 두 처리의 영향을 받지 않았다. Corticosterone의 처리로 5주간의 저장기간 동안 난중(p<0.01)과 난각색(p<0.001)은 감소되었고 난각강도는 높아졌지만(p<0.035), 녹차가 이러한 영향을 변화시키지는 못했고 녹차 그 자체의 효과도 나타나지 않았다. 본 연구의 결과, 녹차의 급여는 계란의 저장기간이 단기간인 경우 난중의 저하를 지연시키는데 기여하지만 저장기간이 길어질 경우 녹차의 효과는 인정되지 않는 것으로 사료된다.

미역, 다시마, 톳 등 갈조류 3종이 산란계의 계란 품질에 미치는 영향을 조사하기 위해 기존의 양계사료(대조구)에 미역(A처리구), 다시마(B처리구), 톳(C처리구)을 각각 10% 첨가하여 8주간 사육한 후 생산된 계란의 표면색깔, fucoxanthin, 무기질, 지방산 조성을 분석한 결과는 다음과 같다. 갈조류 첨가에 의해 난황의 표면색깔은 적갈색으로 변화하는 경향이었고, 미역을 첨가한 A처리구가 가장 크게 일어났다. Fucoxanthin 함량은 원료 갈조류에서 21.3∼34.8 mg%로 검출되었으나, 난황으로 이행되었다고 확인할 수는 없었다. 무기질 함량으로 Ca은 300.2 mg%에서 328.2∼391.2 mg%로, Fe는 4.5 mg%에서 4.9∼6.3 mg%로, Na은 2.5 mg%에서 88.2∼99.7 mg%로, K는 350.8 mg%에서 402.2∼450.5 mg%로 증가하는 경향이었으나, P는 199.4 mg%에서 110.5∼149.5 mg%로 감소하는 경향으로 나타났다. 총 무기질 함량은 톳이 첨가된 C처리구에서 1,155.1 mg%로 가장 높게 나타났다. 지방산 조성으로 포화지방산은 38.3%에서 30.4∼32.1%로 감소하고 불포화지방산은 61.5%에서 68.1∼69.6%로 증가하였는데, 다가 불포화지방산에서 현저하게 증가하는 경향이었다.

녹차가 계란의 품질 특성에 미치는 영향을 조사하기 위해 녹차 분말을 기존 산란계 사료(대조군)에 4%(A), 8%(B) 첨가하여 10주간 식이하게 한 후 생산된 계란의 이화학적 특성을 분석하여 나타낸 결과는 다음과 같다. Ca, K, P, Fe, Mg 등의 주요 무기질 함량은 계란의 부위(흰자, 노른자)에 관계없이 녹차 함량에 비려하여 증가하는 경향을 보였으나 무기질의 절대 양은 Mg 함량을 제외하면 흰자에서 보다는 노른자에 많았다. 무기질 원소

이 실험은 안토시아닌이 함유된 유색보리를 이용하여 생산성과 체내 대사작용에 이로운 기능성 가축사료를 개발하기 위한 기초연구의 일환으로 수행되었다. 시험방법은 35주령 산란계에 보리가 혼합되지 않은 대조구 와 배합사료 대비 유색보리(보안찰보리) 및 청보리(영양보리)의 총체 분말을 각각 5, 10, 15% 비율로 첨가하여 급여시킨 처리구를 대상으로 생산능력, 계란품질, 혈액성상 등을 분석하였고, 유색보리 급여효과도 검토하였 다. 유색보리와 청보리의 총체 분말 첨가사료를 급여한 산란계의 생산성은 두 첨가구 모두에서 15%까지 혼합 비율을 증가시켜도 큰 영향을 미치지 않았고, 난각색, 난백고, 호유닛, 난황색, 난각강도 등 계란 품질에서도 모든 처리구에서 유의한 차이를 보이지 않았다. 그러나 혈액성상에서는 유색보리 첨가구에서 혼합 비율을 증가시킬수록 콜레스테롤 함량이 저하하고 중성지방의 감소하는 효과를 보인 반면에 청보리 첨가구에서는 콜레스테롤이 증가하였고 중성지방은 감소하였으나 유색보리에 비해 그 폭이 크지 않았다. 난황 내 포화지방 산 대비 불포화지방산의 비율도 청보리 첨가구보다 유색보리 급여구에서 증가하였으며, 유색보리의 첨가비 율을 높일수록 유의하게 높아지는 경향이었다(P<0.05). 결론적으로 유색보리와 청보리를 총체분말 상태로 급여할 경우 산란계의 생산성이나 계란 품질에 영향을 주지 않기 때문에 사료원료로 15%까지 대체가 가능하 다고 판단되며, 이들 두 시험구 간에는 혈중 콜레스테롤과 HDL 등의 혈액 성상에서 그 경향이 다르게 나타나 안토시아닌이 함유된 유색보리의 생리활성 등에 대한 면밀한 검토를 할 계획이다.

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

The experiment was conducted to determine the effect of the mixed herbal medicine for the substitution of antibiotics on the performance of laying hens. Day old hyline 1,500 layer chicks were randomly assigned to 4 treatments. Control were 600 and three each treatment was 300. Eggs were collected at every weeks for measuring egg production and week 26, 27, 28 for chemical analyses. Chemical analyses were done for fatty acid profile of egg yolks, amino acid, antibiotics residue in eggs(collect eggs after supplying OTC 21ppm/bird/day to control for four day at 26, 27, 28) during the laying period(19～77 wk). On 0～4 week, T-3 showed higher feed intake than those fed the other diets and on 5～13 week, T-2 showed highest feed intake among treatments. After birds were moved (14～18 wk) CT-3 showed highest, but for overall rearing period, there was not significantly different among treatments. In conclusion the mixed herbal medicine did not tended to influence palatability to rearing birds. Egg quality(egg yolk color, haugh unit, eggshell breaking strength) showed no difference among treatments. Ratio of unsaturated fatty acid (mg/100g)/saturated fatty acid (mg/100 g) was not difference among treatments, but linolenic acid and docosahexaenoic acid(DHA) of the mixed herbal medicine treatments showed higher then control. The antibiotics residue of CT, T treatments egg was not detected and control was not detected or below allowance. In conclusion the mixed herbal medicine can be possible to feed laying hen without antibiotics.

The experiment was conducted to determine effect of the mixed herbal medicine for the substitution of antibiotics on the performance of laying hens. Day old hyline 1,500 layer chicks were randomly assigned to 4 treatments. Control were 600 chicks and there were three treatments of each 300 chicks. The 4 treatments were as follows: the mixed herbal medicine 0.1%(T-1), 0.3%(T-2) and 0.5%(T-3) after removed antibiotics on commercial feed and commercial feed(control) from 5th week to 13th week, each treatment was replicated 3 times and from 14th week to 18th week. Each 100 hens of the mixed herbal medicine 0.1%(CT-1), 0.3%(CT-2) and 0.5%(CT-3) were moved to cage. Body weight were measured on 4th, 8th, 13th week and feed intake, mortality were measured on every weeks. Body weight at fourth week, all treatments tended to be higher than control and T-3 statistically was highest(p<0.01). On 8th week, also treatments statistically high and T-1 was highest(p<0.01). But 12th week, there was not significantly different among treatments. Therefore it will be possible that the mixed herbal medicine substitute for antibiotics after vaccination. Mortality was not different between treatment and control overall rearing period. Early laying period(19～41wk), T-2 showed highest feed intake(107.1g) among treatments, later laying period(42～77wk), T-1 showed highest feed intake(134.3g) and was not any different among each treatments.