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.

Abstract
 1. 서 론
 2. 재료 및 방법
  2.1. 공시 축 및 사양관리
  2.2. 계란분석
  2.3. 통계처리
 3. 결과 및 고찰
  3.1. 홍삼박 분말의 첨가에 따른 난중의 변화
  3.2. 홍삼박 분말의 첨가에 따른 HU 변화
  3.3. 홍삼박 분말의 첨가에 따른 난황색의 변화
 4. 결론
 REFERENCE

• 최정훈(한양대학교 기초융합교육원) | Jung-Hoon Choi (Center for Integrated general education, Hanyang University)
• 김창만(영남대학교 물리학과) | Chang-Man Kim (Division of Physics, College of Sciences, Yeungnam University)
• 최인학(중부대학교 애완동물자원과) | In-Hag Choi (Department of Companion Animal & Animal Resources Sciences, Joongbu University) Corresponding author