(p.875-879)

홍삼박과 어성초를 여러 제형으로 가금사료에 첨가시 가금 혈액성상에 미치는 영향에 관한 연구 -현장연구를 중심으로-

Effects of Feeding Various Types of Red Ginseng Marc and Houttuynia Cordata on Blood Profiles of Poultry -A Field Study-
키워드 :
Red ginseng marc,Houttuynia cordata,Blood profiles,Broiler,Duck

목차

1. 서 론
2. 연구 방법
  2.1. 사료첨가제 제조
  2.2. 실험설계
   2.2.1. 실험 1
   2.2.2. 실험 2
  2.3. 혈액 채취 및 분석
  2.4. 통계처리
3. 결과 및 고찰
  3.1. 홍국발효 홍삼박 첨가 시 육계 혈액성상에 미치는영향
  3.2. 여러 제형의 홍국발효 어성초 첨가 시 오리혈액성상에 미치는 영향
4. 결 론
감사의 글
REFERENCES

초록

We conducted two experiments to evaluate effects of feeding various types of red ginseng marc and Houttuynia cordata (H.cordata) on blood profiles of poultry in a completely randomized design. In experiment 1 (28 d), a total of 240 broilers (Arbor acres) were used. Four dietary treatments (15 broilers per pen with four replicate pens per treatment) were included: (1) control, (2) 2% red ginseng marc, (3) 1% fermented red ginseng marc with red koji, and (4) 2% liquid red ginseng. There were no significant differences in HDL and LDL-cholestrol among treatments (P > 0.05), but total cholesterol and triglyceride decreased in diets supplemented with red ginseng marc and 1% fermented red ginseng marc with red koji compared to that in the control treatment (P < 0.05). In experiment 2 (38 d), a total of 240 Pekin ducks were randomly divided into 4 groups by dietary treatments (control, 1% fermented H. cordata powder with red koji, 1% fermented H. cordata pelleted with red koji, and 1% fermented H. cordata coated with red koji) with 4 replicates of 15 ducks in each group. Total cholesterol and VLDL-cholesterol were not affected by diet with various types of H. cordata. However, increase in HDL-cholesterol and decrease in LDL and VLDL-cholesterol were greater in treatments with different types of H. cordata than in the control treatments (P < 0.05). In conclusion, using various types of red ginseng marc and H. cordata in poultry diets was effective for increasing HDL-cholesterol and decreasing total, LDL, and VLDL-cholestrol or triglyceride.