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A Study on Improving Egg Freshness Using Red Ginseng Marc Powder to Laying Hens -A Field Study-
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 Title & Authors
A Study on Improving Egg Freshness Using Red Ginseng Marc Powder to Laying Hens -A Field Study-
Choi, Jung-Hoon; Kim, Chang-Man; Choi, In-Hag;
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 Abstract
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.
 Keywords
Red ginseng marc powder;Egg weight;Haugh unit;Egg yolk color;
 Language
Korean
 Cited by
 References
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