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Influence of Feeding β-Cyclodextrin to Laying Hens on the Egg Production and Cholesterol Content of Egg Yolk

  • Park, B.S. (Animal Life Science Program, Kangwon National University) ;
  • Kang, H.K. (Animal Life Science Program, Kangwon National University) ;
  • Jang, A. (School of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University)
  • Received : 2004.07.12
  • Accepted : 2005.01.15
  • Published : 2005.06.01

Abstract

The main objective of the present study was to determine the effect of dietary $\beta$-cyclodextrin ($\beta$-CD) on egg laying performance and cholesterol content of egg yolk. Feed intake, egg production and egg weight varied slightly, but not significantly, between hens fed either a control diet or a diet containing one of an increasing series of $\beta$-CD concentrations (2%, 4% or 6%). However, feed intake, egg production and egg weight were all lower in the hens fed on 8% $\beta$-CD (p<0.05). No difference in haugh unit values, egg yolk color and egg shell thickness were found between the different treatments. The cholesterol content of egg yolks (mg/g yolk) was significantly decreased by 0.71, 2.98, 4.00 and 4.24 mg in eggs from hens maintained on 2%, 4%, 6% and 8% $\beta$-CD, respectively (p<0.05). These observations indicate that appropriate supplementation of diets with $\beta$-CD can reduce the cholesterol content of eggyolks, thus raising the prospect of the production of a healthier functional food.

Keywords

$\beta$-Cyclodextrin;Egg Production;Egg Quality;Egg Yolk;Cholesterol

Acknowledgement

Supported by : Korea Research Foundation

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