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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Poultry Science
Journal Basic Information
Journal DOI :
The Korean Society of Poultry Science
Editor in Chief :
Volume & Issues
Volume 34, Issue 4 - Dec 2007
Volume 34, Issue 3 - Sep 2007
Volume 34, Issue 2 - Jun 2007
Volume 34, Issue 1 - Mar 2007
Selecting the target year
Effect of Feeding Prunus mume By-products on Productivity and Blood Composition in Semi-Broiler Chicks
Jeong, Y.D. ; Cho, I.K. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 237~243
DOI : 10.5536/KJPS.2007.34.4.237
The objective of this experiment was to investigate the feeding influence of Prunus memu by-products (PMB) on productivity, blood composition, meat quality and intestinal microflora in semi-broiler chicks. Four hundred one day old chicks(Hanhyup 3) were raised in the floor pen with five treatments(0, 0.5, 1.0 2.0 3.0%) of four replicate for ten weeks. Basal diets contained 3,000, 3,100, 3,100, 3,200 kcal/kg ME and 22, 21, 19, 17% CP, respectively. There were no different performance for the first two weeks, but showed significantly different weight gain, feed intake in PMB 2.0, 3.0% addition treatments compared with control from three to five weeks of age. Weight gain of birds fed 2.0% PMB was significantly higher from nine to 10 weeks of age than control(P<0.05). Total weight gain tended to increase in PMB 1.0, 2.0, 3.0% addition treatments. Feed intake also showed increase in PMB 2.0, 3.0% addition treatments, but there were no different feed conversion. Total protein, albumin, cholesterol, neutral fat, glucose was significantly decreased in PMB 0.5% addition treatments compared with control. There were no different physico-chemical characteristics in breast meat. The number of yeast was significantly improved in PMB 3.0% compared with control(P<0.05), but found no difference in number of E. coli between control and PMB treatments. ND titer of birds fed PMB was not statistically different, but tended to decrease as dietary PMB increased. As the result of this experiment, PMB would be available as a feed additives in semi-broiler chicks.
Modification of Herbal Product(Herb Mix
) to Improve the Efficacy on the Growth and Laying Performance of Chickens
Lee, W.S. ; Paik, I.K. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 245~251
DOI : 10.5536/KJPS.2007.34.4.245
This study was conducted to investigate the effects of modification of a herbal recipe(Herb
) on the growth of pullet and laying performance of hens. The formula of Herb
, a mixture of Rehmannia glutinosa, Angelica gigas, Discorea japonica, Glycyrrhiza uralensis, Schisandra chinensis and Ligusticum jeholense, was modified in mixing ratio. A total of 1,120 pullets(Hy-Line Brown) of 14 wks old were assigned to seven treatments; control, Herb
(HM), R. glutinosa fortified HM, A. gigas fortified HM, D. japonica fortified HM, G. uralensis fortified HM, S. chinensis fortified HM, L. jeholense fortified HM and Flavomycin supplemented diet. Each treatment had 8 replicates of 20 birds each housed in 2 birds cages. Body weight at 10% egg production was significantly(P<0.05) influenced by treatments. Birds fed A. gigas fortified HM diet were heaviest followed by L. jeholense fortified HM, HM-original and D. japonica fortified HM, Flavomycin supplemented diet and R. glutinosa while those fed control diet were lightest. Also, age reaching 50% egg production and peak production was earliest in A. gigas fortified HM and latest in the control. Egg production, feed intake, feed conversion and egg weight were significantly influenced by treatments. Significant improvement in egg production and feed intake was shown in A. gigas fortified HM treatment. Feed conversion ratio was lowest in antibiotic(Flavomycin) treatment and egg weight was heaviest in L. jeholense fortified HM treatment. There were no significant differences among treatments in intestinal microflora but cfu of Cl. perfringnes and E. coli tended to be lower in HM treatments than the control. Among the leucocytes of blood, the HM treatments were lower than the control in counts of white blood cell and heterophils. It was concluded that modification of Herb
fortifying with A. gigas, D. japonica and L. jeholense significantly influence growth and laying performance of birds.
Vaccination Studies against Fowl Pox in Chickens
Shil, N.K. ; Rahman, M.S. ; Paul, S. ; Cha, S.Y. ; Jang, H.K. ; Song, H.J. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 253~257
DOI : 10.5536/KJPS.2007.34.4.253
Fayoumi chicks were vaccinated with fowl pox virus vaccine and pigeon pox virus vaccine. The protective potentiality of the two vaccines was compared in field condition in Bangladesh. The percentage of `take reaction` was assessed to conclude its relationship with better immune response and recorded 93.33% and 100% in birds of group B and group C, respectively. The mean passive hemagglutination (PHA) antibody titre after primary vaccination was
in group B and
in group C. Following booster vaccination, the mean PHA titres level at pre challenge of group B was
in group C. The PHA titre of group B and C at two weeks post challenge recorded
, respectively. PHA titre significantly (P<0.01) increased after vaccination and post challenge compared to pre- vaccination titre. There was significant variation (p<0.01) of PHA titre at pre challenge in these groups using different vaccine combinations, but all the vaccinated birds resisted challenge infection.
Effects of Dietary Fish Oil, Vitamin E and C Supplementation on DHA Deposition and Shelf-Life in Broiler Chickens
Kang, H.K. ; Kim, S.H. ; Kim, J.H. ; Kang, G.H. ; Yu, D.J. ; Na, J.C. ; Kim, D.W. ; Seo, O.S. ; Kim, G.H. ; Park, B.S. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 259~269
DOI : 10.5536/KJPS.2007.34.4.259
This study was compared the effect of shelf-life and DHA accumulation in chicken meat from broilers fed experimental diets for two weeks(
days) of growers. Two hundred-ten male Ross broilers, 1 day of age, were randomly allocated to seven treatment groups. Experimental diets were assigned to each of the seven groups: control diet containing tallow, T1 with 1.00% fish oil, T2 with 2.00% fish oil, T3 with 2.00% fish oil, 200 ppm vitamin E and 200 ppm vitamin C, T4 with 2.00% fish oil and 200 ppm vitamin C, T5 with 2.00% fish oil and 200 ppm vitamin E, and T6 with 3.00% fish oil. The levels of DHA in chicken meat was the highest in T6, and T1 in breast muscle and thigh muscle with skin was higher than that of
in raw chicken meat and wing with skin was about two-fold higher than that of T1. The contents of DHA in chicken meat according to storage days were significantly reduced to 42.30%, 49.38% and 48.51% in T1, T2 and T6, respectively, and this decrease was higher than that of T3, T4 and T5 (p<0.05). Particularly, the rate of reduction of DHA was the lowest in the T3 and T5, which were the lowest in TBARS(thiobarbituric acid reactive substances). TBARS increased in the order of T6, T2 and T1, but reduced in the order of T3, T5 and T4 according to storage days, and there was a significant difference among the treatment groups (p<0.05).
Effects of Dietary Supplementation of Fermented Wild-ginseng Culture By-products on Egg Productivity, Egg Quality, Blood Characteristics and Ginsenoside Concentration of Yolk in Laying Hens
Jang, H.D. ; Kim, H.J. ; Cho, J.H. ; Chen, Y.J. ; Yoo, J.S. ; Min, B.J. ; Park, J.C. ; Kim, I.H. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 271~278
DOI : 10.5536/KJPS.2007.34.4.271
The present study was conducted to investigate the effects of dietary supplementation of fermented wild-ginseng culture by-product on egg production, egg quality and blood characteristics in laying hens. A total of 216 ISA Brown laying hens, 55 wk of age, were used in the 6-wk feeding trial. Experimental diets were consisted of basal diet (CON), 2.5% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG1) and 5.0% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG2). Birds were randomly allotted to 18 replicate pens. There were 6 replicates per treatment, and 12 laying hens per replicate. Through the 6-wk feeding trial, egg production was significantly increased in WG1 and WG2 treatments compared to CON (P<0.05). Egg weight was significantly higher in WG2 than CON (P<0.05). WG1 resulted higher yolk color than CON (P<0.05). Albumen height and Haugh unit were significantly improve in WG1 compared to WG2 (P<0.05). Red blood cell was significantly lower in WG2 than CON (P<0.05). LDL-cholesterol was significantly decreased in CON compared to WG2 (P<0.05). In conclusion, fermented wild-ginseng culture by-product could improve egg production and egg weight in laying hens.
Effects of Feeding Non-Salt Diet on the Induced Molting in Laying Hens
Hong, E.C. ; Na, J.C. ; You, D.C. ; Kim, H.K. ; Chung, W.T. ; Lee, H.J. ; Kim, I.H. ; HwangBo, J. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 279~286
DOI : 10.5536/KJPS.2007.34.4.279
This study was conducted to induce molting with DDGS and non-salt diet and compare the effect of feeding molting and fasting molting on the performance, egg quality, and visceral organs in laying hens for animal welfare. One-hundredeight 62-wk-old White Leghorn hens that egg production was over 80% and average weight was
were used in this study. Treatments were control(non-molt treatment), feeding molt treatment(DDGS, non-salt diet), and fasting molt treatment. The four treatments were administered to three replicate group of nine hens wherein each group. All treatment groups were fed the basal diet(CP 15%, ME 2,700 kal/kg) for two weeks as the adaptation period. Test Periods were 28 days at all treatments. Egg production decreased for 18 days to be 0% at feeding molting treatment, and for 17 days to be 0% at non-salt feeding molting treatment. Egg production stopped for 6 days at fasting molting treatment. Egg production restarted after 12 days molt at feeding molting treatment, while after 16 days at fasting molting treatment. On the egg quality was improved at molting treatments (p<0.05) except egg yolk. Egg shell tissue was crowded at molting treatment to compare to control. Liver weights, heart weight, and oviduct weight of laying hens decreased at molting treatments(p<0.05). Finally, feeding molting might could be replaced fasting molting on the welfare and further studies were needed about molting program.
Effect of Dietary Supplementation of Aspergillus oryzae Ferment on Growth Performance of Broiler Chicks and Microbial Population and Fecal Ammonia Production
Son, J.H. ; Cho, I.K. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 287~294
DOI : 10.5536/KJPS.2007.34.4.287
Current study was conducted to identify the effects of dietary supplementation of Aspergillus oryzae ferments (AOF) cultured under normal (NAOF) or nitrogen-deficient (NMAOF) environment on feed efficiency, nutrient digestibility for broiler chicks. Fecal microbes and ammonia gas production were also determined. A total of 168 male Avian chicks, 2-wk-old, were randomly assigned into 56 cages, three chicks per cage. There were seven treatments (Control, NAOF 0.05, 0.1, 0.5%, NMAOF 0.05, 0.1, 0.5%), with 8 replicates (cages) per treatment. There was no significant difference in nutrient digestibility between two AOF groups, but the digestibility was greatly(p<0.05) improved by AOF supplementation. Total microbial account significantly (p<0.05) differed between the treatment groups with the highest number for NNAOF, followed by NAOF and control. In the case of Escherichia coli and Salmonella, the AOF supplementation significantly (p<0.05) reduced their numbers in feces, with a particular reduction in NNAOF group. Levels of ammonia gas generation were in order of control>NAOP>NNAOP. The current data implied that AOF supplementation, particularly grown under nitrogen-deficient environment, would be a feasible way to improve feed efficiency for broiler production, as well as to reduce environmental cost. However, further studies remain for industrial application.
Management of Stress in Poultry Production
Choi, Y.H. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 295~300
DOI : 10.5536/KJPS.2007.34.4.295
In addition to reduction in performance, immune functions are reduced in chickens under stress. These birds are more likely to be vulnerable to diseases compared with those raised under better environmental conditions and thus to require medication more frequently to cope with the diseases. In this review, two of the stress markers frequently used in chickens are exemplified first, followed by relationship between stress and immune functions, and the effects of stress on performance and immune functions.
Evolving Problem Analyses of Recent Marek`s Disease
Jang, H.K. ; Park, Y.M. ; Cha, S.Y. ; Park, J.B. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 301~318
DOI : 10.5536/KJPS.2007.34.4.301
Marek`s disease (MD) is a highly contagious lymphoproliferative disease of poultry caused by the oncogenic herpesvirus designated Marek`s disease virus (MDV). MD has a worldwide distribution and is thought to cause an annual loss over US$ one billion to the poultry industry. Originally described as a paralytic disease, today MD is mostly manifested as an acute disease with tumors in multiple visceral organs. MD is controlled essentially by the widespread use of live vaccines administered either in ovo into 18-day-old embryos or into chicks immediately after they hatch. In spite of the success of the vaccines in reducing the losses from the disease in the last 30 years, MDV strains have shown continuous evolution in virulence acquiring the ability to overcome the immune responses induced by the vaccines. During this period, different generations of MD vaccines have been introduced to protect birds from the increasingly virulent MDV strains. However, the virus will be countered each new vaccine strategy with ever more virulent strains. In spite of this concern, currently field problem from MD is likely to be controled by strategy of using bivalent vaccine. But, potential risk factors for outbreak of MD are still remained in this condition. The major factors can be thought that improper handling and incorrect administration of the vaccine, infection prior to establishment of immunity, suppression of immune system by environmental stress and outbreaks of more virulent MDV strain by using vaccine and genetic resistance of host.
Effect of Dietary Dandelion (Taraxzcum coreanum) and Dandelion Fermented Probiotics on Productivity and Meat Quality of Broilers
Oh, J.I. ; Kim, G.M. ; Ko, S.Y. ; Bae, I.H. ; Lee, S.S. ; Yang, C.J. ;
Korean Journal of Poultry Science, volume 34, issue 4, 2007, Pages 319~327
DOI : 10.5536/KJPS.2007.34.4.319
This experiment was designed to evaluate effects of Dandelion (Taraxzcum coreanum) and Dandelion fermented probiotics medium on the growth performance and meat quality in broiler chicks. A total of 150 "Ross" broilers，1-day old, were assigned to 5 treatments in a completely randomized design. There were 5 replications per treatment and 6 broilers in each replication for 5 weeks. The dietary treatments included a control (Dandelion and Dandelion fermentation was not added), antibiotic (0.05 chlortetracycline was added), 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics, respectively. There was no significant difference in final body weight, weight gain, feed intake, and feed conversion ratio of broilers fed diets containing antibiotics, 1.0% Dandelion supplementation and 0.5 and 1.0% Dandelion fermented probiotics. The total cholesterol, HDL and LDL in plasma and meat cholesterol content was not affected by 0.5 and 1.0% Dandelion fermented probiotics and 1.0% Dandelion supplementation (P>0.05). The oleic acid content was significantly increased in 0.5% Dandelion fermented probiotics compared to that of the control (P<0.05). As a result, Dandelion and Dandelion fermented probiotics result in the influence on decreasing cholesterol in blood, particularly when adding probiotics, oleic acid that is the important factor in taste testing of meat increases thus the quality and taste of the chicken meat could be improved with the effect.