Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Fermkito 50 Supplementation on Serum and Egg Yolk Cholesterol Levels and Egg Quality in Laying Hens

산란계에 있어 Fermkito 50의 첨가가 혈청 및 난황내 콜레스테롤 함량과 계란품질에 미치는 영향

  • 홍종옥 (단국대학교 동물자원과학과) ;
  • 문태현 (단국대학교 동물자원과학과) ;
  • 권오석 (단국대학교 동물자원과학과) ;
  • 이상환 (단국대학교 동물자원과학과)
  • Published : 2001.04.01
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Abstract

This study conducted to investigate the effects of feeding Fermkito 50 on the egg production and egg quality hens. One hundred forty four, 50 weeks old ISA brown commercial layer, were used in a 28 d growth assay. Dietary treatments included 1) control(basal diet), 2) FERMO.5(based diet+0.5% Fermkito), 2) FERM1.0(basal diet+1.0% Fermkito), 3) FERM+YU(basal diet+0.5% Fermkito and 0.05% yucca extract). Overall (d 0 to 28), egg production tended to increase as the concentration of Fermkito 50 in the diets was increased without significant difference(P〈0.05). As adding level of Fermkito 50 increased in the diets, egg weight tended to increase. Laying hens fed FERM+YU diet were higher egg weight than laying hens fed control diet(P〈0.05). Egg shell breaking strength was not influenced by Fermkito 50. As adding level of Fermkito 50 was increased in the diets, yolk color tended to increase. Laying hens fed FERM+YU diet had improved egg yolk index compared to laying hens fed control diet. Total-cholesterol of egg yolk in FERM1.0 and FERM+YU treatments was significantly decreased compared to that in control diet(p〈0.05). Total-cholesterol and triglyceride concentrations in serum tended to increase as the concentration of Fermkito 50 in the diets was decreased(P〈0.05). Also, HDL-cholesterol concentration in serum with FERM1.0 and FEUM+YU treatments was significantly higher than control diet(P〈0.05). However, LDL-cholesterol concentration in serum with FERM1.0 and FERM0.5+YU treatments was significantly lower than control diet(P〈0.05). In conclusion, supplemental Fermkito 50 in laying hen diets can be used to improve egg quality.

Keywords

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