Asian-Australasian Journal of Animal Sciences

  • 제23권8호
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  • Pages.1043-1048
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  • 2010
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  • 1011-2367(pISSN)
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  • 1976-5517(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
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Effects of Dietary Fe-soy Proteinate and MgO on Egg Production and Quality of Eggshell in Laying Hens

  • Seo, Y.M. (Animal Nutrition Research Group, Department of Animal Science and Technology, Chung-Ang University) ;
  • Shin, K.S. (Animal Nutrition Research Group, Department of Animal Science and Technology, Chung-Ang University) ;
  • Rhee, A.R. (Animal Nutrition Research Group, Department of Animal Science and Technology, Chung-Ang University) ;
  • Chi, Y.S. (Metalloenzyme Research Group and Department of Biotechnology, Chung-Ang University) ;
  • Han, J. (Metalloenzyme Research Group and Department of Biotechnology, Chung-Ang University) ;
  • Paik, I.K. (Animal Nutrition Research Group, Department of Animal Science and Technology, Chung-Ang University)
  • 투고 : 2010.03.03
  • 심사 : 2010.04.23
  • 발행 : 2010.08.01
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초록

This study investigated the effects of Fe-soy proteinate (Fe-SP) and magnesium oxide (MgO) dietary supplements on eggshell quality in laying hens. A total of 800 26-wk-old Hy-Line Brown hens were assigned to four dietary treatments: control (C), Fe-SP 100 (100 ppm Fe-soy proteinate), MgO (3 g MgO/kg diet), and Fe-SP 100+MgO. Each treatment had five replicates of 40 hens. The FT-IR (Fourier transform infrared) and XRD (X-ray diffraction) spectra of Fe-soy proteinate were different from those of $FeSO_4$ and soy digest. There were no significant differences among treatments in hen-day egg production, hen-house egg production, broken and soft egg rate, feed intake, or feed conversion. The MgO and Fe-SP 100+MgO treatments showed significantly (p<0.05) higher egg weights than the control group. Eggshell strength and thickness were significantly (p<0.05) higher in the MgO supplemented groups. The lightness and yellowness of the eggshells decreased, and the redness increased significantly in the Fe-SP treated groups. There were no significant differences among treatments in leukocyte level, but hemoglobin (Hb) concentrations were higher with Fe-SP treatments. In conclusion, supplementation with Fe-SP significantly affects eggshell color and hemoglobin concentration, whereas MgO supplementation increases eggshell strength and thickness. Egg weight and egg shell quality can be improved by supplementation of 100 ppm Fe in the form of Fe-SP and 3 g MgO/kg diet.

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