Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer

  • Hong, Hee-Ok (Department of Food Service Management, Sangmyung University) ;
  • Abanto, Oliver D. (Animal and Dairy Sciences Cluster, University of the Philippines Los Banos, College) ;
  • Kim, Ki-Hyun (Division of Animal Life and Environmental Science/GRRC, Hankyong National University) ;
  • Nam, Ki-Taeg (Division of Animal Life and Environmental Science/GRRC, Hankyong National University) ;
  • Son, Jong-Youn (Department of Food and Biotechnology, Institute of Food Industry and Biotechnology, Hankyong National University) ;
  • Jung, Woo-Suk (Department of Crop Science, Konkuk University) ;
  • Nam, In-Sik (Division of Animal Life and Environmental Science/GRRC, Hankyong National University) ;
  • Hwang, Seong-Gu (Division of Animal Life and Environmental Science/GRRC, Hankyong National University)
  • Received : 2010.02.05
  • Accepted : 2010.07.14
  • Published : 2010.08.31
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Abstract

This study was conducted to determine the effects of dietary low grade soybean, fermented with Aspergillus oryzae (FSB 1) or Bacillus subtilis var. natto (FSB 2), on egg production and quality, fat and cholesterol content, and the fatty acid (FA) profile of eggs by lipid layer. A total of 18 Hi-Line strain layers, 22 wk of age, were randomly assigned to three dietary treatments: no fermented soybean (control), control with 15% FSB 1 (C + FSB 1), and control with 15% FSB 2 (C + FSB 2). The rate of egg production and egg weight were evaluated between two periods: one was from the 1st to 4th wk and the other was from the 5th to 8th wk. At the 8th wk, a total of 30 eggs were randomly selected from each treatment group and analyzed for physical quality, fat content, fatty acid composition and cholesterol content. The results showed that egg production was increased in hens fed with diets containing fermented soybeans from the 5th to 8th wk period (p<0.01). A similar tendency was observed through eight weeks' cumulative egg production (p<0.05). There were no significant differences in egg production between the C + FSB 1 and C + FSB 2 treatment groups (p>0.05). Egg weight and other physical properties did not vary between treatment groups (p>0.05). Egg yolks among different treatment groups were similar in fat content, but egg yolks in the C + FSB 1 and C + FSB 2 groups had lower oleic acid (p<0.05), higher linoleic, ${\alpha}$-linolenic, and arachidonic acids (p<0.01), and lower cholesterol content (p<0.05) than those in the control group. In conclusion, supplementation of fermented low grade soybeans might be useful as a functional feedstuff to improve egg production and quality for a healthy human diet.

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References

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