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Effects of Feeding Various Types of Fermented Red Ginseng Marc with Red Koji to Laying Hens on Eggshell and Egg Yolk Quality

여러 제형의 홍국발효 홍삼박을 산란계 사료에 첨가시 난각과 난황 특성에 미치는 영향

  • Chung, Tae-Ho (Department of Companion Animals and Animal Resources Science, Joongbu University) ;
  • Choi, In-Hag (Department of Companion Animals and Animal Resources Science, Joongbu University)
  • 정태호 (중부대학교 애완동물자원학과) ;
  • 최인학 (중부대학교 애완동물자원학과)
  • Received : 2017.05.28
  • Accepted : 2017.07.10
  • Published : 2017.07.31

Abstract

This study was conducted to investigate the effects of dietary supplementation of various types of fermented red ginseng marc with red koji to laying hens on eggshell and egg yolk quality characteristics. A total of 240 Hy-line Brown laying hens (40 wk of age) were randomly allotted to 24 pens (6 replicates per treatment and 10 laying hens per replicate). Experimental diets consisted of 4 treatments containing basal diet (control), 1% fermented red ginseng marc powder with red koji, 1% fermented red ginseng marc pelleted with red koji and 1% fermented red ginseng marc coated with red koji. During the 8-wk feeding trial, there were no significant differences in eggshell strength, eggshell thickness and eggshell color among the treatments, except for eggshell strength at 4 and 8 wk and eggshell thickness at 0 wk. In addition, no differences in egg yolk color and egg yolk index were found for all treatments throughout the 8-wk feeding period, except for egg yolk color at 0 wk. Thus, using various types of fermented red ginseng marc with red koji to laying hens did not improve eggshell and egg yolk quality characteristics.

Acknowledgement

Supported by : 한국산업기술진흥원, 농촌진흥청

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