맥섬석과 한방제재 첨가급여가 재래닭 교잡종의 계란생산 및 품질에 미치는 영향
Effects of Dietary Supplementation of Macsumsuk and Herb Resources on Egg Performance and Quality in Korean Native Crssbred Chicken
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본 시험은 산란계에 대한 맥섬석과 한방제재의 첨가급여가 계란의 생산성과 품질에 미치는 영향을 알아보기 위하여 산란초기에 있는 재래닭교잡종(재래닭×레드브로교잡종) 360수를 공시하여 4처리로 임의 배치하였다(각 처리구당 30수×3반복), 대조구(무첨가), 시험 1구(맥섬석 0.3% 첨가), 시험 2구(한방제재 0.3% 첨가), 시험 3구(맥섬석 0.3%+한방제재 0.3%)로 나누어 8주간 시험한 결과는 다음과 같다. 사료섭취량과 난중 및 평균 산란율은 처리구간에는 차이가 없었으나(P>0.05), 그러나 파란율은 대조구(3.41%)가 시험구보다 크게 높았으며, 그 중에서도 시험 3구가 가장 낮은 파란율을 나타내었다(P<0.05). 전란 중에서 조지방의 경우는 대조구(11.20%)가 시험구(9.67~10.01%) 보다 크게 높게 나타났다(P<0.05). 계란품질에서 호우유니트 계수, 난황색, 난각 두께 및 난각 강도는 시험구가 더 높은 경향을 보였으나 통계적인 유의차는 나타나지 않았다(P>0.05). 그러나 난각 강도는 시험구(36.98~37.52)가 대조구(35.56) 보다 유의적으로 높았고(p<0.05), 난황 중의 콜레스테롤 함량은 시험 3구(14.91 mg/g)가 다른 처리구보다 크게 낮았다(P<0.05). 지방산 조성에서 포화지방산 함량은 대조구가 시험구보다 더 높았으나, 불포화 지방산은 시험구(66.82~67.00%)가 대조구(64.58 %) 보다 더 높게 나타났다(P<0.05). 결론적으로, 맥섬석과 한방제재 혼합첨가제는 난황중의 콜레스테롤 함량을 낮추고, 계란의 품질을 개선시킬 수 있을 것으로 사료된다.
Abstract
The study was conducted to investigate the effects of dietary supplementation of Macsumsuk and herb resources on the egg performance and quality in Korean native crossbred chickens. A total of three hundred sixty improved Korean native crossbred chickens in primary laying period were randomly allocated to four treatments(30 birds/treatment×3 replications) for eight weeks. Dietary treatments included CON(basal diets), T1(basal diets+0.3% Macsumsuk), T2 (basal diets+0.3% herb resources) and T3 (basal diets+0.3% Macsumsuk+0.3% herb resources). No significant differences were found for feed intake, egg weight and average egg production(P>0.05), however, cracked egg rate was higher in CON than in T1~T3, especially T3 was the lowest (P<0.05). The crude fat content of whole eggs, CON(11.20%) was higher(P<0.05) than the experimental treatments(9.67%~ 10.01%). Haugh unit, yolk color, eggshell thickness, and eggshell breaking strength tended to be higher in T1 and T2, but there were no significant differences(P>0.05). However, the experimental treatments were significantly higher than CON(P<0.05) for eggshell breaking strength, and T3(14.91mg/g) contained lower(P<0.05) cholesterol in egg yolk than other treatments. For fatty acid composition in egg yolk, CON group showed higher saturated fatty acid contents than the experimental treatments, but T1 (67.00%), T2(66.78%) and T3(66.82%) were higher than CON for unsaturated fatty acids(P<0.05). In conclusion, supplementating Macsumsuk and herb resources together in diets of Korean native crossbred chickens could decrease egg yolk cholesterol and improve egg quality.
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