인삼 잎의 처리가 산란계의 생산성 및 계란품질에 미치는 영향
Effects of Dietary Ginseng Leaf Powder on Performance and Egg Quality of Brown Layer
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This study was conducted to determine the effects of dietary ginseng leaf powder(GLP) on egg production, feed conversion, egg quality and egg cholesterol of brown layer. A total 108 brown laying hens were assigned to 3 treatments. Each treatment had 18 layers with 2 replications. The supplementation levels of GLP used in this experiment were 0.5 and 1.0%. The results obtained were summarized as follows: The egg production of layer was 91.2% and 88.3 and 88.4% in control, 0.5% and 1.0% of GLP, respectively, but not significantly different (p=0.107). The egg weight and egg mass were not significantly different in all treatments. The feed conversion of layers fed GLP was slightly improved, compared to that of control. But feed conversion was not significantly different in treatments(P=0.701). The total cholesterol concentration in blood and yolk tended to be decreased by feeding with GLP. Especially, the cholesterol of egg was significantly decreased(P=0.001). The haught unit (HU) value and yolk index showing the freshness of eggs were increased by feeding with GLP, and the total cholesterol concentration of egg was decreased
Abstract
This study was conducted to determine the effects of dietary ginseng leaf powder(GLP) on egg production, feed conversion, egg quality and egg cholesterol of brown layer. A total 108 brown laying hens were assigned to 3 treatments. Each treatment had 18 layers with 2 replications. The supplementation levels of GLP used in this experiment were 0.5 and 1.0%. The results obtained were summarized as follows: The egg production of layer was 91.2% and 88.3 and 88.4% in control, 0.5% and 1.0% of GLP, respectively, but not significantly different (p=0.107). The egg weight and egg mass were not significantly different in all treatments. The feed conversion of layers fed GLP was slightly improved, compared to that of control. But feed conversion was not significantly different in treatments(P=0.701). The total cholesterol concentration in blood and yolk tended to be decreased by feeding with GLP. Especially, the cholesterol of egg was significantly decreased(P=0.001). The haught unit (HU) value and yolk index showing the freshness of eggs were increased by feeding with GLP, and the total cholesterol concentration of egg was decreased
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