Effects of hot water extracts of tea on performance of laying hens
1999
Yamane, T. (Nihon Haigoshiryo Co. Ltd., Yokohama (Japan). Research Center) | Goto, H. | Takahashi, D. | Takeda, H. | Otowaki, K. | Tsuchida, T.
The effects of hot water extract of tea (WET) on serum components, egg production, egg qualities and egg contents of laying hens were examined. Mash feeds (18.3 % CP and 2,850 kcal/kg ME) containing 0 to 0.67 % of WET, having 30 % catechins, were given ad libitum to laying hens for 6 weeks from 53 weeks of age. 1. The serum concentration of total lipids tended to decrease, and that of TBARS decreased significantly with increasing dietary WET. 2. Egg production, egg weight and feed intake decreased significantly with increasing dietary WET. 3. Haugh unit was improved about 5 to 8 % by the addition of 0.17 % and 0.67 % WET. There were no differences in egg shell thickness nor strength of egg shell among the experimental groups. 4. The contents of crude fat and TBARS in egg yolk decreased about 10 and 16 %, respectively, by addition of 0.17 % WET to the diet. TBARS content in crude fat of egg yolk tended to decrease with increasing dietary WET. The fatty acid composition was not affected by the dietary WET levels. 5. The greenish yellow color of egg white disappeared in the groups fed the diet containing 0.17 % or more WET
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