Effects of Dietary Supplementation of Macsumsuk and Herb Resources on Egg Performance and Quality in Korean Native Crssbred Chicken
2012
Kim, B.K., Gyeongsangbuk-do Livestock Research Institute, Yeoungju, Republic of Korea | Hwang, E.G., Mungyeong College, Mungyeong, Republic of Korea
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 greater than 0.05), however, cracked egg rate was higher in CON than in T1~T3, especially T3 was the lowest (P less than 0.05). The crude fat content of whole eggs, CON (11.20%) was higher (P less than 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 greater than 0.05). However, the experimental treatments were significantly higher than CON (P less than 0.05) for eggshell breaking strength, and T3 (14.91 mg/g) contained lower (P less than 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 less than 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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