Effects of Dietary Herb Products(Animunin Powder∨®) on Egg Characteristic, Blood Components, and Nutrient Digestibility in Laying Hens
Shon, K.S.;Kwon, O.S.;Min, B.J.;Cho, J.H.;Chen, Y.J.;Kim, I.H.;Kim, H.S.(Dankook University, Cheunan, Republic of Korea)E-mail:inhokim@dankook.ac.kr
This study was conducted to investigate the effects of dietary Animunin Powder∨® on the egg quality characteristics, blood components and nutrient digestibility in laying hens. A total of two hundred seventy laying hens were randomly allocated into three treaments with fifteen replications for eight weeks. Dietary treaments included 1) Control(CON), 2) Control + 0.1% Animunin Powder∨® (AM1), 3) Control + 0.2% Animunin Powder∨® (AM2).
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