Comparison of two dietary factors, green tea powder feeding and feed restriction, influencing laying performance and egg quality in hens
2001
Biswas, Md.A.H. (Mie Univ., Tsu (Japan). Faculty of Bioresources) | Wakita, M.
Laying performance and egg quality were monitored, using 15 hens fed a diet with or without 0.3% green tea powder ad libitum (GTP or control), or non-supplemented diet restrictedly (Restricted). The restricted group was fed the daily amount of the diet that was recorded on the previous day in the GTP group, since GTP had been found to reduce feed intake. The birds were reared from 30 to 42 weeks of age. Feed intake of the GTP group was significantly lower (P < 0.05) except for the first three weeks, than that of the control group. Neither GTP nor feed restriction significantly affected the body weight of experimental hens. Egg production rate was mostly the same in all three groups. GTP feeding lowered average egg weight (P < 0.05), while feed restriction did not. The Haugh Unit was improved significantly (P < 0.05) in GTP feeding in both fresh and stored eggs when compared with the control, and the units were significantly higher (P < 0.05) in the GTP group than in the restricted group as well. Albumen thickness and albumen percentage were higher (P < 0.05) and yolk percentage was lower (P < 0.05) in both the GTP and restricted groups. These are more pronounced in fresh eggs. Egg yolk cholesterol level was significantly lower (P < 0.05) in the GTP group than in the other two groups. Feed restriction reduced (P < 0.05) blood urea-N and glucose levels. These results show that some favorable physicochemical characteristics of eggs such as low cholesterol yolk and higher Haugh Unit were mainly caused by GTP feeding. Eggs showing higher Haugh Unit with thicker albumen are also produced by feed restriction but to a lesser extent.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Agriculture, Forestry and Fisheries Research Information Technology Center