Effects of Dietary Fe Sources on Productivity and Egg Composition in Laying Hens
2005
Na, S.J. (Sunchon National University, Sunchon, Republic of Korea) | Uuganbayar, D. (Sunchon National University, Sunchon, Republic of Korea) | Oh, J.I. (Sunchon National University, Sunchon, Republic of Korea) | Sin, I.S. (American Soybean Association, Seoul, Republic of Korea) | Jung, D.K. (RNA, Seoul, Republic of Korea) | Kim, H.Y. (Kyung Hee University, Seoul, Republic of Korea) | Yang, C.J. (Sunchon National University, Sunchon, Republic of Korea), E-mail: [email protected]
This study was carried out to investigate the effects of Saccharomyces cerevisiae (wild yeast mutant), Saccharomyces cerevisiae hFeHLC (ferritin containig yeast) and chelated Fe diets on the productivity and egg quality of laying hens. A total of 245 "Brown Tetra" layers 35 weeks aged was randomly alloted to seven dietary treatments : 1) control diet no iron added, 2) diet supplemented 0.1% wild yeast mutant (YM03), 3) diet supplemented 1.0% wild yeast mutant (YM03), 4) diet supplemented 0.1% ferritin with yeast (YF04), 5) diet supplemented 1.0% ferritin with yeast (YF04), 6) diet supplemented 0.01% chelated Fe and 7) diet supplemented 0.1% chelated Fe.
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