Effect of Dietary Activated Charcoal Mixed with Wood Vinegar on Quality and Chemical Composition of Egg in Laying Hens
2006
Kim, K.E. (Konkuk University, Chungju, Republic of Korea) | You, S.J. (Konkuk University, Chungju, Republic of Korea) | Ahn, B.K. (Konkuk University, Chungju, Republic of Korea) | Jo, T.S. (Korea Forest Research Institute, Suwon, Republic of Korea) | Ahn, B.J. (Korea Forest Research Institute, Suwon, Republic of Korea) | Choi, D.H. (Korea Forest Research Institute, Suwon, Republic of Korea) | Kang, C.W. (Konkuk University, Chungju, Republic of Korea)
This experiment was conducted to investigate the effects of dietary supplementation of activated charcoal (AC) mixed with wood vinegar on performance and egg quality in laying hens. A total of one hundred ninety two, 56-wk-old Lohmann brown laying hens were divided into four groups, consisting four replicates of 12 birds each and fed one of the four experimental diets containing AC 0%, AC 0.5%, AC 1%, AC 2% for 5 wks. The blood profiles and contents of total lipid and cholesterol, fatty acid profiles in egg yolk were determined.
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