Effect of Dietary β-Cyclodextrin on Egg Quality and Cholesterol Content of Egg Yolks
Park, B.S.(Kangwon National University, Chuncheon, Republic of Korea)E-mail:[email protected]
This study was to determine the effect of dietary β-cyclodextrin (βCD) on egg quality and cholesterol content of egg yolk. One-hundred 28-week-old laying hens were randomly distributed into five groups of twenty hens each and maintained in individual laying cages for 10 weeks of the experiment. They were assigned to the five treatments of experimental layer diets containing 0, 3, 5, 7 or 10% pure βCD of diets. Food intake, egg production and egg weight varied slightly and insignificantly in the hens fed with 0, 3, 5 or 7% βCD-added diets. But food intake, egg production, and egg weight were uniformly lower (p less than 0.05) in the hens fed with 10% βCD-added diets.
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