Effects of different body color strain and improvement on serium cholesterol and protein contents in chickens
1990
Cho, S.K. (Chungbuk National Univ., Chongju (Korea Republic). Coll. of Agriculture)
The present study was undertaken to determine the effect of different body hair color (Native type) and commercial white laying hen (Improvement, Nick Chick strain) on cholesterol, triglyceride and protein concentration in serium. Experimental hens were selected out of yellow-brown body hair color strain (10 heads), green-black body hair color strain (13 heads), white body hair color strain (7 heads), black-bone strain (10 heads) as native type and commercial white laying hen (30 heads) as improved variety. Experimental diet was fed identically for 4 weeks in total groups. Serium cholesterol contents were the highest in commercial white laying hen (172.50 +- 13.45 mg/100ml) (p0.01), and higher in white color strains than body hair color strain groups. Body hair color strain groups were similar in serium cholesterol contents. Serium triglyceride concentration also showed no response among native type groups, however commercial white laying hen group showed significantly difference. (p0.01). Serium protein contents were the highest in commercial white laying hen group (6.24 +- 0.23 mg/100ml). (p0.01). Increasing the serium cholesterol, triglyceride and protein contents in commercial white laying hen group than color strain group of naive type was considered to improved grade
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