Effect of Level and Feeding Period of Dietary Monascus Culture on Cholesterol Content of Serum and Meat of Broilers and Growing Ducks
2005
Kim, S.I. (Kangwon National University, Chuncheon, Republic of Korea) | Lee, W.J. (Kangwon National University, Chuncheon, Republic of Korea) | Lee, K.H. (Kangwon National University, Chuncheon, Republic of Korea), E-mail: [email protected]
Two experiments were carried out to investigate the effects of level and feeding period of dietary Monascus culture on the performance and cholesterol content of serum and meat in broilers and growing ducks. 0.0(C), 0.5(T1), 1.0(T2) and 1.5%(T3) of Monascus culture which contained 0.5% monacolin-k was added to commercial broiler diets, respectively, and fed during 2~6 weeks of age in Experiment 1. In Experiment 2, commercial broiler diet added 1.0% of Monascus culture was fed during 6~6(C), 4~6(T1), 2~6(T2) and 0~6(T3) weeks of age, respectively.
显示更多 [+] 显示较少 [-]