사료내 아마종실과 사료첨가물질의 조합첨가가 난황내 지방산 함량과 산란능력에 미치는 영향

To evaluate the effect of combined supplementation of both flaxseed and micro additives on fatty acid incoporation in egg yolk, totally 240 of ISA Brown laying hen were alloted into 4 treatments with 3 replication per treatment by completely randomized design. 10% of ground flaxseed was added to the experimental diets of treatment group except control diet. Supplemented micro additives used in this experiments were Vit. A + carnitine for treatment 1, Vit. E + selenium for treatment 2, and probiotics + lecithin for treatment 3. Egg production in flaxseed + Vit. E and selenium supplemented group was lower than those of other treatments. There were no differences in egg weight, feed intake, and feed/egg among treatments. The $\omega$-3 fatty acid content in egg yolk was affacted by flaxseed supplementation with no detection in control group. Especially, The $\omega$-3(Cl8 ：3n3) fatty acid content of egg yolk in probiotics and lecithin supplemented group was higher(P〈0.05) than other flaxseed supplemented groups.

본 연구결과로 $\omega$-3 지방산을 포함한 지방산의 계란내 이행정도는 flaxseed의 첨가와 지방산대사에 영향을 미치는 미량 사료 첨가물질의 병용첨가로 변화되는 것으로 나타났으며, 특히 생균물질과 lecithin의 생리적 기능에 의한 계란내 $\omega$-3 지방산의 급증이 특이적인 것으로 나타났다. 그러나 미량 사료 첨가물질의 지방대사 조절기전에 관해서는 추가연구가 필요한 것으로 판단된다.