Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Different Levels of Dietary Crude Protein on Egg Production and Quality in Laying Hens during Early Stage of Egg Production

산란초기의 사료 내 조단백질 수준에 따른 계란 생산성 및 품질에 미치는 영향

  • Choo, Yun Kyung (Department of Animal Science and Technology, Konkuk University) ;
  • Kwon, Hyung Joo (Department of Animal Science and Technology, Konkuk University) ;
  • Oh, Sung Taek (Department of Animal Science and Technology, Konkuk University) ;
  • Kim, Yong Ran (Division of Animal Husbandry, Cheonan Yonam College) ;
  • Kim, Eun Jib (Division of Animal Husbandry, Cheonan Yonam College) ;
  • Kim, Dong Wook (National Institute of Animal Science, RDA) ;
  • Kang, Chang Won (Department of Animal Science and Technology, Konkuk University) ;
  • An, Byoung Ki (Department of Animal Science and Technology, Konkuk University)
  • 추연경 (건국대학교 동물생명과학대학) ;
  • 권형주 (건국대학교 동물생명과학대학) ;
  • 오성택 (건국대학교 동물생명과학대학) ;
  • 김용란 (건국대학교 동물생명과학대학) ;
  • 김은집 (건국대학교 동물생명과학대학) ;
  • 김동욱 (농촌진흥청 국립축산과학원) ;
  • 강창원 (건국대학교 동물생명과학대학) ;
  • 안병기 (건국대학교 동물생명과학대학)
  • Received : 2013.10.31
  • Accepted : 2013.12.04
  • Published : 2013.12.30
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Abstract

This experiment was conducted to determine optimum levels of dietary crude protein for productivity and egg quality in laying hens during early stage. A total of seven hundred and twenty 24-wk-old Hy-Line Variety Brown layers were randomly assigned to 4 experimental diets varying with 16%, 17%, 18%, and 19% CP and fed the diets for 12 wks. There were no significant differences in egg production, daily egg mass and feed intake among experimental diets. Although no difference was found on egg weight among experimental diets, decreasing levels of dietary crude protein tended to reduce the egg weight. Haugh unit and egg shell quality were not affected by different levels of dietary crude protein. Although there was no difference on yolk color among experimental diets, increasing levels of dietary crude protein slightly reduced the yolk color. It is concluded that laying hens did not need more than 16% CP to maximize egg production.

본 시험은 산란 초기에 있어 조단백질 수준이 미치는 영향을 조사함으로 산란 초기 사료 내 적정 단백질 수준을 제시하기 위한 목적으로 실시하였다. 공시 동물은 22주령 Hy-Line 갈색계를 이용하여 동일한 면적의 케이지에 모두 4개 처리구에 9반복, 반복당 20수씩 총 720수를 선발하여 2주간 일반 시판 사료로 예비 사육하였으며, 처리구별 산란율과 체중이 유사하도록 재배치한 후 총 12주간 사육하며, 조단백질 수준이 난생산성 및 품질 변화에 미치는 영향을 관찰하였다. 사료 섭취량의 경우 조단백질 수준에 따른 유의적인 차이가 나타나지 않았으나, 조단백질 16% 처리구의 경우 다소 낮은 섭취량을 나타내었다. 산란율에 있어 조단백질 수준에 따른 유의적인 차이가 나타나지 않았으나, 조단백질 16% 사료를 급여할 경우에도 산란율 95% 수준을 유지할 수 있는 결과를 보였다. 난중의 경우, 조단백질 19%를 제외하고, 조단백질 16~18%에서 선형적으로 증가하는 경향을 보였으나, 조단백질 수준에 따른 유의적인 차이가 나타나지는 않았다. 난질 항목에 있어 Haugh unit, 난각 두께 및 강도의 경우 조단백질 수준에 따른 유의적인 차이가 나타나지 않았다. 난황색에서 조단백질 수준에 따른 유의적인 차이가 나타나지 않았으나, 조단백질 수준이 증가할수록 난황색이 옅어지는 경향을 발견할 수 있었다. 따라서 본 연구는 한국사양표준 2차 개정판(2012)에서 규정하고 있는 주요 아미노산(Lys, TSAA, Thr) 수준을 유지하고, 사료 섭취량이 105 g 이상의 조건이라면 조단백질 16% 수준으로도 초기의 난 생산성 및 품질에 큰 문제는 없을 것으로 사료된다.

Keywords

References

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