Korean Journal of Organic Agriculture (한국유기농업학회지)

Korean Association of Organic Agriculture (한국유기농업학회)
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Effect of Dietary Fresh Water Algae, Chlorella Supplementation on Egg Quality and Fatty Acid in Organic Laying Hens

유기농 산란계에 Chlorella의 급여가 계란 품질과 지방산 조성에 미치는 영향

  • 김민정 (국립농업과학원 유기농업과) ;
  • 심창기 (국립농업과학원 유기농업과) ;
  • 김용기 (국립농업과학원 유기농업과) ;
  • 변영웅 (국립농업과학원 유기농업과) ;
  • 박종호 (국립농업과학원 유기농업과) ;
  • 한은정 (국립농업과학원 유기농업과) ;
  • 최근형 (국립농업과학원 화학물질안전과) ;
  • 고병구 (국립농업과학원 유기농업과)
  • Received : 2018.03.02
  • Accepted : 2018.06.28
  • Published : 2018.08.31
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Abstract

This study was carried out to investigate how chlorella dry powder added to the feed of laying hens influences on the egg quality and the composition of egg yolk's fatty acid. Moisture content, ash content, crude protein content, and crude fat content were 12.8%, 10.8%, 18.0% and 2.5%, respectively. The moisture content of the chlorella powder added to the feed was about 1.54%, the ash content was 6.53%, the crude protein content was 54.56%, and the crude fat content was 2.45 %. After feeding chlorella, compared to the control, the color of egg shell significantly became darker. The hardness of egg shell was increased for 10 days after chlorella feeding and was significantly strengthened. Thickness of egg shell was significantly thicker. The height of egg whites was increased. After 10 days of providing chlorella, the quality of egg white was 92.0 HU (Haugh Unit), which was significantly higher than 84.8 HU, the quality of the control. The color of egg yolk significantly revealed more yellow than that of the control. Egg weight was increased by 7.5% after 15 days of feeding chlorella. Protein content was increased by 11.9% and 10.7% after 10 and 15 days of feeding, respectively. The major compositions of fatty acid content of egg yolk fed with chlorella diet were oleic acid, trans-linoleic acid, palmitic acid, ${\alpha}$-linolenic acid, stearic acid, DHA, EPA, palmitoleic acid, and heptadecanoic acid, respectively. Palmitoleic acid was decreased in the eggs fed with chlorella diet compared to the control. The Saturated Fatty Acid (SFA) content of the control was higher than that of the eggs fed with chlorella. The content of Unsaturated Fatty Acid (UFA) was higher in egg yolks fed with chlorella than in the control. The ratio of UFA to Saturated Fatty Acid (SFA) was higher in egg yolks fed with chlorella than in the control. These results suggest that the addition of chlorella to the feed of the laying hens brings positive effects on the improvement of egg quality and lowering of the Unsaturated Fatty Acid of egg yolk.

본 연구는 클로렐라 건조분말을 산란계의 사료에 첨가해서 계란의 품질과 난황의 지방산 조성에 미치는 영향에 대해서 분석하였다. 시험에 사용한 유기 산란계 사료의 수분함량은 약 12.8%, 회분함량은 10.8%, 조단백질함량은 18.0%, 조지방 함량은 2.5%이었다. 사료에 첨가한 클로렐라분말의 수분함량은 약 1.54%, 회분함량은 6.53%, 조단백질은 54.56%, 조지방 함량은 2.45%이었다. 계란 난각의 색깔은 클로렐라를 급여한 후, 시간의 경과에 따라 대조구에 비해 유의적으로 진해졌다. 파각강도는 클로렐라를 급여한 후, 10일까지 증가하였으며 대조구에 비해 유의적으로 강하였다. 계란 난각의 두께도 클로렐라를 급여한 것이 대조구에 비해 유의적으로 두꺼웠다. 클로렐라 급여한 계란 난백의 높이는 대조구에 비해 높았다. 계란 난백의 품질 기준이 되는 호유닛은 클로렐라를 급여한지 10일 후, 92.0 HU로 대조구(84.8 HU)에 비해 유의적으로 높았다. 클로렐라를 급여한 계란 난황의 황색도도 대조구에 비해 유의적으로 진한 황색을 나타내었다. 클로렐라를 급여한 계란의 무게는 급여 15일 후, 대조구에 비해 7.5% 증가하였으며, 단백질함량은 급여 10일과 15일 후, 대조구에 비해 각각 11.9%, 10.7% 증가하였다. 클로렐라 급여에 따른 계란 노른자의 지방산 함량의 변화를 조사한 바, 난황의 주요 지방산 조성은 oleic acid, trans-linoleic acid, palmitic acid, ${\alpha}$-linolenic acid, stearic acid, DHA, EPA, palmitoleic acid, heptadecanoic acid 순으로 나타났다. Palmitoleic acid는 클로렐라를 급여한 처리구가 대조구에 비해 감소하였다. 포화지방산은 클로렐라를 급여한 계란보다 대조구에서 높게 나타났고, 불포화지방산은 대조구보다 클로렐라를 급여한 계란에서 유의적으로 높게 나타났다. 불포화지방산과 포화지방산의 비율은 대조구보다 클로렐라를 급여한 계란이 높았다. 이상의 결과를 종합하여 볼 때 클로렐라 생균분말을 산란계의 사료에 첨가해서 급여할 경우 계란의 품질 향상과 난황의 불포화지방산 함량을 높이는데 긍정적인 영향을 미치는 것으로 판단된다.

Keywords

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