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The Effect of Dietary Rice Irradiated by Far Infrared Rays on the Characteristics of Egg  

Kwon O-Jun (구미대학 호텔조리영양전공)
Son Dong-Hwa (대구산업정보대학 조리계열)
Choi Ung-Kyu (아시아대학교 한방식품영양학과)
Kwak Dong-Ju (대구보건대학 치기공과)
Jang Sang-Hee (구미대학 호텔조리영양전공)
Kim Dae-Gon (대구산업정보대학 식품영양과)
Publication Information
Food Science of Animal Resources / v.24, no.3, 2004 , pp. 277-282 More about this Journal
Abstract
This study was conducted to investigate changes of egg characteristics according to feeding of far infrared irradiated rice. The feeding of rice irradiated by far infrared rays did not affect the body weight of laying hens, but egg weight (3.6∼7.6%), yolk weight (3.9∼30.2%) and thickness of egg shell (5.4∼13.5%) together with the rate of laying eggs (5.4%) were positively increased than normal rice.
Keywords
far infrared rays; rice; egg;
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