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Effect of Feeding Diets Containing Green Tea By-Products on Laying Performance and Egg Quality in Hens  

Yang, C.J. (College of Agriculture and Life Sciences, Sunchon National University)
Jung, Y.C. (College of Agriculture and Life Sciences, Sunchon National University)
Uuganbayar, D. (College of Agriculture and Life Sciences, Sunchon National University)
Publication Information
Korean Journal of Poultry Science / v.30, no.3, 2003 , pp. 183-189 More about this Journal
Abstract
This study was carried out to evaluate effect of dietary green tea by-products (GTB) on laying performance and quality of eggs in hens. A total of 96 laying hens (22-week-old) "Tetran Brown" were allotted to four dietary treatments, which containing 0, 2, 4 and 6% green tea-by products. The results showed that the egg production increased (P＜0.05) in layers fed diets containing 4% or 6% green tea-by products compared to the layers fed control no GTB. Egg weight and egg mass in layers fed diets containing 2% green tea by-products significantly decreased compared to those in the other groups (P<0.05). The feed intake was lower in layers fed diets containing 2% and 6% green tea by-products. The feed conversion ratio was lower (P<0.05) in layers fed diets containing 4% or 6% green tea by-product supplementation respectively. The egg shell thickness was no significantly different between layers fed the control and green tea by-product diets (P>0.05). The egg yolk cholesterol tended to decrease when layers fed diets containing green tea by-products, although the differences were not significant (P＞0.05). The linolenic and docosahexaenoic (DHA) acid contents in egg yolk significantly increased in layers fed diets containing different levels green tea by-products compared to those fed control diet (P<0.05). These results suggest that inclusion of green tea by-products in layer diets is suitable for hens without negative effects on egg composition.
Keywords
green tea by-product; feed conversion ratio; egg yolk cholesterol and fatty acid; GTB;
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