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Effect of Feeding Wild Ginseng Culture By-products on Performance and Egg Quality of Laying Hens  

Park J. H. (Department of Animal Resources and Biotechnology, Chonbuk National University)
Shin O. S. (Department of Animal Resources and Biotechnology, Chonbuk National University)
Ryu K. S. (Department of Animal Resources and Biotechnology, Chonbuk National University)
Publication Information
Korean Journal of Poultry Science / v.32, no.4, 2005 , pp. 269-273 More about this Journal
Abstract
The wild ginseng culture by-products(WGCB) was added to the laying hens diets. A total of 420 Lohmann Brown laying hens were alloted to five levels of drinking water containing WGCB 0, 0.4, 0.8 1.6, $3.2\%$with seven replications and fed com-soybean meal based diets contained ME 2,800 kcal/kg, CP $16\%$. Laying Performance, egg quality, egg yolk fatty acid and cholesterol concentration were measured. Egg Production and daily e99 mass were significantly lower(p<0.05) in birds fed the WGCB $3.2\%$ compared with no WGCB group, but showed no significant effect in other treatments. Feed efficiency of birds fed $0.4\%$ WGCB showed the lowest of all treatments(p<0.05). Eggshell thickness was increased(p<0.05) by WGCB supplementation, whereas eggshell breaking strength, haugh unit and yolk color index were not affected. No significant change in yolk fatty acids and cholesterol were observed by the addition of WGCB.
Keywords
Wild ginseng culture by-products; performance; yolk fatty acid; cholesterol; laying hens;
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