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Effects of Diet with Laminaria religiosa on Egg Quality  

Jo, Kil-Suk (Department of Food Science, Wonju National College)
Publication Information
Food Science and Preservation / v.13, no.6, 2006 , pp. 714-719 More about this Journal
Abstract
The effect of diet with Laminaria religiosa on egg quality were investigated. Isa Brown chicken (28 weeks old) were raised for 10 week. The addition level of Laminaria religiosa to each treatment was 0, 10 and 20%, respectively. No difference in egg yolk and white color was found among treatment. The contents of Ca, Fe, K and Mg were increased but of P decreased with the feeding of Laminaria religiosa. Total mineral content were increased from 860.9 mg% to 936.8 mg%. Tensile strength of egg shell was improved from $63g/cm^2$ to $77g/cm^2$. Total cholesterol content were reduced from 1,760 mg% to 1,113 mg%. Among the analyzed amino acids, the content of each amino acid was reduced except histidine increased from 2,024.0 mg% to 2,119.6 mg%. Essential amino acids in the total amino acids, 42.1% to 42.6%, were hardly changed among treatments.
Keywords
Laminaria religiosa; egg qualify; color; cholesterol; amino acid; mineral;
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Times Cited By KSCI : 3  (Citation Analysis)
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