• Korean Journal of Poultry Science
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• v.32 no.4
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• pp.269-273
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• 2005

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.614-620
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• 2004

This study was to determine the effect of dietary $\beta$-cyclodextrin ($\beta$CD) on egg quality and cholesterol content of egg yolk. One-hundred 28-week-old laying hens were randomly distributed into five groups of twenty hens each and maintained in individual laying cages for 10 weeks of the experiment. They were assigned to the five treatments of experimental layer diets containing 0, 3, 5, 7 or 10% pure $\beta$CD of diets. Food intake, egg production and egg weight varied slightly and insignificantly in the hens fed with 0, 3, 5 or 7% $\beta$CD-added diets. But food intake, egg production, and egg weight were uniformly lower (p＜0.05) in the hens fed with 10% $\beta$CD-added diets. Food conversion rate, when expressed per number egg, was impaired (p＜0.05) without having an obvious relation to the dietary $\beta$CD level. No difference in haugh unit, egg yolk color, and egg shell thickness was found among treatment. The cholesterol content of egg yolks was significantly decreased (p＜0.05) to 3.76, 5.12, 5.49 and 6.48 mg/g yolk in $\beta$CD 3, 5, 7 and 10% treatments respectively when compared to that of the $\beta$CD 0% group. The cholesterol content of eggs, when expressed in mg/60 g egg, was greatly (p＜0.05) decreased to 54, 71, 77 and 86 mg in $\beta$CD 3, 5, 7 and 10% treatments when compared to that of the $\beta$CD 0% group. The most striking effects (p＜0.05) were observed in $\beta$CD 5% and 7% treatments, whose cholesterol content decreased from 28.19% to 30.23%. In conclusion, $\beta$CD added-diets fed to laying hens can reduced the cholesterol content of egg yolk, and this new type of egg yolk with lower cholesterol can be considered a functional livestock food.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.275-281
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• 2001

The objective of this study was to investigate the effect of chitosan and green tea supplementation on laying performance and cholesterol concentrations of serum and egg yolk in laying hens. Total 360 laying hens were divided into four groups for feeding trials with three replication : control, T1 (0.15% chitosan), T2(0.15% green tea) and T3 (0.15% chitosan + 0.15% green tea) group. Feed intake was lower in control group (830g/week) than other treatment groups, but T2 of treatment group shows a tendency to decrease. The egg production and egg weight was significantly higher in T2 and T3 group than control. The cholesterol concentrations of serum with chitosan or green tea supplementation were significantly decreased after 8 week than starting trial, and especially those of T2 was lower than other treatment groups. The cholesterol concentrations of egg yolk were no effect of supplement with chitosan and green tea.

• Korean Journal of Poultry Science
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• v.15 no.1
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• pp.45-51
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• 1988

This experiment was conducted to determine yolk addition level for manufacturing the seasoned yolk Products. They were Prepared with 0, 10, 20, 40% yolk content in conduction with fish meat faste and spices. Yolk mixture was cooked at $90^{\circ}C$ for 1 hour and then dried with hot air at 5511 for 5 hours. The texture of non-dried seasoned product added with 10% yolk was remarkably increased as compared with any other treatment. For the drying process of seasoned yolk product, the more addition of egg yolk to the mure resulted in a slight difficulties on drying. As yolk level increased in dried seasoned product (egg jerky), moisture and fat content increased whereas protein and total amino acid content decreased. Most of amino acid except leucine, isoleucine and phenylalanine decreased by increasing level of egg ye The Predominant amino acids were glutamic acid, aspartic acid and lysine but only small amount of proline was detected in each treatment. Results of experiment indicated that yolk could be used up 20% level in view of physicochemical and sensory quality in seasoned products.

• Korean Journal of Poultry Science
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• v.29 no.1
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• pp.13-18
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• 2002

This study was conducted to investigate the effects of dietary activated coconut charcoal (ACC) on Performance, e99 quality and Plasma cholesterol level of Plasma in laying hens. One hundred forty four, 47-wk-old, ISA Brown commercial layers were used in a 28-d feeding trial after a 7-d adjustment Period. Four dietary treatments were 0, 0.5, 1.0 and 1.5e% levees of ACC supplemented to a corn-soybean meal basal diet. Egg Production was significantly increased as the levels of ACC increased. However, egg weight was significantly decreased by the addition of ACC in diets. Egg shell breaking strength tended to decrease as the level of ACC increased, however, no significance was found in this respect. As the levels of ACC increased, egg shell thickness decreased significantly. Although not significant, yolk color tended to increase by the addition of ACC. Egg folk index were significantly increased by the addition of ACC In diet. No significant difference was found among four treatments in total cholesterol, HDL cholesterol, and LDL+VLDL cholesterol concentrations in plasma. In conclusion, dietary supplementation of ACC to layer diets could be used to increase egg Production, and yolk index.

• Korean Journal of Poultry Science
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• v.30 no.4
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• pp.281-287
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• 2003

This experiment was carried out to study the effect of dietary Monascus culture on the cholesterol contents of egg yolk, muscle and serum of layers with 180 Isa-Brown laying hens for 10 weeks. Control group(C) was fed the commercial laying hen diet and 2.67(T1), 5.33(T2) and 8.00(T3)% of Monascus culture which contained 0.6% monacolin-k added to control diet so as to supply the monacolin-k 20(T1), 40(T2) and 60(T3) mg respectively, per hen-day with 125g diet. Hen-day egg production and average egg weight were not affected by the dietary Monascus culture, but feed intake and feed conversion per kg egg were significantly decreased(P<0.05) as the dietary Monascus culture increased. Cholesterol contents of egg yolk measured 4~5 weeks after feeding the Monascus culture and those of thigh meat measured at the end of experiment were significantly decreased(P<0.05) as the dietary Monascus culture increased. Average cholesterol contents of serum showed a trend to decrease as the dietary Monascus culture increased without significant difference.

• Korean Journal of Poultry Science
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• v.35 no.2
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• pp.153-162
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• 2008

This experiment was conducted to evaluate the dietary effects of mixture of probiotics and colistin on laying performance, intestinal microflora and egg yolk cholesterol in laying hens. One hundred sixty 50-wk-old Hy-Line Brown layers were divided into four treatments and fed a commercial diet (Control) or experimental diets containing 0.2% mixture of probiotics or probiotics and colistin mixture (T1, Bacillus subtilis + Aspergillus oryzae + Lactobacillus plantarum; T2, Bacillus subtilis + Aspergillus oryzae; T3, Bacillus subtilis + Aspergillus oryzae+colistin) for 8 wk. No significant differences were found in laying performance and liver weight among the groups. The Haugh unit of treated groups were significantly improved (P<0.05) compared to that of control, but eggshell qualities were not changed by the treatments. The cecal ammonia concentration was significantly decreased in both T1 and T3 groups. The number of coli forms in cecal content and feces were significantly reduced in all treated groups compared to that of Control (P<0.05). The egg yolk cholesterol contents in the groups fed the diet containing mixture of probiotics and colistin were reduced in comparison with that of Control. In conclusion, dietary supplementation of mixture of probiotics and colistin improved quality of egg albumen, and reduced the egg cholesterol contents. They also reduced intestinal coli forms without harmful effects on overall productive and physiological responses in laying hens.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.11a
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• pp.156-156
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• 1997

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1999.06a
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• pp.223-223
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• 1999

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1996.11a
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• pp.99-99
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• 1996