• Title/Summary/Keyword: Added mass effect

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A Study on the Replacement of a Light Burnt Dolomite with a Waste MgO-C Refractory Material for a Steel-Making Flux in Electric Arc Furnace (폐 MgO-C계 내화재의 전기로(EAF) 제강 Flux용 경소돌로마이트 대체 사용 연구)

  • Hyun-Jong Kim;Jong-Deok Lim;Hang-Goo Kim;Jei-Pil Wang
    • Resources Recycling
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    • v.31 no.6
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    • pp.44-51
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    • 2022
  • In the steelmaking process using an electric arc furnace (EAF), light-burnt dolomite, which is a flux containing MgO, is used to protect refractory materials and improve desulfurization ability. Furthermore, a recarburizing agent is added to reduce energy consumption via slag foaming and to induce the deoxidation effect. Herein, a waste MgO-C based refractory material was used to achieve the aforementioned effects economically. The waste MgO-C refractory materials contain a significant amount of MgO and graphite components; however, most of these materials are currently discarded instead of being recycled. The mass recycling of waste MgO-C refractory materials would be achievable if their applicability as a flux for steelmaking is proven. Therefore, experiments were performed using a target composition range similar to the commercial EAF slag composition. A pre-melted base slag was prepared by mixing SiO2, Al2O3, and FeO in an alumina crucible and heating at 1450℃ for 1 h or more. Subsequently, a mixed flux #2 (a mixture of light-burnt dolomite, waste MgO-C based refractory material, and limestone) was added to the prepared pre-melted base slag and a melting reaction test was performed. Injecting the pre-melted base slag with the flux facilitates the formation of the target EAF slag. These results were compared with that of mixed flux #1 (a mixture of light-burnt dolomite and limestone), which is a conventional steelmaking flux, and the possibility of replacement was evaluated. To obtain a reliable evaluation, characterization techniques like X-ray diffraction (XRD) analysis and X-ray fluorescence (XRF) spectrometry were used, and slag foam height, slag basicity, and Fe recovery were calculated.

Recent Progress in Air-Conditioning and Refrigeration Research : A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2013 (설비공학 분야의 최근 연구 동향 : 2013년 학회지 논문에 대한 종합적 고찰)

  • Lee, Dae-Young;Kim, Sa Ryang;Kim, Hyun-Jung;Kim, Dong-Seon;Park, Jun-Seok;Ihm, Pyeong Chan
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.26 no.12
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    • pp.605-619
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    • 2014
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2013. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of fluid machinery, pipes and relative parts including orifices, dampers and ducts, fuel cells and power plants, cooling and air-conditioning, heat and mass transfer, two phase flow, and the flow around buildings and structures. Research issues dealing with home appliances, flows around buildings, nuclear power plant, and manufacturing processes are newly added in thermal and fluid engineering research area. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results for general analytical model for desiccant wheels, the effects of water absorption on the thermal conductivity of insulation materials, thermal properties of Octadecane/xGnP shape-stabilized phase change materials and $CO_2$ and $CO_2$-Hydrate mixture, effect of ground source heat pump system, the heat flux meter location for the performance test of a refrigerator vacuum insulation panel, a parallel flow evaporator for a heat pump dryer, the condensation risk assessment of vacuum multi-layer glass and triple glass, optimization of a forced convection type PCM refrigeration module, surface temperature sensor using fluorescent nanoporous thin film. In the area of pool boiling and condensing heat transfer, researches on ammonia inside horizontal smooth small tube, R1234yf on various enhanced surfaces, HFC32/HFC152a on a plain surface, spray cooling up to critical heat flux on a low-fin enhanced surface were actively carried out. In the area of industrial heat exchangers, researches on a fin tube type adsorber, the mass-transfer kinetics of a fin-tube-type adsorption bed, fin-and-tube heat exchangers having sine wave fins and oval tubes, louvered fin heat exchanger were performed. (3) In the field of refrigeration, studies are categorized into three groups namely refrigeration cycle, refrigerant and modeling and control. In the category of refrigeration cycle, studies were focused on the enhancement or optimization of experimental or commercial systems including a R410a VRF(Various Refrigerant Flow) heat pump, a R134a 2-stage screw heat pump and a R134a double-heat source automotive air-conditioner system. In the category of refrigerant, studies were carried out for the application of alternative refrigerants or refrigeration technologies including $CO_2$ water heaters, a R1234yf automotive air-conditioner, a R436b water cooler and a thermoelectric refrigerator. In the category of modeling and control, theoretical and experimental studies were carried out to predict the performance of various thermal and control systems including the long-term energy analysis of a geo-thermal heat pump system coupled to cast-in-place energy piles, the dynamic simulation of a water heater-coupled hybrid heat pump and the numerical simulation of an integral optimum regulating controller for a system heat pump. (4) In building mechanical system research fields, twenty one studies were conducted to achieve effective design of the mechanical systems, and also to maximize the energy efficiency of buildings. The topics of the studies included heating and cooling, HVAC system, ventilation, and renewable energies in the buildings. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which can improve the energy efficiency of the buildings. (5) The field of architectural environment is mostly focused on indoor environment and building energy. The main researches of indoor environment are related to infiltration, ventilation, leak flow and airtightness performance in residential building. The subjects of building energy are worked on energy saving, operation method and optimum operation of building energy systems. The remained studies are related to the special facility such as cleanroom, internet data center and biosafety laboratory. water supply and drain system, defining standard input variables of BIM (Building Information Modeling) for facility management system, estimating capability and providing operation guidelines of subway station as shelter for refuge and evaluation of pollutant emissions from furniture-like products.

The Effect of Manufacturing Method Preferences for Different Product Types on Purchase Intent and Product Quality Perception (제품유형에 따른 제조방식 선호가 구매의도와 품질지각에 미치는 효과)

  • Lee, Guk-Hee;Park, Seong-Yeon
    • Science of Emotion and Sensibility
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    • v.19 no.4
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    • pp.21-32
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    • 2016
  • Studies have observed various phenomena regarding the effect of the interaction between type, price, and brand image of a product on consumers' purchase intent and product quality perception. Yet, few have studied the effect of the interaction between product type and manufacturing method on these factors. However, the advent of three-dimensional (3D) printers added a new manufacturing method, 3D printing, to the traditional methods of handicraft and automated machine-based production, and research is necessary since this new framework might affect consumers' purchase intent and product quality perception. Therefore, this study aimed to verify the effects of the interaction between product type and manufacturing method on purchase intent and product quality perception. To achieve this, in our experiment 1, we selected product types with different characteristics (drone vs. violin vs. cup), and measured whether consumers preferred different manufacturing methods for each product type. The results showed that consumers preferred the 3D printing method for technologically advanced products such as drones, the handmade method for violins, and the automated machine-based manufacturing method, which allows mass production, for cups. Experiment 2 attempted to verify the effects of the differences in manufacturing method preferences for each product type on consumers' purchase intent and product quality perception. Our findings are as follows: for drones, the purchase intent was highest when 3D printing was used; for violins, the purchase intent was highest when the violins were handmade; for cups, the purchase intent was highest when machine-based manufacturing was used. Moreover, whereas the product quality perception for drones did not differ across different manufacturing methods, consumers perceived that handmade violins had the highest quality and that cups manufactured with 3D printing had the lowest quality (the purchase intent for cups was also lowest when 3D printing was used). This study is anticipated to provide a wide range of implications in various areas, including consumer psychology, marketing, and advertising.

Spatial effect on the diffusion of discount stores (대형할인점 확산에 대한 공간적 영향)

  • Joo, Young-Jin;Kim, Mi-Ae
    • Journal of Distribution Research
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    • v.15 no.4
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    • pp.61-85
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    • 2010
  • Introduction: Diffusion is process by which an innovation is communicated through certain channel overtime among the members of a social system(Rogers 1983). Bass(1969) suggested the Bass model describing diffusion process. The Bass model assumes potential adopters of innovation are influenced by mass-media and word-of-mouth from communication with previous adopters. Various expansions of the Bass model have been conducted. Some of them proposed a third factor affecting diffusion. Others proposed multinational diffusion model and it stressed interactive effect on diffusion among several countries. We add a spatial factor in the Bass model as a third communication factor. Because of situation where we can not control the interaction between markets, we need to consider that diffusion within certain market can be influenced by diffusion in contiguous market. The process that certain type of retail extends is a result that particular market can be described by the retail life cycle. Diffusion of retail has pattern following three phases of spatial diffusion: adoption of innovation happens in near the diffusion center first, spreads to the vicinity of the diffusing center and then adoption of innovation is completed in peripheral areas in saturation stage. So we expect spatial effect to be important to describe diffusion of domestic discount store. We define a spatial diffusion model using multinational diffusion model and apply it to the diffusion of discount store. Modeling: In this paper, we define a spatial diffusion model and apply it to the diffusion of discount store. To define a spatial diffusion model, we expand learning model(Kumar and Krishnan 2002) and separate diffusion process in diffusion center(market A) from diffusion process in the vicinity of the diffusing center(market B). The proposed spatial diffusion model is shown in equation (1a) and (1b). Equation (1a) is the diffusion process in diffusion center and equation (1b) is one in the vicinity of the diffusing center. $$\array{{S_{i,t}=(p_i+q_i{\frac{Y_{i,t-1}}{m_i}})(m_i-Y_{i,t-1})\;i{\in}\{1,{\cdots},I\}\;(1a)}\\{S_{j,t}=(p_j+q_j{\frac{Y_{j,t-1}}{m_i}}+{\sum\limits_{i=1}^I}{\gamma}_{ij}{\frac{Y_{i,t-1}}{m_i}})(m_j-Y_{j,t-1})\;i{\in}\{1,{\cdots},I\},\;j{\in}\{I+1,{\cdots},I+J\}\;(1b)}}$$ We rise two research questions. (1) The proposed spatial diffusion model is more effective than the Bass model to describe the diffusion of discount stores. (2) The more similar retail environment of diffusing center with that of the vicinity of the contiguous market is, the larger spatial effect of diffusing center on diffusion of the vicinity of the contiguous market is. To examine above two questions, we adopt the Bass model to estimate diffusion of discount store first. Next spatial diffusion model where spatial factor is added to the Bass model is used to estimate it. Finally by comparing Bass model with spatial diffusion model, we try to find out which model describes diffusion of discount store better. In addition, we investigate the relationship between similarity of retail environment(conceptual distance) and spatial factor impact with correlation analysis. Result and Implication: We suggest spatial diffusion model to describe diffusion of discount stores. To examine the proposed spatial diffusion model, 347 domestic discount stores are used and we divide nation into 5 districts, Seoul-Gyeongin(SG), Busan-Gyeongnam(BG), Daegu-Gyeongbuk(DG), Gwan- gju-Jeonla(GJ), Daejeon-Chungcheong(DC), and the result is shown

    . In a result of the Bass model(I), the estimates of innovation coefficient(p) and imitation coefficient(q) are 0.017 and 0.323 respectively. While the estimate of market potential is 384. A result of the Bass model(II) for each district shows the estimates of innovation coefficient(p) in SG is 0.019 and the lowest among 5 areas. This is because SG is the diffusion center. The estimates of imitation coefficient(q) in BG is 0.353 and the highest. The imitation coefficient in the vicinity of the diffusing center such as BG is higher than that in the diffusing center because much information flows through various paths more as diffusion is progressing. A result of the Bass model(II) shows the estimates of innovation coefficient(p) in SG is 0.019 and the lowest among 5 areas. This is because SG is the diffusion center. The estimates of imitation coefficient(q) in BG is 0.353 and the highest. The imitation coefficient in the vicinity of the diffusing center such as BG is higher than that in the diffusing center because much information flows through various paths more as diffusion is progressing. In a result of spatial diffusion model(IV), we can notice the changes between coefficients of the bass model and those of the spatial diffusion model. Except for GJ, the estimates of innovation and imitation coefficients in Model IV are lower than those in Model II. The changes of innovation and imitation coefficients are reflected to spatial coefficient(${\gamma}$). From spatial coefficient(${\gamma}$) we can infer that when the diffusion in the vicinity of the diffusing center occurs, the diffusion is influenced by one in the diffusing center. The difference between the Bass model(II) and the spatial diffusion model(IV) is statistically significant with the ${\chi}^2$-distributed likelihood ratio statistic is 16.598(p=0.0023). Which implies that the spatial diffusion model is more effective than the Bass model to describe diffusion of discount stores. So the research question (1) is supported. In addition, we found that there are statistically significant relationship between similarity of retail environment and spatial effect by using correlation analysis. So the research question (2) is also supported.

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  • Effects of Dietary Supplementation of Lactobacillus on Performance, Nutrient Digestibility, Intestinal Microflora, and Fecal $NH_{3}$ Emission in Laying Hens (산란계의 생산성, 영양소 소화율 분의 암모니아 발생량 및 장내 미생물 변화에 대한 유산균의 급여 효과)

    • 김상호;유동조;박수영;이상진;최철환;나재천;류경선
      • Korean Journal of Poultry Science
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      • v.29 no.3
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      • pp.213-223
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      • 2002
    • This study was conducted to investigate the influence of feeding various Lactobacillus on production performance, nutrients digestibility, intestinal microflora, and fecal $NH_{3}$ gas emission in laying hens. Three hundred and sixty ISA Brown layers, 21 weeks of age, were randomly allotted to nine treatments, with low replicates per treatment. Nine treatments consisted of Control(no Lactobacillus), Lactobacillus crispatus avibrol(LCB: KFCC-11195), Lactobaciilus reuteri avibro2(LRB: KFCC-11196), Lactobacillus crispatus avihenl(LCH: KFCC-11197), Lactobacillus vaginalis avihen2(LVH: KFCC-11198). Each Lactobacillus was added at two levels ($10^{4}$and $10^{7}$ cfu/g diets). Egg production, and egg weight were measured daily. A metabolism trial was conducted following the 12-week feeding trial, during which egg qualities, intestinal microflora and fecal $NH_{3}$ gas emission were examined. Egg production and daily egg mass improved significantly by the addition of various Lactobacillus(P<0.05), of which effect was more notable during the latter part of the feeding trial. But, no significant differences were found among Lactobacillus strains and between two levels of supplementation. Egg weight and feed intake showed no difference among all treatments. Feed conversion ratio of birds fed lactobacillus was significantly improved compared to that of the Control(P<0.05), but not different among lactobacillus treatments. Digestibility of crude protein, ether extract and crude ash improved significantly in lactobacillus treatments(P<0.05). However, there were not statistically different by adding levels and strains. Total counts of Lactobacillus spp. in ileum of layers fed Lactobacillus were significantly higher than that of the control, but no consistent trend was found in cecum. There were no significant differences in intestinal yeast and anaerobes counts among all treatments. The Lactobaciilus supplementation did not exert my effect on the eggshell quality and Haugh unit. Fecal $NH_{3}$ gas emission decreased significantly in Lactobacillus treatments, and showed no difference between the two supplementation levels. From the result of this study, it could be concluded that dietary supplementation of Lactobacillus, regardless of their species, Improves the laying performance and decreases the fecal ammonia gas emission. The proper level of supplementation appears to be $10^{4}$ cfu/g of diet.

    Effects of Single or Mixed Feeding of Lactobacillus and Yeast on Performance, Nutrient Digestibility, Intestinal Microflora, and Fecal NH$_{3}$ Gas Emission in Laying Hens (유산균과 효모의 단독 및 혼합 급여가 산란계의 생산성, 영양소 소화율, 장내미생물 변화 및 분의 암모니아 발생량에 미치는 영향)

    • 김상호;유동조;박수영;이상진;치철환;성창근;류경선
      • Korean Journal of Poultry Science
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      • v.29 no.3
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      • pp.225-231
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      • 2002
    • Total 240 of ISA Brown layers were employed in this experiment to study the effects of single or mixed feeding of Lactobacillus and yeast on the performance and intestinal microflora of laying hens. They were randomly allocated to six dietary treatments; None(Control), Pichia farinosa(PF), Lactobacillus crispatus avihen1 (LCH), Lactobacillus vaginalis avihen1(LVH), LCH+PF, and LVH+PF. Viable microflora were added to meet 3${\times}$10$\^$6/ cfu PF and 10$\^$7/ cfu Lacrobacillus per g of feed. There were four replicates per treatment, and 10 birds per replicates. Laying performance was recorded for 10 weeks, followed by a metabolism trial during which nutrient utilization, pattern of intestinal microflora and fecal NH$\sub$3/ emission were examined. Egg production and daily egg mass of birds fed either single or mixed microorganisms were significantly higher than those of the control(P<0.05). Egg weight and feed intake were not statistically different among all treatments. However, feed conversion ratio tended to improve by the supplementation of microbes. Digestibility of crude protein, ether extract and crude ash tended to improve in Lactobacillus treatments, however, there were not statistically different. With regards to the number of intestinal microbes, number of anaerobes were increased in microbes feeding group. Eggshell quality of PF layers was significantly poorer than those of the other treatments. No consistent trend was found in Haugh Unit among all treatments. Fecal NH$\sub$3/ gas emission was significantly lower in LVH, LVH+PF and LCH+PF than the other treatments(P<0.05). From the result of this experiment, it could be concluded that single or mixed feeding of Lactobacillus and yeast improves the laying performance and decreases the fecal ammonia gas emission. No synergic effect was found when both microbes were mixed and fed to the layers.

    Effects of Dietary Germanium on the Performance, Egg Quality and Blood Composition for the Finishing Stage of Laying Hens (산란말기에 게르마늄의 첨가 급여가 산란계의 생산성과 계란품질 및 혈액성상에 미치는 영향)

    • Lim, Chun Ik;Moon, Hong Kil;Kim, Sang Ho;Choe, Ho Sung;Ryu, Kyeong Seon
      • Korean Journal of Poultry Science
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      • v.45 no.2
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      • pp.119-124
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      • 2018
    • This study was conducted to assess the effect of dietary addition of Germanium (Ge) on performance, egg quality, serum biochemical properties and yolk fatty acid composition in laying hens. At 74 weeks of age, a total of 360 Hy-line brown commercial layers were divided into four treatments with five replicates per treatment. Four dietary levels of Ge (0, 1, 2 and 4%) were added to the basal diets (ME: 2,750 kcal/kg, CP: 16%) and fed corresponding diet for a period of 12 weeks. The effects of these treatments on production performance and egg quality were measured three times at four week intervals, and at the end of the experiment, blood and egg yolk fatty acid were analyzed. The results showed that production performance parameters including egg production rate, feed intake, egg weight, egg mass and feed conversion ratio were non-significant, but dietary addition of 2% Ge tended to increase egg production rate. Eggshell strength was found to be significantly higher in Ge supplemented groups than in the control group (P<0.05), and eggshell thickness was also trended to be improved in Ge treated groups. In serum, triglyceride content was significantly greater (P<0.05), and the highest total cholesterol was found in hens of the control group as compared with that of the Ge supplemented groups. The yolk fatty acid composition including polyunsaturated fatty acid, unsaturated fatty acid and saturated fatty acid were not affected among the treatments but addition of 2 or 4% Ge in basal diet had significantly (P<0.05) increased monounsaturated fatty acid. Therefore, supplementation of Ge in laying hens diet has positive effects on egg quality and triglyceride in serum.

    Characterization of Laccase Purified from Korean Pycnoporus cinnabarinus SCH-3 (한국산 주걱송편버섯(Pycnoporus cinnabarinus) SCH-3로부터 정제 된 Laccase의 특성)

    • Park, Eun-Hye;Yoon, Kyung-Ha
      • The Korean Journal of Mycology
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      • v.31 no.2
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      • pp.59-66
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      • 2003
    • Laccase produced by Pycnoporus cinnabarinus SCH-3 isolated from Korea was partially purified using ultrafiltration, anion exchange chromatography and affinity chromatography, The laccase was produced as the predominant extracellular phenoloxidase during primary metabolism. Neither lignin peroxidase nor manganese-dependent peroxidase were detected in the culture fluid. In order to examine the effect of inducers in laccase production, 2,5-xylidine was added in the culture of Pycnoporus cinnabarinus SCH-3. Addition of 2,5-xylidine enhanced 25-fold laccase production. Purified laccase was a single polypeptide having a molecular mass of approximately 66 kDa, as determined by SDS-polyacrylamide gel electrophoresis, and carbohydrate content of 9%. $K_{m}\;and\;V_{max}$ values for laccase with ABTS [2,2-azinobis (3-ethylbenzthiazoline 6-sulfonic acid)] as a substrate (Lineweaver-Burk plot) was determined to be $44.4{\mu}M\;and\;56.0{\mu}mole$, respectively. The optimal pH for laccase activity was found to be 3.0. The enzyme was very stable for 1 hour at $60{\circ}C$. Half-life ($t_{1/2}$) of the enzyme was about 10 min at $80{\circ}C$. Spectroscopic analysis of purified enzyme indicated that the enzyme was typical of copper-containing protein. Substrate specificity and inhibitor studies for laccase also indicated to be a typical fungal laccase. The N-terminal amino acid sequence of the P. cinnabarinus SCH-3 laccase showed 94% of homology to the N-terminal sequences of laccases from P. cinnabarinus PB and P. coccineus.

    Quality Stability of Oleoresin Onion (양파 Oleoresin의 저장중 품질 변화)

    • 최옥수;배태진
      • The Korean Journal of Food And Nutrition
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      • v.11 no.2
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      • pp.179-184
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      • 1998
    • As a way of mass process of onion, Allium cepa L., the oleoresin decompressed and concentrated is an alternative process to minimize lowering in the quality of onion during storage, to improve the original flavor and taste, and to increase variety as processing aids. This study was performed to investigate on the quality stability during storage of oleoresin. Oleoresin product was manufactured by mixing a concentration of onion juice and ethanol extract homogenously, emulsified by an additional 2% PGDR(polyglycerol condensed ricinoleate) and 1% cysteine. During 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$ the total sugar content in oleoresin product was very stable, and absorbances at 420nm as browning reaction index were 0.38, 1.53 and 3.32, respectively, addition of 1% cysteine retarded the browning reaction effectively. When oleoresin product was centrifuged(2000$\times$G, 60 minutes), the volumes of emulsion level without separation were 96.8%, 94.1% and 9.06%, respectively during 20 days, 40 days and 60 days storage at 5$^{\circ}C$, and those during 60 days storage at $25^{\circ}C$ and 4$0^{\circ}C$ were appeared to be 83.2% and 75.4%. Showing lower level as increasing storage temperature. Antioxidant indexes(AI) of soybean oil added 1% oleoresin without storage and 0.02% BHA were 1.39 and 1.72. The former showed 80.8% antioxidant activity on induction time extension effect of the latter. Antioxidant indexes of oleoresin decreased slightly as increasing storage temperature and were 1.37, 1.30 and 1.08. Total pyruvate contents were 89.9%, 79.7% and 65.2%, respectively during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Rate constant, Q10 value and activation energy were 1.381~4.735 mmol/$\ell$.hr, 1.537~1.694 and 11.649 ㎉/g mole for the reduction of pyruvates in the range of storage temperatures during oleoresin storage.

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    Effect of Feeding Thymus vulgaris Powder on the Productivity, Egg Quality and Egg Yolk Fatty Acid Composition in Laying Hens (Thymus vulgaris 분말의 급여가 산란계의 생산능력, 난품질 및 난황 내 지방산 조성에 미치는 영향)

    • Park, Seong-Bok;Lee, Kyeong-Jin;Lee, Wang-Hyu;Ryu, Kyeong-Seon
      • Korean Journal of Poultry Science
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      • v.39 no.2
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      • pp.157-161
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      • 2012
    • The objective of this study was to evaluate the effects of feeding dried Thymus vulgaris powder (TVP) on the layer performance, egg quality and egg yolk fatty acid composition. Two hundred eighty eight, 35 weeks old Brown nicks were allocated in the cage for five TVP (0, 0.25, 0.5, 1.0 and 2.0%) diets with four replicates in each treatment. Each basal diet contained 16.0% CP and 2,800 kcal/kg ME and supplied to layers for 8 weeks. Egg production and egg weight were not statistically different but numerically increased in birds fed 2.0% TVP than other treatments. Egg mass was not consistent depending on the TVP addition levels in diets. Feed intake was significantly lower in TVP addition treatments than the control (p<0.05), however, feed conversion was not significantly differed among control and treatments (p<0.05). Dietary addition of 2.0% TVP showed high values on albumin height, Haugh unit and egg yolk color and they are 7.93, 86.79 and 7.20, respectively (p<0.05). Palmitic and arachidonic acids were remarkably lowered when 2.0% TVP added to basal diets and then fed to birds for 8 weeks, in contrast, significantly higher linolenic acid composition was determined in birds fed 2.0% TVP (p<0.05). As the results, the highest unsaturated fatty composition and UFA/SFA ratio were observed in 2.0% TVP treatment as compared to those of control and other treatments. Therefore, the results indicate that the Thymus vulgaris powder addition to basal diet tended to have positive effects on egg quality and egg yolk fatty acids composition, and the optimum addition of Thymus vulgaris powder may be 2.0%.


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