• Korean Journal of Poultry Science
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• v.18 no.1
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• pp.9-31
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• 1991

The purpose of this study was to investigate the effects of dietary methionine and lysine levels on laying hen performance. The level of protein was fixed 15% during whole experiment period, but the levels of methionine and lysine were 0.30% and 0.58% (Low), 0.32% and 0.64% (Medium), 0.35% and 0 70% (High), respectively. Total 288 laying pullets of 22 weeks age were reared from January 28, 1989 to March 23, 1990 for 60weeks. The results obtained were summarized as follows : 1. The e99 Productions were highest in medium treatment in phase I (22~42weeks of age), phase II (42~62 weeks of age) and phase III (62~82weeks of age) and especially, there was significant difference among treatments during phase II (P＜0.05). 2. Egg weight was significantly increased as the levels of methionine and lysine were increased up to methionine and lysine were 0.32% and 0.64%, respectively(P＜0.01). 3. Daily egg mass was highest when the levels of methionine and lysine were 0.32% and 0.64%, respectively and there were significant differences among treatments during phase I and phase II (P＜0.01) 4. Daily feed intake was increased as the levels of methionine and lysine were increased, and there was significant difference among treatments during phase III (P＜0.05). 5. Feed efficiency was best in medium treatment in phase I and phase II (P＜0.01) 6, Viability was highest in medium treatment, but there was no significant difference among treatments. 7. Nutrient utilizability of experimental diets was not significantly different among treatments. 8. Eviscerated yield was highest and abdominal fat accumulation was lowest in medium treatment, but there was no significant difference among treatments. 9. Egg shell quality and chemical composition of egg content were not different among treatments. 10. The feed cost per kg egg mass was lowest in medium treatment and there were significant differences among treatments in phase I, phase II and whole egg laying period(P＜0.05)

• Korean Journal of Poultry Science
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• v.30 no.4
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• pp.219-228
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• 2003

Two experiments were conducted to investigate the feeding value of stevia by-product (SB) on performance in broiler chicks and laying hens. In experiment 1, a total 256 one day old male broiler chicks were replaced in 0, 2, 4, 7% of SB with four replicates for 5 weeks. All diets were consisted of isocaloric and isonitrogen containing CP 21.5, 19% and ME 3,100 kcal/kg for starting and finishing period, respectively. Weight gain of SB treatments decreased compared with control for the first three weeks, but no difference for the finishing period. Feed intake and feed conversion were no statistical difference between control and feeding stevia groups for overall period. There were no different total number of intestinal microflora. However, the number of Salmonella and E. coli of cecum seemed to decrease in SB feeding groups. Total Lactobacillus and yeast tended to be higher in those groups than control. The PUFa increased in SB treatments, but was no significance. In experiment 2. stevia by-product(SB) were mixed with iso-caloric and isonitrogeneous method to investigate the feeding value in induced molting hens of 78 weeks old. A total 360 birds were replaced in the four treatments(0, 2, 4, 8% SB) with five replicates. Egg production, quality and fatty acid composition in egg were periodically measured for 20 weeks. No difference were found in egg production, feed intake, feed conversion between control and SB treatments for overall period. Egg shell breaking strength, thickness, albumen height and Haugh unit were not statistically different. However, yolk color was significantly high in SB treatments compared to control(P<0.05). Yolk MUFA increased significantly in SB treatments compared to that of control(p<0.05), but PUFA tended to decrease in SB treatments. No significant difference was detected in total sugar in egg yolk between SB treatments and control. Tocopherol of egg yolk 2 and 4% SB were significantly higher than those feed the control (p<0.05).

• Korean Journal of Poultry Science
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• v.15 no.2
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• pp.81-91
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• 1988

The purpose of this research is to analyze the tendencies of poultry consumption in Korea. The information used is the data collected three times during the period from Sept. 1, 1985 to April 30, 1987 throughout the major cities. Those who participated in the survey are 2, 598 including housewives, nutritionists, cookers, group feeding institutions, woman's organizations, and the students of doing nutrition－related studies. Consumer preferences for poultry meat and eggs tend to move toward high quality and more strict sanitary standards. Following this line of consumer preference changes, the poultry product marketing supported by cold chain system is rapidly developing. Household consumption of poultry meat largely consists of hi－and semi－broilers but the household demand for these two broilers tends to decrease steadily over time. In general poultry meat consumption appears to be affected by consumer taste rather than market factors such as prices. In addition consumer choices are quite different depending on poultry meat parts which are preferred in order of drum sticks, wings, and breasts. In particular drum sticks are most preferred than any other parts. An important problem in poultry production is related to consumption seasonality since large part of poultry meat consumption is concentrated during the summer season. Another problem is associated with little development of cooking methods. At present there are two types of primary commercial cooking techniques, fries and samgaetang (boiled chicken with jinsang and rice). For promoting domestic poultry meat disposal and reducing the demand seasonality, new cooking methods should be developed and followed by more aggresive advertisements. In domestic egg trade, smaller packing units(i.e., 10 eggs per unit) tend to bi preferred to large ones (i.e., 30 eggs per unit). In consumers egg purchasing decisions nearness to the shops and convenience appear to be important factors. For egg shell colors consumers recognize that there is no difference in nutritional values. However, survey results show that consumers highest preference lies in eggs with brown color. Eggs are most popular among children and preferred in order of middle－and high－school students, 17-25 age people, and adults. Egg prices are concieved relatively cheap to its nutritional values. In house－holds eggs are consumed in the forms of fries, side dishes, and lunch basket dishes. However, high level of cholesterol content in eggs appears to be an important problem in promoting eggs consumption.

• Journal of Animal Science and Technology
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• v.57 no.5
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• pp.17.1-17.6
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• 2015

The present study investigated the nutritional and economic suitability of cashew reject meal (full fat and defatted) as replacement for groundnut cake (GNC) in the diets of laying chickens. A total of eighty four brown shavers at 25 weeks of age were randomly allotted into seven dietary treatments each containing 6 replicates of 2 birds each. The seven diets prepared included diet 1, a control with GNC at $220gkg^{-1}$ as main protein source in the diet. Diets 2, 3 and 4 consist of gradual replacement of GNC with defatted cashew reject meal (DCRM) at 50%, 75% and 100% on weight for weight basis respectively while diets 5, 6 and 7 consist of gradual inclusion of full fat cashew reject meal (FCRM) to replace 25%, 35% and 50% of GNC protein respectively. Each group was allotted a diet in a completely randomized design in a study that lasted eight weeks during which records of the chemical constituent of the test ingredients, performance characteristics, egg quality traits and economic indicators were measured. Results showed that the crude protein were 22.10 and 35.4% for FCRM and DCRM respectively. Gross energy of DCRM was 5035 kcal/kg compared to GNC, 4752 kcal/kg. Result of aflatoxin $B_1$ revealed moderate level between 10 and $17{\mu}g/Kg$ in DCRM and GNC samples respectively. Birds on control gained 10 g, while those on DCRM and FCRM gained about 35 g and 120 g respectively. Feed intake declined (P < 0.05) with increased level of FCRM. Hen day production was highest in birds fed DCRM, followed by control and lowest value (P < 0.05) was recorded for FCRM. No significant change (P > 0.05) was observed for egg weight and shell thickness. Fat deposition and cholesterol content increased (P > 0.05) with increasing level of FCRM. The cost of feed per kilogram decreased gradually with increased inclusion level of CRM. The prediction equation showed the relative worth of DCRM compared to GNC was 92.3% whereas the actual market price of GNC triples that of DCRM. It was recommended that GNC could be completely replaced by DCRM in layer's diets in regions where this by product is abundant. However, FCRM should be cautiously used in diets of laying chickens.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.11 no.2
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• pp.144-149
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• 2018

The eggs are incubated for 18 days through the generator and incubated in the developing incubator. During the developmental period, the weight loss of the fetus is correlated with the ventricular formation, and the proper ventricular formation is also associated with the healthy embryonic hatching and the egg hatching rate. However, in the incubator period of the domestic hatchery, it is a reality to acquire the resultant side by the Iranian standard weight measurement with the experience of the hatchery and the person concerned and the development period without the apparatus for measuring the present weight. As a result, prevalence of early mortality, hunger and illness during hatching are frequent. Monitoring the reduction of weaning weight is crucial to obtaining chick quality and hatching performance with weight changes within the development machine. Water loss is different depending on the size of eggs, egg shell, and elder group. We can expect to increase the hatching rate by measuring the weight change in real time and optimizing the ventilation change accordingly. There is a need to develop a real-time measurement system that can control 10 to 13% reduction of the total weight during hatching. The system through this study is a way to check the one - time directly when moving the existing egg, and it is impossible to control the measurement of the fetal water evaporation within the development period. Unlike systems that do not affect the hatching rate, four load cells are connected in parallel on the Arduino sketch board and the AT-command command is used to connect the mobile phone and computer in real time. The communication speed of Bluetooth was set to 15200 to match the communication speed of Arduino and Hyper-terminal program. The real - time monitoring system was designed to visually check the change of the weight of the fetus in the artificial incubator. In this way, we aimed to improve the hatching rate and health condition of the hatching eggs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1195-1201
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• 2009

Dietary effects of Agaricus bisporus powder (ABP) on the quality characteristic of eggs from hens (Hy-Line) were investigated. Experimental groups (100 hens/group) were divided into normal control group (Control), 0.3% ABP supplemented diet group (M-0.3) and 0.6% ABP supplemented diet group (M-0.6), then fed for 12 weeks. There were no significant differences in shell thickness, while Haugh unit in M-0.3 and M-0.6 groups were 18.3$\sim$27.6% higher than that of control groups. Color $L^*$ and $b^*$ values of egg albumen and yolk in the M-03 and M-0.6 groups were lower whereas $a^*$ values were higher than those of NC group. In the yolk of M-03 and M-0.6 groups compared with control groups, the levels of total phospholipids and HDL-cholesterol were 4.5$\sim$13.9% and 86.1$\sim$87.0% higher, respectively, while the levels of total cholesterol, triglyceride and LDL-cholesterol were 29.4$\sim$31.9%, 51.9$\sim$52.4% and 49.1$\sim$53.5% lower than those of control groups, respectively. There were no significant differences in fatty acids. In the result of sensory evaluation, gory odor of raw eggs in the M-03 and M-0.6 groups was slightly lower compared with control groups. These results suggest that the feed containing mushroom of Agaricus bisporus can be used to reduce the egg yolk cholesterol content and gory odor from raw egg, and also to increase the phospholipids as a functional feed. Further studies on the mechanism are required.

• The Korean Journal of Mycology
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• v.27 no.1 s.88
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• pp.10-14
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• 1999

A single phase composter was constructed by modifying the conventional mixer of sawdust for the cultivation of oyster mushroom Pleurotus ostreatus. The machine was designed on the basis of 3-phase-1 system which was controlled in prewetting, pasteurization and fermentation processes. In composting 200 kg of straw and cotton waste in the machine, it took 20 minutes in prewetting step and also to hours at $65^{\circ}C$ in pasteurization process. Postfermentation by aerothermophiles was completed by treating the compost at $45^{\circ}C-50^{\circ}C$ for 48 hours which was shorten 24 hours from the conventional method. In the postfermentation at high temperature, forced aeration and/or vigorous mixing process(es) played a great role in the improvement of spawn quality. The growth of mycelium of oyster mushroom was excellent in the culture combinated with 3 parts of surface inoculation and 7 parts of mechanical mixing.