• Food Science of Animal Resources
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• v.38 no.3
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• pp.468-475
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• 2018

The present trial was carried out to study the effect of sea buckthorn seed supplementation on egg quality of laying birds. A total of 160 Rhode Island Red${\times}$Fayoumi layers was divided into four groups of 40 birds each, which was further replicated four times with 10 hens per replicate. Group one was kept as a control, while other three groups were supplemented with sea buckthorn seed powder at a dose rate of 1 (T1), 2 (T2) and 3 (T3) g/kg of feed. The results showed that egg production was significantly (p<0.05) higher in T3 at the end of the study. Egg weight was significantly (p<0.05) high in T2 and T3 during week 39 and 40. Egg yolk weight was significantly (p<0.05) in T3 compared to the control. Significantly (p<0.01) lower egg cholesterol was recorded in T2 and T3. From the results of the present study, we concluded that laying hens supplemented with sea buckthorn at the rate of 2 and 3 g/kg improved the egg quality parameters and egg cholesterol.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.181-190
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• 2017

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, ${\alpha}$-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness ($a^*$) and yellowness ($b^*$) of BE were lower than those of CE ($a^*$: -4.75 vs. 14.20; $b*$: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, ${\alpha}$-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity.

• 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.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.183-189
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• 2003

This study was carried out to evaluate effect of dietary green tea by-products (GTB) on laying performance and quality of eggs in hens. A total of 96 laying hens (22-week-old) "Tetran Brown" were allotted to four dietary treatments, which containing 0, 2, 4 and 6% green tea-by products. The results showed that the egg production increased (P＜0.05) in layers fed diets containing 4% or 6% green tea-by products compared to the layers fed control no GTB. Egg weight and egg mass in layers fed diets containing 2% green tea by-products significantly decreased compared to those in the other groups (P<0.05). The feed intake was lower in layers fed diets containing 2% and 6% green tea by-products. The feed conversion ratio was lower (P<0.05) in layers fed diets containing 4% or 6% green tea by-product supplementation respectively. The egg shell thickness was no significantly different between layers fed the control and green tea by-product diets (P>0.05). The egg yolk cholesterol tended to decrease when layers fed diets containing green tea by-products, although the differences were not significant (P＞0.05). The linolenic and docosahexaenoic (DHA) acid contents in egg yolk significantly increased in layers fed diets containing different levels green tea by-products compared to those fed control diet (P<0.05). These results suggest that inclusion of green tea by-products in layer diets is suitable for hens without negative effects on egg composition.

• Animal Bioscience
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• v.34 no.1
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• pp.119-126
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• 2021

Objective: This study aims to evaluate the effects of dietary supplement of rubber seed oil on production performance, egg quality, and yolk fatty acid composition in laying hens during a 16-week feeding trial period. Methods: Forty-eight 25-week-old laying hens of Hy-Line Brown were randomly divided into three groups. Each group comprised four replicates and each replicate had four birds. Rubber seed oil was incorporated into a corn-soybean meal basal diet by 3.5% (group I), 4.5% (group II), or 0 (control group) and equivalent nutrition was supplied for the test groups and the control group. The performance related values were determined using standard or well established methods. Results: No significant difference was found in the production performance, the egg quality, the composition of saturated fatty acids, and the content of cholesterol and monounsaturated fatty acids in the yolk within the three groups. Interestingly, both test groups achieved a significantly higher content of linoleic acid, α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid and a significantly lower content of arachidonic acid (p<0.05) compared with the control group. With the increased level of dietary rubber seed oil, there was an increasing trend in the content of n-6 polyunsaturated fatty acids (PUFA), n-3 PUFA and total PUFA, but a declining trend in the n-6/n-3 ratio. Conclusion: These results demonstrate that the rubber seed oil supplemented diet effectively improved the total PUFA content in eggs without impairing the layers' production performance and the egg quality.

• Journal of the Korea Organic Resources Recycling Association
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• v.14 no.4
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• pp.121-131
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• 2006

This study was designed to determinate the effects of dried leftover food and green tea by-product on laying hens performance and egg quality in hens. A total of 210 "Tetran Brown" layers 50-weeks of age were assigned to 7 treatments in a completely randomized design. Each treatment had five replicates per treatment with six layers per replication. Seven dietary treatments were a control diet (formula diet) and dried leftover food (DLF) mixed in 10, 20, 30 and 40% to the control diet substituting the corn grain and soybean meal, control diet containing 1.0% GTB without DLF supplementation and control diet containing 30% DLF plus 1.0% GTB supplementation. The trial period was for 8 weeks. The egg production rate of layers was significantly increased in 10, 20 and 40% DLF treatments compared to that of the control treatment (P<0.05). The egg weight was significantly decreased in 10% DLF treatment compared to that of the control (P<0.05). The feed intake of layers was higher in 20% DLF and 30% DLF plus 1.0% GTB treatment than that of the control (P<0.05). The feed conversion ratio significantly decreased in 10% DLF and control plus 1.0% GTB treatments compared to that of the control (P<0.05). The egg yolk cholesterol not varied among the DLF and control treatments (P>0.05). However, the linolenic acid content of egg yolk was significantly increased in DLF and control treatments both containing 1.0% GTB supplementation.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1179-1189
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• 2006

This experiment was designed to examine the effects of supplemental vitamin D on laying performance, metabolic profile and egg quality of hens fed diets containing different fat sources and levels. Lohman strains (n = 480) were assigned to one of 10 diets: basal diet (BD), BD plus 2.5 and 5.0% sunflower oil (SO) or tallow (T) at vitamin D provided $1{\times}$ and $3{\times}$ of the current recommendation. The experiment lasted from week 30 to 44 of age. Each diet was tested in 12 replicate cages of 4 hens. Production, metabolism, and egg quality data were subjected to three-way ANOVA. Both fats decreased feed intake (FI) as compared to BD. Increasing SO and T levels linearly decreased and quadratically increased FI, respectively. The dietary factors did not affect egg production (EP) and egg weight. Vitamin D supplementation increased and decreased EP when diets contained SO and T, respectively. Feed conversion efficiency (FCE) for hens fed SO was lower than for hens fed T. However, increasing T level improved FCE, whereas increasing SO level worsened FCR. Vitamin D supplementation increased serum vitamin D and glucose concentrations. Vitamin D supplementation also caused a decrease and an increase in serum vitamin D concentration when diets contained SO and T, respectively. Serum glucose concentration for hens fed SO was lower than hens fed T. Increasing fat level linearly increased serum triglyceride and VLDL concentrations, regardless of the fat type. Increasing SO level linearly decreased serum cholesterol concentration. Vitamin D supplementation did not alter lipid metabolites. The dietary factors did not affect serum total protein, Ca, and P concentrations. As compared with BD, feeding SO decreased dry tibia and ash weights more than feeding T. Vitamin D supplementation tended to increase dry tibia weight and decrease tibia ash weight. Eggshell strength and thickness, yolk and albumen indexes, and Haugh unit were not responsive to the dietary factors. Eggshell strength quadratically increased with increasing T level. Yolk color for hens fed SO was lower than for hens fed T. The dietary factors did not affect most of yolk fatty acids. Increasing SO level quadratically decreased yolk $C_{18:2}$ concentration. Vitamin D supplementation increased and decreased yolk $C_{18:2}$ concentration when diets contained SO and T, respectively. In conclusion, increasing fat level improved laying performance without altering metabolic profile and egg quality. Vitamin D supplementation had minor alteration effects on laying performance, metabolic profile, and egg quality in response to fat feeding.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.259-266
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• 2001

This study conducted to investigate the effects of dietary Korean medical herb residue on egg quality and serum cholesterol of laying hens under heat stress. One hundred forty four, 41 weeks old ISA brown commercial layer, were used in a 28 d growth assay with a 7d adjustment period. Dietary treatments Included 1) Control (basal diet), 2) KMHR1.0 (basal diet+1.0% korean medical herb residue), 2) KMHR2.0 (basal diet+2.0% Korean medical herb residue). For overall Period, laying hens fed KMHR1.0 diet were higher hen-day egg production than laying hens fed Control and KMHR2.0 diets with significant difference (quadratic effect, p<0.01). Egg weight, egg shell breaking strength and egg shell thickness were not influenced by Korean medical herb residue supplementation (P>0.05). As adding level of Korean medical herb residue increased in the diets, yolk color tended to increase, however, the differences failed to reach significance (P>0.05). Also, egg yolk index was not influenced by korean medical herb residue supplementation (P>0.05). Total-, HDL- LDL+VLDL-cholesterol and triglyceride concentrations in serum tended to increase as the concentration of Korean medical herb residue in the diets was increased without significant difference (P>0.05). In conclusion, supplementing 1.0% Korean medical herb residue to a corn SBM meal diet for laying hens increased hen-day egg production.

• Animal Bioscience
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• v.35 no.2
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• pp.236-246
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• 2022

Objective: The objective of this study was to investigate the effect of dietary pumpkin (Cucurbita moschata) seed meal (PSM) on laying hens' performance, quality, fatty acids, cholesterol, antioxidant compounds and shelf life of eggs. Methods: Eighty Tetra SL laying hens, 50-week-old, were randomly divided into two equal groups, having 10 replicates with 4 birds in each. The control (CON) treatment was fed with basal diet, while experimental treatment was fed a diet with 9% PSM, for a 6 week period. Results: Dietary PSM significantly decreased average daily feed intake (p<0.05), with no significant effect on other performance parameters. The PSM, enriched the eggs with polyunsaturated fatty acids, especially α linolenic acid (0.33 vs 0.21 g/100 g) and linoleic acid (20.65 vs 18.37 g/100 g), whereas it reduced the amount of arachidonic acid with 3.91% and n-6/n-3 ratio in PSM eggs compared with CON. The inclusion of 9% PSM significantly (p<0.05) diminished the cholesterol concentration in yolk with 11.31% and in egg with 10.38%, in respect to the CON samples. The significantly (p<0.05) higher concentration of polyphenols and antioxidant compounds, determined in PSM eggs, proved to be effective on shelf life of eggs preserved at refrigerator (5℃) and room temperature (21℃) for 28 days, by delaying the lipid oxidation and protein denaturation. This effect was reflected in significantly (p<0.05) higher Haugh unit in eggs stored 28 days at 21℃ and lower albumen pH values for the overall storage time, both at 5℃ and 21℃, proving the antioxidant effect of pumpkin. Conclusion: Dietary PSM supplementation was significantly effective on average daily feed intake and egg quality by increasing some fatty acids while lowering the cholesterol concentration. Also, PSM proved to be effective improving shelf life of eggs for 28 days storage time.

• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.255-264
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• 2014

This study was performed to elucidate the biochemical mechanism of metabolism on reducing blood lipid, by oral administration of egg yolk in rats. A total of 36 Sprague Dawley male rats were randomized into four treatment groups, according to a randomized block design. Each group was further divided into three repeat cages, with each repeat cage comprising of 3 rats. The animals were orally administered with egg yolk once a day, while feeding the same purified pellet diet for 6 weeks. The four treatment groups were: C(control, saline 1.0 g), T1(pork belly oil 1.0 g), T2(egg yolk 1.0 g), T3(pork belly oil 1.0 g and egg yolk 1.0 g alternating every week). The measured parameters in each group are listed as follows in the order of highest to the lowest: daily average gain of body weight(T1>T3>T2>C); blood triglyceride and total cholesterol(T1>C>T3>T2) HDL-C (T2>C>T3>T1); and LDL-C (T1>T3>C>T2). AST and ALT, which are the index of liver function, were the highest in T1 but was lowest in T2. The weights of the liver, spleen, and kidney, except for the abdominal fat, showed no significant difference. The weight of abdominal fat was the highest in T1, but there were no significant difference among C, T2, and T3. The HMG-CoA reductase activity was the highest in T1 followed by T3, C but T2 was lowest. The daily fecal excretions of the total sterol, neutral sterol and acid sterol was highest in T2 but lowest in T1. The results of this study show that the egg consumption reduces the blood lipid through facilitation of fecal excretions of sterols and inhibition of enzyme activity in cholesterol biosynthesis, in the liver of animal and human.