• Asian-Australasian Journal of Animal Sciences
• /
• v.11 no.6
• /
• pp.702-707
• /
• 1998

An experiment was conducted to evaluate the effect of a microbial enzyme (Roxazyme-$G^{(R)}$), a multicarbohydrases preparation, supplementation to the wheat-based layer diets. Diets were formulated to include different levels of wheat replacing yellow corn on isocaloric and isonitrogenous basis. The energy value of wheat in the enzyme supplemented diets was adjusted (spec-modified) to have 5% more ME than the wheat in diets without enzyme. A total of 864 Hy-$Line^{(R)}$ brown layers were assigned to 4 dietary treatments: 10% wheat (T1), 25% wheat (T2), 25% wheat (spec-modified)+ 0.01 % Roxazyme-$G^{(R)}$ (T3), and all wheat (spec-modified)+0.01% Roxazyme-$G^{(R)}$ (T4). Hen-day egg productions of T1 and T4 were significantly (p < 0.05) greater than that of T2 but not different from T3. Hen-housed egg production of T4 was significantly (p < 0.01) greater than those of T1 and T3 but not different from T2. Egg weights of T1 and T2 were significantly (p < 0.0 1) greater than that of T4. Feed consumption of T2 was significantly (p < 0.01) lower than other treatments. Feed conversion ratio (feed/egg mass) was not significantly different among treatments. Eggshell thickness of T1 was significantly (p < 0.01) greater than other treatments but ratio of broken eggs was not significantly different among treatments. Haugh unit of T4 was significantly greater (p < 0.05) than that of T2. Egg yolk color was significantly (p < 0.01) influenced by treatments in which enzyme treatment potentiated the yolk pigmentation. It was concluded that a multi-carbohydrases supplementation enables complete replacement of yellow com with wheat without loss of productivity and major egg quality parameters.

• Korean Journal of Poultry Science
• /
• v.35 no.3
• /
• pp.219-224
• /
• 2008

A total of 96 ISA Brown layers, 63-wk-old, were used in a 12-day feeding trial to measure the effect of dietary astaxanthin and capxanthin on their accumulation in egg yolk. The hens were fed diets containing astaxanthin from the yeast, Phaffia rhodozyma, at 22.5 mg/kg feed, or synthetic compound at 45 mg/kg feed, and capxanthin from paprika extract at 45 mg/kg feed. The levels of yolk astaxanthin from the two pigments were saturated at $9^{th}$ day of feeding. Capxanthin was not accumulated in egg yolk but its derivatives were slightly present after $6{\sim}9$ days of feeding. The level of astaxanthin accumulated in egg yolk was proportional to the level of dietary astaxanthin. Except the color of egg yolk, other quality factors of eggs were not significantly different among the treatments.

• Korean Journal of Veterinary Research
• /
• v.36 no.2
• /
• pp.463-470
• /
• 1996

The red yeast Phaffia rhodozyma, which contains astaxanthin(3, 3'-dihydroxy-$\beta$, $\beta$-carotene-4, 4'-dione) as its primary carotenoid, was tested as a dietary pigment source for egg yolks of laying hens. When the yeast was fed to laying hens at several concentrations, the intensity of redness in egg yolks was dependent on the yeast concentration in the feed and the deposition period. Addition of P rhodozyma in feed did not cause any visible adverse effect on laying hens.

• Korean Journal of Poultry Science
• /
• v.19 no.3
• /
• pp.125-136
• /
• 1992

This study was conducted to estimate the effect of dietary alfalfa meal on the contents of egg yolk cholesterol, the levels of egg yolk pigmentation and the performance of laying hens. Alfalfa meal which was alternated wheat bran was supplied 0, 3.5 and 7%, respectively. Total 192 brown laying pullets of 47 weeks old were randomly assigned to the wire cages from July 23 to October 7, 1991 for 10 weeks. The results obtained were summarized as follows ： 1. The egg production was highest at 3.5% alfalfa meal level during the entire period. But there was no significant difference among treatments. 2. Egg weight increased in treatments 3.5 and 7% alfalfa meal supplementation significantly. (P<0.01). 3. Even though there was no significant difference, the daily egg mass was the highest at 3.5% of alfalfa meal level. 4. Daily feed intake was the highest at 3.5% of alfalfa meal level. However, feed conversion rate was the lowest among treatments. 5. The feed cost per kg egg mass in the treatment of 3.5% alfalfa meal was significantly lower than the other treatments. (P<0.05). 6. Shell thickness and shell weight in terms of egg shell quality were increased as the levels of alfalfa meal were increased. But there was no significant difference among treatments. 7, The egg yolk Pigmentation was improved significantly as the level of alfalfa meal was increased (P<0.01). 8.899 yolk cholesterol contents were decreased in the treatments of 3.5 and 7% alfalfa meal supplementation compared with those in the treatment of wheat bran only(P >0.05). The results of this study indicate that 3.5% alfalfa meal level was most effective and economical in laying hen.

• Journal of Animal Science and Technology
• /
• v.45 no.5
• /
• pp.847-856
• /
• 2003

This study was carried out to investigate the effects of dietary xanthophylls supplementation on pigmentation and antioxidant properties in the egg yolk. ISA Brown laying hens aged 50 weeks were fed five kinds of xanthophyll combination such as control(neither natural nor artificial xanthophylls in feed), T1(Commercial diet containing natural xanthopylls in grain + Lutein 10ppm + Capsantin 10ppm), T2(T1 + Capsanthin 65ppm), T3(T1 + Canthaxanthin 65ppm), T4(T1 + Capsanthin 10ppm + Canthaxanthin 65ppm), and T5(T1 + Capsanthin 65ppm + Canthaxanthin 10ppm). The pH values of all egg yolks were not significantly different during storage or feeding periods. CIE L$^{*}$(lightness) values of T2 ~ T5 egg yolks were lower than those of control and T1. Conversely, the CIE a$^{*}$(redness) value of T2 ~ T5 egg yolks showed significantly higher(P<0.05). Egg yolk from chicks fed xanthophylls increased CIE b$^{*}$ values. The CIE b$^{*}$(yellowness) values of T2 ~ T5 egg yolks were higher than control and T1 during storage at 37$^{\circ}C$ for 48 hours respectively. In the antioxidation experiment, dietary xanthophylls supplementation affected lipid antioxidation of egg yolk during storage. The TBARS(O.D.) of egg yolks from chicks fed xanthophylls were lower than that of control during incubation at 37$^{\circ}C$ for 10 hours. In conclusion, dietary xanthophylls supplementation influence to color difference and retardation of lipid oxidation in egg yolk.

• Korean Journal of Poultry Science
• /
• v.29 no.4
• /
• pp.271-278
• /
• 2002

Two experiments were conducted to compare the effects of the natural and synthetic commercial pigments on the laying Performance, Pigmentation and fatty acid contents in e99 yolk of laying hens. The experimental diets were formulated to have isocalories and isonitrogen. In experiment I, the diet does not contain the com in which the xanthophylls are free, and in experiment II, the diet contained 54% of corn in which the level of xanthophylls are 19.34 ppm/kg (calculated levels). In the experiment 1, 480 ISA Brown laying hens were divided into eight groups. Each group has 60 birds fed the 0% of corn with 8 types of pigment levels for 4 weeks. in the experiment 2, 600 ISA Brown laying hens were divided into ten groups. Each group has 60 birds fed the 54% of com diet with 10 types of pigment levels for 4 weeks. Feed intake, e99 Production, egg weight and feed efficiency did not have significant difference in experiments I and II. Albumen height and haugh unit did not have significant difference in both experiments. In order to approach the yolk pigmentation to 12∼13 of Roche color fan, addition level of natural red pigment was 25∼30 ppm. In the case of synthetic red pigment, the level was 15∼20 ppm. In this experimental condition, the pigmenting effect of the synthetic pigment was better than that of the natural pigment. In the experiment 2, the pigmenting effect of mixing pigments were investigated between TM2 mixed with natural red pigment, and TM6 mixed with synthesis red pigment. The pigmenting effect of synthetic red pigment was greater than that of the natural red pigment. However, the pigmenting effect of natural pigment was greater than that of synthetic pigments when the levels of synthetic and natural red pigments in diet are higher in TM3 and TM8. The fatty acid content in yolk was not affected by pigment addition.

• Korean Journal of Poultry Science
• /
• v.31 no.2
• /
• pp.79-84
• /
• 2004

A total of 225 ISA Brown layers, 63-wk-old, were used in a 5-wk feeding trial to measure the effect of dietary canthaxanthin(0, 50, 100, 200, and 300mg/kg feed) on its accumulation in various body parts and the egg yolk. There were three replications per treatment and 15 birds per replication. The redness(a$\^$*/) and yellowness(b$\^$*/) of wing and thigh skin significantly(P＜0.05) increased when canthaxanthin was fed at 2200 and 250mg/kg feed, respectively. However, the color of breast skin was not significantly affected by the canthaxanthin supplementation. Skin lightness(L$\^$*/) was not influenced by the dietary canthaxanthin. The dietary canthaxanthin supplementation did not significantly affect the redness or the yellowness of breast and thigh muscles. However, feeding canthaxanthin at 300mg/kg, compared to the control(0mg/kg feed), significantly(P＜0.05) decreased the lightness of wing and breast muscles. Feeding of canthaxanthin for 1-3d also significantly increased the color of egg yolks. In conclusion, canthaxanthin can be used to improve the color of skin and egg yolks, but it should be used cautiously because too intense egg yolk redness could be rejected by consumers.

• Fisheries and Aquatic Sciences
• /
• v.24 no.11
• /
• pp.375-382
• /
• 2021

In this study, the reproductive behavior and embryonic and larval development of the short ninespine stickleback Pungitius kaibarae was described and illustrated based on observations during spawning, hatching, and larval rearing trials. Adult P. kaibarae were collected downstream in Jinhae during the reproductive season (April-May). Males had nuptial coloration on their entire black bodies, with blue dorsal spines and yellow eyes, whereas females had a brown spotted pattern on their bodies. Males built nests on the stems of water weeds and attracted females. Fertilization occurred in the nest immediately after spawning, and males guarded the eggs until hatching. The fertilized eggs of P. kaibarae were spherical, demersal, adhesive, and transparent, and each egg measured 1.43 ± 0.07 mm in diameter. The morula, blastula, and gastrula stages, as well as hatching began at 5, 18.5, 21.5, and 96 post fertilization (HPF), respectively, at 20.0 ± 0.5℃. The newly hatched larvae had a total length (TL) of 5.67 ± 0.50 mm, with a yolk volume of 0.583 ± 0.059 mm³. Their mouths and anuses had not yet opened. At 2 days posthatching (days post hatching, DPH), the yolk was completely absorbed and the larvae began to feed exogenously. Pigmentation was observed in freshly hatched larvae 4 h after hatching, with the presence of eight areas with a dotted pattern on the dorsal surface of the larvae and dispersed spots on the head and yolk sac. At 30 DPH, the TL of the juveniles was 21.34 ± 1.70 mm. The nest area and number of eggs were 259.56 ± 101.39 mm² (75.18-506.04) and 155.33 ± 114.12 (0-437), respectively.

• Korean Journal of Poultry Science
• /
• v.38 no.3
• /
• pp.239-245
• /
• 2011

Pigments in the diet affect yolk colors. Due to variations in both the bioavailability of pigments in chickens and their amounts occurring in the feed ingredients, concern about egg quality arises in terms of yolk color. In this study, the effects of pigments, produced through cell culture in the laboratory, on yolk colors were determined for 4 weeks in laying hens receiving one of the 6 dietary treatments: control diets containing 1) no synthetic pigments (CON); 2) canthaxanthin (4 ppm) purchased from BASF (BASF); 3) cultured cells so that the diet had canthaxanthin at 4 ppm (CX); 4) cultured cells so that the diet had lycopene at 30 ppm (LP); 5) canthaxanthin (4 ppm) that was purified from cultured cells (SPCX); or 6) lycopene (30 ppm) that was purified from cultured cells. Relation between deposition of pigments into yolks and egg production was also tested. Yolk color of eggs from chickens fed dietary CX was significantly enhanced, which was slightly but significantly below that of BASF. Results from other treatments were lower than those of CX. Deposit rates of pigments into yolks were: BASF > CX > SPCX > LP > SPLP. The amounts of pigments, with the exception of SPLP, in feed were not changed during the storage for 4 weeks at $25^{\circ}C$. Egg production rates varied among treatments during the initial phase of the study but became relatively uniform at the later stage, except for CON and LP groups. The results of the present study indicate that the deposition of pigments into yolks is independent of egg production.