• Korean Journal of Poultry Science
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• v.34 no.4
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• pp.271-278
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• 2007

The present study was conducted to investigate the effects of dietary supplementation of fermented wild-ginseng culture by-product on egg production, egg quality and blood characteristics in laying hens. A total of 216 ISA Brown laying hens, 55 wk of age, were used in the 6-wk feeding trial. Experimental diets were consisted of basal diet (CON), 2.5% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG1) and 5.0% fermented wild-ginseng culture by-product replaced lupin in basal diet (WG2). Birds were randomly allotted to 18 replicate pens. There were 6 replicates per treatment, and 12 laying hens per replicate. Through the 6-wk feeding trial, egg production was significantly increased in WG1 and WG2 treatments compared to CON (P<0.05). Egg weight was significantly higher in WG2 than CON (P<0.05). WG1 resulted higher yolk color than CON (P<0.05). Albumen height and Haugh unit were significantly improve in WG1 compared to WG2 (P<0.05). Red blood cell was significantly lower in WG2 than CON (P<0.05). LDL-cholesterol was significantly decreased in CON compared to WG2 (P<0.05). In conclusion, fermented wild-ginseng culture by-product could improve egg production and egg weight in laying hens.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.329-340
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• 2007

This study was conducted to evaluate effects of fermented wild-ginseng culture by-product on growth performance, blood characteristics, meat quality and ginsenoside concentration of meat in finishing pigs. Forty-eight pigs(Landrace×Yorkshire×Duroc, 76.26±1.06kg average initial body weight) were used in 49d growth assay. Dietary treatments were included 1) CON(basal diet), 2) FWG1(basal diet+2.5% fermented wild-ginseng cultures by-product) and 3) FWG2(basal diet+5.0% fermented wild-ginseng cultures by-product). The pigs were allotted into four pigs per pen with four replicate pens per treatment by completely randomized design. No differences were found among treatments for ADG, ADFI and gain/feed from 0day to 49day of the experiment(P>0.05). Dry matter digestibility was greater in FWG1 treatment than CON treatment(P<0.05). In cholesterol concentration of blood, HDL cholesterol was significantly higher in CON treatment than FWG1 treatment(P<0.05). In meat quality, TBARS was significantly lower in FWG1 and FWG2 treatments than CON treatment(P<0.05). In sensory evaluation, Marbling was significantly higher in CON treatment than FWG1 treatment(P<0.05). Firmness in FWG2 and CON treatments was higher than FWG1 treatment(P<0.05). In meat color, L*-value of longissmus dorsi muscle was increased in FWG1 treatment compared to CON and FWG2 treatments(P<0.05). a* and b*-value of longissmus dorsi muscle were increased in CON and FWG1 treatments compared to FWG2 treatment (P<0.05). Ginsenoside concentration of meat was significantly higher in FWG2 treatment than CON treatment(P<0.05). In conclusion, fermented wild-ginseng culture by-product was effective for improving dry matter, TBARS, firmness, meat color and ginsenoside concentration of meat in finishing pigs.