• Korean Journal of Poultry Science
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• v.39 no.4
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• pp.261-267
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• 2012

Different housing systems have considerable influence on performance in poultry production. Therefore, the present study was undertaken to investigate the impact of different housing systems on the performance, bone mineral density and egg yolk fatty acid composition in laying hen. Hy-line brown pullets (n=450) of 12 weeks age were randomly divided into 3 housing systems with 6 replicates of 25 birds in each room. A diet with 2,750 kcal/kg ME and 16.5% CP was assigned to all birds. The pullets provided free access to feed and water. Significantly (P<0.05) higher values for egg production, egg mass and feed conversion efficiency were found in battery cages, however egg weight, egg shell color and breaking strength was remarkably (P<0.05) higher in floor system. The albumin height and Haugh unit were significantly higher (P<0.05) in battery cages which was statistically similar to aviary housing system. The egg yolk fatty acids concentration of linoleic acid and linolenic acids were significantly higher in aviary and in floor system, respectively, however both values were lower in battery cages. Saturated and unsaturated fatty acid content (%) in egg yolk did not influence by any housing systems. Bone mineral density was significantly higher (P<0.05) in floor and aviary housing system than that of battery cage system. It was concluded that in battery cages the egg production and composition maximized, however higher bone mineral density and yolk fatty acids content can be improved in the laying hen reared on floor and aviary housing systems.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.8
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• pp.1190-1196
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• 2006

This experiment was carried out to investigate the effects of Korean, Japanese and Chinese green tea on laying performance and egg quality in hens. A total of 168 "Tetran Brown" hens aged 40 weeks were assigned to 7 treatments in a completely randomized design. Each treatment had 4 replicates accommodating 6 layers per replication. The seven dietary treatments were: 1) control diet with no green tea added, 2) diet containing 1.0% Korean green tea (1.0% KGT), 3) diet containing 2.0% Korean green tea (2.0% KGT), 4) diet containing 1.0% Japanese green tea (1.0% JGT), 5) diet containing 2.0% Japanese green tea (2.0% JGT), 6) diet containing 1.0% Chinese green tea (1.0% CGT), and 7) diet containing 2.0% Chinese green tea (2.0% CGT). Egg production rate of the layers fed diets containing 1.0 or 2.0% green tea powders were significantly increased compared to that of the control (p<0.05). The egg weight of layers was significantly reduced in layers fed 1.0% CGT (p<0.05). The feed intake was significantly decreased in KGT and CGT groups at 2.0% inclusion levels (p<0.05). The egg shell thickness and shape index of JGT treatment was significantly lower than that of the control (p<0.05). There were no significant differences in albumen index, yolk index and Haugh unit of eggs for layers fed diets containing green tea powders regardless of origin (p>0.05). Green tea feeding to layers tended to reduce the overall cholesterol content of egg yolk. Particularly, 1.0 or 2.0% CGT significantly depressed the total cholesterol content of egg yolk (p<0.05). In conclusion, incorporation of 1.0 or 2.0% Korean, Japanese and Chinese green tea into layer diets regardless of origin had favorable effects on laying performance and egg quality profiles. Among the three green tea sources, the Chinese green tea powder had the highest reducing effect on cholesterol content in egg yolk.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.5
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• pp.630-639
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• 2010

Immune response and yolk cholesterol are crucial factors for commercial chicken producers. The objectives of this study were to investigate the effect of selenium-enriched Japanese radish sprouts (Se-enriched JRS) and R. capsulatus synergistically on immune response and cholesterol in laying hens. A total of 50 laying hens (20-wk old) were assigned to 5 dietary treatment groups, and fed diets supplemented with 2.5 ${\mu}g/kg$, 5 ${\mu}g/kg$, 10 ${\mu}g/kg$ Se-enriched JRS and 5 ${\mu}g/kg$ Se-enriched JRS+R. capsulatus (0.02%). Egg production and yolk color were significantly improved by the supplementation of Se-enriched JRS+R. capsulatus in the layer diet (p<0.05). Compared to the control, serum cholesterol concentration and triglyceride levels were decreased by all the treatments (p<0.05). After 8-wk of the experiment, supplementation of 5 ${\mu}g/kg$, 10 ${\mu}g/kg$ and Se-enriched JRS+R. capsulatus significantly reduced yolk cholesterol and triglycerides, while the greatest reduction was observed when R. capsulatus was incorporated with Se-enriched JRS. Spleen, bursa and thymus weight were significantly increased by both the 5 ${\mu}g/kg$ and 10 ${\mu}g/kg$ Se-enriched JRS. Compared to the control, supplementation of 5 ${\mu}g/kg$ and 10 ${\mu}g/kg$ Se-enriched JRS significantly increased serum IgG and yolk IgY concentration and foot web index activity by Newcastle Disease Virus (p<0.05). After 4-wk and 8-wk of supplementation, the highest number of leukocytes was observed with Se-enriched JRS+R. capsulatus (p<0.05). The highest concentration of serum and yolk Se was found in Se-enriched JRS plus R. capsulatus treatment. Combined dietary supplementation of Se-enriched JRS and R. capsulatus might be beneficial for better health, disease protection and overall production performance.

• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.3
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• pp.444-449
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• 2006

This study investigated the effects of dietary supplementation of cheese byproduct on performance, egg quality and fatty acid profile of egg yolk lipids from laying hens. One hundred five 30-wk-old White leghorn laying hens were randomly distributed into five groups of twenty one hens each and maintained in individual laying cages for 4 weeks. The hens were assigned to five treatments that consisted of corn-soybean meal based diets containing 0, 1, 3, 5 or 10% of cheese byproduct. Feed intake and rate of egg production of hens were not significantly different across the treatments during the whole experiment (p>0.05). Similarly, egg yolk cholesterol level, egg weight, Haugh's unit, eggshell thickness, color, and strength were not significantly different across the treatments (p>0.05). The amount of C16:0 in egg yolk was not significantly different across the treatments, but that of C18:0 decreased with increased cheese byproduct (p<0.01). Monounsaturated fatty acid (C16:1 and C18:1) content in egg yolk was similar across the treatments. Total CLA and cis-9, trans-11 CLA content increased linearly with increased cheese byproduct (p<0.001), while trans-10, cis-12 CLA amount was not significantly different across the treatments (p>0.05). Total saturated fatty acid (SFA) in the egg yolk was decreased as the level of cheese byproduct including CLA increased (p<0.01). However, the amount of unsaturated fatty acids (UFA) such as monounsaturated fatty acids (MUFA), n-3 polyunsaturated fatty acids (PUFA), n-6 PUFA, and total PUFAs in the egg yolk were not significantly different across the treatments (p>0.05). Therefore, the present results showed that cheese byproduct beneficially improved the fatty acid composition of concern to human health in the egg yolk without adverse effects on egg quality.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.10-20
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• 1991

This study was conducted to estimate heritabilities and genetic correlations on egg compositions and egg qualities in Korean Native Ogol fowl. The data were gathered from a total of 58,320 eggs in 450 pullets produced from 150 dams and 20 sires of Korean Native Ogol fowl raised at Chungnam National University from June 18, 1987 to April 6, 1989. The results obtained are summarized as follows : 1. The heritability estimates of egg compositions based on the variance of sires, dams and combined components were 0.620 - 0.723, 0206 - 0.300 and 0.413 - 0.511 for albumen weight: 0.439 - 0.737, 0.484 - 0.544 and 0.492 - 0.615 for yolk weight: 0.172 - 0.187, 0.412 - 0.642 and 0.309 - 0.503 for shell weight, respectively. 2. The heritability estimates of egg qualities based on the variance of sires, dams and combined components were 0.202 - 0279, 0.557 - 0.819 and 0.428 - 0.508 for shell thickness : 0.202 - 0.394, 0.119 - 0.678 and 0.256 - 0.440 for albumen height : 0.108 - 0.443, 0237 - 0.698 and 0244 - 0.399 for Haught units, respectively. 3. The genetic and phenotypic correlations of egg compositions were as follows; The coefficients between albumen weight and yolk weight were 0.089 - 0.564 and 0.084 - 0.235; between albumen weight and shell weight were 0.396 - 0.925 and 0225 - 0.544; between yolk weight and shell weight were 0.220 - 0.357 and 0.098 - 0.358, respectively. 4. The genetic and phenotypic correlations of egg qualities as follows; between shell thickness and albumen height were 0.082 - 0.356 and - 0.163 - 0.060; between shell thickness and Haught units were - 0.076 - 0.167 and - 0.185 - 0.010; between albumen height and Haught units were 0.338 - 0.604 and 0.154 - 0285, respectively. 5. The genetic correlations of egg compositions and egg qualities were as follows: between albumen weight and shell thickness, albumen height. Haught units were - 0.380 - - 0.002, 0239 - 0.387, and - 0279 - - 0.127; between yolk weight and shell thickness, albumen height, Haught units were - 0.294 - - 0.133, - 0.049 - 0.133 and - 0.196 - - 0.136; between shell weight and shell thickness, albumen height, Haught units were 0.127 - 0.476, 0.140 - 0273 and 0.038 - 0223, respectively.

• Korean Journal of Poultry Science
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• v.16 no.4
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• pp.193-199
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• 1989

This study was conducted to estimate heritabilities and genetic correlations on egg compositions in Korean Native Ogol Fowl. The date analysis were a total of 58,320 eggs in 450 pullets producted from 150 dams and 20 sires of Korean Native Ogol Fowl raised at Chungnam National University from June 18. 1987 to April 6. 1989. The results obtained are summarized as follows： 1. On the egg compositions, the albumen weight at first egg, 300 and 500 days were $24.003\pm$2.499, $28.354\pm$2.755 and $31.863\pm$3.341g； the yolk weight were $10.272\pm$1.536, $16.346\pm$1.321 and $19.212\pm$1.661g： the shell weight were $3.906\pm$0.414, $4.336\pm$0.506 and $4.822\pm$0.515g, respectively. 2. The heritability estimates of egg compositions based on the valiance of sires, dams and combined components were 0.620-0.723, 0.206-0.300 and 0.413-0.511 for albumin weight；0.439-0.737, 0.484-0.544 and 0.492-0.615 for yolk weight：0.172-0.187, 0.412-0.642 and 0.390-0.503 for shell weight, respectively. 1. The genetic and phenotypic correlation coefficients of egg compositions were as follows； The coefficients between albumen weight and yolk weight were 0.089-0.654 and 0.084-0.255；between albumen weight and shell weight were 0.396-0.925 and 0.225-0.544； between yolk weight and shell weight were 0.227-0.357 and 0.098-0.358 respectively.

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

• Korean Journal of Poultry Science
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• v.33 no.4
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• pp.317-321
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• 2006

The effects of dietary humic substances (HS) on egg Production and egg Quality were studied using 252(55-wk old) ISA brown laying hens. laying were divided into 21 groups of 12 hens each and seven groups (experimental units) were assigned to 1) CON (basal diet), 2) HS5 (basal diet 4- 5% humic substances) or 3) HS10 (basal diet +10% humic substances) in a completely randomized block design. Hens had free access to diets and water fur 6 wk. Egg Production and egg quality were monitored over the 6-wk Period. Results showed that 10% dietary HS decreased egg Production and yolk diameter (P<0.05) compared to CON. Egg weight and yolk cole. were improved (P<0.05) in HS10 compared to CON. Egg shell breaking strength was increased significantly (P<0.05) when hens were fed HS5 diet compared to the others. There were no effects of treatments on egg shell thickness, yolk index, albumen height and Haugh nit. The results suggest that the dietary supplementation of HS at 5% or 10% decreases egg Production, but HS at 5% can increase egg shell breaking strength. Hens fed 10% HS could increase egg weight and yolk color and decrease yolk diameter.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.973-978
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• 2017

Objective: The aim of this study was to investigate the effects of simultaneous supplementation of laying hens with alpha-linolenic acid (ALA) resources (flax, perilla, and Eucommia ulmoides [E. ulmoides] seeds) and eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) resources (Schizochytrium sp.) on egg quality and n-3 polyunsaturated fatty acids (PUFA) profile. Methods: Dietary treatments were as follows: i) diet C (control diet); ii) diet F (diet C+10% flaxseeds); iii) diet P, (diet C+10% perilla seeds); iv) diet E (diet C+10% E. ulmoides seeds); v) diet A (diet C+1.5% microalage); vi) diet AF (diet C+10% flaxseeds+1.5% microalage); vii) diet AP (diet C+10% perilla seeds+1.5% microalgae); viii) diet AE (diet C+10% E. ulmoides seeds+ 1.5% microalage). Results: Egg weight, yolk weight and production ratio were not significantly affected by either algae or in combination with seeds (p>0.05). No significant difference was observed in ALA and DHA concentration in eggs between flaxseed, perila, and E. ulmodies seeds supplementation alone (p>0.05). N-3 PUFA in eggs was slightly improved by microalgae supplementation. The best supplementation, a combination of microalgae and perilla seeds, elevated (p<0.05) ALA from 19.7 to 202.5 mg/egg and EPA+DHA from 27.5 to 159.7 mg/egg. Highest n-3 PUFA enrichment (379.6 mg/yolk) was observed with supplementation of a combination of perilla seed and microalgae (362.2 mg/yolk), followed by a combination of flaxseed and microalgae (348.4 mg/yolk). The ALA, EPA, and DHA content obtained with a combination of microalgae and seeds surpassed the total sum of that obtained with microalgae or ALA-seeds alone. Conclusion: It is feasible to enrich eggs with n-3 PUFAs by perilla or E. ulmodies seeds instead of flaxseeds. Simultaneous supplementation of microalgae and seeds helped improve the transfer from EPA and docosapentaenoic acid into DHA.