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산란계 사료에 홍삼박 분말을 첨가 시 계란 신선도 향상에 관한 연구-현장연구를 중심으로-

Title
산란계 사료에 홍삼박 분말을 첨가 시 계란 신선도 향상에 관한 연구-현장연구를 중심으로-
Other Titles
A Study on Improving Egg Freshness Using Red Ginseng Marc Powder to Laying Hens -A Field Study-
Author
최정훈
Keywords
Red ginseng marc powder; Egg weight; Haugh unit; Egg yolk color
Issue Date
2015-09
Publisher
한국환경과학회
Citation
한국환경과학회지, v. 24, NO 9, Page. 1233-1237
Abstract
This study was conducted to evaluate the effects of red ginseng marc powder on egg freshness in laying hens during 4 weeks. A total of 60 Hy-line Brown laying hens, 50 week of age, were randomly assigned to 2 groups with diets containing 0% and 2% red ginseng marc powder. There were 3 replications per group with 10 laying hens per pen. Throughout the period of the trial, there were no effects of red ginseng marc powder on egg weight (but not 4 weeks). Haugh Unit (HU) values were observed by showing significant differences between red ginseng marc powder and controls at 0 and 4 weeks, except for HU at 1 through 3 weeks. For egg yolk color, red ginseng marc powder has no difference in comparison with controls at 0, 3 and 4 weeks (but not 1 and 2 weeks). In conclusion, the dietary supplementation with 2% red ginseng marc powder improved HU values throughout the experiment.
URI
http://journal.kenss.or.kr/AboutUs/04.phphttp://hdl.handle.net/20.500.11754/27640
ISSN
1225-4517; 2287-3503
DOI
10.5322/JESI.2015.24.9.1233
Appears in Collections:
CENTER FOR CREATIVE CONVERGENCE EDUCATION[S](창의융합교육원) > ETC
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