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This study was performed to determine the effect of brown algae on the egg quality of laying hens fed a non-supplemented diet (Control) and a diet supplemented with 10% Undaria pinnatifida (A), Laminaria religiosa (B), and Hijikia fusiforme (C), respectively. Isa Brown (28 weeks old) were raised for 8 weeks. The darkness, redness, and blueness of the egg yolks increased with the addition of brown algae, expecially Undaria pinnatifida (A). The fucoxanthin contents were observed to be only 21.3-34.8 mg% level in the brown algae but they were nearly traced in the egg yolks. Among the analyzed minerals, the Ca, Fe, K contents increased to 391.2, 6.3, and 450.5 mg%, respectively, but the amount of P was reduced to 110.5 mg% . The total mineral contents were higher in the egg yolk with Hijikia fusiforme (C) (1,155.1 mg%) than with any other supplement. The brown algae diet reduced the saturated fatty acid level from 38.3 to 32.1% but increased the unsaturated fatty acid level from 61.5 to 69.6% owing to the rise of the level of polyunsaturated fatty acids.Key wordsbrown algae, egg quality, mineral, color, fatty acid

Effects of diet with brown algae on the quality characteristics of eggs