Open AccessA Study on Improving Egg Freshness Using Red Ginseng Marc Powder to Laying Hens -A Field Study-
Author(s) -
Jonghyun Choi,
Chang-Man Kim,
Ikseon Choi
Publication year - 2015
Publication title -
han-guk hwan-gyeong gwahak hoeji/han'gug hwan'gyeong gwahag hoeji
Language(s) - English
Resource type - Journals
eISSN - 2287-3503
pISSN - 1225-4517
DOI - 10.5322/jesi.2015.24.9.1233
Subject(s) - ginseng , yolk , haugh unit , laying , significant difference , zoology , food science , traditional medicine , body weight , biology , medicine , feed conversion ratio , endocrinology , physics , alternative medicine , pathology , astronomy
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.? ??? 2015?? ??? ??? ??