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학제간연구 과학기술학 뇌인지과학 기술정책 기타 복합학

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한국축산학회(구 한국동물자원과학회) 한국축산학회지 한국축산학회지 제56권 제5호
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2014.1
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1 - 5 (5page)

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초록· 키워드

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Background: A six-week study involving two hundred and fifty (250) Harco Black layer birds at point of lay wasconducted to investigate the effects of potential natural colorant on performance and Egg quality traits. The birdswere assigned to five (5) dietary treatments, each containing supplements either of control, Baobab Leaf (BL),Waterleaf (WL), Red Pepper (RP), Canthaxanthin (CTX) at 40 g/kg feed and 50 mg/kg feed of natural and commercialcolorants, respectively. Results: Performance records shows that there was no significant (p > 0.05) difference in feed intake across thesupplements of Red pepper, Water leaf, Canthaxanthin and control diet, however, birds fed Baobab leaf treatmenthad a significantly lower (p < 0.05) feed intake value (94.07 g) when compared with other treatments. Body weightgain and Hen Day Production were not significant influenced (p > 0.05) by the dietary treatments, although layinghens fed Baobab leaf supplement had lowest mean HDP of 48.80%, while birds fed Red pepper and Water leafsupplement had an average value of 52.79%. There was no significant effect (p > 0.05) of colorants on egg externaltraits, compared with the control; birds fed Canthaxanthin treatment had higher mean egg weight (51.79 g), egglength (4.55 g), egg breadth (3.29 g); Red pepper treatment had highest mean shell thickness (0.29 g), howeverthese differences were not significant (p > 0.05). Yolk height, Albumen height, Yolk index, and Haugh unit werenot significantly affected (p > 0.05) across treatments. Yolk width was lowest (p < 0.05) in Baobab leaf treatment(2.54 cm); Red pepper, Water leaf and Canthaxanthin (2.89 cm, 2.62 cm and 2.89 cm respectively) were notsignificantly (p > 0.05) different from the control (2.73 cm). Yolk colour score was significantly highest (p < 0.05) inRed pepper treatment (7.50); Water leaf, Baobab leaf and Canthaxanthin ranged between 2.25- 3.31 on the DSMyolk colour fan, Control treatment had the lowest yolk colour score (p < 0.05) of 1.31. Conclusion: The study showed Red pepper as a worthy alternative to commercial yolk colorant. Water leaf andbaobab are not good substitutes for canthaxanthin as a yolk colourant.
#Canthaxanthin #Egg yolk colorant #Waterleaf #Red pepper #Baobab leaf

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참고문헌 (20)

참고문헌 신청
Butswat IS / 1997 / Utilization of baobab leaf meal for egg yolk pigmentation in layers / Ind J Animal Sci 67 (1) : 82 ~ 83 google schola Cho JH / 2014 / Effects of Canthaxanthin on egg production, egg quality and Egg yolk color in laying hens / J Agric Sci 5 (1) : 269 ~ 274 google schola Colin GS / 2004 / Poultry Science / Pearson Prentice Hall, Upper Saddle River google schola Deepa N / 2007 / Antioxidant constituents in some sweet pepper (Capsicum anuum L.) genotypes during maturity / LWT 40 : 121 ~ 128 google schola Duncan DB / 1955 / Multiple range and F- test / Biometrics 11 : 1 ~ 42 google schola

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