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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2008.11
- 수록면
- 23 - 41 (19page)
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In an effort to meet the growing demands of health conscious consumers, the layer industry is developing new value-enhanced eggs. Nutritionally enhanced eggs are produced by laying hens fed diets with modified feed contents. Altering the levels of nutrients of layer feed produces eggs with enhanced nutrients contents. The nutrient fortified chicken eggs currently available include eggs with modified beneficial fatty acids, fat-soluble vitamins and essential minerals. Two experiments were conducted to develop dietary regimes for transference of dietary bioactive substances into chicken egg by supplementing carnitine and taurine into laying hen feeds.
In Exp. 1, the dietary effect of synthetic carnitine with different levels on its transfer into eggs. A total of 120 Hy-Line Brown layers (50 week of age) were divided into four treatment groups and fed commercial diet or experimental diets containing synthetic carnitine(0.04%, 0.1% and 0.2%) for 6 weeks. Egg production and egg mass in the groups fed the diet containing 0.1% synthetic carnitine were significantly increased more than those of control (p＜0.05). No significant differences in eggshell qualities and egg yolk cholesterol content were observed among the groups. The triacylglycerol contents of egg yolks in groups fed the diets containing carnitine were reduced as compared to that of control, but not significantly. The carnitine contents of egg yolk were linearly increased as dietary carnitine levels increased. The sensory characteristics of eggs were not influenced by the dietary treatments.
Exp. 2 was conducted using 150 Hy-Line Brown layers (50 week of age) to evaluate the dietary effect of various supplemental levels from squid liver powder (SLP) and synthetic taurine on their transfer into eggs. The layers were divided into five treatment groups and fed commercial diet or experimental diets containing 2% SLP, 2% SLP+0.02% synthetic taurine, 0.04% synthetic taurine or 0.2% synthetic taurine for 6 weeks. The egg weights in groups fed diets containing SLP or synthetic taurine tended to be reduced. No significant differences in eggshell qualities were observed among the groups. Egg production and egg mass in the groups fed diets containing SLP and synthetic taurine, except T2 group, were significantly increased as compared with those of control (p＜0.05). The contents of taurine in the groups fed diet containing synthetic taurine above 0.04% were significantly increased compared to the control group. No significant differences were observed among the groups in egg cholesterol. But, the triacylglycerol contents of egg yolks in the groups fed the diet containing taurine tended to be reduced compared to the control. The sensory characteristics of eggs were not influenced by the dietary treatments.
In conclusion, the contents of synthetic carnitine and taurine of egg yolk were linearly increased as dietary their dietary levels were increased. The use of synthetic taurine in layer diets was more effective for increasing the taurine contents of egg than natural taurine source.
In Exp. 1, the dietary effect of synthetic carnitine with different levels on its transfer into eggs. A total of 120 Hy-Line Brown layers (50 week of age) were divided into four treatment groups and fed commercial diet or experimental diets containing synthetic carnitine(0.04%, 0.1% and 0.2%) for 6 weeks. Egg production and egg mass in the groups fed the diet containing 0.1% synthetic carnitine were significantly increased more than those of control (p＜0.05). No significant differences in eggshell qualities and egg yolk cholesterol content were observed among the groups. The triacylglycerol contents of egg yolks in groups fed the diets containing carnitine were reduced as compared to that of control, but not significantly. The carnitine contents of egg yolk were linearly increased as dietary carnitine levels increased. The sensory characteristics of eggs were not influenced by the dietary treatments.
Exp. 2 was conducted using 150 Hy-Line Brown layers (50 week of age) to evaluate the dietary effect of various supplemental levels from squid liver powder (SLP) and synthetic taurine on their transfer into eggs. The layers were divided into five treatment groups and fed commercial diet or experimental diets containing 2% SLP, 2% SLP+0.02% synthetic taurine, 0.04% synthetic taurine or 0.2% synthetic taurine for 6 weeks. The egg weights in groups fed diets containing SLP or synthetic taurine tended to be reduced. No significant differences in eggshell qualities were observed among the groups. Egg production and egg mass in the groups fed diets containing SLP and synthetic taurine, except T2 group, were significantly increased as compared with those of control (p＜0.05). The contents of taurine in the groups fed diet containing synthetic taurine above 0.04% were significantly increased compared to the control group. No significant differences were observed among the groups in egg cholesterol. But, the triacylglycerol contents of egg yolks in the groups fed the diet containing taurine tended to be reduced compared to the control. The sensory characteristics of eggs were not influenced by the dietary treatments.
In conclusion, the contents of synthetic carnitine and taurine of egg yolk were linearly increased as dietary their dietary levels were increased. The use of synthetic taurine in layer diets was more effective for increasing the taurine contents of egg than natural taurine source.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 카르니틴과 타우린의 역할과 생리적 기능
Ⅲ. 양계산업에 있어서 카르니틴과 타우린의 이용효과
Ⅳ. 양계산물 내 카르니틴과 타우린의 이행에 관한 연구
Ⅴ. 카르니틴과 타우린의 첨가급여가 산란계 생산성에 미치는 영향
Ⅵ. 결론
Ⅶ. 인용문헌
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