The Effects of Dietary Soybean Fermented with Aspergillus oryzae or Bacillus natto on Egg Production and Egg Lipid Composition in Layer

• 발행기관: 한국축산식품학회
• 저자명: Heeok Hong Oliver D. Abanto Ki Hyun Kim Ki Taeg Nam Jong Youn Son Woo Suk Jung In Sik Nam Seong Gu H
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제4호, 609~616쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.08.31

영문 초록

This study was conducted to determine the effects of dietary low grade soybean, fermented with Aspergillus oryzae (FSB 1) or Bacillus subtilis var. natto (FSB 2), on egg production and quality, fat and cholesterol content, and the fatty acid (FA) profile of eggs by lipid layer. A total of 18 Hi-Line strain layers, 22 wk of age, were randomly assigned to three dietary treatments: no fermented soybean (control), control with 15% FSB 1 (C + FSB 1), and control with 15% FSB 2 (C + FSB 2). The rate of egg production and egg weight were evaluated between two periods: one was from the 1st to 4th wk and the other was from the 5th to 8th wk. At the 8th wk, a total of 30 eggs were randomly selected from each treatment group and analyzed for physical quality, fat content, fatty acid composition and cholesterol content. The results showed that egg production was increased in hens fed with diets containing fermented soybeans from the 5th to 8th wk period (p0.05). Egg weight and other physical properties did not vary between treatment groups (p>0.05). Egg yolks among different treatment groups were similar in fat content, but egg yolks in the C + FSB 1 and C + FSB 2 groups had lower oleic acid (p

키워드

fermented soybean egg production fatty acid composition egg cholesterol Laying hen