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마늘껍질 생균제 급여가 산란계의 생산성과 계란 품질에 미치는 영향 원문보기

  • 저자

    천세민

  • 학위수여기관

    경상대학교 대학원

  • 학위구분

    국내석사

  • 학과

    응용생명과학부

  • 지도교수

  • 발행년도

    2014

  • 총페이지

    p.50

  • 키워드

    생균제 마늘껍질;

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T13534271&outLink=K  

  • 초록

    Two studies were conducted to investigate the effects of dietary garlic husk probiotics on the increasing of performance in lay hens and quality properties of egg. Exp. Ⅰ. This study was conducted to investigate the effect of supplementation of garlic husk (GH) probiotics on the feed intake and performance in lay hens, and to establish the optimum extracting conditions and analyzed materials of garlic husk. Research studies evidence that plant-based diets, in particular those rich in vegetable and fruits, provide a great amount a antioxidant phytochemicals (Dimitrio, 2006). Garlic has rich organosulfur compounds and precursors (allicin). The enzyme allinase that is responsible for converting alliin (S-allyl cysteine sulfoxide) to allicin is inactive (Corzo-Martínez, 2007). First study was conducted to establish the optimum extracting conditions and analyzed materials of garlic husk. The phenol of garlic and garlic peel were within the range of 144-616 ㎍/㎖, and flavonoid also, garlic and garlic peel were within the range of 98-298 ㎍/㎖. The phenol and flavonoid of garlic peel was higher than the garlic sample (P 0.05). Exp. Ⅱ. This study was conducted to investigate the effects of dietary garlic husk probiotics on the reducing stress and egg quality in laying hens. A total of 144, 60 week old Hy-line Brown lay hens, were fed one of four diets containing 0, 0.5, 1.0 and 2.0% GH probiotics for 4 weeks, and were randomly allotted to four dietary treatments; Control (basal diet), Treat 1 (basal diet with 0.5% garlic husk probiotics), Treat 2 (basal diet with 1.0% garlic husk probiotics), and Treat 3 (basal diet with 2.0% garlic husk probiotics). Diet contained ME 2,800 kcal/kg, and crude protein 17% for starting and finishing periods, respectively. There were no significant differences in blood characteristics among the treatments (P>0.05). Especially, there were no significant differences in cortisol, glucose, and lymphocyte. Also, cortisol contents ranged to 0.05). Also, unsaturated fatty acid compositions tended to increase by supplementation of GH probiotics in laying hens. However, lipid oxidation values of treatment samples showed significantly higher compared to the control (P


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