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- 저자 : Savage T. (검색결과 3 건)
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Quality Poultry Egg Production Ⅰ. Eggshell strength and pigmentation
Nahm, K.H,Savage, T.,Blair, R. 大邱大學校 科學技術硏究所 1999 科學技術硏究 Vol.6 No.1
Eggsheli strength and eggshell pigmentation are described in this paper since these are needed for quality egg production. A strong eggshell is determined by the components of the shell (cuticle, true shell and membranes) as well as the proper function of the gastrointestinal tract the shell gland, the kidneys and the endocrine system. When the pullet reaches sexual maturity, the medullary bone must be ready for the laying hen at the peak egg shell formation. The amount of calcium in the layer ration, sources of calcium feed, the ration of calcium and phosphorus in the layer diet, adequate levels of Vitamin D and the dietary mineral (electrolyte) balance in the body fluid are important factors along with the levels of other nutrients. Biological, environmental and managerial factors such as the age of laying flock, temperature and humidity of the hen house, bird strain, disease, egg collection through transportation and others can influence the shell breakage at various stages of movement of the eggs from the producer to the consumer. The pigments present in eggshells are protoporphyrin-IX, biliverdin-IX and its zinc chelate and occasional traces of coproporphyrin-III. However, there are several causes of changes in eggshell pigmentation such as the age of hen, disease, drugs and surface defects due to abnormal post-cuticular deposits.
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Nahm, K.H.,Savage, T.,Blair, R. 大邱大學校 科學技術硏究所 1999 科學技術硏究 Vol.6 No.1
The egg's interior quality is the most important criteria for commercial producers and consumers. Internal quality is complex, including aesthetic factors such as taste, freshness, nutritional and processing values, and the genetic influences upon these factors ranges from none to considerable, The rate of cholesterol synthesis in the hen is very high compared to other animals and humans. Genetic selection, diet drugs and other chemicals can alter cholesterol concentration in the plasma of laying hen, but attempts to manipulate the cholesterol concentration in the egg yolk are generally unsuccessful since the cholesterol can only be changed to a small extent. Factors which may affect the degree of pigmentation of the yolk include the type of xanthophyll and its concentration in the feed, the feed composition, and the health of the hen. Several feed ingredients interact with carotenoid pigment to improve or reduce their deposition rates in yolks. Egg weight is determined by genetics, body size prior to first egg housing density, environmental temperature. lighting program, total feed consumption, calcium, phosphorus, niacin, water, methionine, total sulfur amino acids, energy, linoleic acid, fat and protein levels. Eggs need to be promoted as a versatile commodity and new processed egg items need to be developed. Organic eggs are laid by hens which were raised in chemical and drug free environments. There are still difficulties in producing these egg due to the availability of organic poultry feeds and the cost of organic grains.
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Designer Egg and Poultry Meat Production
Nahm, K.H,Savage, T.,Blair, R. 大邱大學校 科學技術硏究所 1999 科學技術硏究 Vol.6 No.1
Among polyunsaturated fatty acids (PUFAs) targeted for manipulation in animal tissues (poultry eggs and meat), omega-3 PUFAs (n-3 PUFAs) are discussed in this review. Scientists reported that 10 to 20% flax seed in the egg laying diet, less than 3% fish oil by weight in the diet without additional antioxidants, or substituting corn entirely with pearl millet in the laying diet increased the egg eicosapentaenoic acids (EPA) and docosahexaenoic acid (DHA) content without altering egg output and total egg lipids. Studies have shown that these seeds and oils have the potential for modifying the fatty acid content of poultry meat. In regards to 'fishy' or "crabby' taint in the eggs and poultry meat, poultry products remained acceptable when dietary fish oils were stabilized with antioxidants.
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