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Effect of feeding various wood vinegar on performance and egg quality of laying hens.

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  • Additional Information
    • Author(s):
    • Address:
      Department of Animal Resources and Biotechnology, Chonbuk National University, Chonju, 561-756, Korea Republic.
    • Publication Information:
      Korea Republic
    • Abstract:
      This study was conducted to investigate the effects of feeding various levels of wood vinegar for 36 weeks on the performance and egg quality of laying hens. 450 ISA Brown hens aged 19-weeks-old were divided into 5 treatment groups with 5 replications. Five levels of wood vinegar were supplemented (0, 0.025, 0.050, 0.075 abd 0.1%) to a Corn-Soy basal diet containing 18.0% CP at 2,800 kcal/kg. Eggs were collected and weighed everyday. Egg production and feed conversion were recorded and egg shell breaking strength, thickness and Haugh Unit were measured. Fatty acid composition and cholesterol contents of egg yolk were also measured. No difference in egg production was observed between wood vinegar treatments and control. However, birds fed 0.75-0.1% wood vinegar showed significantly higher egg production than the control after reaching the peak (P<0.05). Egg weight of birds fed with 0.025% wood vinegar was higher than the other treatments, but was not significant. Daily egg mass on 0.1% wood vinegar treated hens was higher by 1.2 g than the control, but was not significantly different. Feed intake was highest in control birds. Feed conversion was lowest in 0.1% wood vinegar treated hens, but was not significantly different. No differences among treatments was observed for egg quality and Haugh Unit. There was no consistency in liver and abdominal fat to body ratio. Polyunsaturated fatty acids (PUFA) of egg yolk by hens fed with 0.1% wood vinegar were significantly higher than those fed the control (P<0.05). The cholesterol levels of yolk and serum were not significantly different among treatments. However, they tend to be lower in 0.075% wood vinegar treatment. 0.1% wood vinegar improved the egg production compared to that of other treatments and significantly (P<0.05%) increased PUFA content in egg yolk.
    • Number of References:
      14 ref.
    • Subject Terms:
      Poultry;Human Nutrition;Animal Nutrition
    • Subject Terms:
    • Accession Number:
      chickens, domesticated birds, wood vinegar
      Animal Nutrition (General) (LL500)
      Animal Nutrition (Production Responses) (LL520)
      Eggs and Egg Products (QQ040)
      Food Composition and Quality (QQ500)
      Egg Producing Animals (LL130)
    • Accession Number:
      57-88-5; 8028-52-2
    • ISSN:
    • Publication Information:
      Journal Article
    • Accession Number:
    • Copyright:
      ©2012 CAB International