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Evaluation of egg selenium and egg quality by dietary selenium sources and levels in laying hens : 셀레늄의 공급원 및 첨가수준이 계란 내 셀레늄 함량 및 계란 품질에 미치는 영향
DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | 김유용 | - |
dc.contributor.author | 장주송 | - |
dc.date.accessioned | 2010-06-07T06:19:15Z | - |
dc.date.available | 2010-06-07T06:19:15Z | - |
dc.date.copyright | 2005. | - |
dc.date.issued | 2005 | - |
dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000051515 | eng |
dc.identifier.uri | https://hdl.handle.net/10371/67566 | - |
dc.description | Thesis(master`s)--서울대학교 대학원 :농생명공학부,2005. | en |
dc.description.abstract | This experiment was conducted to evaluate the effect of dietary selenium sources
and levels on selenium concentration in the egg white and yolk in laying hen. A total of 555 commercial laying hens(high-line brown) were assigned to 6 treatments in a 2 ¡¿ 3 factorial arrangement by completely random design(CRD) with 3 replicates. Se-yeast or Sodium selenite was added at 0.1, 0.3 and 0.5 ppm to basal diets. A basal diet without Se supplement was a control group. In this experiment, the hens were provided with basal diet containing 0.1 ppm natural selenium which is requirement level for laying hens(NRC 1994). The experimental diet and water was provided ad libitum for 9 weeks to laying hens from 18 weeks age. Also, for digestibility trial, four hens per treatment were housed in an individual metabolic cage and treatment diets were provided 90g/d to each hen for 1 week. There were no significant differences in egg production and broken egg rate(P>0.05). Nutrient digestibility was not affected by dietary Se treatment. but the fecal digestibility of crude protein and selenium tended to be increased when hens were fed with selenium supplements. The egg haugh unit(HU) at 1 week was improved when laying hens were fed organic or inorganic Se(P<0.05). These results demonstrated that Se status of laying hen was improved when dietary Se was provided, subsequently more Se was transferred from laying hen to eggs resulting in high HU of eggs in Se treatment groups. The selenium concentration in egg white was increased as dietary Se level increased and was higher when organic Se(Se-yeast) was provided than inorganic Se(Na-selenite). Also, Se concentration in egg yolk was increased as dietary Se level increased. When inorganic Se was fed at same level, Se concentration in the egg yolk was higher than in the egg white. | en |
dc.format.extent | vii, 56 leaves | en |
dc.language.iso | en | en |
dc.publisher | 서울대학교 대학원 | en |
dc.subject | 산란계 | en |
dc.subject | Laying hens | en |
dc.subject | 유기태 셀레늄 | en |
dc.subject | Se-yeast | en |
dc.subject | 무기태 셀레늄 | en |
dc.subject | Selenite | en |
dc.subject | 호우유닛 | en |
dc.subject | Egg Selenium | en |
dc.subject | 계란 | en |
dc.subject | Haugh Unit | en |
dc.subject | 영양소 소화율 | en |
dc.subject | Fecal digestibility | en |
dc.title | Evaluation of egg selenium and egg quality by dietary selenium sources and levels in laying hens | en |
dc.title.alternative | 셀레늄의 공급원 및 첨가수준이 계란 내 셀레늄 함량 및 계란 품질에 미치는 영향 | en |
dc.type | Thesis | - |
dc.contributor.department | 농생명공학부 | - |
dc.description.degree | Master | en |
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