title: The Effects of Rhodobacter capsulatus KCTC-2583 on Cholesterol Metabolism, Egg Production and Quality Parameters during the Late Laying Periods in Hens.
abstract: An experiment was conducted to investigate the effects of dietary supplementation of Rhodobacter capsulatus KCTC-2583 on egg-yolk and serum cholesterol, egg production and quality parameters during the late laying periods in hens. A total of 160 Hy-Line Brown layers (54 wk-old) were randomly allotted to 4 treatment groups on the basis of laying performance. Each treatment had 4 replicates with 10 birds each (40 birds per treatment). Two hens were confined individually with cage size 35×35×40 cm and each 10 birds (5 cages) shared a common feed trough between them forming one experimental unit. Dietary treatments were; basal diet supplemented with 0 (control), 0.05, 0.10 and 0.15% R. capsulatus KCTC-2583. Experimental diets were fed in meal form for 56 d. Dietary supplementation of increasing levels of R. capsulatus KCTC-2583 reduced (linear, p<0.05) egg-yolk cholesterol and triglycerides (d 28, 42 and 56) concentrations. Also, serum cholesterol and triglycerides (d 21, 42 and 56) concentrations were linearly reduced (p<0.05) with increasing dietary R. capsulatus KCTC-2583. Laying hens fed a diet supplemented with increasing levels of R. capsulatus KCTC-2583 had increased (linear; p<0.05) overall egg production, egg weight, egg mass and feed efficiency. However, dietary treatments had no effect (linear or quadratic; p>0.05) on feed intake of laying hens. At d 28 and 56, breaking strength and yolk colour of eggs were linearly improved (p<0.05) in laying hens fed dietary increasing levels of R. capsulatus KCTC-2583. Dietary treatment had no effects (linear or quadratic; p>0.05) on albumin height, shell thickness and shell weight at any period of experiment. These results indicate that dietary supplementation of R. capsulatus KCTC-2583 has the potential to improve the laying hen performance and lead to the development of low cholesterol eggs during late laying period in Hy-Line Brown hens.
authors: Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
authors: Anushka
authors: A
authors: Lokhande
authors: Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
authors: S L
authors: SL
authors: Ingale
authors: Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
authors: S H
authors: SH
authors: Lee
authors: Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
authors: J S
authors: JS
authors: Kim
authors: Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
authors: J D
authors: JD
authors: Lohakare
authors: Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
authors: B J
authors: BJ
authors: Chae
authors: Department of Animal Products and Food Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
authors: I K
authors: IK
authors: Kwon
keywords: Cholesterol; Egg Quality; Laying Hens; Performance; Rhodobacter capsulatus KCTC-2583