초록 ▼

○ 연구결과
1) 세부 1과제, : 저 콜레스테롤 계란 생산을 위한 사료․영양 연구
○ 미생물제, 천연물질 및 유효 광물질의 단일급여 및 혼합급여가 계란내 콜레스테롤 감소
○ 계란 콜레스테롤 저감과 관련된 생화학적, 분자생물학적 기전 규명
○ 콜레스테롤 저감을 위한 사료․영양적 처리가 산란계의 생산성에 미치는 영향 평가
2) 세부 2과제 : 유효성분 함유 고부가가치 계란 생산을 위한 연구
○ 유효광물질(셀레니움) 및 기능성 영양성분(lycopene, taurine, carnitine)의 첨가형태별,

○ 연구결과
1) 세부 1과제, : 저 콜레스테롤 계란 생산을 위한 사료․영양 연구
○ 미생물제, 천연물질 및 유효 광물질의 단일급여 및 혼합급여가 계란내 콜레스테롤 감소
○ 계란 콜레스테롤 저감과 관련된 생화학적, 분자생물학적 기전 규명
○ 콜레스테롤 저감을 위한 사료․영양적 처리가 산란계의 생산성에 미치는 영향 평가
2) 세부 2과제 : 유효성분 함유 고부가가치 계란 생산을 위한 연구
○ 유효광물질(셀레니움) 및 기능성 영양성분(lycopene, taurine, carnitine)의 첨가형태별, 첨가수준별계란 내 이행

Abstract ▼

Experiment 1 was conducted using 250 Lohmann Brown layers (50 week of age) to evaluate the dietary effects of probiotics and natural product on the content of egg yolk cholesterol. The layers were divided into five treatment groups and fed commercial diet or experimental diets containing 1.0%, 3.0%

Experiment 1 was conducted using 250 Lohmann Brown layers (50 week of age) to evaluate the dietary effects of probiotics and natural product on the content of egg yolk cholesterol. The layers were divided into five treatment groups and fed commercial diet or experimental diets containing 1.0%, 3.0% garlic powder or 0.3%, 0.5% probiotics for 8 weeks. No significant differences were observed among groups in egg production and egg qualities. Haugh unit in groups fed probiotics was significantly higher than that of control. The contents of egg yolk cholesterol in groups fed diet containing garlic powder were reduced by 13.5-20.0% as compared to that of control, but not significantly. The expression of VLDL receptor mRNA was not influenced by dietary treatment.
Experiment 2 was conducted using 210 Hy-Line Brown layers (53 week of age) to evaluate the effects of combination feeding of probiotics and essential trace minerals on the content of egg yolk cholesterol. The layers were divided into seven treatment groups and fed commercial diet or experimental diets containing
oligosaccharide, probiotics, selenium and copper for 6 weeks. There were no significant differences in egg and eggshell qualities between groups. The contents of egg yolk cholesterol by combination feeding of probiotics, selenium and copper were significantly reduced by 14.7-23.5% as compared to that of control. The expression of HMG-CoA reductase mRNA was significantly decreased by dietary treatments.
Experiment 3 was conducted using 280 Hy-Line Brown layers (60 week of age) to evaluate the effects of combination feeding of probiotics, natural product and essential trace minerals on the content of egg yolk cholesterol. The layers were divided into seven treatment groups and fed commercial diet or experimental diets containing probiotics, garlic powder, selenium and copper for 6 weeks.
There was no significant difference in egg production between groups. Haugh unit in groups fed diets containing probiotics, natural product and essential trace minerals were significantly higher than that of control. The contents of egg yolk cholesterol by combination feeding of probiotics, garlic powder, selenium and copper were significantly reduced by 13.5-29.8% as compared to that of control.
The expressions of HMG-CoA reductase and VLDL receptor mRNA were significantly decreased by dietary treatments.
Part 2. Study on the production of high quality egg enriched with beneficial nutrients
Experiment 1 was conducted using 350 Lohmann Brown layers (67 week of age) to evaluate the dietary effect of organic or inorganic selenium and copper on their transfer into eggs. The layers were divided into seven treatment groups and fed commercial diet or experimental diets containing organic or inorganic selenium and copper for 5 weeks. No significant differences were observed among groups in egg production and egg qualities. The contents of selenium levels were linearly increased as dietary selenium level increased for both sources, but selenium content from groups fed organic selenium slightly higher than that fed inorganic selenium. The sensory characteristics of eggs were not influenced by dietary treatments.
Experiment 2 was conducted using 160 Hy-Line Brown layers (38 week of age) to evaluate the dietary effect of supplemental types of lycopene on its transfer into eggs. The layers were divided into four treatment groups and fed commercial diet or experimental diets containing 10, 20 ppm synthetic lycopene or 1.7% tomato paste for 6 weeks. The yolk colors were significantly improved by dietary synthetic lycopene, although there were no significant differences in eggshell qualities and Haugh unit. The contents of lycopene in egg yolk and liver in groups fed synthetic lycopene were significantly higher than that of control group.
Experiment 3 was conducted using 240 Hy-Line Brown layers (50 week of age) to evaluate the dietary effect of supplemental levels of types of taurine and carnitine on their transfer into eggs. The layers were divided into eight treatment groups and fed commercial diet or experimental diets containing SLP, synthetic taurine or synthetic carnitine for 6 weeks. The egg weights in groups fed diets containing SLP or synthetic taurine tended to be reduced. No significant differences in eggshell qualities were observed among groups. The contents of taurine in groups fed diet containing synthetic taurine above 0.04% were significantly increased than that of control group. The contents of carnitine levels were linearly increased as dietary carnitine level increased. The sensory characteristics of eggs were not influenced by dietary treatments.
Experiment 4 was conducted using 120 Hy-Line Brown layer (52 week of age) to evaluate the dietary effect of various levels of folic acid on its transfer into eggs. The layers were divided into four treatment groups and fed commercial diet or experimental diets 2, 10, or 50 ppm folic acid for 6 weeks.
The yolk colors in groups fed diets containing folic acid were significantly higher than that of control group, although there were no significant differences in egg production and egg qualities. The contents of folic acid in egg yolk were not increased by folic acid supplementation. No significant differences were observed among groups in the sensory characteristics

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 8
• CONTENTS ... 11
• 목차 ... 13
• List of Table ... 15
• List of Figure ... 18
• 제 1 장 연구개발과제의 개요 ... 19
• 제 1 절 연구개발의 목적 및 필요성 ... 19
• 제 2 절 연구개발의 내용 및 범위 ... 21
• 제 2 장 국내외 기술 개발 현황 ... 23
• 제 3 장 연구개발 수행내용 및 결과 ... 27
• 제 1 절 저 콜레스테롤 계란 생산을 위한 사료·영양 연구(제 1 세부과제) ... 27
• 1. 미생물제 및 천연물질의 단독급여가 계란 콜레스테롤 함량에 미치는 영향 (실험 1) ... 27
• 가. 재료 및 방법 ... 27
• 나. 결과 및 고찰 ... 33
• 2. 미생물제 및 유효광물질의 혼합급여가 계란 콜레스테롤 함량에 미치는 영향(실험 2) ... 38
• 가. 재료 및 방법 ... 38
• 나. 결과 및 고찰 ... 44
• 3. 미생물제, 천연물질 및 유효광물질의 혼합급여가 계란 콜레스테롤 함량에 미치는 영향 (실험 3) ... 53
• 가. 재료 및 방법 ... 53
• 나. 결과 및 고찰 ... 57
• 제 2 절 유효성분 함유 고부가가치 계란생산을 위한 연구(제 2 세부과제) ... 66
• 1. 무기태 또는 유기태 셀레늄 및 구리의 첨가가 계란 내 셀레늄 및 구리 함량에 미치는 영향 (실험 1) ... 66
• 가. 재료 및 방법 ... 66
• 나. 결과 및 고찰 ... 72
• 2. Lycopene의 첨가 형태가 계란 내 lycopene 함량에 미치는 영향 (실험 2) ... 77
• 가. 재료 및 방법 ... 77
• 나. 결과 및 고찰 ... 80
• 3. 타우린 및 카니틴의 첨가 수준 및 첨가 형태가 계란 내 타우린 및 카니틴 함량에 미치는 영향 (실험 3) ... 86
• 가. 재료 및 방법 ... 86
• 나. 결과 및 고찰 ... 92
• 4. 다양한 수준의 엽산 첨가가 계란 내 엽산 함량에 미치는 영향 (실험 4) ... 99
• 가. 재료 및 방법 ... 99
• 나. 결과 및 고찰 ... 102
• 제 4 장 목표달성도 및 관련분야에의 기여도 ... 106
• 제 5 장 연구개발결과의 활용계획 ... 107
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 108
• 제 7 장 참고문헌 ... 110
• 끝페이지 ... 116