Effect of Curcuma domestica stock solution on layer performance, egg quality, and antioxidant activity

• Main Authors: Yuli Frita Nuningtyas, 尤莉
• Other Authors: Hsiu-Luan Chang
• Format: Others
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/78712992910181752415

碩士 === 國立屏東科技大學 === 動物科學與畜產系所 === 102 === The aim of this research was to evaluate the effect of Curcuma domestica stock solution on layer performances, egg quality, and antioxidant activity of egg yolk. A total number of 32 Lohman LSL-lite white laying hens were divided into 4 treatments; in each treatment, there were 8 replication birds in individual cages. Laying hens were fed with 4 experimental diets, basal diet (control) and diets with 1%, 2%, and 3% of Curcuma domestica 10% stock solution. Eggs were collected daily and analyzed of the eggs which were divided into three age stages, namely stage 1 (week 22 - 25), stage 2 (week 26 - 29), and stage 3 (week 30 - 33), respectively. The respective layer performances and egg quality were determined every week at every age stage. Antioxidant activity and color stability were determined every week at second age stage. Furthermore, lipid peroxidation and pH of egg yolk was determined in second age stage at day 0, 4, and 8, respectively. The data was analysed using GLM (General Linear Model) in a windows-based software package, SAS version 9.1. Data was obtained from different level, age stage, and interaction among level and age stage. The differences were tested by least III squares mean. Significant level used in the group comparisons was set at p < 5%. The addition of Curcuma domestica 10% stock solution did significantly improve laying performances, egg quality, and antioxidant activity. Addition of 3% Curcuma domestica stock solution increased layer performances including water consumption, hen day egg production, and egg weight as well as antioxidant activity including FRAP (Ferric reducing antioxidant power), iron chelating, and DPPH (1,1-diphenyl-2-picrylhdrazyl) on egg yolk. Moreover, addition of 2% Curcuma domestica 10% stock solution increased egg shell thickness and egg shell strength. In summary, the use of 3% addition of Curcuma domestica 10% stock solution had ability to improve layer performances and antioxidant activity of egg yolk on laying hens.