Effect of Monascus Fermented Products on Laying Hen Performances and Egg Yolk Cholesterol Content

• Main Authors: Kang-Shing Lee, 李岡星
• Other Authors: Ying-Yu Tseng,Ph. D.
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/98802009199470026365

碩士 === 國立屏東科技大學 === 畜產系 === 92 === The effects of monascus fermented products supplementation in the diet on laying performance, lipids and cholesterol concentration in blood and egg yolk of hens was investigated. Two experiments were conducted in this stududy. In experiment 1, the control fed with basal diet, treatment Ma, Mb, Mc and Md fed basal diet supplemented with four kinds of commercial monascus fermented products. The diet content monacolin K 136 ppm in each treatment, to compare the egg production, lipids and cholesterol concentration of egg yolk. Results showed that the monascus fermented products with the dark red and dark brown color, decreased feeds intake and egg production of hen. The products A and C exhibited the most effectively on reducing egg yolk cholesterol concentration (p<0.05), during continuous 5 weeks feeding, treatment Ma and Mc were decreased 22.86 % and 21.80 % per egg yolk cholesterol contents than control, in respectively. In experiment 2, in accordance with result of experiment 1 Ma monascus fermented products was chosen and supplementation in diets, which the monacolin K supplemented on 0 (control), 68, 136, 272 and 364 ppm in basal diet, to compare the effect of monacolin K levels on lipids and cholesterol in blood and egg yolk concentration. The results showed that monacolin K levels were not significantly effect on laying performance of hen. However, as increasing monacolin K level over136 ppm in the diet, hens laid lighter eggs as compare to control. The serum cholesterol, triglyceride and low density lipoprotein concentrations decreased than control, when diet supplemented with monacolin K, but not significantly effect on high density lipoprotein was observed. Monacolin K supplemented on 68 ppm, hens tended to have decrease egg yolk crude fat % in the third week, treated with monacolin K on 136, 272 and 364 ppm hens tended to have 17.8 %, 12.89 % and 5.73 % less egg yolk cholesterol concentrations than control. In conclusion, different source of commercial monascus fermented products supplementation in diet, reduction the lipids and cholesterol of hen egg was not same. The diets monacolin K levels on 136 ppm had the most effectively in reduction egg yolk cholesterol.