Euglena의 첨가가 산란계의 생산성 및 계란의 품질과 지방산 조성에 미치는 영향

In Experiment 1, two hundred eighty 32wks old ISA brown layers were assigned to seven dietary treatments for 4weeks. Each treatment was consisted of 4 replications with 10 birds per replication. Control diet was formulated 17%CP 2,750㎉ME/㎏. Euglena gracilis was added to control diet at the level of 0.25, 0.5, 1.0% and Euglena bleached(DHA enriched) at the level of 0.5, 1.0, 2.0% in the diet. In Experiment 2, three hundred 84wks old ISA brown layers were assigned to seven dietary treatments: Tl; Control, T2; Tl + Euglena bleached(DHA enriched)0.5%, T3; Tl + Euglena gracilis(DHA enriched)0.5%, T4; Tl + Euglena gracilis(DHA enriched)1.0%, T5; Tl +Euglena gracilis(DHA enriched)2.0%. In Experiment 1, 2.0% Euglena bleached treatment showed highest DHA level in Egg yolk(P＜0.05). In Experiment 2, 0.5% Euglena bleached treatment showed highest DHA level in Egg yolk(P＜0.05).