Dietary Effect of Agaricus bisporus Feeds on Characteristics of Eggs
Journal of the Korean Society of Food Science and Nutrition
계란의 품질특성에 미치는 양송이 사료의 식이효과
Dietary effects of Agaricus bisporus powder (ABP) on the quality characteristic of eggs from hens (Hy-Line) were investigated. Experimental groups (100 hens/group) were divided into normal control group (Control), 0.3% ABP supplemented diet group (M-0.3) and 0.6% ABP supplemented diet group (M-0.6), then fed for 12 weeks. There were no significant differences in shell thickness, while Haugh unit in M-0.3 and M-0.6 groups were 18.3~27.6% higher than that of control groups. Color L * and b *
... or L * and b * values of egg albumen and yolk in the M-03 and M-0.6 groups were lower whereas a * values were higher than those of NC group. In the yolk of M-03 and M-0.6 groups compared with control groups, the levels of total phospholipids and HDL-cholesterol were 4.5~13.9% and 86.1~87.0% higher, respectively, while the levels of total cholesterol, triglyceride and LDL-cholesterol were 29.4~31.9%, 51.9~52.4% and 49.1~53.5% lower than those of control groups, respectively. There were no significant differences in fatty acids. In the result of sensory evaluation, gory odor of raw eggs in the M-03 and M-0.6 groups was slightly lower compared with control groups. These results suggest that the feed containing mushroom of Agaricus bisporus can be used to reduce the egg yolk cholesterol content and gory odor from raw egg, and also to increase the phospholipids as a functional feed. Further studies on the mechanism are required.