Move to content body Move to content menus

SEOUL NATIONAL UNIVERSITY

  • home
  • sitemap
  • korean
search

RESEARCH

 

Research Highlights

SNU Professors Find Natural Technique To Increase Egg Production

  • February 17, 2017
  • Hit 6997
    • facebook
    • twitter
    • print

 The buckwheat-fed chickens laid 8.2% more eggs than the control group. The weights of the egg white and shell of these eggs were heavier by 2.1% and 5.8% respectively, and the L-Carnitine and GABA (Gamma-Amino Butyric acid) contents in the eggs were also 13.6% and 8.4% greater.
The buckwheat-fed chickens laid 8.2% more eggs than the control group. The weights of the egg white and shell of these eggs were heavier by 2.1% and 5.8% respectively, and the L-Carnitine and GABA (Gamma-Amino Butyric acid) contents in the eggs were also 13.6% and 8.4% greater.

A research team led by Professors Doman Kim and Tae Sub Park of the Graduate School of International Agricultural Technology found that chicken feed including naturally fermented buckwheat increases the production of eggs by over 8%. The researchers used Rhizopus – a fungus causing the group of infections referred to as zygomycosis and usually found in decaying breads, fruits, and vegetables - to ferment the buckwheat. The team found that chickens eating the buckwheat feed laid more and larger eggs.

40 chickens were divided into two groups, with one group receiving feed that included 1.6% of the fermented buckwheat, and were examined over a period of a month. The buckwheat-fed chickens laid 8.2% more eggs than the control group. The weights of the egg white and shell of these eggs were heavier by 2.1% and 5.8% respectively, and the L-Carnitine and GABA (Gamma-Amino Butyric acid) contents in the eggs were also 13.6% and 8.4% greater.

L-Carnitine is a substance that decomposes fatty acid, and is effective in improving infertility, chronic fatigue, and weight loss. GABA has been shown to help relieve depression and strengthen immunity, and is largely found in kimchi and yoghurt.

The research team said, “this study opens the door to creating various types of high-quality food products without the use of chemical treatment.”

The research findings were published in the Journal of the Science of Food and Agriculture.

Written by Hye Bin Lee, SNU English Editor, hahahybes@snu.ac.kr
Reviewed by Professor Travis Smith, Department of Asian Languages and Civilizations, tlsmith@snu.ac.kr

List of postings
NO. TITLE DATE HIT
226 SNU Professor Invents Electricity Free Memory Cloth Apr. 26, 2017 13523
225 Gene-Editing Breakthrough Apr. 12, 2017 4122
224 College of Medicine Professors Discover New Method of Predicting Sleep Quality Mar. 29, 2017 1108
223 The Environmental Health Center Research Reveals Harmful Effects of Environmental Hormones During Pregnancy Mar. 7, 2017 1078
222 SNU Research Team Creates Architectural Model of Gyeongbokgung With Hanok Architecture Principles Feb. 17, 2017 1067