Xanthophylls과 해조 부산물 첨가 급여가 육계의 사양성적, 육색 및 항산화 특성에 미치는 영향

This experiment was conducted to investigate the effects of dietary pigment sources on the performance, color and antioxidant properties in broiler chick. Experimental diet was formulated to have isocalories and isonitrogen during the experiment period. Total xanthophylls content in the experimental diet was formulated to have 30 ppm. Experimental trials were done for five weeks with six treatment groups; Tl (Control), T2 (Olo Glo, natural yellow pigment), T3 (Kern Glo, natural red pigment), T4 (canthaxanthin, synthetic red pigment), T5 (asthaxanthine, natural red pigment), and T6 (seaweed by-products). Body weight gain and feed intake were significantly lower (p0.05). The gizzard weight was significantly lower in T6 (p