The effect of probiotic product on internal egg quality from eggs produced by brown layer (ISA Brown)
ANBAR JOURNAL OF AGRICULTURAL SCIENCES,
2010, Volume 8, Issue 4, Pages 22-28
AbstractThis experiment was conducted to evaluate probiotic product in layer feeding, each gram of it contain at least 109 Colony Forming Units of Lactobacilli bacteria and Lactobacillus acidophilus and at least 108 CFU of Bacillus subtilis bacteria and Saccharomyces cerevisiae yeast.
Probiotic product were added to the feed of brown layer at rate of 0, 2 , 4 and 6 kg per ton, 224 layer 38 weeks old were distributed to single cages (two tiers) at rate of 4 replicates per treatment and 14 layer per replicate (56 layer per treatment) for 16 weeks (112 days).
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In the end of 10th,12th and 14th weeks of experiment two eggs per replicate were taken to estimate internal egg quality ,Haugh Unit , albumin height, yolk index and color , shell quality and the percentage of the incidence of meat and blood spots.
The results of the experiment that adding probiotic lead to significant improvement in albumin quality (Haugh unit and albumin height) with significant decrease in the percentage of meat and blood spots in eggs.
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