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KMID : 1024520190280010159
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Journal of the Environmental Sciences
2019 Volume.28 No. 1 p.159 ~ p.162
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Effects of Dietary Microbial-Fermented Molasses on Egg Production and Egg Quality in Laying Hens
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Choi In-Hag
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Abstract
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This study aimed to evaluate the effects of dietary microbial-fermented molasses on egg production and egg quality in laying hens.In total, 90 Hy-line Brown laying hens were divided into two treatment groups (control and 1% microbial-fermented molasses)with three replicates of 15 birds each. During the experimental period, supplementation of hen diets with 1% microbial-fermented molassesdid not influence egg weight, hen-day egg production, egg mass, and feed conversion ratio (p > 0.05), except for feed intake. Regarding egg quality, diets containing 1% microbial-fermented molasses significantly affected eggshell thickness, Haugh unit, and albumen height (p < 0.05). However, there were no remarkable differences between control and 1% microbial-fermented molasses in eggshell color and egg yolk color (p > 0.05). These results indicate that supplementing 1% microbial-fermented molasses to the diet of laying hens improved egg quality parameters such as eggshell thickness, Haugh unit, and albumen height rather than egg production.
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KEYWORD
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Egg production, Egg quality, Microbial-fermented molasses, Laying hens
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