scholarly journals Effect of Using Different Resources of Premix in Diet on Some Egg Quality of Layer Hen

2021 ◽  
Vol 923 (1) ◽  
pp. 012041
Author(s):  
Hayder Mahdi Hamzah ◽  
Abbas Salim Hussein Al-Mnachi
Keyword(s):  
Shell Thickness ◽  
Laying Hens ◽  
Egg Quality ◽  
Relative Weight ◽  
Treatment Groups ◽  
General Average ◽  
The Mean ◽  
Significant Superiority ◽  
Care Company

Abstract A total of 84 laying hens, ISA Brown, 60 weeks age, were used, randomly distributed into four treatment groups with 3 replicates for each treatment. The treatments were distributed as follows: T1: added the premix to diet supplied by Nuscience Company. T2: added the premix to diet supplied by Provimi Company. T3: added the premix to diet supplied by Max Care Company. T4: added the premix to diet supplied by INTRACO Company. The results show that there were no significant differences in the relative weight of the shell, except for the mean, a significant superiority of T2 and T4 compared T3, a significant differences in the shell thickness. There were no significant differences in the relative weight of albumin, and a significant superiority in the general average, where T2 outperformed on T4. There were no significant differences in the yolk index. T3 and T2 were significantly superior to T1.

scholarly journals The Characteristics and Quality of Egg from Commercial Laying Hens Fed with Garlic (Allium Sativum) Supplemented Ration

2020 ◽  
Vol 21 (2) ◽  
pp. 98 ◽  
Author(s):  
Jein Rinny Leke ◽  
Erwin Wantasen ◽  
Florencia Sompie ◽  
Femy Hadidjah Elly ◽  
Ratna Siahan
Keyword(s):  
Shell Thickness ◽  
Allium Sativum ◽  
Laying Hens ◽  
Egg Quality ◽  
Laying Hen ◽  
Negative Effects ◽  
Shell Weight ◽  
Egg Weight ◽  
Garlic Powder

The research aimed to determine the characteristics and quality of egg of commercial laying hens fed ration supplemented with garlic (Allium sativum) powder. The research used Completely Randomized Design (CRD) with five treatments and four replicates (5 hens each) for a total of 100 brown laying hens strain MB 402. Garlic powder contained 24.62% crude protein, 38.81% fat, and 1.74% crude fiber. The treatments of garlic powder ration were 0, 2, 4, 6, and 8%. The treatments performed were dietary, with R0 = 100% based diet (BD); R1= 98% based diet (BD) + 2% garlic meal (GM); R2= 96% based diet (BD) + 4% GM, R3 = 94% based diet (BD) + 6% GM, R4 = 92% based diet (BD) + 8% GM. The study was conducted during eight (8) weeks. Collected data were quality, weight, shell weight, albumen weight and shell thickness of eggs. Data was analyzed with Analysis of Variance (ANOVA) and continued with Duncan’s Multiple Range Test (DMRT). The results showed that 8% garlic powder ration increased weight and albumen weight of eggs. There were no significant effect of treatments in yolk weight, shell weight and shell thickness of eggs. Garlic powder supplementation on laying hen ration affected egg weight and albumen weight. The addition of garlic powder on laying hen ration of up to 4% increased egg weight. Albumen weight increased until garlic powder supplementation of up to 8%. It is recommended the use of 8% garlic powder supplementation on lying hen ration without negative effects on egg quality.

scholarly journals Bacillus subtilis Probiotics in Chicken Feed Improve Egg Quality with Differences in Shelf Life

2021 ◽  
Vol 4 (1) ◽  
pp. 8
Author(s):  
Nurul Ika Wardiana ◽  
Widya Paramita Lokapirnasari ◽  
Nenny Harijani ◽  
Mohammad Anam Al-Arif ◽  
Ardianto Ardianto
Keyword(s):  
Bacillus Subtilis ◽  
Shelf Life ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Not Given ◽  
Egg Weight ◽  
Treatment Groups ◽  
Index Value

This study aims to examine the effect of giving Bacillus subtilis probiotics in laying hens on improving the quality of internal and external eggs with differences in shelf life. A total of 60 laying hens were divided into 4 treatment groups, namely P0 as a control that was not given probiotic B. Subtilis, P1 feed was added 0.005 grams B. Subtilis, P2 feed with added 0.01 grams B. Subtilis, P3 feed added 0.02 grams B. Subtilis then the eggs produced are stored for 1 day, 5 days and 10 days. The results of this study indicate that the administration of B. Subtilis probiotics with a concentration of 0.02 grams affects the increase in egg weight, egg yolk index value and HU values. The addition of B. Subtilis probiotics to racial feed can improve egg quality.

scholarly journals THE QUALITY OF CHICKEN EGG RANSUMS CONTAIN FERMENTED NON-CONVENTIONAL FEED

2019 ◽  
Vol 10 (1) ◽  
pp. 16
Author(s):  
D Sudrajat ◽  
F Priytana ◽  
H Nur
Keyword(s):  
Shell Thickness ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg White ◽  
Unit Value ◽  
Randomized Design ◽  
Fermented Feed ◽  
Completely Randomized Design ◽  
Haugh Unit

Non-conventional feeds are generally of low quality so feed fermentation needs to be done to increase its use. This research was conducted to examine the effect of giving fermented feed types on egg quality. This research was conducted in June until August 2018 in the cage of Cibadak poultry in Sukabumi district. The animals used in this study were 24 Brown Strain Isa Brown laying hens as many as 24 birds. The study used a completely randomized design (CRD) consisting of 6 treatments and 4 replications. The treatment in this study was R0 = 100% Basic Ration, R1 = 90% Basic ration + 10% fermented non conventional ration, R2 = 80% Basic ration + 20% fermented non conventional ration, R3 = 70% Basic ration + 30% Non ration conventional fermented, R4 = 60% Basic ration + 40% Fermented non-conventional ration, R5 = 50% Basic ration + 50% Fermented non-conventional ration. The data obtained were analyzed using Analysis of variance (ANOVA), if the data showed results that were significantly different (P <0.05) followed by the Duncan test. The results showed that substitution feeding did not significantly influence the egg index, egg white weight, Haugh Unit value, and shell thickness. Therefore, it can be concluded that demonstrable non-conventional feed can be given in ration of laying hens up to 50%.

scholarly journals Intermittent lighting programs for layers with different photophases in the beginning of the laying phase

2016 ◽  
Vol 46 (11) ◽  
pp. 2012-2017 ◽  
Author(s):  
Flavio Manabu Yuri ◽  
Cleverson de Souza ◽  
Aline Felix Schneider ◽  
Clóvis Eliseu Gewehr
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Productive Performance ◽  
Mean Values ◽  
Randomized Design ◽  
The Mean ◽  
Completely Randomized Design ◽  
In The Beginning ◽  
Eggs Quality

ABSTRACT: It was possible to evaluate the effect of continuous and intermittent lighting programs with different photophases on the performance and eggs quality of laying hens, applied to the beginning of the laying phase. The authors used 420 Hy-line Brown laying hens with 21 weeks of age, bred on bedding and submitted for six periods of 28 days between the solstice of summer and winter. The three lighting programs were: (PIC) 16 hours of continuos light, intermittent program with initial and final photophases of 15 minutes (PII15) and an intermittent program with initial and final photophases of 30 minutes (PII30). A completely randomized design with ten repetitions of 14 birds was used. The mean values were subjected analysis of variance and analyzed by the Tukey test (5%). The PIC program showed higher feed intake and eggs' mass about the PII15, and the eggs production of birds, in the PIC, was 1.8% greater than the intermittent photoperiods. Programs of light did not change the egg quality. The intermittent programs for semi-heavy laying hens bred on bedding in an open shed, applied at the beginning of the laying phase, reduced the productive performance of the birds without affecting the eggs quality.

scholarly journals Effect of dietary supplementation with Morinda citrifolia on productivity and egg quality of laying hens

2015 ◽  
Vol 12 (2) ◽  
pp. 7 ◽  
Author(s):  
Dairon Más-Toro ◽  
Yordan Martínez-Aguilar ◽  
Román Rodríguez-Bertot ◽  
Cesar Betancur-Hurtado ◽  
Osmani Rosabal-Nava
Keyword(s):  
Shell Thickness ◽  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Dietary Supplementation ◽  
Morinda Citrifolia ◽  
Egg Weight ◽  
Surface Mass ◽  
Randomized Design

<p>In order to evaluate the dietary supplementation of powdered leaves of Morinda citrifolia on productivity and egg quality of laying hens, a total of 160 White Leghorn birds (Hybrid L-33) of 27 weeks of age were allotted during 70 days, according to completely randomized design. Dietary treatments consisted of a control diet fed without or with 0.5, 1.0 and 1.5% of powdered leaves of M. citrifolia. Supplementation of 1.0 and 1.5% of M. citrifolia powder increased the egg weight (P&lt;0.05), however, laying intensity, body weight, feed intake, unsuitable eggs, eggshell surface, mass conversion, haugh units and height of the dense white and of the yolk showed no significant differences (P&gt;0.05) among treatments. Also, supplementation of 0.5 and 1.0% of M. citrifolia increased the shell thickness and the yolk color was pigmented by this medicinal plant. It recommended the dietary supplementation of 1.0% of powdered leaves of M. citrifolia on laying hen diets to improve the egg weight, shell thickness and yolk color.</p>

scholarly journals Effect of Pelleted Fermented Feed-in Egg Quality of Laying Hens

2021 ◽  
Vol 13 (1) ◽  
pp. 41-57
Author(s):  
Hashim Hadi Dakhel Aljebory ◽  
Saad A.H. Naji
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Shell Weight ◽  
Fourth Period ◽  
The Third ◽  
Fermented Feed ◽  
Study Results ◽  
Second Period ◽  
Significant Superiority

lactobacilli, Bacillus subtills, Bifidobacterium, Saccharomyces cerevisiae were applied to produce fermented feeds (FF), The FF was pelleted to investigated for its influences on egg quality for laying hens, the (FF) was ferment with 10 g / kg feed of the probiotic with a wetting ratio of half a liter/kg of feed for 48 hours where it was used at rates 0, 25%, 50 %, 75%, and 100% for the treatments T1, T2, T3, T4, and T5 respectively, and the duration of the study lasted for seven periods, each period was two weeks, as for the following study results: Significant superiority (P≤0.05) for all FF treatments during the second period and treatment T5 during the third and sixth periods, and for treatments T3, T4 and T5 during the fourth period in the shell weight. As for the shell thickness, a significant superiority (P≤0.01) was obtained for treatment T3 in the fourth period and for treatment T2 in the fifth, sixth, and seventh periods, and in the yolk height, there were a significant superiority (P≤0.01) for the treatment T4 during the first, second and seventh periods, and for the treatments T2 and T5 during the fourth and fifth periods, as for the yolk diameter, a significant superiority (P≤0.01)was obtained for the treatments T2, T3 and T4 in the fourth and fifth periods, and T2 during the seventh period, and in albumen height, a significant (P≤0.01) was increased for the treatments T3, T4, and T5 during the second period, and a significant superiority was obtained for treatment T5 in the fifth period and a significant superiority for the two treatments T1 and T2 in the seventh period.

scholarly journals The Effect of Age and Genotype on Quality of Eggs in Brown Egg‑Laying Hybrids

2019 ◽  
Vol 67 (2) ◽  
pp. 407-414 ◽  
Author(s):  
Adam Kraus ◽  
Lukáš Zita
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Shape Index ◽  
Egg Laying ◽  
Average Weight ◽  
Eggshell Thickness ◽  
External Quality ◽  
Technological Value ◽  
Effect Of Age

The aim was to assess the internal and external quality of consumer eggs of egg‑laying hens of two selected genotypes depending on their age. All of these hens were kept in enriched cages. There were compared eggs from Hy‑Line Brown and ISA Brown hens at the age from 36 to 64 weeks. In total, 3840 eggs from 300 hens were evaluated. Quality of eggs was determined by their technological value. Statistically significant interactions (P = 0.001) between age and genotype were found in all evaluated parameters except for the yolk colour (P = 0.044), whereas there was not found interaction (P = 0.072) between age and genotype in eggshell strength. The significant effect of hens’ age was found in all evaluated parameters, with the only exception of the yolk colour. The results showed that the average weight of eggs, eggshell, albumen and yolk increased with the age. Also the eggshell proportion, its colour and yolk index values ​​increased, whereas the egg shape index, eggshell thickness and strength, albumen proportion, Haugh units, the albumen and the yolk index decreased. Statistically significant effect of the genotype was found in all evaluated parameters except for the yolk index. When comparing both genotypes, the eggs from ISA Brown hens had a better quality. The trend of deteriorating egg quality with age was confirmed.

scholarly journals Effects on egg production and quality of supplementing drinking water with calcium and magnesium

2021 ◽  
Vol 51 (4) ◽  
pp. 469-476
Author(s):  
X.J. Yi ◽  
A. Rehman ◽  
R.W. Akhtar ◽  
A. Abbas ◽  
K. Hussain ◽  
...  
Keyword(s):  
Drinking Water ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Performance ◽  
Egg Weight ◽  
Calcium And Magnesium ◽  
Eggshell Colour ◽  
Haugh Unit

This study was conducted to appraise the effects on egg quality and production performance of laying hens when drinking water was supplemented with calcium (Ca) and magnesium (Mg). A total of 384 (64-week-old) Hy-line Brown laying hens were assigned at random to four treatments, which consisted of CON: unsupplemented drinking water; T1: drinking water + 2 mg/L Ca + 250 mg/L Mg; T2: drinking water + 4 mg/L Ca + 510 mg/L Mg /10 L; and T3: drinking water + 5 mg/L Ca and 760 mg/L Mg. The experiment lasted six weeks. Water intake increased linearly in week 1 with the rising levels of Ca and Mg in the drinking water. Increasing the Ca and Mg levels improved eggshell strength (week 2 (P =0.01), week 5 (P =0.01), and week 6 (P = 0.03), and eggshell thickness (week 6) (P =0.02) and reduced the rate at which eggs were broken (week 4) (P =0.01). The supplemental Ca and Mg did not affect egg production, egg weight, Haugh unit, albumen height, eggshell colour, and yolk colour compared with CON. Nor did they influence the Haugh unit and albumen height after storing for 1, 5, 10 and 15 days. In conclusion, adding Ca and Mg to the drinking water increased the thickness and strength of the eggshells.

scholarly journals The effect of additional turmeric flour in rations on the performance and egg quality of laying chicken isa brown strain age 70th weeks

2021 ◽  
Vol 888 (1) ◽  
pp. 012054
Author(s):  
A Jaelani ◽  
N Abelina ◽  
R Samudera ◽  
T Rostini ◽  
Masganti ◽  
...  
Keyword(s):  
Research Method ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Mass ◽  
Feed Conversion ◽  
Unit Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

Abstract This research aims to study and analyze the effect of adding turmeric flour (Curcuma domestica Val) in the rations on the performance of 70 weeks old Isa Brown strain of laying hens. The research method used in this study was an experimental method with a completely randomized design (CRD) step with five treatments and four replications. The number of chickens used was as many as 40 laying hens. The treatments given to the sample were P0 = feed without giving turmeric flour (control), P1 = feed with 0.3% turmeric flour, P2 = feed with 0.5% turmeric flour, P3 = feed with 0.7% turmeric flour and treatment P4 = feed by giving turmeric flour 0,9%. The results showed that giving turmeric flour in the rations of the Isa Brown strain of laying hens affected chicken performance and egg quality. This research concludes that giving turmeric flour a percentage of 0.7% in Isa Brown’s 70-week old laying hens is the best for ration consumption, Hen Day Production, egg weight, feed conversion, and egg quality: Haught Unit, yolk egg color, yolk egg index, grading egg and egg mass. Based on the haugh unit value, all eggs produced are still in the AA grade category

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