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

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.

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

South African Journal of Animal Science ◽

10.4314/sajas.v51i4.7 ◽

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.

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PEMANFAATAN TEPUNG KULIT PEPAYA (Carica papaya L) DALAM RANSUM TERHADAP KUALITAS INTERNAL TELUR

ZOOTEC ◽

10.35792/zot.40.2.2020.28360 ◽

2020 ◽

Vol 40 (2) ◽

pp. 418

Author(s):

Armando Paat ◽

C.L. Sarajar ◽

J. R. Leke ◽

F. N. Sompie

Keyword(s):

Carica Papaya ◽

Laying Hens ◽

Egg Yolk ◽

Internal Quality ◽

Egg Weight ◽

Randomized Design ◽

Completely Randomized Design ◽

Chicken Eggs

UTILIZATION AND INTERNAL QUALITY OF EGG ON PAPAYA PEEL MEAL DIET (CARICA PAPAYA L). The aim of research was to utilization and internal quality of eggs on papaya (carica papaya L) peel meal diet. The material used in this study were one hundred laying hens (MB 402). The completely randomized design (CRD) was done in this research for analysing of statistics to five treatments and four replications, each replications was occupied by five laying hens (MB 402). The variable measured were egg weight, egg yolk, colour of egg yolk. The result of this research showed that egg weight, egg yolk, the colour egg yolk was not significantly different (P>0.05). Conclusion, the utilization of flour skin papaya until 16% in feed will increase the quality of chicken eggs. Kata Kunci: Papaya peel meal, laying feed, the quality internal egg.

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Differences in oviposition and egg quality of various genotypes of laying hens

Czech Journal of Animal Science ◽

10.17221/22/2017-cjas ◽

2017 ◽

Vol 62 (No. 9) ◽

pp. 377-383 ◽

Cited By ~ 1

Author(s):

E. Tůmová ◽

J. Vlčková ◽

D. Chodová

Keyword(s):

Egg Production ◽

Laying Hens ◽

Egg Quality ◽

Laying Hen ◽

Sequence Length ◽

Production Traits ◽

Egg Weight ◽

Egg Shell ◽

Egg Components

The differences in egg production traits in six laying hen genotypes (brown-egg hens Bovans Brown, Bovans Sperwer, ISA Sussex; white-egg hen Dekalb White; laying hens with tinted shells Moravia Barred and Moravia BSL) and the interactions of genotype and oviposition on egg quality were evaluated. The genotype affected the laying rate (P ≤ 0.003), mean sequence length (P ≤ 0.001), and time of oviposition (P ≤ 0.001). The brown-egg genotypes laid eggs approximately 1 h earlier than the white-egg genotypes and approximately 2 h earlier than the tinted-egg genotypes. Egg shell strength was the lowest in tinted-egg genotypes (P ≤ 0.001) and declined with the time of oviposition (P ≤ 0.002). Egg shell percentage (P ≤ 0.011) and thickness (P ≤ 0.011) were affected by the interaction of genotype and oviposition. None of the effects affected egg weight; however, the proportion of egg components was significantly influenced by the interaction of genotype and oviposition. The study confirmed that the differences in the egg production and egg quality of various genotypes are associated with the laying pattern.

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Physical Quality of the First Egg of Japanese Quail (Coturnix japonica L.) after Given Liquid Herbal Concoction

Mangifera Edu ◽

10.31943/mangiferaedu.v5i2.98 ◽

2021 ◽

Vol 5 (2) ◽

pp. 121-130

Author(s):

Hasan Basri ◽

Meilinda Pahriana Sulastri

Keyword(s):

Drinking Water ◽

Quality Index ◽

Egg Quality ◽

Egg Yolk ◽

Coturnix Japonica ◽

Control Group ◽

Shell Weight ◽

Egg Weight ◽

Physical Quality

This study aims to determine the first egg's physical quality in Coturnix japonica L. after being given a liquid. The study is an experimental study with a Completely Randomized Design. In this study, the test animals were 24 Coturnix japonica L. randomly selected from 42 quail with 12 days old and average body weight of ± 37.67 g. They have been selected are divided into four treatment groups, i.e., P0: a control group with untreated drinking water, P1: 3 ml/liter water, P2: 6 ml/liter water, P3: 9 ml/liter water. Each treatment group consisted of 6 replications. Variables analyzed included egg weight, eggshell weight, yolk weight, albumen weight, egg yolk index, and egg quality index. The results showed that the addition of herbal concoction with the treatment of 3 ml, 6 ml, and 9 ml per 1 liter of drinking water on the physical quality of the first egg of Coturnix japonica L. including egg weight, yolk weight, albumen weight, shell weight, egg quality index, and yolk index statistically showed results were not significantly different (P>0.05 ), but the addition of herbal concoction did not have a negative effect on the physical quality of the first eggs of Coturnix japonica L.

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The Effect of Phytobiotics Supplementation and Magnetized Drinking Water on Production Performance and Egg Quality of Laying Hens

Jurnal Ilmu dan Teknologi Hasil Ternak ◽

10.21776/ub.jitek.2021.016.02.3 ◽

2021 ◽

Vol 16 (2) ◽

pp. 95-104

Author(s):

Filoza Marwi ◽

Osfar Sjofjan ◽

Adharul Mutaqin ◽

Muhammad Halim Natsir

Keyword(s):

Drinking Water ◽

Laying Hens ◽

Egg Quality ◽

Production Performance ◽

Egg Mass ◽

Feed Conversion ◽

Water Control ◽

Egg Weight ◽

Yolk Cholesterol

The experiment was conducted to evaluate the production performance and egg quality of laying hens supplemented with phytobiotics and magnetized drinking water. This experiment used 2700 gauss level in Magnetized Drinking Water (MDW). The phytobiotics had two form: the non-encapsulated phytobiotics (PTO) and encapsulated phytobiotics (EPTO). There were untreated water (control) and the treated water (MDW, PTO, PTO+MDW, EPTO, EPTO+MDW). The treatments were presented by 0.6% for each treatment. The result showed highly significant (p<0.01) improvement on feed conversion ratio (FCR) but no significant effect on other production performance variables including feed intake, hen day production (HDP), egg mass, and income over feed cost (IOFC). The results indicated a highly significant improvement (p<0.01) on egg weight and yolk cholesterol. There were no significant effects on shape index (SI), shell weight, shell thickness, Haugh unit (HU), albumen height, yolk weight, yolk index (YI), and yolk color of egg quality variables. It was concluded that the encapsulated form (EPTO and EPTO+MDW) had the best improvement on FCR and yolk cholesterol, on another hand the non-encapsulated form (PTO and PTO+MDW) increased the egg weight of laying hens

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

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/923/1/012041 ◽

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.

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Effect of dietary chelated copper and methionine and cysteine on performance, egg quality, and nutrient balance in brown laying hens from 20 to 49 wk old

Canadian Journal of Animal Science ◽

10.1139/cjas-2018-0081 ◽

2019 ◽

Vol 99 (2) ◽

pp. 283-295

Author(s):

M.A. Trindade Neto ◽

A.P.O. Saccomani ◽

M.L.P. Tse ◽

J.C. Dadalt

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Nutrient Balance ◽

Experimental Period ◽

Production Quality ◽

Quality Level ◽

Experimental Conditions ◽

Egg Weight ◽

Performance Variables

Using 960 brown laying hens from 20 to 48 wk of age, in a 4 × 5 factorial arrangement, the effects on production, quality of eggs, and nutrient balance of analysed 18, 41, 61, and 111 mg kg−1 of copper (Cu) and of 0.550%, 0.679%, 0.793%, 0.845%, and 0.948% of methionine and cysteine (Met + Cys) were evaluated. Treatments were administered to six replicate cages (eight hens per cage). At the 49th wk of age, 320 of these hens were kept under the same experimental conditions to evaluate the nutrient balance, and each treatment was allocated to four replicate cages (four hens per cage). The trend of interaction effect between Cu and Met + Cys levels was observed on egg weight and mass. The interaction between mineral and amino acid was characterized on egg quality variables. Quadratic equations indicated that increasing the dietary level of Cu reduced the estimate requirement of Met + Cys for hens. Across the entire experimental period, the total estimated Met + Cys level was 0.755% ± 0.021% based on the performance variables. As Cu increased in the diet, it decreased the estimated Met + Cys level to ensure egg weight, mass, and egg quality. Level of chelated Cu above 23 mg kg−1 may negatively affect the egg quality.

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Effect of Storage Duration and Butyric Acid Supplementation to Egg Quality of Laying Hens in The Third Phase of Production

E3S Web of Conferences ◽

10.1051/e3sconf/20186801026 ◽

2018 ◽

Vol 68 ◽

pp. 01026

Author(s):

Rizki Palupi ◽

Fitri Novaliya Lubis ◽

Demila Syukrima

Keyword(s):

Butyric Acid ◽

Laying Hens ◽

Egg Quality ◽

Storage Duration ◽

Egg Weight ◽

Factor B ◽

The Third ◽

Third Phase ◽

Duration Of Storage

This study was aimed at determining the effect of storage duration and butyric acid supplementation on egg quality of laying hens in the third phase of production. It used experimental method that employed Completely Randomized Factorial Design consisting of 2 factors; Factor A and Factor B. Factor A had 4 treatment levels of supplementation of butyric acid in diets; A0 (control treatment), A1 (0.175 g/kg diets), A2 (0.350 g/kg diets), and A3 (0.525 g/kg diets), while Factor B consisted of 3 levels of storage duration including B1 (1 week), B2 (2 weeks), and B3 (3 weeks). Each factor had 4 replications and each replication or unit consisted of 10 laying hens. The observed variables included egg weight, albumen weight, and yolk weight. The results indicated that the supplementation of butyric acid has no significant effect on the decrease of egg weight, albumen weight and yolk weight. Duration of storage significantly affected to decrease egg weight, albumen weight, and yolk weight. It can be concluded that there was no significant interaction between administration of butyric acid and duration of storage to the egg quality but duration of storage was significantly influenced the egg quality of laying hens in the third phase of production.

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Effect of Selenium Sources on Laying Performance, Egg Quality Characteristics, Intestinal Morphology, Microbial Population and Digesta Volatile Fatty Acids in Laying Hens

Animals ◽

10.3390/ani11061681 ◽

2021 ◽

Vol 11 (6) ◽

pp. 1681

Author(s):

Aliyu Ibrahim Muhammad ◽

Dalia Alla Mohamed ◽

Loh Teck Chwen ◽

Henny Akit ◽

Anjas Asmara Samsudin

Keyword(s):

Fatty Acids ◽

Volatile Fatty Acids ◽

Laying Hens ◽

Egg Quality ◽

Basal Diet ◽

Egg Yolk ◽

Quality Characteristics ◽

Intestinal Morphology ◽

Treatment Groups ◽

Laying Performance

The use of toxic and less bioavailable inorganic selenium can now be supplemented with an alternative organic source from bacterial species in nutrition for human and animal benefit. This study investigated the effects of selenium sources on laying performance, egg quality characteristics, intestinal morphology, caecum microbial population, and digesta volatile fatty acids in laying hens. One hundred and forty-four Lohman Brown Classic laying hens, at 23 weeks of age, were divided into four experimental groups (36 hens in each), differing in form of Se supplementation: no Se supplementation (Con), 0.3 mg/kg of inorganic Se in the form of sodium selenite (Na2SeO3), 0.3 mg/kg of organic Se from selenium yeast (Se-Yeast), and 0.3 mg/kg of organic Se from Stenotrophomonas maltophilia (bacterial organic Se, ADS18). The results showed that different dietary Se sources significantly affected laying rate, average egg weight, daily egg mass, feed conversion ratio (FCR), and live bodyweight (LBW) (p < 0.05). However, average daily feed intake and shell-less and broken eggs were unaffected (p > 0.05) among the treatment groups. The findings revealed that selenium sources had no (p > 0.05) effect on egg quality (external and internal) parameters. However, eggshell breaking strength and Haugh unit were significantly (p < 0.05) improved with organic (ADS18 or Se-yeast) Se-fed hens compared to the control group. In addition, egg yolk and breast tissue Se concentrations were higher (p < 0.05) in the dietary Se supplemented group compared to the control. Intestinal histomorphology revealed that hens fed ADS18 or Se-Yeast groups had significantly (p < 0.05) higher villi height in the duodenum and jejunum compared to those fed Na2SeO3 or a basal diet. However, when compared to organic Se fed (ADS18 or Se-Yeast) hens, the ileum villus height was higher (p < 0.05) in the basal diet group; with the lowest in the SS among the treatment groups. A significant increase (p < 0.05) of Lactobacilli spp. and Bifidobacteria spp., and a decrease of Escherichia coli and Salmonella spp. population were observed in the organic (ADS18 or Se-yeast) compared to inorganic supplemented and control hens. The individual digesta volatile fatty acid (VFA) was significantly different, but with no total VFA differences. Thus, bacterial selenoprotein or Se-yeast improved the performance index, egg quality characteristics, egg yolk and tissue Se contents, and intestinal villus height in laying hens. Moreover, caecum beneficial microbes increased with a decrease in the harmful microbe population and affected individual cecal volatile fatty acids without affecting the total VFA of the laying hens digesta.

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Superiority of coarse eggshell as a calcium source over limestone, cockle shell, oyster shell, and fine eggshell in old laying hens

Scientific Reports ◽

10.1038/s41598-021-92589-y ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Woo-Do Lee ◽

Damini Kothari ◽

Kai-Min Niu ◽

Jeong-Min Lim ◽

Da-Hye Park ◽

...

Keyword(s):

Laying Hens ◽

Egg Quality ◽

Oyster Shell ◽

Production Performance ◽

The Other ◽

Egg Mass ◽

Egg Weight ◽

Treatment Groups ◽

Significant Difference ◽

Cockle Shell

AbstractChicken eggshell (ES) waste is a rich source of calcium carbonate (CaCO3); however, the potential of ES as dietary calcium (Ca) in old laying hens has not been explored. This study compared the effects of feeding limestone, cockle shell, oyster shell, fine ES, and coarse ES as the sole Ca source on production performance, egg quality, blood biochemical constituents, and tibia characteristics in old laying hens. A total of 450 ISA-Brown laying hens at 73 wk of age with similar egg production rate (EPR) were randomly assigned to 5 treatment groups (90 hens/group, 9 hens/replicate) for 7 wk. Dietary treatment groups comprised a corn-soybean meal based diet containing different Ca sources: (i) limestone (LS; < 2 mm and 2–4 mm mixed in the ratio of 3:7) as control, (ii) cockle shell (CS; 1–4 mm), (iii) oyster shell (OS; 3–16 mm), (iv) ES fine particles (ESF; < 1 mm), and (v) ES coarse particles (ESC; 3–5 mm). Results indicated that dietary inclusion of coarse ES particles significantly increased average egg weight (P < 0.001) and daily egg mass (P < 0.05), and decreased feed conversion ratio (P < 0.001) as compared with the other treatments. However, no significant differences in EPR, feed intake, cracked egg proportion, and mortality were observed among the dietary treatments (P > 0.05). Notably, the use of ESF led to a lower proportion of cracked eggs than ESC (P < 0.05). ESC fed hens produced the heaviest eggs whereas CS fed hens produced the lightest (P < 0.001); the particle size of ES also affected the egg weight (P < 0.05). The eggs from OS and ESC fed hens showed a greater albumen height in comparison to eggs from CS group (P < 0.05); but no significant difference was observed among the LS, OS, ESF, and ESC groups (P > 0.05). The yolk color was darker in the eggs of group ESF as compared with other dietary groups (P < 0.01). However, no significant effects on Haugh units and shell properties were observed among the treatments (P > 0.05). The blood biochemistry results were not affected by the dietary Ca (P > 0.05) except for lower levels of high-density lipoprotein percentage (HDL %) in OS and ESC fed hens (P < 0.05). The tibia characteristics including weight, length, width, and breaking strength did not differ among the dietary groups (P > 0.05). However, the ESC and OS fed hens showed higher tibia bone mineral density (BMD) than the other groups (P < 0.001). In conclusion, coarse ES as a sole Ca source had beneficial effects on the production performance, egg quality, and tibia BMD in old laying hens.

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