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ISSN : 1225-4517(Print)
ISSN : 2287-3503(Online)
Journal of Environmental Science International Vol.28 No.1 pp.159-162
DOI : https://doi.org/10.5322/JESI.2019.28.1.159

Effects of Dietary Microbial-Fermented Molasses on Egg Production and Egg Quality in Laying Hens

In Hag Choi*
Department of Companion Animal & Animal Resources Science, Joongbu University, Geumsan 32713, Korea
E-mail: wicw@chol.com
*Corresponding author: In Hag Choi, Department of Companion Animal & Animal Resources Science, Joongbu University, Geumsan 32713, Korea Phone : +82-41-750-6284

Abstract

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.

미생물 발효 당밀을 산란계 사료에 첨가 시 계란생산성과 특성에 미치는 영향에 관한 연구

최인학*
중부대학교 애완동물자원학과

초록

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