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http://dx.doi.org/10.5322/JESI.2019.28.1.159

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

Choi, In Hag (Department of Companion Animal & Animal Resources Science, Joongbu University)
Publication Information
Journal of Environmental Science International / v.28, no.1, 2019 , pp. 159-162 More about this Journal
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.
Keywords
Egg production; Egg quality; Microbial-fermented molasses; Laying hens;
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