- Volume 28 Issue 1
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Effects of Dietary Microbial-Fermented Molasses on Egg Production and Egg Quality in Laying Hens
미생물 발효 당밀을 산란계 사료에 첨가 시 계란생산성과 특성에 미치는 영향에 관한 연구
- Choi, In Hag (Department of Companion Animal & Animal Resources Science, Joongbu University)
- 최인학 (중부대학교 애완동물자원학과)
- Received : 2018.07.15
- Accepted : 2018.08.13
- Published : 2019.01.31
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.
Supported by : 중부대학교
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