Effect of Probiotic Preparation Enriched with Selenium on Qualitative Parameters of Table Eggs

Abstract

In this experiment the effects of the diet for laying hens supplemented with probiotic product with an organic form of selenium on egg weight, albumen quality, yolk quality and egg shell quality were studied. Isa Brown hens (n=90) were randomly divided at the age of 17 weeks into three groups (30 birds per group). Hens in all groups consumed the complete feed mixture ad libitum. In the control group water for drinking contained no additions. In the first experimental group probiotic product was added to the water, in the second experimental group the same probiotic preparation enriched with 0.8 to 1 mg of organic selenium per 1 g of the product was added to the water. The probiotic preparations were administered at the dose of 15 mg per 6 l of water daily, in both experimental groups. Monitored physical parameters of eggs: egg weight (g), specific egg weight (g/cm3), albumen weight (g), albumen height (mm), albumen index, Haugh units (HJ), yolk weight (g), yolk index, yolk color (HLR), egg shell weight, egg shell specific weight (g/cm3), egg shell strength (N/cm2), the average eggshell thickness (µm). Experiment lasted 48 weeks. The results showed that egg weight was slightly higher in both experimental groups compared with the control group, differences between the groups were not statistically significant (p>0.05). The values in the order of groups: 60.97±4.97, 61.18±5:00; 61.75±5.89 (g±SD). Was found insignificant impact of the add probiotic preparation and probiotic preparation enriched with selenium on the quality parameters of table eggs. Yolk index, albumen index, Haugh units and the average egg shell thickness were only slightly, statistically insignificant higher in the experimental groups (p>0.05).

Keywords

• organic selenium
• probiotic preparation
• table eggs