Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2012 | Volume: 11 | Issue: 7 | Page No.: 605-608
DOI: 10.3923/pjn.2012.605.608
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Fermented Product by Monascus purpureus in Poultry Diet: Effects on Laying Performance and Egg Quality
Nuraini , Sabrina and Suslina A. Latif

Abstract:
An experiment was conducted to determine the effect of feeding fermented products by Monascus purpureus on performances and egg quality of laying hen. This experiment was arranged in a completely randomized design with four dietary treatments: 0%, 10%, 20% and 30% fermented products by Monascus purpureus in the diets and five replications. 200 laying hen Isa Brown (22 week of age) were randomly allocated into 4 treatments (5 replications of 10 hens per treatment). Variable measured were feed intake, egg production, feed conversion, egg cholesterol and yolk colour. Results of the experiment indicated that feed intake, egg production, feed conversion, egg cholesterol and yolk colour were affected (p<0.01) by increasing fermented products in the diet. Feed intake, egg production and yolk colour in D treatment (used 30% fermented product by Monascus purpureus) was the highest than other treatment, but the lowest on egg cholesterol and feed conversion. The conclusion of the experiment that up to 30% fermented products by Monascus purpureus improved performance and reduced egg cholesterol 31.49% and increased yolk colour 18.56%.
PDF References Citation Report Citation
 RELATED ARTICLES:
  •    Palm Kernel Cake Fermented with Lentinus edodes in the Diet of Quail
  •    Response of Broiler Fed Cocoa Pod Fermented byPhanerochaete chrysosporiumand Monascus purpureus in the Diet
  •    Improving the Quality of Tapioca by Product Through Fermentation by Neurospora crassa to Produce β Carotene Rich Feed
How to cite this article:

Nuraini , Sabrina and Suslina A. Latif, 2012. Fermented Product by Monascus purpureus in Poultry Diet: Effects on Laying Performance and Egg Quality. Pakistan Journal of Nutrition, 11: 605-608.

DOI: 10.3923/pjn.2012.605.608

URL: https://scialert.net/abstract/?doi=pjn.2012.605.608

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom