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Pakistan Journal of Nutrition
  Year: 2019 | Volume: 18 | Issue: 11 | Page No.: 1075-1083
DOI: 10.3923/pjn.2019.1075.1083
 
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Effect of Probiotic Saccharomyces spp. on Duck Egg Quality Characteristics and Mineral and Cholesterol Concentrations in Eggshells and Yolks

I Gusti Nyoman Gde Bidura , Ni Wayan Siti, Desak Putu Mas Ari Candrawati, Eny Puspani and Ida Bagus Gaga Partama

Abstract:
Objective: The present study was conducted to determine the dosage effects of Saccharomyces spp. Kb-5 (isolated from buffalo rumen fluid) as a probiotic on egg production performance, egg quality characteristics and mineral and cholesterol concentrations in the yolks of eggs from laying ducks. Materials and Methods: Two hundred and forty 40-week-old healthy laying ducks (Anas sp.) were used in a completely randomized design divided into four treatment groups: S0, without administration of the probiotic; S1, with administration of 0.10% Saccharomyces spp. Kb-5; S2, with administration of 0.20% Saccharomyces spp. Kb-5 and S3, with administration of 0.30% Saccharomyces spp. Kb-5. Results: This study showed that administration of Saccharomyces spp. Kb-5 increased egg mass, feed efficiency, feed digestibility, yolk color, yolk and eggshell weight, shell thickness and Ca content in the eggshell and yolk (p<0.05) but did not increase the efficiency of feed consumption (p>0.05). Administration of 0.20-0.30% Saccharomyces spp. resulted in lower (p<0.05) yolk cholesterol contents. Conclusion: It is concluded that supplementation of laying duck diets with 0.20-0.30% Saccharomyces spp. Kb-5 increased egg mass, feed efficiency, feed digestibility, yolk color, yolk and eggshell weight, shell thickness and Ca contents in the eggshell but decreased yolk cholesterol contents.
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How to cite this article:

I Gusti Nyoman Gde Bidura, Ni Wayan Siti, Desak Putu Mas Ari Candrawati, Eny Puspani and Ida Bagus Gaga Partama, 2019. Effect of Probiotic Saccharomyces spp. on Duck Egg Quality Characteristics and Mineral and Cholesterol Concentrations in Eggshells and Yolks. Pakistan Journal of Nutrition, 18: 1075-1083.

DOI: 10.3923/pjn.2019.1075.1083

URL: https://scialert.net/abstract/?doi=pjn.2019.1075.1083

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