Subscribe Now Subscribe Today
Research Article
 

Fermented Product by Monascus purpureus in Poultry Diet: Effects on Laying Performance and Egg Quality



Nuraini , Sabrina and Suslina A. Latif
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
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%.

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  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

REFERENCES
1:  Beyer, R.S. and L.S. Jensen, 1989. Overestimation of the cholesterol content of eggs. J. Agric. Food Chem., 37: 917-920.
CrossRef  |  

2:  Eisenbrand, G., 2006. Toxicological evaluation of red mould rice. Mol. Nutr. Food Res., 50: 322-327.
CrossRef  |  

3:  Erdogrul, O. and S. Azirak, 2004. Review of the studies on the red yeast rice (Monascus purpureus). Turk. Electron. J. Biotechnol., 2: 37-49.
Direct Link  |  

4:  Grobas, S. and G.G. Mateos, 1999. Influence of dietary linoleic acid on production and weight of eggs and egg components in young brown hens. J. Applied Poult. Res., 8: 177-184.
Direct Link  |  

5:  Gunawardana, P., D.A. Roland and M.M. Bryant, 2008. Effect of energy and protein on performance, egg components, egg solids, egg quality and profits in molted hy-line W-36 hens. J. Applied Poult. Res., 17: 432-439.
CrossRef  |  Direct Link  |  

6:  Lin, C.C., T.C. Li and M.M. Lai, 2005. Efficacy and safety of Monascus purpureus Went rice in subjects with hyperlipidemia. Eur. J. Endocrinol., 153: 679-686.
CrossRef  |  

7:  Murugesan, G.S., M. Sathishkumar and K. Swaminathan, 2005. Supplementation of waste tea fungal biomass as a dietary ingredient for broiler chicks. Bioresour. Technol., 96: 1743-1748.
CrossRef  |  Direct Link  |  

8:  Nuraini, Sabrina and S.A. Latif, 2008. Performance and egg quality feeding cassava fermented by Neurospora crassa. Media Peternakan: J. Anim. Sci. Technol., 31: 195-202.
Direct Link  |  

9:  Nuraini, Sabrina and S.A. Latif, 2009. Improving the quality of tapioca by product through fermentation by Neurospora crassa to produce β carotene rich feed. Pak. J. Nutr., 8: 487-490.
CrossRef  |  Direct Link  |  

10:  Varkoohi, S., M.M.S. Babak, A. Pakdel, A.N. Javaremi, M. Zaghari and A. Kause, 2010. Response to selection for feed conversion ratio in Japanese quail. Poult. Sci., 89: 1590-1598.
CrossRef  |  

©  2020 Science Alert. All Rights Reserved