Influence of a probiotic preparation with Enterococcus faecium M-74 upon technological characteristics of market eggs
2003
Kopecky, J.,Slovenska polnohospodarska univ. v Nitre (Slovak Republic). Katedra hydinarstva a malych hospodarskych zvierat
The effects of a probiotic preparation containing Enterococcus faecium M-74 bacteria, used at an amount of 50g per 100kg feed mixture on the technological properties of market eggs were investigated in ISA Brown hens during first 11 months of laying season. In this period the probiotic product under study was found to have teh ability to influence shell strength and thickness. In first five months there were no significant differences in egg weight between the experimental and control groups, but from month 6 till the end of production period egg weight differences were statistically highly significant. Despite changes in egg shape during laying period, no influence of the probiotic product in this area was detected. Control and experimental groups did not differ in egg white index in the period evaluated, although statistically significant differences were observed in months 4 and 8. Utilization of the probiotic preparation with culture Enterococcus faecium M-74 had a positive effect on yolk index, thus influencing yolk quality, which in the second part of laying period decreased slower in the experimental group than in the control.
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Эту запись предоставил Slovak University of Agriculture in Nitra