Effect Of Symbiotic Flour (Lactobacillus Sp. And FOS) To The Egg Quality And Performance Of Laying Hens

Abstract

The research was to determine the effect of feeding symbiotic flour (Lactobacillus sp. and FOS) to the egg quality and performance of laying hens. The research was a completely randomized design with 5 treatments and 4 replicates. The materials used for this research were 100 laying hens (30 weeks old). The treatments used for the research were dietary feed consisted of T0 (basal feed), T1 (basal feed + 0.2% symbiotic), T2 (basal feed + 0.4% symbiotic), T3 (basal feed + 0.6% symbiotic), and T4 (basal feed+0.8% symbiotic). The observed parameters were performance (feed intake, hen day production, egg mass, feed conversion ratio, income over feed cost (IOFC)) and egg quality (haugh unit, albumin volume, egg yolk volume, egg yolk color, egg yolk cholesterol content). The data analysis was the analysis of variance (ANOVA) and continued by Duncan’s Multiple Range Test. The results showed that using the symbiotic flour (Lactobacillus sp. and FOS) in the feed has significant difference (P<0.05) on IOFC and egg yolk volume, while also had significantly difference (P<0.01) on performance (feed intake, egg mass, feed conversion ratio) and egg quality (albumin volume, egg yolk color, and cholesterol). The research concludes that the addition of 0.8% probiotic flour (Lactobacillus sp.) as feed additive showed the best results.