Effects of Dietary Fermented Soy Isoflavones on Quality of Eggs

Abstract

The present study aimed to examine the effects of fermented soy isoflavones on the poultry feed towards the quality of eggs. A total of 100 Isa Brown chickens aged 32 weeks were divided into 4 groups and 5 replicates, including T0 (control feed without the provision of fermented soy isoflavones), T1 (feed with 4% of fermented soy isoflavones), T2 (feed with 8% of fermented soy isoflavones), and T3 (feed with 12% of fermented soy isoflavones). The treatments were given for 10 weeks. The observed chemical qualities of eggs included HDL, LDL, isoflavones in egg yolks, physical quality (e.g., their weight and eggshell thickness). All the data were analyzed by using analysis of variance. The results showed that the administration of fermented soy isoflavones in poultry feed had no significant effect on egg weight and eggshell thickness (p>0.05), but had a significant effect on HDL, LDL, and isoflavones in egg yolk (p<0.01). Based on the results, it can be concluded that 80 mg/100 g of the fermented soy isoflavones (equivalent to the addition of 12%) in laying hens’ feed would increase the content of isoflavones and egg yolks’ HDL, reduce egg yolks’ LDL, and lead to no significant change in the weight and thickness of eggshells.