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The effect of the probiotics Bacillus subtilis (PB6) on the selected indicators of the table eggs quality, fat and cholesterol

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Author(s): Mária Angelovičová | Ebrahim Alfaig | Martin Král | Jana Tkáčová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 7;
Issue: 1;
Start page: 80;
Date: 2013;
Original page

Keywords: Bacillus subtilis | egg | feed | weight | fat | cholesterol

ABSTRACT
The aim of this study was to determine the effect of dietary probiotics Bacillus subtilis (PB6) on egg weigh, egg mass weigh, egg fat content and cholesterol content in egg yolk in laying hens ISA Brown during two experiments. The probiotics where supplied to the laying hens for 42 days as preparation period before eggs samples collection. The eggs samples were collected during 6 days for the 1st and 2nd experiments after the hens reached the age of 34 and 61 weeks, respectively.  A total of 36 ISA Brown laying hens were divided into 2 treatment groups. Control group laying hens were fed a basal diet with no probiotic added. In group Bacillus subtilis, the basal diet was supplemented with the bacteria Bacillus subtilis (PB6) at 1 g/kg, min. 2.3*108 cfu/g. Dietary treatments did not significantly affect the egg weigh, internal egg content weigh, cholesterol content expressed by g/100 g of egg yolk.  Bacillus subtilis (PB6) supplementation significantly (p < 0.05) increased the fat content in the internal egg content and cholesterol content in egg yolk expressed as g/pc.  doi:10.5219/271
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