SUPPLEMENTATION OF PROBIOTICS Saccharomyces spp.KB-13 IN DIETS ON EGG PRODUCTIONS, EGG CHARACTERISTICS, AND YOLK CHOLESTEROL IN EGG OF LOHMANN BROWN LAYING HENS

  • I G. N. G. Bidura Fakultas Peternakan Universitas Udayana
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Abstrak

This study was conducted to determine the effect of Saccharomyces spp. KB-13 dose (isolated from buffalo
rumen fluid) as a probiotic on egg production performance, egg quality characteristics, and yolk cholesterol levels
in Lohmann Brown laying hens. One hundred and twenty 72-week Lohmann Brown laying hens were used in a
complete randomized design (CRD) experiment with 4 treatments, namely: S0: without probiotics; S1: with the
use of 0.10% Saccharomyces spp. KB-13; S2: with the use of 0.20% Saccharomyces spp. KB-13; and S3: with the
use of 0.30% Saccharomyces spp. KB-13, respectively. The results showed that administration of Saccharomyces
spp.Kb-13 significantly (P<0.05) were increased total egg weight, feed efficiency, egg yolk color, percentage of yolk
and eggshell, and shell thickness. The addition of probiotics into diets apparently did not have a significant effect
(P>0.05) on the feed consumption, egg index, HU, and BJ of eggs. Administration 0.20-0.30% Saccharomyces
spp.Kb-13 decreased yolk cholesterol levels (P<0.05). It was concluded that the application in the diet 0,20-0,30%
Saccharomyces spp. KB-13 increased egg mass, feed efficiency, egg yolk color, egg yolk and eggshell percentage,
and eggshell thickness, and reduced cholesterol levels in yolk in Lohmann Brown laying hens.

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Fakultas Peternakan Universitas Udayana

Diterbitkan
2019-10-31
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BIDURA, I G. N. G.. SUPPLEMENTATION OF PROBIOTICS Saccharomyces spp.KB-13 IN DIETS ON EGG PRODUCTIONS, EGG CHARACTERISTICS, AND YOLK CHOLESTEROL IN EGG OF LOHMANN BROWN LAYING HENS. Majalah Ilmiah Peternakan, [S.l.], v. 22, n. 3, p. 140-148, oct. 2019. ISSN 2656-8373. Tersedia pada: <https://ojs.unud.ac.id/index.php/mip/article/view/57713>. Tanggal Akses: 15 oct. 2025 doi: https://doi.org/10.24843/MIP.2019.v22.i03.p08.