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