Open AccessThe effect of BAV addition as feed additive in laying hen ration on quality and chemical composition of egg
Author(s) -
Muhamad Azwar Anas,
Ali Agus,
Chusnul Hanim,
Haig Babikian,
B. Jiarava
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/387/1/012090
Subject(s) - yolk , haugh unit , feed conversion ratio , feed additive , chemistry , zoology , xanthophyll , composition (language) , food science , egg albumen , dry matter , biology , body weight , endocrinology , carotenoid , linguistics , philosophy , broiler
This study aimed to investigate the effect of BAV (blend of 9-natural EO mixed with iodized salt) as feed additive in the ration of laying hens, on the quality and chemical compositions of egg. Thirty laying hens (Lohmann Brown, aged 50 weeks) were divided into two groups (control and 2 g/kg BAV) and given for 6 six weeks. Data on hen daily average (HDA), feed intake, feed conversion ratio (FCR), egg quality (weight, length, width, albumen high and width, yolk high and width, yolk colour, shell thickness, shell weight and Haugh unit) and egg’s chemical composition (yolk cholesterol, yolk protein, albumen protein, xanthophyll) were analyzed. The results showed that BAV significantly increased HDA (P<0.05), and had no effect on feed intake and FCR. The addition of BAV increased yolk wide (P<0.05) and tend to improved egg mass and albumen width, but no difference on egg quality observed. The BAV significantly (P<0.05) decrease cholesterol content of yolk, but no effect to xanthophyll level and both of protein content of yolk and albumen. It is concluded that the addition of BAV as feed additive in the ration of laying hens has potential to improve the quality and chemical compositions of egg.