Effect of bacillus preparation on egg quality and egg nutrition of layers

This experiment was conducted to investigate the effect of bacillus preparation on the quality and nutrition of eggs in the layer poultry.A totla of 3600 layers of JingFenYiHao at 259-day-old were randomly divided into 2 groups,with 6 replications per group and 300 layers each replication.Layers in control group were fed basal diet.The trail groups were fed diet supplemented with 3% bacillus preparation.The experiment lasted for 40d.The results showed that eggshell hardness,haugh unite and egg yolk color were increased in tendency in the trail group compared with the control group(P0.05),while,egg yolk weight and egg yolk relative weight were significantly increased(P0.05),but,egg white relative weight were decreased(P0.05),and the egg yolk white ratio looked improved in the experimental group compared with the control group(P0.05).At the same time,the fat content and water content of egg yolk were significantly lower and protein content was significantly increased in the trail group compared with the control group(P0.05).Results showed that bacillus preparation supplied in the diets of layer could increase egg quality,improve the egg yolk weight and egg yolk relative weight significantly,reduced egg white relative weight,enhanced egg yolk white ratio,decreased fat and water content of egg yolk.