Effect of Genetically Modified Organisms Feed Ingredients (Corn And Soybean) in Diet on Egg Production, Egg Broken Rate and Egg Quality in Layers

Abstract

This study was conducted to examine the effect of feeding genetically modified organisms (GMO) compared with non -GMO diet on performance of layers in terms of egg production, egg broken rate and egg quality in laying hen. One hundred and ninety-two Hy-line brown laying hens were used in the feeding for four weeks. All the birds were randomly assigned into two dietary treatments groups, each with eight replicates (12 hens/ replicate). Significant difference was not found in egg production in layers fed GMO feed in diet compared with the non -GMO treatment. Whereas in terms of egg quality, a significant increase was observed in yolk color and eggshell thickness of layers fed GMO diet compared with layers fed non-GMO diet at 1 st week. Additionally, there was a significant increase in eggshell thickness of layers fed GMO diet compared with layers fed non -GMO diet at 2 nd , and 4 th week. Layers fed GMO diet showed higher egg yolk value compared to the non-GMO diet in 1 st week. However, no significant differences were found in other profiles such as egg quality including egg weight, albumen height, haugh units, shell color, and shell strength from 1 st to 4 th week since layers fed GMO. In conclusion, layers fed GMO diet showed significant improvement in eggshell thickness and yolk color and no significant difference was found in egg production. Layers fed GMO diets may enhance the egg quality, and further research need to be done.