Effect of date (Phoenix dactylifera L.) pit flour as alternative feed ingredients on egg quality of laying hens

Abstract

<p class="MDPI17abstract"><strong>Objective: </strong>The aims this study of evaluate the effect of use date (<em>Phoenix dactylifera</em> L.) pits as alternative feed ingredient on egg quality of laying hens.</p><p class="MDPI17abstract"><strong>Methods: </strong>This study was designed to consist of 5 treatments and 5 replications using a Completely Randomized Design (CRD) and if the effect was significant (P>0.05) or very significant (P>0.01), then Duncan's Multiple Distance Test (DMRT) was continued. The treatment in this research was the use of date pit flour with different concentration levels, namely 0% (P0), 2.5% (P1), 5% (P2), 7.5% (P3), and 10% (P4).<strong></strong></p><p class="MDPI17abstract"><strong>Results: </strong>The results showed that the use of date pit flour could increase egg weight, shell weight, shape index, and yolk color.<strong></strong></p><p class="MDPI17abstract"><strong>Conclusions: </strong>The use of date pit flour (<em>Phoenix dactylifera</em> L.) up to 10% level was used to improve the egg quality of laying hens.<strong></strong></p>

Egg quality and production by the addition of dried consortium probiotics on late-phase laying hens

“…[5,12] reported that Lactobacillus acidophilus could increase protein digestibility, protein plays an important role in binding calcium in the form of calcium binding protein (CaBP), this complex is able to facilitate calcium absorption and store it to form egg shells and improve the quality of the shell structure. Besides the calcium absorption, [13] also explained that protein content correlates with egg weight and the protein as well as energy are required for the growth and production of laying hens.…”