Vol. 9, Special Issue 6, Part E (2024)

Author(s): RK Dhokane, SB Adangle, AT Lokhande, PS Sakhare and VD Borkar

Abstract: The present investigations on “Effect of Probiotic Supplementation on Eggs quality Performance in Laying Hens” were conducted at the Poultry Unit, Division of Animal Husbandry and Dairy Science, College of Agriculture, Pune. A total number of 160 White leghorn laying hen, of 32 weeks of age at the beginning of the study were used for the present study. The laying hens were weighed and distributed randomly into four treatment groups viz., T₀ (Diet without Probiotic (Bacillus subtilis) (Control), T₁ (Diet + 500 gm Probiotic (Bacillus subtilis) /ton of feed.), T₂ (Diet + 1000 gm Probiotic (Bacillus subtilis) /ton of feed) and T₃ (Diet + 1500 gm Probiotic (Bacillus subtilis) /ton of feed.) with 40 laying hen in each treatment as replicates on equal weight basis. The laying hens were fed the same experimental diets with different levels of probiotic supplementation in laying hen trial during the experimental period from 32 to 41 weeks of age. The objectives of this study to evaluate the egg quality of White Leghorn laying hens supplemented with Bacillus subtilis. Egg quality analysis revealed that probiotic supplementation positively influenced egg weight, with T₂ yielding an average of 54.15 g, while no significant changes were observed in specific gravity, shell thickness, or internal quality parameters such as yolk and albumen weight. These findings underscore the potential of Bacillus subtilis as a beneficial feed additive, enhancing both the quantity and quality of eggs produced by laying hens. In conclusion, the incorporation of Bacillus subtilis in poultry diets may provide a viable approach to positive effects were achieved without any adverse impact on egg shell thickness, shell weight, egg yolk weight and egg albumen weight. The internal qualities of eggs were not affected due to treatment variation.