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Synergistic effect of feeding Aspergillus awamori and lactic acid bacteria on performance, egg traits, egg yolk cholesterol and fatty acid profile in laying hens

Italian Journal of Animal Science (2017) 16(1) 132-139
DOI: 10.1080/1828051X.2016.1269300
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Abstract

This study was conducted to examine the effects of a combined supplementation of Aspergillus awamori (AA) and lactic acid bacteria (LAB) in feed on growth and egg quality. Hens (28-week old) were fed on a basal diet as control group; diets supplemented with 0.05% AA, 0.10% LAB, or a combination of AA and LAB (6 birds/group) for 6 weeks. The growth performance of the birds was improved by all the treatments. Synergistic effects of AA and LAB were observed on feed intake, egg production, total egg weight and feed conversion (p

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CITATION STYLE

APA

Saleh, A. A., Gálik, B., Arpášová, H., Capcarová, M., Kalafová, A., Šimko, M., … Abudabos, A. M. (2017). Synergistic effect of feeding Aspergillus awamori and lactic acid bacteria on performance, egg traits, egg yolk cholesterol and fatty acid profile in laying hens. Italian Journal of Animal Science, 16(1), 132–139. https://doi.org/10.1080/1828051X.2016.1269300

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