Optimizing Egg Production and Gut Health in Ac Chickens through Functional Product Supplementation
Optimizing Egg Production and Gut Health in Ac Chickens through Functional Product Supplementation
Nguyen Vu Thuy Hong Loan1, Ho Trung Thong1, Pham Tan Nha2*
ABSTRACT
This study was conducted from March to May 2024 at a farm in Binh Minh district, Vinh Long province, Vietnam. It aimed to determine the effects of supplementing functional foods in the diet of laying hens to evaluate the performance, egg quality, and intestinal health of laying hens. The experiment was designed in a completely randomized design, including 250 hens aged 30–40 weeks, divided into five treatment groups with five replications for each group (10 hens per replication). The treatments were as follows: Control (BD): Basal diet, C250: BD + 250 mg product/kg feed, C500: BD + 500 mg product/kg feed, C750: BD + 750 mg product/kg feed and C1000: BD + 1000 mg product/kg feed. The results showed that the highest laying rate was observed in the C1000 group (41.1%; P<0.05), while the lowest feed conversion ratio (FCR) was found in the C750 group (3.72 g feed/g egg; P<0.05). Furthermore, some egg quality parameters were improved, among which C750 and C1000 showed the highest egg weight (35.4 g/egg and 35.0 g/egg) and Haugh unit (82.5 and 82.8) compared to the other treatments, (P<0.05). The C1000 treatment had the highest yolk index (0.44), albumen index (0.09) and yolk color score (7.65) compared to the other treatments, (P<0.05). In conclusion, supplementing the functional product at levels of 750 mg to 1,000 mg/kg of feed into the diet of Ac Chickens increased egg productivity and reduced FCR. Additionally, the product improved some egg quality indicators, such as egg weight, yolk index, albumen index, HU, and increased the number of beneficial microorganisms (Lactobacillus) while reducing harmful microorganisms (Salmonella spp., E. coli, Clostridium perfringens) in Ac Chicken manure.
Keywords | Ac chicken, Egg quality, Reproductive, Intestinal health
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