QUALITY OF LAYING EGGS USING PREBIOTIC ADDITIVES CREATED IN CAGE
International journal for innovation education and research
This study aims to evaluate the quality of eggs in laying hens reared at different densities in cage-free system, receiving diets with the addition of prebiotic additives. An observational study was carried out with 45 laying hens of the Novogen Brown scaling, which was in the phase of peak production (28 – 37 weeks), in prototypes of reduced scale without air conditioning and divided into group 1 (G1): density of two poultry /m² (11 poultry ) and diet with addition of a prebiotic pool; group 2
... (G2): density of three poultry /m² (17 poultry ) and commercial diet without the addition of prebiotics and antibiotics; group 3 (G3): density of three poultry /m² (17 poultry ) and also diet with the addition of a prebiotic pool. In this study, the statistical evaluation was performed, the effects of densities 2 poultry /m² (G1) or 3 poultry /m² (G3) and the effects of diet with prebiotics (G3) and without prebiotics (G2) in laying poultry were performed. The data were submitted to variance analysis by the GLM procedure of the SAS Program V9 (2002), using the Student's T Test at a level of 5% significance. The results referring to eggeso (g), albumen height (mm), yolk color, haugh unit (UH), peel resistance (Kgf) between G1 and G3 showed no statistically difference, since in relation to the thickness of the shell (mm) differed (P>0.05). In the analysis between G2 and G3, the statistical difference (P>0.05) obtained among all the panels analyzed. In the face of the above, it can be reported that the results of quality variables undergo the action of prebiotics in laying hens created in the Cage-free system.