STUDY ON THE EFFECT OF FEEDS AT DIFFERENT LEVELS OF PROBIOTIC (PROTXIN) SUPPLEMENTATION ON PRODUCTION PERFORMANCE OF LAYING HEN

Abstract

The study was conducted to determine the effects of dietary supplementation of a commercial probiotic (Protexin) on daily feed consumption, egg yield, egg weight, feed conversion, external and internal qualities of egg and livability in layer hens. To achieve the objectives a total of96, 42 weekold layers arranged in four dietary treatment groups including control, containing 8 birds! replication supplemented with 0, 0.5, 1.0 and 1.5% probiotic for a period of 16 weeks. The study reveals that the hen day egg production, feed conversion, egg weight and mass, egg shell weight, egg thickness and egg breaking strength increased linearly with the use of dietary protexin. However, livability and internal egg quality were not altered with the use of dietary protexin. Present study concluded that dietary supplementation of probiotic promote the laying performance and most of the external quality characteristics of eggs. In conclusion, it is recommended that dietary supplementation of probiotic at the rate of 1.5 gm per kg feed in the layer ration may be economically potential.