Fermented Product by Monascus purpureus in Poultry Diet: Effects on Laying Performance and Egg Quality
Nuraini, Sabrina and Suslina A. Latif
An experiment was conducted to determine the effect of feeding fermented products by Monascus purpureus on performances and egg quality of laying hen. This experiment was arranged in a completely randomized design with four dietary treatments: 0%, 10%, 20% and 30% fermented products by Monascus purpureus in the diets and five replications. 200 laying hen Isa Brown (22 week of age) were randomly allocated into 4 treatments (5 replications of 10 hens per treatment). Variable measured were feed intake, egg production, feed conversion, egg cholesterol and yolk colour. Results of the experiment indicated that feed intake, egg production, feed conversion, egg cholesterol and yolk colour were affected (p<0.01) by increasing fermented products in the diet. Feed intake, egg production and yolk colour in D treatment (used 30% fermented product by Monascus purpureus) was the highest than other treatment, but the lowest on egg cholesterol and feed conversion. The conclusion of the experiment that up to 30% fermented products by Monascus purpureus improved performance and reduced egg cholesterol 31.49% and increased yolk colour 18.56%.