Effect of Genetically Modified Organisms Feed Ingredients (Corn And Soybean) in Diet on Egg Production, Egg Broken Rate and Egg Quality in Layers

This study was conducted to examine the effect of feeding genetically modified organisms (GMO) compared with non - GMO diet on performance layers in terms egg production, broken rate and quality laying hen. One hundred ninety-two Hy-line brown hens were used for four weeks. All birds randomly assigned into two dietary treatments groups, each eight replicates (12 hens/ replicate). Significant difference not found production fed feed treatment. Whereas quality, a significant increase observed yolk color eggshell thickness non-GMO at 1st week. Additionally, there 2nd, 4th Layers showed higher value However, no differences other profiles such as including weight, albumen height, haugh units, shell color, strength from week since GMO. In conclusion, improvement production. diets may enhance further research need be done.