This study aims to the productivity and quality of Isa Brown chicken eggs given tuna fish oil in ration. The design used was a completely randomized (CRD) with 200 chickens 4 treatments 5 replications each replication consisted 10 chickens. P0 : Ration without use oil, P1 0.25 % P2 ration 0.50% P3 0.75% oil. feed is composed ingredients, namely corn, bran, KLS Super Plus. variables observed inc...

An experiment was conducted to evaluate the effects of bacteriophage supplementation on egg performance, egg quality, excreta microflora, and moisture content in laying hens. A total of 288 Hy-line brown commercial laying hens (36-wk-old) were randomly allotted to 4 treatments in this 6-wk trial and dietary treatments included: i) CON, basal diet; ii) T1, CON+0.020% bacteriophage; iii) T2, CON+...

The objective of this study was to compare fattening performance, carcass traits, and egg quality of Japanese quails with different feather colors (white, dark brown, golden, and wild-type). In the study, 360 one-day-old quail chicks with 4 different feather colors were used as animal material. Quails were fed ad libitum for 42 days to determine fattening performance and carcass traits. To dete...

The aim of this study was to investigate the effect different age and plumage color on egg quality traits cholesterol levels, in addition which can be used for weight prediction Japanese quails. eggs obtained from 23-week-old original colored Jumbo quails, 39-week-old quails; 40, 20 were respectively as research material. In terms difference, when quails compared yolk weight, height, diameter h...

This study aims to determine the effect of using Hermetia illucens maggot in feed on internal and external quality broiler eggs.The used 80 laying hens aged 6 months which were divided into 4 treatments, 5 replications each replication consisted tails. The variables observed eggs (egg weight, egg shape index, shell thickness, weight) white yolk Haugh units, color). data obtained analyzed with a...

Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples contain...

Raw eggs are a potential health hazard and a new federally approved process uses ozone to maintain freshness while ensuring safety. The impact of an ozone process on the flavor, color, and shell integrity of eggs must be known for market acceptance. The visual perception and consumer acceptance of full commercial scale ozone-pasteurized eggs are reported, using a degree of liking test and a Jus...

Fermented Chlorella vulgaris CBT(®) was evaluated for its effects on egg production, egg quality, liver lipids and intestinal microflora in laying hens. One hundred and eight Hy-line Brown layers (n = 108), 80 wk of age, were fed a basal diet supplemented with CBT(®) at the level of 0, 1,000 or 2,000 mg/kg, respectively for 42 d. Egg production was measured daily and egg quality was measured ev...