Leverage of Fermented Turbinaria murayana Seaweed on External Egg Quality
Leverage of Fermented Turbinaria murayana Seaweed on External Egg Quality
Sepri Reski*, Maria Endo Mahata, Ridho Kurniawan Rusli
ABSTRACT
We aimed to determine the influence of using different levels of fermented Turbinaria murayana seaweed meal in the diet of laying hens on the external egg quality. We used a completely randomized design with five treatments and four replications. The treatments consisted of five levels of fermented T. murayana seaweed meal, i.e. 0, 5, 10, 15, and 20%. We evaluated some measures such as egg weight, length, width, shape index, eggshell strength, thickness, and eggshell weight. The results indicated that the different levels of fermented T. murayana seaweed meal in the laying hen diet did not significantly affect (p>0.05) egg weight, egg length, egg width, egg shape index, eggshell strength, eggshell weight, and eggshell thickness. The fermented T. murayana seaweed meal can be utilized up to 20% in the diet of laying hens without impacting the external quality of eggs.
Keywords | Egg quality, Egg weight, Laying hens, Seaweed meal, Turbinaria murayana
To share on other social networks, click on any share button. What are these?
April 2024
Vol. 12, Iss. 4, pp. 586-801
