Effects of <I>Schizochytrium </I> sp. Supplementation in Laying Hen Diets on Apparent Nutrient Digestibility, Productive Performance and Egg Quality
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The experiment was conducted to examine the utilization of Schizochytrium sp. in laying hen diets. One hundred and eighty laying hens (Hisex Brown®), 30 weeks of age were raised under ambient temperature and assigned in a completely randomized design (CRD) with four dietary treatments and three replications per treatment. Each treatment contains different levels of Schizochytrium sp. as 0, 5, 10, and 20 g/kg. All birds were fed with diets containing 18% of crude protein and 2,850 kcal/kg (ME) of laying hen diets to meet nutrient requirements of poultry according to NRC (1994). Diets were restricted (110 g/h/d) throughout the study in 3 periods (28 day per period) and drinking water was offered ad libitum to the birds. The results showed that nutrients digestibility were not significantly different among levels of Schizochytrium sp. Also, yolk color score of egg was increased (P<0.05) with increasing dietary Schizochytrium sp. In addition, supplementing Schizochytrium sp. resulted in increased but different PUFA and LC- PUFA in egg yolk, mainly linoleic acid (C18:2n6), linolenic acid (C18:3n3), arachidonic acid (C20 : 4n6), eicosapentanoic acid (EPA) (C20:5n3), docosahexaenoic acid (DHA) (C22:6n3), docosapentaenoic acid (DPA) (C22:5) enrichment (P<0.01). The highest amounts of n-3 fatty acid and n3 per n6 ratio in egg yolks were obtained with 20 g/kg Schizochytrium sp on diets. Furthermore, the results also shows that four levels of Schizochytrium sp. has no effect on lipid oxidation (TBARS). The results implied that Schizochytrium sp. could be used as suitable alternative feedstuffs in laying hen diets and 20 g/kg of Schizochytrium sp. has the potential enhance omega-3 fatty acid enrich in egg qualities.
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