Effect of dietary supplementation of artificial vinegar, wood vinegar and organic acids on production performance and egg quality in laying hens
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Abstract
The purpose of this study was to compare the effects of dietary supplementation of artificial vinegar, wood vinegar and organic acids in laying hens on performance and egg quality. A total of 40 Hy-Line Brown hens (46-week-old) were assigned into 4 treatments with 5 replicates of 2 birds each. The laying hens were fed diet supplemented with artificial vinegar, wood vinegar and mixed organic acids at 0.3 % level compared to the control group without supplementation for 6 weeks. Egg production, egg weight, egg mass, feed intake, feed conversion ratio and feed cost per kilogram egg were recorded. Egg qualities were measured every 2 weeks. The results found that supplementation of acidifiers tended to increase egg weight (p = 0.078) and egg mass (p = 0.064) when compared to the control group. For egg quality, the use of acidifiers increased eggshell strength (p < 0.05) and eggshell thickness (p = 0.083) at 47 weeks of age compared to the control group. The results of the experiment showed that supplementation of acidifiers in laying hen diet at 0.3 % level tended to increase egg weight, eggshell thickness and strength.
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