The quality of Isa-Brown chicken eggs given isoflavone from soy sauce pulp in feed

Abstract

Abstract This study aims to examine the effect of giving isoflavones from soy sauce pulp on feed to the Haugh Unit value, yolk index, yolk color, and yolk cholesterol level. 100 laying of Isa-Brown hens aged 32 weeks were included in this study. The experimental design used was Complete Random Design involving 4 levels treatments repeated 5 times namely T0 (control feed without giving isoflavones from soy sauce), T1 (feed with 4% isoflavones from soy sauce), T2 (feed with 8% isoflavones from soy sauce), and T3 (feed with 12% isoflavones from soy sauce). The treatments were given for 10 weeks. Then, the quality of eggs was observed from their Haugh Unit (HU) value, egg yolk index, egg yolk color, and egg yolk cholesterol level. The obtained data were analyzed using variance analysis. The results indicate that the administration of isoflavones from soy sauce in the feed had no significant effect (P>0.05) on HU value, egg yolk index, and egg yolk color. However, it had a significant effect (P<0.05) on the egg yolk cholesterol level. Thus, the administration of isoflavones from fermented soybean as much as 80mg/100g (equivalent to the addition of 12%) in laying hens feed can maintain the HU value, yolk index, and yolk color as well as reduce egg yolk cholesterol level.