Beneficial Effect of probiotics supplementation on quality of edible fresh table eggs during storage

Abstract

Background: This study discussed the effect of probiotic supplementation on laying hens’ diets and the enhancement of the egg quality during cold storage period. Aim: To study the efficacy of addition of probiotics to hen diets in terms of improving the egg’s quality during cold storage period and protection against enteric pathogens. Methods: 100 table eggs were collected from farms of laying hens on battery system, 46 weeks old HylineW36 white in Sharkia Government. The collected eggs were separated to 2 groups (50 each); the control group from hens fed on diets without probiotics, and the probiotic group from hens fed on diets with (100 g/ton) of supplemented probiotics preparation. All groups were separated to 5 sub-groups for the examinations; at (fresh day, 7th, 14th, 21st, and 28th days) on cold storage 4°C. Chemical, physical and microbiological examinations were done for internal egg contents and eggshell. Results: Our results showed that probiotics supplements have advantageous effects on the quality of egg during cold storage periods. Also, microbiological examination proved that eggshell from hens fed on diets with probiotics supplemented (100 g/ton) have decreased the level of bacterial contamination with Salmonella and E. coli than hens fed regular diet. Conclusion: It could be showed that the probiotics supplementation may decrease and reduce the effect of the storage period on the quality of shell, albumen and yolk.