PHYSICAL EVALUATION OF THE EXTERNAL AND INTERNAL EGG QUALITY OF WHITE LEGHORN HENS (GALLUS GALLUS DOMESTICUS) FED WITH A LIQUID ADDITIVE OF APPLE YEAST

Abstract

The use of probiotics in animal feed offers the potential to maintain the growth of animals fed antibiotic-free diets or under conditions of high stress. This study evaluated the physicochemical quality (internal and external indicators) of eggs from hens (Gallus gallus domesticus) of the White Leghorn breed fed with a liquid additive of yeasts (S. cerevisiae and Kluyveromyces lactis) as probiotics. In relation to the external indicators, a difference was observed in the pH of the white, being 8.98±0.22 for the egg of hens fed with the probiotic and 8.69±0.83 for the egg of the control treatment. Regarding the external indicators, eggs from hens fed with probiotics had a higher weight compared to control eggs. Regarding color, eggs from hens fed with probiotics had higher luminosity and lower values of a* (P<0.05). On the other hand, the statistical correlations between egg quality indicators suggest the possibility of implementing programs for the use of the liquid additive of apple yeast in poultry feed, to improve some egg quality indicators, such as egg weight.