nternational Journal of Animal Science, Husbandry and Livestock Production ISSN: 2141-5191  Vol. 5 (3)pp. 264-271 August 2019 .  © Advanced Scholars Journals

Full length Research paper

Performance and egg yolk quality of laying hens fed rice bran of road paddy milling fermented by effective microorganisms (EM4)

H. Permadi¹, Syamsuhaidi², B. Indarsih^*

¹Magister Student of Animal Resources Management,   University of Mataram

²Department of Animal Feed and Nutrition, University of Mataram

*Department of Poultry Production University of Mataram

^*Correspondence Author’s E-mail: [email protected]

Accepted 22 July, 2019

Abstract 

The objective of this study was to evaluate feeding with road paddy milling rice bran (FRPMRB) fermented by effective microorganisms (EM4) on laying performance and egg yolk quality. A total of 150 laying hens were allocated to 5 groups of 6 replications, raised in individual cages from 25 to 32 weeks of age. Five dietary treatments were assigned, T0 (standard diet); T1 to T4 were standard diets with 5, 10, 15 and 20% FRPMRB. Egg production was higher (p<0.05) in 10 and 15% FRPMRB than 5 and 20% levels although similar to the control diet.   However, feed intake, feed utilization and egg weight did not differ among the treated birds. Egg yolk cholesterol levels were not affected by the treatments (p>0.05). Diets fermented by EM4 produced a similar cost of production to the control diet. The inclusion of 15% FRPMRB offered the highest income over feed cost of US$0.437 per kg of eggs compared with other diets.  

Key words:  Egg production, egg yolk cholesterol, fermented rice bran, laying performance, road paddy milling,