Quality evaluation of egg composition and productivity of layers in EM (Effective Microorganisms) treatments: A field report

Peer review under responsibility of Mansoura University.

Abstract

Layers divided in to three groups; Group 1 (Control group) – The layers fed with standard commercial food masses with Biobantox, BMD and formaldehyde. Group 2 (EM Treatment 1) – The layers fed with standard commercial food masses with AEM solution (5 L/ton feed). Group 3 (EM Treatment 2) – The layers fed with AEM (5 L/ton feed) treated commercial food masses + AEM treated (2 L/1000 L) drinking water. Increased monthly average egg production, egg weight and the decreased mortality ratio and egg wastages identified with the group 3 EM treated layers. The values of egg shell weight, thickness, yolk weight, yolk index and Haugh index found higher in group 3 EM treated layers. The content of calcium, sodium, potassium, magnesium, iron, zinc and total protein identified maximum in the group 3 EM treated layers. The concentration of total cholesterol, saturated fat, trans-fat found reduced and the monounsaturated, polyunsaturated found higher in EM group 2 and 3 layers. The total cost identified as Rs. 110.80, 38.00 and 52.50 (in Indian Rupees) for group 1, group 2 and group 3 treatments respectively. It has inferred from the present findings that, the effect of EM treatments in commercial layers of the egg production showed good quality parameters and economic value.

Keywords:

• Egg production
• EM technology
• Layers
• Poultry

Acknowledgments

The authors are thankful to the authorities of Selvamm Educational Institutions, Namakkal, Tamilnadu, India for financial assistance and PSP poultry farm, Tamilnadu, India for providing required facilities.

Notes

Peer review under responsibility of Mansoura University.