The  effect of locally produced probiotic , prebiotic and synbiotic on characteristics  egg produced of  White Leghorn

	The effect of locally produced probiotic , prebiotic and synbiotic on characteristics egg produced of White Leghorn
AL-TAQANI
Article 1, Volume 24, Issue 1, 2011, Pages 147-160
Abstract
The present experiment aimed to study the effect of diet supplementation with probiotic , prebiotic and synbiotic on quality of egg production of White Leghorn(WL) laying hens . Alocally prepared probiotic were used each one gram of this probiotic contain at least 1010 Colony Forming Units of Bifidobacterium with L.acidophilus bacteria and 108(CFU) of Saccharomyces cerevisiae yeast and Aspergillus niger fungal respectivally . The Prebiotic used in this study were consist a non starch oligosaccharide of S.cerevisiae yeast after crashing of cell wall .The synbiotic used in this study were prepared by mixed un equael amount from probiotic (Iraqi probiotic) and prebiotic. Atotal of 180 WL laying hens , 16 weeks old were randomly allocated into four treatment groups . Hens in T1 group were fed a standerd laying diet and used as control group . Hen in T2,T3 and T4 were fed diet supplement with 5 Kg/ton of probiotic , prebiotic and symbiotic respectively .The experiment was conducted in poultry farm at Agriculture College –University of Baghdad for the period from 27th May 2005 to first of Jully 2006 .Egg production were measured monthly throw out of the experimental period . The data for the present study showed that feed supplementation with probiotic , prebiotic and synbiotic seemed to had not significantly affected the albumin and yolk quality characteristics but significantly (P<0.01) improved egg weight , egg shell and shell membern thickness

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