Effect of Kefir on Performance and Egg Quality of Laying Hens

The aim of this study was to determine the effects of various levels of kefir (0, 5, 7.5 ve 10 ml/L drinking water) supplemented in drinking water on laying performance and egg quality in laying hens. A total of 144 Lohmann Brown laying hens at 23 weeks-old were used in this study. Animals were divided into a control group and 3 treatment groups; four experimental groups each including 12 sub-groups. This experiment was conducted for 12 weeks and results obtained at 4th, 8th and 12th weeks. At the end of the first period, high (10 ml) and lower (5 ml) amount of kefir increased the eggshell thickness (P 0.05), but no effect on any other parameters studied. At the end of the last period, high and low amount of kefir deteriorated the egg production, egg weight and feed efficiency ratios (P 0.05), but medium dose (7.5 ml) compared to the control ameliorated these parameters. At the end of research, it was suggested that the use of kefir in appropriate doses and duration could provide a supportive effect on performance parameters in laying hens.