Effect of probiotic fermented supplementation on egg quality in Cotornix Japonica

This study was conducted at Poultry Farm of Animal Resources Dept. College of Agriculture ,University of Baghdad to investigate the effects of probiotic fermented supplementation on egg quality in Cotornix Japonica (No. 160 female, 24 wk old, period 1/1/2014 to 31/3/2014). The effect of four treatments (0, 25, 50 and75 % probioptic fermented ) , were evenly distributed to 4 groups with two replicates containing (20 birds in each replicate). Increase of egg yolk weight was not significant (P 0.05) in first , second and third week, had significant effect on egg yolk weight from fourth week to eight week (P 0.05). Although addition of probiotic had significant effect (P 0.05) on egg yolk high in 1 , 2 , 4 , 5 , 7 and 8 week, had no significant effect (P 0.05) in 3 , 4 and 6 week, although addition of probiotic had significant effect (P 0.05) on egg albumin weight, the increase of egg albumin weight with increase of probiotic, these were expected which have already been reported. Although addition of probiotic had significant effect (P 0.05) on egg albumin high, the increase of egg albumin high with increase of probiotic. Statistically not significant effect (P 0.05) addition of probiotic on shell weight. Although addition of probiotic had significant effect (P 0.05) on Haugh unit, the increase of Haugh unit with increase of probiotic. Supplementation of probiotic fermented to the diet of quail breeders improved egg quality (yolk , albumin and haugh unit).