Supplementation of a Calcium-fish oil mixture in the diet on egg quality in Lohmann Brown laying hens

The aim of this study was to examine the impact of dietary calcium-fish oil (Ca-fish oil) mixture supplementation on egg quality in Lohmann Brown laying hens aged 45-53 weeks.  This study used 160 Lohmann Brown laying hens aged 53 which were randomized into 4 types of treatment and 4 replications and each replication used 40 hens with homogeneous body weights. The four treatments were levels of shellfish meal in fish oil, namely 0%, 1.2%, 2.2% and 3.2% for treatments P0, P1, P2, and P3, respectively.  The results showed that supplementation of a mixture of shellfish flour with fish oil significantly (P<0.05) could increase egg weight, egg yolk color, egg white weight, egg yolk weight, eggshell weight, eggshell thickness, eggshell color, pH and haugh unit. But, significantly different (P<0.05) reduced fat and cholesterol levels in yolk.  Meanwhile, the egg index and egg protein content were not significantly different (P>0.05).  Based on the research results, it can be concluded that supplementation of a Calcium-fish oil mixture in feed at the level of 1.2-3.2% is able to improve the physical and chemical quality of eggs, and can reduce fat and cholesterol levels in yolk in Lohman Brown laying hens.