Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables


  • Boris Semjon University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421917315905 https://orcid.org/0000-0003-4941-3394
  • Eva Dudriková University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421915984582 https://orcid.org/0000-0001-6814-1756
  • Iveta Jaďďuttová University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421915984756
  • Martin Bartkovský University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421917315905 https://orcid.org/0000-0002-9205-4289
  • Tatiana Klempová Slovak University of Technology, Institute of Biotechnology, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia, Tel.: +421259325565 https://orcid.org/0000-0002-6341-1742
  • Dana Marcinčáková University of Veterinary Medicine and Pharmacy in Košice, Department of Pharmacology and Toxicology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421917355747 https://orcid.org/0000-0002-5956-915X
  • Ondrej Slaný Slovak University of Technology, Institute of Biotechnology, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia, Tel.: +421259325565 https://orcid.org/0000-0001-7000-542X
  • Slavomí­r Marcinčák University of Veterinary Medicine and Pharmacy in Košice, Department of Food Hygiene and Technology, Komenského 73, 041 81 Košice, Slovakia, Tel.: +421915984756 https://orcid.org/0000-0002-1659-2552




egg, quality, solid-state fermented feed, colourimetry


   The aim of this experiment was to evaluate the effect of the supplementation of laying hens diet with solid-state fermented feed on egg qualitative variables. The diet of laying hens was supplemented with 10% and 15% of solid-state feed fermented by the low filamentous fungal strain Mortierella alpina CCF 2861. For the trial, 30 Lohmann Brown classic layers, aged 17 weeks, were selected and individually weighed and divided into three groups (control and two experimental groups). The control group of laying hens was fed with basic feed mixture and the experimental groups received the same diet as a control group, but enriched with supplementation of solid-state fermented feed. The first experimental group was fed a diet supplemented with 10% of fermented feed and the second experimental group with 15% supplementation. The following egg qualitative variables were observed: the egg weight, Haugh units, quality grade, air cell depth, percentage of the shell, yolk and albumen, eggshell breaking force, pH of egg yolk and albumen, egg yolk colour, and antioxidant activity with the extent of lipid oxidation in egg yolk samples. The pH of yolk and albumen did not show differences between all examined eggs originating from the experimental groups of laying hens (p >0.05). The eggs from both experimental groups had a significantly higher eggshell hardness than eggs produced by the hens of the control group (p <0.05). Antioxidant activity of egg yolk of experimental samples increased with the supplementation of fermented feed in the diet of laying hens (p <0.05). The specific lightness of egg yolk colour increased significantly in the experimental group with 15% of supplementation (p <0.01). The obtained results showed that feeding laying hens with fermented feed positively affected the quality of produced eggs. This was the first study and further investigation before using the fermented feed in commercial laying hen farms is necessary.


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How to Cite

Semjon, B., Dudriková, E., Jaďďuttová, I., Bartkovský, M., Klempová, T., Marcinčáková, D., Slaný, O., & Marcinčák, S. (2020). Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables. Potravinarstvo Slovak Journal of Food Sciences, 14, 519–527. https://doi.org/10.5219/1337

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