الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 116 |  |  |
| | | from | 116 | | |
Abstract
Background: This study discussed the effect of probiotic supplementation on laying hens’ diets and the enhancement of egg quality during the cold storage period.
Aim: To study the efficacy of the addition of probiotics to hen diets in terms of improving the egg’s quality during the cold storage period and protection against enteric pathogens.
Methods: 100 table eggs were collected from farms of laying hens on a battery system, 46 weeks old HylineW36 white in Sharkia Government. The collected eggs were separated into 2 groups (50 each); the control group from hens fed on diets without probiotics, and the probiotic group from hens fed on diets with (100 g/ton) of supplemented probiotics preparation. All groups were separated into 5 sub-groups for the examinations; on the fresh day, 7th, 14th, 21st, and 28th days on cold storage at 4°C. Chemical, physical, and microbiological examinations were done for internal egg contents and eggshells.
The aim of the present study was to assess the quality of table eggs produced in battery and floor production systems. Storage of table eggs in refrigerator is a popular practise; it may lead to increase the risks of eggs contamination. A total of 100 table eggs were collected from battery and floor farms in Sharkia province and then stored in refrigerator at 4°C. The collected eggs were divided into two groups (50 of each). Each group was divided into five sub-groups for examination; at laying time, 7th, 14th, 21st, and 28th days. They were subjected to physical, chemical, and microbiological examination of eggshells and internal contents. The results of the current study indicated that the storage had a major effect on the egg quality parameters including eggs, albumen, and yolk weights and internal contents pH, in both battery and floor eggs. In addition, the microbiological examination showed that the eggshells, particularly in the floor system, were higher in bacterial contamination with E. coli and Salmonella than the internal contents. The egg quality traits that done by this study help to protect consumers against foodborne diseases.