본 실험은 산란계에서 남은 음식물사료에 생균제를 첨가할 경우 난의 생산율과 생산성에 미치는 영향을 알아보는데 연구의 목적이 있다. 사양시험은 일반 사료만으로 구성된 대조구와 Food 30% + Protein 30% + Probiotics (0%, 0.5%, 1.0% 및 1.5%)로 구성된 첨가구로 총 5처리 4반복으로 반복당 6수로 120수를 6주간 사양시험을 실시하였다. 산란률은 생균제 1.5%첨가구가 평균 산란율 97.91%로 가장 높게 나타났으며 (P〈0.05) 대조구와 생균제 첨가구들 사이의 난중은 통계적인 유의차는 없었다 (P〉0.05). 산란량은 생균제 0% 첨가구가 60.40으로 가장 높은 산란량을 보여주었다 (P〈0.05). 생균제 첨가수준이 증가할수록 백색도 (L), 적색도 (a), 황색도 (b)대조구에 비해 모두 증가하는 경향이 있었으며 특히 적색도 (a)에서는 생균제 0%, 0.5%, 1.0% 및 1.5% 첨가구가 각각 5.35, 6.25, 5.23 및 4.75로 대조구 -0.17에 비해 커가란 차이가 있었다 (P〈0.05). 하우 유니트(HU)는 생균제1.5% 첨가구의 수치가 63.41 로 가장 높았으며 생균제 첨가수준이 증가할수록 하우 유니트(HU)는 증가하였다 (P〈0.05).

The objective of this study was to investigate the effects of food waste and probiotics supplementation on productive performance and egg composition of laying hens. Total 120 layers (Brown Tetran) 22 weeks old were divided into five groups with 4 replicates for each treatments and raised in battery cage. The experimental design was completely randomized. The egg production rate was significantly increased in layer supplemented with 0%, 0.5%, 1.0% and 1.5% of probiotic supplemented diets compared to control (P< 0.05). At feeding with food waste and probiotic supplementation had no effect on the egg shell strength (P >0.05). Haugh unit of the eggs was significantly increased in layers fed with 1.5% of probiotic supplemented diet (P<0.05). The different levels of inclusion of the food waste and probiotic supplementation had not effect on egg shell color, blood spot and albumen index of the eggs (P<0.05). There were not significant differences in over all acceptability, juiciness, texture and color of the eggs from layer fed with different levels of wood waste and probiotic supplementation. The appearance and flavor significantly deteriorated in eggs from layers fed with probiotic diets compared to control (P<0.05).