This study aimed to evaluate the effects of dietary microbial-fermented molasses on egg production and egg quality in laying hens.In total, 90 Hy-line Brown laying hens were divided into two treatment groups (control and 1% microbial-fermented molasses)with three replicates of 15 birds each. During the experimental period, supplementation of hen diets with 1% microbial-fermented molassesdid not influence egg weight, hen-day egg production, egg mass, and feed conversion ratio (p > 0.05), except for feed intake. Regarding egg quality, diets containing 1% microbial-fermented molasses significantly affected eggshell thickness, Haugh unit, and albumen height (p < 0.05). However, there were no remarkable differences between control and 1% microbial-fermented molasses in eggshell color and egg yolk color (p > 0.05). These results indicate that supplementing 1% microbial-fermented molasses to the diet of laying hens improved egg quality parameters such as eggshell thickness, Haugh unit, and albumen height rather than egg production.

Abstract
 1. 서 론
 2. 연구방법
  2.1. 산란계 사양시험
  2.2. 계란 생산성과 계란 특성 분석
  2.3. 통계분석
 3. 결과 및 고찰
 4. 결론
 REFERENCES

• 최인학(중부대학교 애완동물자원학과) | In Hag Choi (Department of Companion Animal & Animal Resources Science, Joongbu University) Corresponding author