The effect of Digesta-10 on egg quality

　　Probiotics are live microbial feed additives with beneficial functions. They improve the balance of the gastrointestinal microbiota in animals, enhance immune function, and improve animal production performance by utilizing the nutrients and metabolites of their own microbial flora. They also improve the quality of livestock and poultry products, are safe and reliable, pollution-free, and leave no residue.

　　 Mugo Yibai is a synbiotic product made from prebiotics (chitosan & chito-oligosaccharide) and probiotics (3 types of probiotics) through two biological fermentations. It can improve egg production, enhance egg quality, promote intestinal health, improve immunity, reduce disease incidence, and reduce drug residues.

Rearing Age	25—34 weeks (70 days)		71—78 weeks (56 days)
Grouping	Experimental Group	Control Group	Experimental Group	Control Group
Mugo Yibai	Add 0.15‰	Do not add	Add 0.15‰	Do not add
Eggshell Strength (Kg/cm)	4.30±0.87	3.73±0.95	4.36±0.61	3.88±0.60
Egg Weight (g)	60.1±3.90	59.6±4.60	67.0±3.80	63.5±3.90
Eggshell Thickness (1/100 mm)	34.9±2.10	33.0±3.10	36.5±2.40	37.9±1.90
Yolk Height (mm)	7.80±1.40	7.08±1.19	7.59±1.22	7.23±1.11
Ambient Air Quality	After adding Mugo Yibai, the air quality was indeed improved.		After adding Mugo Yibai, the air quality was significantly improved.

　　1. Broken Eggs and Cracks

　　 Tests show that adding Mugo Yibai significantly increases eggshell strength by more than 10%.

　　Traditional small-scale manual egg collection makes breakage rates easy to count, generally between 1% and 3%. After adding Mugo Yibai, the breakage rate was reduced by more than half.

　　In large-scale automated chicken houses, due to the use of automatic egg collection systems and crack detection systems, there is a crack rate of more than 6% to 8%. These cracked eggs can only be processed into liquid eggs or egg powder in the egg product workshop and cannot be sold as shell eggs. This loss is significant for companies without deep processing capabilities.

　　During the transportation, storage, and packaging of eggs, vibration and compression can cause cracks or fissures, making them easily invaded by bacteria. If left for a long time, the eggs become inedible.

　　Improving eggshell strength is more economically significant for large farms.

　　2. Yolk Height and Haugh Unit

　　Yolk height increased by 4.9%～10.2%

　　Yolk color improved by 1.5 Roche units

　　Haugh unit increased by 10.31%

　　The Haugh unit is a very important indicator for evaluating egg quality. It is an indicator for testing egg freshness, calculated using a formula based on the height of the thick white and the weight of the egg.

　　For eggs produced on the same day, the higher the Haugh unit, the better the viscosity of the egg white, the higher the protein content, and the better the quality.

　　The Haugh unit is closely related to the hatching rate. Another experiment showed that adding 150g/T of Mugo Yibai to the diet increased the fertilization rate by 2.1% and the hatching rate by 0.3%.

The higher the Haugh unit, the easier the egg white is to whip.

　　3. Egg Spots and Watermarks

　　Causes of spots on the eggshell surface:

　　① Inflammation of the oviduct;

　　② Lack of vitamins or methionine in the feed;

　　③ Prolonged storage, leading to bacterial adhesion, which over time, produces spots.

　　 Mugo Yibai reduces the number of E. coli and Salmonella in the intestines, reduces the occurrence of enteritis and oviduct inflammation, increases feed digestibility and absorption, improves eggshell density, and reduces the number of dirty eggs.

　　4. Drug Residues in Eggs

　　Serious harm, facing stricter regulations and harsher penalties, problems continue to occur.

　　 Mugo Yibai

　　 Manufacturer Name : Eunjin International Biotechnology Co., Ltd., South Korea

　　 China General Agent and Distributor: Beijing Zhongnongmu Trade Co., Ltd.

　　Address: Room B3-302, Ziguang Development Building, No. 11 Huixin East Street, Chaoyang District, Beijing

　　Tel: 010-64829433, 64823789, 64823313

　　Fax: 010-64823569

　　Website: www.agrotech.com.cn

　　 Muge YiBai Product Composition Analysis Guaranteed Value

　　Muge YiBai 1kg contains:

Bacillus spp.	3× 10 11 CFU
Saccharomyces cerevisiae	2× 10 11 CFU
Aspergillus Oryzae	4× 10 9 CFU
Chitosan & chitosan oligosaccharide	> 4%

　　Other nutrients:

Proteolytic enzyme（Proteolyticenzyme） Proteolyticenzyme	1× 10 6 U
Amylase	3× 10 4 U
Lipolytic enzyme（Lipolyticenzyme） Lipolyticenzyme	1.5× 10 5 U
Vitamins, trace elements, amino acids, peptides, unknown growth factors, etc.	Appropriate amount

　　 Usage and Dosage: Add to poultry feed, 100～200g/ton

　　 Shelf life: 24 months

　　 Packaging specifications: 10kg/bag, 2 bags/carton