CHICKEN EGG PRODUCTS QUALITY ENHANCEMENT METHOD

摘要

FIELD: food industry.;SUBSTANCE: invention relates to poultry industry, in particular, to a chicken egg products quality enhancement method. The method envisages addition into laying hens drinking water of a suspension of Bacillus subtilis TNP-3 DEP and Bacillus subtilis TNP-5 DEP bacteria strains, taken at equitable ratios, in 1% glucose solution at a concentration of 5 bln CFU/ml in a dose of 50 mln CFU per 1 head during 10 days for two consecutive months.;EFFECT: invention allows to enhance eggs quality and egg-laying capacity.;4 tbl