摘要：An experiment was conducted to determine the effect of feeding fermented products by Monascus purpureus on performances and egg quality of laying hen. This experiment was arranged in a completely randomized design with four dietary treatments: 0%, 10%, 20% and 30% fermented products by Monascus purpureus in the diets and five replications. 200 laying hen Isa Brown (22 week of age) were randomly allocated into 4 treatments (5 replications of 10 hens per treatment). Variable measured were feed intake, egg production, feed conversion , egg cholesterol and yolk colour. Results of the experiment indicated that feed intake, egg production, feed conversion , egg cholesterol and yolk colour were affected (p<0.01) by increasing fermented products in the diet. Feed intake, egg production and yolk colour in D treatment (used 30% fermented product by Monascus purpureus ) was the highest than other treatment, but the lowest on egg cholesterol and feed conversion . The conclusion of the experiment that up to 30% fermented products by Monascus purpureus improved performance and reduced egg cholesterol 31.49% and increased yolk colour 18.56%.
