CHANGES IN EGG QUALITY AND LYSOZYME ACTIV ITY IN RESPONSE TO STORAGE TIME AND FEEDING OF GROWTH PROMOTORS

The influence of Flavomycine and Zinc-bacitracin on inner egg quality characteristics has been examinated in LSL layers. Two concentrations of both products (the recommended and double concentration) have been used in a commercial layer mash, and the basic diet without antibiotic s was used as control. Besides the common egg quality traits (egg weig ht, proportion of egg white and yolk, Haugh units, and yolk index) the protein content, lysozyme activity and pH have been analyzed in fresh eggs and after 2 and 4 weeks of storage. Both growth promotors showed a significant reduction of lysozyme contents and activity in the egg white and an increased pH in fresh and stored eggs.