EFFECTS OF FEEDING GRADED LEVELS OF ALTERNATIVE LOCALLY PRODUCED NATURAL VITAMIN PREMIX ON THE PERFORMANCE OF LAYING HENS

2021 ◽  
Vol 26 ◽  
pp. 67-70
Author(s):  
S. A. Bolu ◽  
O. O. Balogun
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Utilization Efficiency ◽  
Economic Returns ◽  
Natural Vitamin ◽  
Laying Performance ◽  
Natural Inclusion ◽  
Egg Shell ◽  
Feed Utilization Efficiency ◽  
Haugh Unit

One hundred and twenty (120) Harco laying hens were randomly allocated to diets containing graded levels (0.5, 1.0, 1.5 and 2.0%) of locally produced Natural vitamin premix (LPNVP) with the sole objective of its assessing influence on the laying performance of the hens. Feed intake, percentage Hen-day production (HDP), feed utilization efficiency (FUE), egg weight (EW), egg specific gravity (ESG), egg shell thickness (EST), Haugh unit (HU) and estimated gross profit. (EGP) were not influenced (P < 0.05) by the type of premix used (synthetic or natural). Inclusion of LPNVP in layers’ feed at dietary levels 0.5, 1.0 and 1.5% resulted in better egg quality and estimated economic returns than observed in birds fed with the diet containing reference synthetic vitamin premix (SVP)

scholarly journals The response of laying hens fed fermented pineapple peel waste by indigenous microorganism from bamboo sprout

2020 ◽  
Vol 21 ◽  
Author(s):  
Heryandi YAN ◽  
Yanti Putri NOVA ◽  
Adrizal ADRIZAL ◽  
Endo Mahata MARIA
Keyword(s):  
Shell Thickness ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Yolk ◽  
Indigenous Microorganism ◽  
Pineapple Peel ◽  
Negative Effect ◽  
Egg Shell ◽  
Haugh Unit

ABSTRACT The bromelain enzyme content in pineapple peel waste predicted to promote digestive tract health and a positive effect on egg quality. This research aimed to evaluate the use of fermented pineapple peel waste in laying hens diet on egg quality. A total of laying hens 200 birds with Isa Brown strain, egg production of 70%, The average egg weight and body weight were 58.58 g/egg, and 1.62 g/bird, respectively. A completely randomized design was used, 5 different levels of fermented pineapple peel waste as treatment (0, 5, 10, 15, and 20%), and all treatments were repeated 4 times. Egg shell thickness, egg shell strength, haugh unit, egg yolk fat, and egg yolk color were measured. The use of fermented pineapple peel waste in the diet of laying hens up to 20% highly significant (P<0.01) on egg yolk color, and did not negative effect (P>0.05) on egg shell thickness, egg shell strength, haugh unit, and egg yolk fat. Fermented pineapple peel waste can be used as much as 20% in laying hens diet without disturbing egg quality and improve egg yolk color.

scholarly journals Effects of Prelay Supplementations of Graded Levels of Alphamune R G on the Performance of Laying Hens

2013 ◽  
Vol 3 (1) ◽  
pp. 18
Author(s):  
Babawale Oluseyi ◽  
Bolu Stephen A. ◽  
Olonijolu Tosin
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Control Diet ◽  
Nutrient Retention ◽  
Unit Value ◽  
Randomized Design ◽  
Laying Performance ◽  
Group A ◽  
Group B ◽  
Haugh Unit

<p>This study was carried out to determine the effects of age at prelay (15 and 19 weeks) and dietary supplementation of graded levels of Alphamune G (0.00, 0.04, 0.05, 0.06%) on laying performance of pullet chickens. The experiment period was 17 weeks and completely randomized design was employed. Feed intake, nutrient retention, weight gain and feed to gain ratio values were similar (p &gt; 0.05) among birds fed the different dietary inclusion levels of Alphamune G. Hen day production, Haugh unit and Albumen height were significantly high (p &lt; 0.05) for laying hens of fed the control diet. There was also interaction effect of Alphamune G and Age. The interaction of Alphamune G and Age gave the highest value in laying hens of group B fed the 0.05% diet when compared to the control. However, birds fed the 0.06% Alphamune G inclusion level gave the best result in terms of Production characteristics, Cost to benefit ratio expressed as Cost of feed to produce a Dozen Egg and Egg Quality. Also birds of group B gave better results than that of group A except in the Haugh unit value.</p>

scholarly journals Response of three laying hen genotypes to two feed calcium levels

2019 ◽  
Vol 64 (No. 12) ◽  
pp. 504-510
Author(s):  
Mohamed Ketta ◽  
Eva Tumova ◽  
Darina Chodova
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Shape Index ◽  
Quality Parameters ◽  
Laying Performance ◽  
Eggshell Colour ◽  
Quality Measurements ◽  
Haugh Unit

The present study aimed to evaluate the effect of two dietary Ca levels (3.00% vs 3.50%) in three hen genotypes (ISA Brown, Bovans Brown and Moravia BSL) on their laying performance and quality of their eggs. In order to evaluate the response to dietary Ca, an experiment was conducted with 300 laying hens. One hundred birds from each genotype were divided into 10 replicates (10 birds/cage/Ca level). To reveal the differences, the following characteristics were measured: hen-day egg production percentage, daily feed intake, egg weight, albumen and yolk weights, Haugh unit, eggshell colour, eggshell weight, eggshell thickness, eggshell strength, egg shape index and eggshell index. A higher Ca level significantly increased the hen-day egg production percentage of Bovans Brown and Moravia BSL, while ISA Brown laying hens had the higher egg production percentage at a lower dietary Ca level (85.97% vs 82.41%). No significant effect of dietary Ca level was observed on any internal egg quality measurements except the Haugh unit. However, the dietary Ca level significantly affected some of external egg quality measurements, namely eggshell colour (P &lt; 0.001), eggshell weight (P = 0.003) and eggshell strength (P = 0.012). The results of the present study show that laying performance and egg quality parameters responded differently according to hen genotype and dietary Ca level. Bovans Brown and Moravia BSL laying hens required higher levels of Ca to keep egg production high, while the eggshell quality measurements were better at the lower dietary Ca level. Thus, it is recommended to adjust the Ca levels in feed to the nutritional requirements of laying hens.

scholarly journals Effects of Cold and Heat Stress on Egg Quality Traits of a Newly Developed Native Hybrid Layer

2015 ◽  
Vol 3 (6) ◽  
pp. 44 ◽  
Author(s):  
İsmail Durmuş ◽  
Serdar Kamanlı
Keyword(s):  
Heat Stress ◽  
Egg Quality ◽  
Shape Index ◽  
Quality Traits ◽  
Hybrid Layer ◽  
Poultry House ◽  
Laying Performance ◽  
Performance Response ◽  
Egg Shell ◽  
Haugh Unit

ATAK-S is a newly developed native hybrid layer. Although the laying performance of this hybrid has been studied and determined, the performance response of the hybrid to different environmental temperature conditions is not known. This study was therefore undertaken to determine the effect of cold and heat stress on egg quality traits. Hens were divided into three different groups; control (20°C), low (12°C) and high (32°C). A total of 360 hens, with 120 in each of the groups, were used in the study. Hens were held in three tier battery cages in an environmentally controlled poultry house. The study lasted for 3 weeks. No differences were found among different groups in terms of shape index, albumen height and Haugh unit of the egg quality traits. It was found that the differences among the heat groups in terms of egg shell breaking strength, egg weight, shell thickness and yolk colour were significant and the value of these traits decreased under the heat stress conditions, whereas they were not affected from the cold stress.

scholarly journals Association of IGF and IGFBP2 gene polymorphisms with growth and egg traits in Atak-S laying hens

2018 ◽  
Vol 68 (2) ◽  
pp. 237
Author(s):  
H. DAŞ ◽  
B. TARIM ◽  
S. DEMIR ◽  
N. KÜÇÜKKENT ◽  
S. CENGIZ ◽  
...  
Keyword(s):  
Body Weight ◽  
Rhode Island ◽  
Sexual Maturity ◽  
High Performance ◽  
Laying Hens ◽  
Egg Quality ◽  
Shape Index ◽  
Hardy Weinberg Equilibrium ◽  
Egg Shell ◽  
Haugh Unit

Atak-S laying hens are a high-performance hybrid obtained by crossing of the Rhode Island Red (RIR) X the Barred Plymouth Rock (BR) and are being produced in the Ankara Poultry Research Institute since 1997. Phenotypic and genetic improving studies are continuous for this hybrid. In this study three different SNPs, two from IGF1 and one from IGFBP2 genes, were examined in 150 Atak-S chickens. Genetic association of SNPs were compared to body weight and egg number till 32 weeks of age, body weight at sexual maturity, age at sexual maturity and also egg quality traits such as egg shell breaking strength, shell thickness, Haugh unit, albumen index, yolk index and shape index were statistically analyzed. Only IGF1(a) locus was in agreement with Hardy-Weinberg equilibrium, while, the rest of the loci were not. As a result of the comparisons performed to the three SNPs, it was determined that there was a significant association (P<0.05) between the T364C haplotypes of the IGF1(b) locus and body weight at 32 weeks of age, but there was not any association to the other traits.

scholarly journals Effects of dietary protein, energy and β-mannanase on laying performance, egg quality, and ileal amino acid digestibility in laying hens.

2021 ◽  
pp. 101312
Author(s):  
Dima White ◽  
Roshan Adhikari ◽  
Jinquan Wang ◽  
Chongxiao Chen ◽  
Jae Hwan Lee ◽  
...  
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Laying Hens ◽  
Egg Quality ◽  
Protein Energy ◽  
Laying Performance

scholarly journals Effects on egg production and quality of supplementing drinking water with calcium and magnesium

2021 ◽  
Vol 51 (4) ◽  
pp. 469-476
Author(s):  
X.J. Yi ◽  
A. Rehman ◽  
R.W. Akhtar ◽  
A. Abbas ◽  
K. Hussain ◽  
...  
Keyword(s):  
Drinking Water ◽  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Production Performance ◽  
Egg Weight ◽  
Calcium And Magnesium ◽  
Eggshell Colour ◽  
Haugh Unit

This study was conducted to appraise the effects on egg quality and production performance of laying hens when drinking water was supplemented with calcium (Ca) and magnesium (Mg). A total of 384 (64-week-old) Hy-line Brown laying hens were assigned at random to four treatments, which consisted of CON: unsupplemented drinking water; T1: drinking water + 2 mg/L Ca + 250 mg/L Mg; T2: drinking water + 4 mg/L Ca + 510 mg/L Mg /10 L; and T3: drinking water + 5 mg/L Ca and 760 mg/L Mg. The experiment lasted six weeks. Water intake increased linearly in week 1 with the rising levels of Ca and Mg in the drinking water. Increasing the Ca and Mg levels improved eggshell strength (week 2 (P =0.01), week 5 (P =0.01), and week 6 (P = 0.03), and eggshell thickness (week 6) (P =0.02) and reduced the rate at which eggs were broken (week 4) (P =0.01). The supplemental Ca and Mg did not affect egg production, egg weight, Haugh unit, albumen height, eggshell colour, and yolk colour compared with CON. Nor did they influence the Haugh unit and albumen height after storing for 1, 5, 10 and 15 days. In conclusion, adding Ca and Mg to the drinking water increased the thickness and strength of the eggshells.

scholarly journals The effect of additional turmeric flour in rations on the performance and egg quality of laying chicken isa brown strain age 70th weeks

2021 ◽  
Vol 888 (1) ◽  
pp. 012054
Author(s):  
A Jaelani ◽  
N Abelina ◽  
R Samudera ◽  
T Rostini ◽  
Masganti ◽  
...  
Keyword(s):  
Research Method ◽  
Laying Hens ◽  
Egg Quality ◽  
Egg Mass ◽  
Feed Conversion ◽  
Unit Value ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Haugh Unit

Abstract This research aims to study and analyze the effect of adding turmeric flour (Curcuma domestica Val) in the rations on the performance of 70 weeks old Isa Brown strain of laying hens. The research method used in this study was an experimental method with a completely randomized design (CRD) step with five treatments and four replications. The number of chickens used was as many as 40 laying hens. The treatments given to the sample were P0 = feed without giving turmeric flour (control), P1 = feed with 0.3% turmeric flour, P2 = feed with 0.5% turmeric flour, P3 = feed with 0.7% turmeric flour and treatment P4 = feed by giving turmeric flour 0,9%. The results showed that giving turmeric flour in the rations of the Isa Brown strain of laying hens affected chicken performance and egg quality. This research concludes that giving turmeric flour a percentage of 0.7% in Isa Brown’s 70-week old laying hens is the best for ration consumption, Hen Day Production, egg weight, feed conversion, and egg quality: Haught Unit, yolk egg color, yolk egg index, grading egg and egg mass. Based on the haugh unit value, all eggs produced are still in the AA grade category

scholarly journals The influence of strain and age on some egg quality parameters of commercial laying hens

2011 ◽  
Vol 27 (4) ◽  
pp. 1649-1658 ◽  
Author(s):  
D. Kocevski ◽  
N. Nikolova ◽  
A. Kuzelov
Keyword(s):  
Laying Hens ◽  
Egg Quality ◽  
Quality Parameters ◽  
Older Age ◽  
White Line ◽  
Egg Weight ◽  
Statistical Significant Difference ◽  
Significant Difference ◽  
Breeding Technology ◽  
Egg Shell

The experiment was conducted to evaluate the influence of strain and age on some egg quality parameters (egg weight and egg shell strength) of commercial laying hens. Layers of lines ISA Brown and DeKalb White were examined in period of nine months. Both lines were at same age (28 weeks) and were confined in common facility in battery cages. Laying hens were reared and fed according to standard breeding technology. Once a month 25 eggs of each line were taken to be examined for eggshell strength and egg weight, or in other words, total 450 table eggs were tested. Analises were done in Laboratory for testing egg quality by gaudges Egg Multi Tester EMT 5200 and Egg shell Gauge (Robotmation Co. Ltd., Tokyo, Japan) which have computerised equipment to examine quality and physical characteristics of eggs. Statistic analyses on results were done by computer sub-programme ANOVA and Fisher's LSD test to determine the level of statistical significant difference between examined factors. Egg weight was under significant impact of age (P ? 0,05), but not under the influence of strain, although eggs of ISA Brown line were insignificantly heavier than eggs of DeKalb White line. Eggs were heaviest at layers with older age, while they were lightest at younger birds. The results have shown significant differences (P ? 0,05) in eggshell strength compared to line influence (genotype) and months of age. Eggs from ISA Brown laying hens had much better and eggshell strength than those eggs from DeKalb White. Correlations between eggshell strength and egg weight were with significant (R < 0,05) negative value, which indicating that with increasing egg weight decreases of eggshell strength.

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