The Impact of Dietary Green Leafy Materials and Vegetable Residues on Performance and Egg Quality of Commercial layers.
The Impact of Dietary Green Leafy Materials and Vegetable Residues on Performance and Egg Quality of Commercial layers.
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Date
2015-04-01
Authors
Abdel Hamid, Afaf
Journal Title
Journal ISSN
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Publisher
UOFK
Abstract
The present work was aimed to investigate the effect of leafy
materials and vegetable residues on performance and egg quality of
commercial layers.
Six dietary additives were prepared from leafy materials and
vegetable residues namely:- carrot (fresh, dried and leaves), onion, alfalfa
and jew’s mallow. Each of the prepared six dietary additives were added
at 5% level to a basil diet to come up with six dietary treatments plus a
control diet. The nutrient content of the formulated dietary treatments and
the control diet were based on the NRC (1984) recommendations.
With respect of the experimental birds, 84 of 32 weeks old laying
pullets of white Hi-sex breed were purchased and evenly distributed (3
pullets/cage) into 28 layer cages. A replicate group of 4 cages that
accommodated the birds were randomly assigned to each of the 7
experimental diets and hence the experiment commence.
The experiment lasted for 12 weeks during which water and feed
were provided adlib and the following measured parameters were
determined: body weight gain, feed intake, feed conversion ratio, egg
production, egg weight, shell thickness, Haugh units and mortality rate.
Regarding the obtained results, no significant differences were
encountered among the seven dietary treatments for egg production, feed
intake, feed conversion ratio, average egg weight and the final live body
weight changes throughout the experimental period. Nevertheless, the
overall obtained data revealed that leafy materials improved the quality
of the produced egg. Fresh carrot and jew’s mallow meal were
outweighing in coloring the yolk and significant in shell thickness
(P<0.001) as compared with the other experimental diets. On the basis of
the demonstrated results, one may conclude that incorporation of the
leafy materials and vegetable residues as dietary supplements can
improve the performance and egg quality of the commercial layers
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The Impact of Dietary Green Leafy Materials and Vegetable Residues on Performance and Egg Quality of Commercial layers.