Value of steam dried tofu cake as feed for layers
2007
Fukuhara, E.(Fukuoka-ken. Agricultural Research Center, Chikushino (Japan)) | Ikeda, K. | Tsukino, T. | Nishio, Y. | Taguchi, K.
A study was conducted to investigate the possibility of using steam-dried tofu cake, which has been processed in Fukuoka using a new technique to dry tofu residues, as feed for layers and to determine practical levels for its incorporation into the layers' diet. After finding the value for the metabolizable energy (ME) of the steam-dried tofu cake, it was incorporated into the layers' diet at levels of 0%, 5%, 10%, and 15% so that its effect on egg production and feed intake could be examined. Also, a certain amount of enzyme was added to the 15% level diet to examine its effect on improving egg production. All of the feed, which had different tofu cake content levels, were formulated to contain the same amount of CP (17%) and ME (2,800kcal/kg). The ME value of the dried cake was set at 1,521kcal/kg. For layers 21 to 64 weeks in age, in the case of feeding with a 10% tofu cake diet, a significant decrease did not result in egg production, feed intake, egg weight, egg mass and feed conversion ratios. However, in the case of feeding with a 15% tofu cake diet, feed intake significantly decreased (P0.05), and egg production had a tendency to decrease slightly. Even with the addition of an enzyme additive, when feeding with a 15% tofu cake diet, egg production did not significantly increase. Moreover, eggshell strength and eggshell ratio deteriorated when feeding the layers with steam-dried tofu cake diets, and the ratio of cracked eggs increased. Thus, steam-dried tofu cake could be incorporated into the layers' diets at a level of up to 10%, but it will be necessary to take measures to reduce the number of cracked eggs resulting after the laying stage.
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