Effectsz of Lentil By-Product (Lens culinaris Medik.) on General Performance and Egg Traits of Laying Hens
2017
Yetisir, Y.
In this study, the effects of lentil by-product (Lens culinaris medik.) on live weight, feed intake, feed conversion ratio, egg production, egg internal-external quality traits and egg yolk fatty acid profiles, cholesterol ratio in laying hens were examined.The research design was a completely randomized design and conducted in Research Unit of the Kahramanmaraş Sütçü Imam University (KSU) Experimental Animal Local Ethic Committee. The material of the experiment consists of 7 treated groups and each group has ten replications. Each replication has one laying hen and, 70 laying hen (53 weeks) were used in study. Unlimited water and feed were given. Including daylight total daily illumination time of 16.5 hours.Sixty three days long study, the effects of treatments on changes in live body weight, feed intake, feed conversion ratio, mortality, egg production, shell weight, shell strength, shape index, albumen index, yolk index, Haugh unit, yolk colour fan value, yolk weight, yolk oil ratio, yolk total saturated fatty acids and yolk total mono unsaturated fatty acids was not significant (P> 0.05) but the effects of treatments on egg weight, shell thickness, yolk cholesterol amounts, yolk total poly unsaturated fatty acids and total unsaturated fatty acids was significant (P<0.05). Lentil by-product do not make negative effect on overall performance of laying hens, mortality, internal and external quality of eggs. According to the findings of this study, it is recommended that raw and autoclaved Lentil by-product can be used in layer hen diets up to 30%.
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Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)
