Effects of multi-enzyme supplementation on performance and egg quality in laying hens fed diets with high levels of wheat bran
2010
Daramani Kuhi, H., Department of Animal Science, Faculty of Agricultural Science, University of Guilan | Ranjbari, M. S., Animal Sciences Group, Faculty of Agriculture, University of Ilam, Ilam | Fatahnia, F., Fatahnia, Animal Sciences Group, Faculty of Agriculture, University of Ilam, Ilam | Mohamadi, Y., Animal Sciences Group, Faculty of Agriculture, University of Ilam, Ilam
This experiment was aimed to determine the effects of multi-enzyme supplementation on performance and egg quality in laying hens (during 26 to 34 weeks of age, n=144) fed diets with high levels of wheat bran. Hens were assigned to dietary treatments based on a completely randomized block design in a factorial arrangement with three enzyme concentrations (0, 250, 350 g/ton) and four levels of dietary wheat bran (0, 5, 10, 15 %). Each dietary treatment (12 treatments) was replicated four times with 3 birds in each replicate. Egg production, egg weight and egg mass were evaluated 3 wks interval. Egg quality (including shape index, yolk index, albumen index, haugh unit, yolk color and shell thickness) was determined weekly using two eggs randomly selected from each cage. Enzyme supplementation had a positive effect on egg shell thickness but no effect on egg production, egg weight, egg mass or egg quality. High dietary level of wheat bran (10 and 15%) reduced egg production and egg mass but had no effect on egg quality traits such as shape index, yolk index, albumen index, haugh unit and yolk color. In spite of a reduction in egg production by hens fed diets with high levels of wheat bran (82.8 and 83.9 percent for dietary wheat bran levels of 10 of and 15%, respectively, vs. 87.7% for the control diet), the average rate of egg productions were acceptable.
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