Egg Quality Characteristics of Layers Fed Raw, Fermented, and Enzyme-Treated Cocoa Bean Shell-Based Diets

Egg Quality Characteristics of Layers Fed Raw, Fermented, and Enzyme-Treated Cocoa Bean Shell-Based Diets

Author by Dr. Martha Olumide

Journal/Publisher: The Pacific Journal Of Science And Technology

Volume/Edition: 15

Language: English

Pages: 289 - 296

Abstract

One hundred and forty (140) six-week-in-lay hens were used for this research. The birds were randomly divided into seven treatment groups of 20 birds per treatment in a 2 x 3 factorial arrangement. These diets were: A {0% Cocoa Bean Shell (CBS) control}. B (5% raw CBS); C (10% raw CBS); D (5?S with enzyme); E (10?S with enzyme); F (5?rmented CBS); G (10?rmented CBS). The birds were offered feed and water ad-libitum throughout the experimental period.  Production, feed efficiency, egg weight, egg shell thickness, Haugh Unit, yolk color, egg length, egg width, egg shape index, shell weight and shell surface area, yolk weight, yolk height, yolk width, albumen weight, albumen height, yolk color, and yolk index were determined. There were no significant differences (P > 0.05) in the values obtained for egg shape index, shell weight, shell thickness, albumen height, yolk color and Haugh Unit. Differences in egg quality parameters were not significant (P > 0.05). This research effort revealed that 10% enzyme-treated CBS could effectively, be included in layers’ diet without any adverse effect on the performance and egg quality characteristics.


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