Leke, Jein R. and Mandey, Jet Saartje and Laihad, Jacqluien and Sarajar, Cherly
(2015)
Egg Quality Parameters of Laying Hens Fed Dried Tomato Meal in Diet.
Seminar Internasional ICFACT 2015.
Abstract
In an experiment with one hundred MB 402 laying hens (36 weeks of age), the effect of dried tomato meal in diet on egg quality was determined. The birds were allocated into five experimental diets and each was divided into four replicate groups of five birds per replicate. The control diet (based diet) was formulated to contain 51% corn, 14% rice bran, 7% fish meal, 6% CaCO3, and 22% commercial diet. Tomato meal was included in four experimental diets at levels of 2, 4, 6, 8% to substitute based diet. The treatments were: R0 = 100% based diet (BD) + 0% tomato meal (TM); R1 = 98% BD + 2% TM; R2 = 96% BD + 4% TM; R3 = 94% BD + 6% TM; and R4 = 92% BD + 8% TM. Chemical composition of tomato meal were: 16.73% crude protein, 1.53% fat, 30.94% crude fiber, 0.98% Ca, 1.20% P, and 2416 Kcal/kg ME. Feed and water were provided for ad libitum. The study was conducted over a period of 8 weeks. Data were collected on eggs quality: egg weight, egg shell weight, egg shell thickness, egg yolk weight an egg albumin weight. Data were analyzed by one-way analysis of variance (ANOVA). The treatment means were compared using Duncan’s multiple range test. The results showed that no differences in hen egg weight, egg shell weight and egg shell thickness between treatments R1, R2, R3, and R4 compared to treatment R0 (control). It can be concluded that tomato meal can be used as an alternative feedstuff in laying hen diets at inclusion levels up to 8% without negative effects on egg quality.
Keywords: Dried tomato meal, egg quality, laying hens
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