Effect of dietary inclusion of Soybean Cheese residue on performance, economics of production and egg quality of layers
Department of Animal Production, Kogi State University, Anyigba, Kogi State, Nigeria.
Research Article
GSC Biological and Pharmaceutical Sciences, 2022, 18(02), 253–258.
Article DOI: 10.30574/gscbps.2022.18.2.0075
Publication history:
Received on 10 January 2022; revised on 19 February 2022; accepted on 21 February 2022
Abstract:
8 weeks feeding trial was undertaken to evaluate soybean cheese residue (SCR) with 29 weeks old layers. SCR was incorporated at 0, 5, 10, 15 and 20 % in diets T1, T2, T3, T4, and T5 respectively. Ninety (90) twenty-nine week old birds were used for the experiment. The birds were allocated to the five diets in a Completely Randomized Design (CRD). Each treatment had eighteen (18) birds such that each replicate had six (6) birds. There were no observed significant differences (p>0.05) in final weight and weight gain. Hen day production, daily feed intake, feed conversion ratio, feed cost/kg, feed cost/egg crate and profit indicated significant differences (p>0.05). HDP ranged from 39.73 % to 49.64 %. Feed intake was 101.25 g to 117.20 g. Feed conversion ratio showed value range of 3.83 to 4.19. Feed cost/kg had a value range of N90.00 to N170.00. Feed cost/egg crate showed value range of N702.89 to N834.28. Value for profit ranged from N74.43 to N447.26. Supplementation of SCR influenced the performance and profitability of the layers. Egg quality characteristics were measured at intervals and average computed for each diet. Egg weight, egg length and egg width were significantly affected (P<0.05) in favour of SCR diets. But shell weight and shell thickness were similar for all the diets. Egg content weight and yolk weight were significantly (P<0.05) affected, while albumen height, yolk diameter, yolk height and Haugh unit were similar. The values observed for egg weight, egg length, egg width, egg shell weight, shell thickness 53.47-54.88g, 3.65-3.87 cm, 2.68-2.71 cm, 7.43-7.61 g and 0.54-0.59 mm respectively. Egg content weight, albumen Height, yolk diameter, yolk weight and Haugh unit ranged from 45.87 49.09 g, 5.21-5.81cm, 2.49-2.81 cm, 1.27-1.31 cm, 13.78-18.10 g and 73.86-78.10 respectively. The addition of SCR increased profit because it reduced cost of production besides promoting better productivity. Furthermore, SCR inclusion in the diet of layers did not affect egg quality adversely. The inclusion of SCR in layer diet is recommended even up to 20%.
Keywords:
Soybean cheese residue; Hen day production; Crate; Profitability; Egg quality
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