Egg Quality of Bovan Brown Pullets Fed Different Dietary Mixtures at Wallaga University
DOI:
https://doi.org/10.20372/star.v9i3.01Keywords:
Normal Maize, Quality Protein Maize, Sensory Evaluation, Sesbania SesbanAbstract
The present study was conducted at Wallaga University, Nekemte campus, to examine the egg quality of Bovan brown chicken fed different treatment diets formulated from locally available feed ingredients. The study was conducted for about 26 weeks using 90 chicks (42 days old) raised at the campus who were randomly categorized into three treatments based on their body weight and each treatment had three 10 chicks. The experimental design employed was a completely randomized design (CRD). The three treatments are T1 = Quality Protein Maize (QPM) which is used as a source of essential amino acid + common salt + limestone powder; T2 = Normal maize + soybean grain which is used as the source of protein + common salt + limestone powder and T3 = Normal maize + common salt + limestone powder + Sesbania sesban (S. sesban) green leaf which was used as the source of protein. In the current study, the experimental diets had no significant influences (p>0.05) on eggshell weight, egg width, and egg shape index, except on egg shell thickness and egg length. The average egg weight for T1, T2, and T3 were 48.12g, 49.56g, and 47.41g, respectively. Egg-shape index values obtained were 70, 73, and 75 for T1, T2, and T3, respectively; and egg-shape index values of T2 and T3 of the current study had a normal shape. The average egg length obtained for T1, and T3 of the present study was 47.4, 46.3, and 41.7mm, respectively. The present study result indicated that albumen width was significantly (P<0.05) affected by treatment diets. However, other albumen traits were not influenced by the treatment diets. The experimental diets used in the present study had no significant effect (p>0.05) on yolk width, yolk height, yolk weight, and yolk index, except yolk color, Yolk index values ranging from 0.20 to 0.23 are reported in the current study, which is below the accepted yolk index values of 0.3 to 0.50 for fresh eggs. Generally, sensory preferences of egg quality and yolk color were improved by feeding quality protein maize (T1) compared to the other two treatment diets (T2 and T3). Thus, feeding quality protein maize (QPM) is suggested as a better feeding option for layers in the study areas with optimization of the treatment diets used to improve the sensory and physical egg quality attributes.
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