Feeding Whole Wheat With or Without a Dietary Enzyme or Grit to Laying Hens | ||
| Journal of Agricultural Science and Technology | ||
| Article 4, Volume 3, Issue 3, 2001, Pages 193-198 PDF (190.83 K) | ||
| Authors | ||
| H. Kermanshahi* 1; H. L. Classen2 | ||
| 1Department of Animal Science, College of Agriculture, Ferdowsi University of Mashhad, P.O. Box | ||
| 2Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada, S7N 0W0. | ||
| Abstract | ||
| A 3*2*2 factorial experiment was conducted to study the effect of feeding whole wheat (0, 10, and 20%), a microbial enzyme source (Arabino-xylanase based enzyme for wheat at 0% and 0.1%) and 0% or 1% insoluble grit (number 3 layer size) on the performance of White Leghorn hens at 19 to 54 weeks of age. Each dietary treatment was replicated four times with ten hens, housed two to a cage, each. No main treatment effects or interactions were observed for egg production, feed efficiency, egg weight, body weight gain, or mortality. Feeding 20% whole wheat produced the lowest incidence of cracked, broken, or soft shelled eggs. Adding the enzyme significantly (P<0.05) reduced daily feed intake from 124.6 to 122.2 g. Enzyme addition also resulted in minor, but significant (P<0.05), increases in egg specific gravity from 1.0800 to 1.0806. Inclusion of 20% whole wheat does not adversely affect the productivity of White Leghorn hens and therefore can be used to reduce the cost of feed processing. | ||
| Keywords | ||
| Enzyme; Grit; Processing; White Leghorn; Whole wheat | ||
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