Research Article Open Access

Effects of Mao Pomace Powder as a Dietary Supplement on the Production Performance and Egg Quality in Laying Hens

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CORRESPONDING AUTHOR
Kanda Lokaewmanee
Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermprakiat Sakon Nakhon Province Campus, Thailand
Published on: March 15, 2016
DOI 10.3923/ijps.2016.139.143
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Abstract

This study investigated the effect of different mao pomace diets on the production performance and egg quality of laying hens. A total of 144 Chareon Pokphan Brown laying hens aged 31 weeks were used in a completely randomized design experiment with three treatments. The basal diet was supplemented with 0% mao pomace (control) while the other treatments involved 5 g/kg (0.05%) mao pomace from juice production (MPJ) and 5 g/kg (0.05%) mao pomace from wine production (MPW). Each treatment had 16 replicates with three laying hens each in an evaporative cooling housing system. The results showed that laying hens fed with 0.5% MPW had a significantly improved egg laying rate and feed cost per dozen eggs when compared to the control group (p<0.05) but there was no difference between the laying hens fed with the control and the 0.5% MPJ in the egg laying rate and feed cost per dozen eggs (p>0.05). There were no significant differences in production performance, egg quality and egg grading among the dietary treatments (p>0.05). The results showed that the mao pomace from juice and wine production did not reduce production performance and egg quality. From these results, it is suggested that a diet with 0.5% MPW can reduce the feed cost per dozen eggs of layer chickens due to an increased egg laying rate.

Keywords:

Egg quality, laying hens, mao pomace, performance

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Lokaewmanee , K. (2016). Effects of Mao Pomace Powder as a Dietary Supplement on the Production Performance and Egg Quality in Laying Hens. International Journal of Poultry Science, 15(4), 139–143. https://doi.org/10.3923/ijps.2016.139.143
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