Research Article Open Access

The Effect of Diet Supplementation with Dried Mao (Antidesma sp.) Pomace on Egg-Laying Performance, Egg Qualityand Cholesterol Levels in the Egg Yolks of Laying Hens

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CORRESPONDING AUTHOR
Kanda Lokaewmanee
Faculty of Natural Resources and Agro-Industry, Kasetsart University Chalermphrakiat, Sakon Nakhon Province Campus, 47000, Thailand
Published on: October 15, 2019
DOI 10.3923/ijps.2019.508.514
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Abstract

Background and Objective: There is growing interest in the use of industry by-products in the animal and poultry husbandry. This experiment was conducted to determine the effects of mao (Antidesma sp.) pomace (MP) on egg-laying performance, egg quality and cholesterol levels in the egg yolks of laying hens. Materials and Methods: Ninety laying hens (Charoen Pokphand Brown)at 59 weeks of age were divided into 6 treatment groups; each group had 5 replicates, with 3 birds per replicate. The six groups of laying hens were fed a corn and soybean meal-based diet supplemented with 0, 1, 2, 3, 4 or 5 g kg–1 of diet of MP. Laying performance, egg quality and cholesterol levels in the egg yolks were monitored for 16 weeks. The diets contained 2,750 kcal kg–1 of metabolizable energy and 17.50% crude protein. Results: Diets supplemented with MP did not affect average daily feed intake (ADFI), laying rate, average egg weight, egg mass, ADFI:egg mass ratio or cholesterol levels in egg yolk (p>0.05). Conclusion: Neither the performances of laying hens nor the cholesterol levels in egg yolks were affected by the inclusion of MP in the diet. However, 5 g kg–1 MP diet supplementation may lead to the development of light egg-yolk color, as demanded by specialty markets.

Keywords:

<i>Antidesma</i> sp., egg quality, egg yolk color, laying hen diet, laying performance

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Lokaewmanee , K. (2019). The Effect of Diet Supplementation with Dried Mao (Antidesma sp.) Pomace on Egg-Laying Performance, Egg Qualityand Cholesterol Levels in the Egg Yolks of Laying Hens. International Journal of Poultry Science, 18(11), 508–514. https://doi.org/10.3923/ijps.2019.508.514
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