Effect of Germinated Sorghum Flour on the Performance of Laying Hens (Warren)


Authors

  • Guichard L. Bohoua Yelakan U. F. R of Food Sciences and Technologies, University of Abobo-Adjamé, 02 BP 801 Abidjan 02, West Africa
  • Clarisse K. Kone Yelakan Yelakan U. F. R of Food Sciences and Technologies, University of Abobo-Adjamé, 02 BP 801 Abidjan 02, West Africa

DOI:

https://doi.org/10.3923/ijps.2007.122.124

Keywords:

Egg weight, feeding efficiency index, flour, laying hen, laying rate, sorghum

Abstract

The experiment was conducted using laying hens. They were divided into four groups of eighty two (group I, group II, group III, group IV). They received respectively the basic feeding, and basic feedings supplemented with 0.8%, 1.2%, 1.6% germinated sorghum flour. Data were collected and laying hens weight, egg weight and the feeding efficiency index were calculated. The laying rate was also determined. Group II with 0.8% germinated sorghum had the best result in terms of laying hen weight, the laying rate and the feeding efficiency index. This group is followed by group I, group III, group IV. However, the supplementation had a detrimental effect on the egg weight.

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Published

2007-01-15

Issue

Vol. 6 No. 2 (2007)

Section

Research Article

License

Copyright (c) 2007 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Bohoua, G. L., & Yelakan, C. K. K. (2007). Effect of Germinated Sorghum Flour on the Performance of Laying Hens (Warren). International Journal of Poultry Science, 6(2), 122–124. https://doi.org/10.3923/ijps.2007.122.124