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Current IssueEditorial BoardOnline First ArticlesArchive

Research Article

volume 53 issue 11 (november 2019) : 1480-1484,   Doi: 10.18805/ijar.B-803

Effect of whole wheat levels in diet on production performance, egg quality and Nutrient digestibility of laying hens

K
K. Saikhlai
T
T. Poeikhampha
C
C. Bunchasak
N
N. Krutthai
B
B. Chomtee
C
C. Rakangthong
1Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand
Cite article:- Saikhlai K., Poeikhampha T., Bunchasak C., Krutthai N., Chomtee B., Rakangthong C. (2017). Effect of whole wheat levels in diet on production performance, egg quality and Nutrient digestibility of laying hens. Indian Journal of Animal Research. 53(11): 1480-1484. doi: 10.18805/ijar.B-803.

ABSTRACT

The experiments were conducted to evaluate the effects of whole wheat on the production performance, egg quality, and nutrient digestibility when supplemented primarily at the expense of corn in ground corn-soybean meal control diets. The experiments utilized Lohmann Brown Classic laying hens from 45 to 53 wk of age. The results were shown that feeding 5, 10, 15, 20, or25% whole wheat in diet had no effect on the production performance and egg quality, whereas 15, 20, and 25% whole wheat in diet decreased the yolk color (based on the Roche color fan score) when compared with layers fed the control diet.Whole wheat level in diet had no effect on dry matter,organic matter digestibility, and apparent metabolizable energy when compared with laying hens fed the control diet. Therefore, whole wheat can be used at levels of up to 25% in laying hen diets without negatively affecting the production performance, but levels over 15% whole wheat decreased the yolk color.

REFERENCES

  1. Adesola, A., Ng’ambi, J., Norris, D. (2013). Effect of ascorbic acid supplementation to the diets of indigenous Venda hens on productivity of their progenies aged 8 to 13 weeks. Indian Journal of Animal Research, 47: 97-104.
  2. Antoniou, T.C. andMarquardt, R.R.(1983). The utilization of rye by growing chicks as influenced by autoclave treatment, water extraction, and water soaking. Poultry Science,62: 91-102.
  3. AOAC (2000). Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, USA.
  4. Bharathidhasan, A., Chandrasekaran, D., Natarajan, A., Ravi, R., Ezhilvalavan, S. (2009). Effect of enzyme supplementation on digestibility and metabolizability of broilers to nutrient reduced diet. Indian Journal of Animal Research, 43: 79-83.
  5. Choct, M., Hughes, R., Wang, J., Bedford, M., Morgan, A. and Annison, G. (1996). Increased small intestinal fermentation is partly responsible for the anti-nutritive activity of non starch polysaccharides in chickens. British Poultry Science,37: 609-621.
  6. Ciftci, I., Yenice, E. and Eleroglu H. (2003). Use of triticale alone and in combination with wheat or maize: effects of diet type and enzyme supplementation on hen performance, egg quality, organ weights, intestinal viscosity and digestive system characteristics. Animal Feed Scienceand Technology,105: 149-161.
  7. Classen, H. and Bedford, M. (1991). Recent Advances in Animal Nutrition.Butterworth-Heinemann Ltd., Oxford, U.K.
  8. Deaton, J., Lott, B., Simmons, J.(1989). Hammer mill versus roller mill grinding of corn for commercial egg layers. Poultry Science,68: 1342-1344.
  9. Eisen, E., Bohren, B., Mckean, H. (1962). The Haugh unit as a measure of egg albumen quality. Poultry Science,41: 1461-1468.
  10. Fengler, A.I. and Marquardt, R.R. (1988). Water-soluble pentosans from rye: I. Isolation, partial purification, and characterization. Cereal Chemistry,65: 291-297.
  11. Gabriel, I., Mallet, S., Leconte, M., Travel, A., Lalles, J.P. (2008). Effects of whole wheat feeding on the development of the digestive tract of broiler chickens. Animal Feed Science and Technology,142: 144-162.
  12. Hetland, H., Svihus, B., Choct, M. (2005). Role of insoluble fiber on gizzard activity in layers. Journal of Applied Poultry Research,14: 38-46.
  13. Kim, S., Patel, M., Reddy, S., Mcginnis, J. (1976). Effects of different cereal grains in diets for laying hens on production parameters and liver fat content. Poultry Science,55: 520-530.
  14. Lazaro, R., Garcia, M., Aranibar, M.J., Mateos, G.G. (2003). Effect of enzyme addition to wheat-, barley- and rye-based diets on nutrient digestibility and performance of laying hens. British Poultry Science,44: 256-265.
  15. Lohmann (2012)Management Guide for Laying Hens: Lohmann Brown-Classic. Lohmann Tierzucht GmbH, Cuxhaven, Germany.
  16. Mirzaie, S., Zaghari, M., Aminzadeh, S., Shivazad, M., Mateos, G.G. (2012). Effects of wheat inclusion and xylanase supplementation of the diet on productive performance, nutrient retention, and endogenous intestinal enzyme activity of laying hens. Poultry Science,91: 413-425.
  17. Olgun, O., Yildiz, A. Ö., Cufadar, Y. (2015). The effects of eggshell and oyster shell supplemental as calcium sources on performance, eggshell quality and mineral excretion in laying hens. Indian Journal of Animal Research, 49: 205-209.
  18. Pérez-Bonilla, A., Frikha, M., Mirzaie, S., García, J., Mateos, G. (2011). Effects of the main cereal and type of fat of the diet on productive performance and egg quality of brown-egg laying hens from 22 to 54 weeks of age. Poultry Science,90: 2801-    2810.
  19. Reece, F., Lott, B., Deaton, J. (1986). The effects of hammer mill screen size on ground corn particle size, pellet durability, and broiler performance. Poultry Science,65: 1257-1261.
  20. Rose, S. (1996). The use of whole wheat in poultry diets. World’s Poultry Science, 52: 59-60.
  21. Safaa, H.M., Jimenez-Moreno, E., Valencia, D.G., Frikha, M., Serrano, M.P., Mateos, G.G. (2009). Effect of main cereal of the diet and particle size of the cereal on productive performance and egg quality of brown egg-laying hens in early phase of production. Poultry Science,88: 608-614.
  22. Singh, Y., Amerah, A.M., Ravindran, V. (2014). Whole grain feeding: Methodologies and effects on performance, digestive tract development and nutrient utilisation of poultry. Animal Feed Science and Technology,190: 1-18.
  23. Sturkie, P.D. (1965). Avian Physiology. Tindall and Cassell, London, UK.
  24. Teitge, D., Campbell, G., Classen, H., Thacker, P. (1991). Heat pretreatment as a means of improving the response to dietary pentosanase in chicks fed rye. Canadian Journal of Animal Science,71: 507-513. 
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Indian Journal of Animal Research
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    Research Article

    volume 53 issue 11 (november 2019) : 1480-1484,   Doi: 10.18805/ijar.B-803

    Effect of whole wheat levels in diet on production performance, egg quality and Nutrient digestibility of laying hens

    K
    K. Saikhlai
    T
    T. Poeikhampha
    C
    C. Bunchasak
    N
    N. Krutthai
    B
    B. Chomtee
    C
    C. Rakangthong
    1Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok, Thailand
    Cite article:- Saikhlai K., Poeikhampha T., Bunchasak C., Krutthai N., Chomtee B., Rakangthong C. (2017). Effect of whole wheat levels in diet on production performance, egg quality and Nutrient digestibility of laying hens. Indian Journal of Animal Research. 53(11): 1480-1484. doi: 10.18805/ijar.B-803.

    ABSTRACT

    The experiments were conducted to evaluate the effects of whole wheat on the production performance, egg quality, and nutrient digestibility when supplemented primarily at the expense of corn in ground corn-soybean meal control diets. The experiments utilized Lohmann Brown Classic laying hens from 45 to 53 wk of age. The results were shown that feeding 5, 10, 15, 20, or25% whole wheat in diet had no effect on the production performance and egg quality, whereas 15, 20, and 25% whole wheat in diet decreased the yolk color (based on the Roche color fan score) when compared with layers fed the control diet.Whole wheat level in diet had no effect on dry matter,organic matter digestibility, and apparent metabolizable energy when compared with laying hens fed the control diet. Therefore, whole wheat can be used at levels of up to 25% in laying hen diets without negatively affecting the production performance, but levels over 15% whole wheat decreased the yolk color.

    REFERENCES

    1. Adesola, A., Ng’ambi, J., Norris, D. (2013). Effect of ascorbic acid supplementation to the diets of indigenous Venda hens on productivity of their progenies aged 8 to 13 weeks. Indian Journal of Animal Research, 47: 97-104.
    2. Antoniou, T.C. andMarquardt, R.R.(1983). The utilization of rye by growing chicks as influenced by autoclave treatment, water extraction, and water soaking. Poultry Science,62: 91-102.
    3. AOAC (2000). Official Methods of Analysis. Association of Official Analytical Chemists, Washington, DC, USA.
    4. Bharathidhasan, A., Chandrasekaran, D., Natarajan, A., Ravi, R., Ezhilvalavan, S. (2009). Effect of enzyme supplementation on digestibility and metabolizability of broilers to nutrient reduced diet. Indian Journal of Animal Research, 43: 79-83.
    5. Choct, M., Hughes, R., Wang, J., Bedford, M., Morgan, A. and Annison, G. (1996). Increased small intestinal fermentation is partly responsible for the anti-nutritive activity of non starch polysaccharides in chickens. British Poultry Science,37: 609-621.
    6. Ciftci, I., Yenice, E. and Eleroglu H. (2003). Use of triticale alone and in combination with wheat or maize: effects of diet type and enzyme supplementation on hen performance, egg quality, organ weights, intestinal viscosity and digestive system characteristics. Animal Feed Scienceand Technology,105: 149-161.
    7. Classen, H. and Bedford, M. (1991). Recent Advances in Animal Nutrition.Butterworth-Heinemann Ltd., Oxford, U.K.
    8. Deaton, J., Lott, B., Simmons, J.(1989). Hammer mill versus roller mill grinding of corn for commercial egg layers. Poultry Science,68: 1342-1344.
    9. Eisen, E., Bohren, B., Mckean, H. (1962). The Haugh unit as a measure of egg albumen quality. Poultry Science,41: 1461-1468.
    10. Fengler, A.I. and Marquardt, R.R. (1988). Water-soluble pentosans from rye: I. Isolation, partial purification, and characterization. Cereal Chemistry,65: 291-297.
    11. Gabriel, I., Mallet, S., Leconte, M., Travel, A., Lalles, J.P. (2008). Effects of whole wheat feeding on the development of the digestive tract of broiler chickens. Animal Feed Science and Technology,142: 144-162.
    12. Hetland, H., Svihus, B., Choct, M. (2005). Role of insoluble fiber on gizzard activity in layers. Journal of Applied Poultry Research,14: 38-46.
    13. Kim, S., Patel, M., Reddy, S., Mcginnis, J. (1976). Effects of different cereal grains in diets for laying hens on production parameters and liver fat content. Poultry Science,55: 520-530.
    14. Lazaro, R., Garcia, M., Aranibar, M.J., Mateos, G.G. (2003). Effect of enzyme addition to wheat-, barley- and rye-based diets on nutrient digestibility and performance of laying hens. British Poultry Science,44: 256-265.
    15. Lohmann (2012)Management Guide for Laying Hens: Lohmann Brown-Classic. Lohmann Tierzucht GmbH, Cuxhaven, Germany.
    16. Mirzaie, S., Zaghari, M., Aminzadeh, S., Shivazad, M., Mateos, G.G. (2012). Effects of wheat inclusion and xylanase supplementation of the diet on productive performance, nutrient retention, and endogenous intestinal enzyme activity of laying hens. Poultry Science,91: 413-425.
    17. Olgun, O., Yildiz, A. Ö., Cufadar, Y. (2015). The effects of eggshell and oyster shell supplemental as calcium sources on performance, eggshell quality and mineral excretion in laying hens. Indian Journal of Animal Research, 49: 205-209.
    18. Pérez-Bonilla, A., Frikha, M., Mirzaie, S., García, J., Mateos, G. (2011). Effects of the main cereal and type of fat of the diet on productive performance and egg quality of brown-egg laying hens from 22 to 54 weeks of age. Poultry Science,90: 2801-    2810.
    19. Reece, F., Lott, B., Deaton, J. (1986). The effects of hammer mill screen size on ground corn particle size, pellet durability, and broiler performance. Poultry Science,65: 1257-1261.
    20. Rose, S. (1996). The use of whole wheat in poultry diets. World’s Poultry Science, 52: 59-60.
    21. Safaa, H.M., Jimenez-Moreno, E., Valencia, D.G., Frikha, M., Serrano, M.P., Mateos, G.G. (2009). Effect of main cereal of the diet and particle size of the cereal on productive performance and egg quality of brown egg-laying hens in early phase of production. Poultry Science,88: 608-614.
    22. Singh, Y., Amerah, A.M., Ravindran, V. (2014). Whole grain feeding: Methodologies and effects on performance, digestive tract development and nutrient utilisation of poultry. Animal Feed Science and Technology,190: 1-18.
    23. Sturkie, P.D. (1965). Avian Physiology. Tindall and Cassell, London, UK.
    24. Teitge, D., Campbell, G., Classen, H., Thacker, P. (1991). Heat pretreatment as a means of improving the response to dietary pentosanase in chicks fed rye. Canadian Journal of Animal Science,71: 507-513. 
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