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Current IssueEditorial BoardOnline First Articles
Indian Journal of
Animal Research
Print ISSN: 0367-6722
Online ISSN: 0976-0555
NASS Rating
6.40
SJR
0.233
CiteScore
0.606

Chief Editor:
M. R. Saseendranath
Kerala Veterinary and Animal Science University, Mannuthy, Thrissur, INDIA
Frequency:Monthly
Indexing:
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, ...

Research Article

Indian Journal of Animal Research, volume 53 issue 11 (november 2019) : 1480-1484

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

K. Saikhlai, T. Poeikhampha, C. Bunchasak, N. Krutthai, B. Chomtee, 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.

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