Volume 3, Issue 3 (2001)
JAST 2001, 3(3): 193-198 |
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Kermanshahi H, Classen H L. Feeding Whole Wheat With or Without a Dietary Enzyme or
Grit to Laying Hens. JAST 2001; 3 (3) :193-198
URL: http://jast.modares.ac.ir/article-23-9225-en.html
URL: http://jast.modares.ac.ir/article-23-9225-en.html
1- Department of Animal Science, College of Agriculture, Ferdowsi University of Mashhad, P.O. Box
2- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada, S7N 0W0.
2- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada, S7N 0W0.
Abstract: (5257 Views)
A 3*2*2 factorial experiment was conducted to study the effect of feeding whole wheat
(0, 10, and 20%), a microbial enzyme source (Arabino-xylanase based enzyme for wheat
at 0% and 0.1%) and 0% or 1% insoluble grit (number 3 layer size) on the performance
of White Leghorn hens at 19 to 54 weeks of age. Each dietary treatment was replicated
four times with ten hens, housed two to a cage, each. No main treatment effects or interactions
were observed for egg production, feed efficiency, egg weight, body weight gain, or
mortality. Feeding 20% whole wheat produced the lowest incidence of cracked, broken,
or soft shelled eggs. Adding the enzyme significantly (P<0.05) reduced daily feed intake
from 124.6 to 122.2 g. Enzyme addition also resulted in minor, but significant (P<0.05),
increases in egg specific gravity from 1.0800 to 1.0806. Inclusion of 20% whole wheat does
not adversely affect the productivity of White Leghorn hens and therefore can be used to
reduce the cost of feed processing.
Received: 2010/05/16 | Accepted: 2010/05/16 | Published: 2010/05/16
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