scholarly journals Enzyme Supplementation of Barley Diets for Laying Hens

1959 ◽  
Vol 38 (5) ◽  
pp. 1132-1139 ◽  
Author(s):  
Lawrence R. Berg
Keyword(s):  
Laying Hens ◽  
Enzyme Supplementation

Performance of laying hens as affected by the supplementation of a barley-based diet with a crude enzyme preparation from Trichoderma viride

1994 ◽  
Vol 74 (1) ◽  
pp. 129-133 ◽  
Author(s):  
J. Brufau ◽  
R. Cos ◽  
A. Pérez-Vendrell ◽  
E. Esteve-Garcia
Keyword(s):  
Water Consumption ◽  
Egg Production ◽  
Egg Size ◽  
Laying Hens ◽  
Trichoderma Viride ◽  
Feed Consumption ◽  
Egg Weight ◽  
Crude Enzyme Preparation ◽  
Enzyme Supplementation ◽  
Enzyme Supplement

Two experiments were conducted to compare the performance of Leghorn hens fed a barley-based diet (68.93%) containing three levels of a Trichoderma viride enzyme supplement (0, 100 and 200 mg kg−1 as treatments T2, T3 and T4, respectively) with those obtained when fed a corn-based diet (Treatment T1). In exp. 1, 80 hens were used to determine performance during four 28-d periods, between 21 and 37 wk of age. Egg production, feed consumption, feed efficiency and egg weight of the hens were not affected by enzyme supplement and were similar to those of hens fed the corn diet (P > 0.05). There were also no significant effects on feed consumption per gram of egg or per bird per day (P > 0.05). There was a significant interaction for egg weight between enzyme addition and periods (P < 0.034), indicating that enzyme supplementation improved egg size in the early periods. In exp. 2, 20 hens were fed the same diets to measure water consumption and the ratio of water to feed consumption. Water consumption was not affected (P < 0.07) but the ratio of water to feed was significantly reduced (P < 0.0005) when enzyme was added to the barley-based diet. Water consumption in g d−1 was 172 for T1, 215 for T2, 211 for T3, and 195 for T4, and the water to feed ratios were 1.40, 1.85, 1.66, and 1.56, respectively. These results demonstrate that barley can replace corn in layer diets and that the addition of enzyme to barley-based diets appears to improve egg size and to reduce water consumption relative to feed intake in young laying hens. Key words: Laying hens, performance, water consumption, β-glucans, enzyme supplementation

scholarly journals Gut morphology, meat yield and sensory properties of laying hens fed water hyacinth [Eichhornia crassipes (Mart.) Solms-Laubach] meal diets supplemented with Maxigrain enzyme

2021 ◽  
Vol 43 (2) ◽  
pp. 314-323
Author(s):  
A. A Malik ◽  
A. Aremu ◽  
B. A Ayanwale ◽  
A. T Ijaiya ◽  
B. A. Ibrahim
Keyword(s):  
Water Hyacinth ◽  
Laying Hens ◽  
Live Weight ◽  
Sensory Properties ◽  
Gut Morphology ◽  
Meat Yield ◽  
Exogenous Enzyme ◽  
Overall Acceptability ◽  
Exogenous Enzymes ◽  
Enzyme Supplementation

In an experiment to determine the effect of feeding varying levels of Water Hyacinth Meal (WHM) supplemented with and without exogenous enzymes (Maxigrain ) on the gut morphology, meat yield and sensory properties of laying hens, a total of 216 laying hens aged 24 weeks and 4 weeks in lay were used. Six experimental diets were formulated based on the Completely Randomized Design model using a 2 x 3 factorial arrangement made up of two levels of enzyme (No enzyme, With enzyme) and three dietary inclusion levels of WHM (0, 10 and 20 %). At the end of the feeding trial, two birds per replicate were randomly selected, kept off feed for 12 hours, slaughtered, defeathered, eviscerated and dressed. The meat of the breast and thigh of each replicate sample were then selected for sensory evaluation. All parameters were expressed as percentage of live weight. Results showed that there were no significant (p>0.05) differences in live weight (LW), slaughter weight (SW), defeathered weight (DW), eviscerated weight (EWT) and dressed weight (DW) between birds fed diets supplemented with exogenous enzymes and those without exogenous enzyme supplementation; and between birds fed the varying dietary inclusion levels of WHM (0, 10 and 20 %). Also, there were no significant (p>0.05) differences in the weight of the head, neck, breast, back, thigh, drumsticks, wings and shanks between the birds fed diets supplemented with exogenous enzymes and those without exogenous enzyme supplementation; and between the birds fed the varying dietary inclusion levels of WHM (0, 10 and 20 %). Of all the internal organs assessed, only the gizzard weight was significantly (p<0.05) higher for the non-enzyme-supplemented diets than for the enzyme-supplemented diets. There were no significant (p>0.05) differences in appearance, flavour, juiciness, tenderness and overall acceptability between the meat of birds fed diets supplemented with exogenous enzymes and those without exogenous enzyme supplementation; but the meat of birds fed 10 and 20 % dietary inclusion levels of WHM had significantly (p<0.05) higher scores for tenderness and general acceptability than the meat of birds fed the 0 % dietary inclusion level of WHM. Hence, WHM can be included up to 20 % in layer diets for optimal meat yield, gut morphology and sensory properties.

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