Effect of replacing groundnut seedcake by brewers’ yeast-noug seed cake mixture in ration on laying performance of white leghorn chicken

Abstract

AbstractA study was conducted to evaluate effect of replacing groundnut seed cake with brewers’ yeast-noug seed cake (BYNSC) mixture on laying performance of white leghorn chickens. 180 white leghorn layers (28 weeks) were used in a completely randomized design. Five treatment rations in 3 replications with 12 hens were prepared. The treatments were replacing groundnut meal (T1 (0% BYNSC + 18% groundnut cake meal), T2 (4.5% BYNSC + 13.5% groundnut cake meal), T3 (9% BYNSC + 9% groundnut cake meal), T4 (13.5% BYNSC + 4.5% groundnut cake meal) and T5 (18% BYNSC + 0% groundnut cake meal)). Daily dry matter intake was determined by subtracting ort collected from feed offered. Egg production was determined as hen-day (HDEP) and hen-housed egg production (HHEP). Crude protein (CP) and metabolizable energy of BYNSC were 38.74% and 3153.07 kcal ME/kg/DM, respectively. Hens fed T3 had significantly (P 0.05) among the treatments. Hens fed T3 (2.3 ± 0.05) diet attained lowest (P < 0.05) feed conversion rate than T4 (2.7 ± 0.13) and T5 (2.8 ± 0.11) but similar with T1 (2.6 ± 0.03) and T2 (2.5 ± 0.04). Generally, replacing groundnut by BYNSC mixture up to 50% could increase egg productivity without any adverse effect.

Keywords

• Groundnut
• brewers’ yeast
• poultry
• egg production
• layer
• Pedro González-Redondo, University of Seville, Spain