Effect of storaged fishmeal on layer performance

Abstract

Two experiments were conducted to study the effect of stored fishmeal on layer performances. Experiment 1 determined the chemical composition and rancidity (TBA-number) in 16 samples of 4 grades of fishmeal (prime quality, grade 1, 2 and 3) during 3 months warehouse storage. In experiment 2 various qualities of fishmeal were compared. Three hundred laying hens (12 wk of age) were divided into 6 groups with 5 replications and randomly fed an experimental diet until 18 wk of age as following. Conventional fishmeal and soybean meal were used as protein source in groups 1 and 2, respectively. While groups 3, 4 and 5 used stored fishmeal (prime quality, grade 1 and 2, respectively) which had been kept for 4 months at 3.5% of diets. In group 6, stored fishmeal grade 2 was used as 6% of the diet. The results showed that there were no significant differences in nutrients composition among 4 grades of fishmeal during storage time. TBA-number had a tendency to increase with time. There were relationships between some compositions in fishmeal ie. protein with ether extract, protein with ash and ash with ether extract. Using of stored fishmeal (3 grades) for prelaying diets had no effect on growth performances when compared with the control groups. After changing all experimental diets to commercial laying diet in laying period (18-41 weeks), there was no significant difference in egg production, composition and quality in each experimental group.

Keywords

• storage
• fishmeal
• rancidity
• laying hen