Organic Egg Production, Egg Quality, Calcium Utilization, and Digestibility in Laying Hens Fed with Mushroom (Flammulina velutipes) Stem Waste

Abstract

ABSTRACT The possibility of using mushroom (Flammulina velutipes) stem waste (FVW) in layer diets was explored in this study. A total of 180, 40-week-old ISA Brown laying hens were randomly assigned to 5 groups, with 6 replications of 6 birds for each group. Layers were fed a standard basal diet as control; antibiotic (0.05% flavomycin); 2% FVW; 4%FVW; and 6% FVW. No significant differences (p>0.05) were observed on hen daily egg production, egg weight, egg mass, unmarketable eggs, feed intake, feed conversion ratio, and live weight among experimental groups. Haugh unit was found higher (p0.05) by feeding FVW in this study. Yolk color was found higher (p<0.05) in FVW fed groups than in control and antibiotic groups. The shell color was higher (p<0.05) both in 4% FVW and 6% FVW fed groups than in control and antibiotic groups. Calcium retention and calcium in egg shell deposition were higher (p<0.05) both in 4% FVW and 6% FVW fed groups than in control and antibiotic groups respectively. Apparent nutrient retention for dry matter, crude protein, crude fat, and organic matter were higher (p<0.05) in FVW fed groups than in control and antibiotic groups. FVW at 6% level in layer ration can be used for organic eggs production which would be safe and sound for human consumption.

Keywords

• Apparent nutrient retention
• calcium utilization
• egg quality
• laying performance
• mushroom waste