EGG QUALITY PARAMETERS OF THREE STRAINS OF LAYER HEN FED FOUR DIETARY ENERGY LEVELS

H B USMAN, S I AUDU, E A ROTIMI

Abstract


This study was conducted to assess the egg quality in three strains of layer hen (Isa White, Isa Brown and Black Nera). A total of four hundred and eighty (480) layer birds consisting of 160 of each strain aged 42 weeks were used for this study. The experimental birds were randomly allocated into four diets containing different energy levels (2500, 2600, 2700 and 2800 Kcal/kg ME). Data collection lasted for a period of 8 weeks (42 – 50 weeks of age). Egg quality assessment was conducted at the end of the feeding trial. Three fresh eggs were randomly selected from each replicate for external and internal quality assessment. The parameters assessed include; Haugh unit, shell thickness (mm), shell weight (g), yolk weight (g), yolk width (cm), yolk height (cm), albumen weight (g), albumen width (cm), albumen height (cm), egg length (cm) and egg width (cm). Results obtained showed that Isa White and Isa Brown strains recorded best haugh unit, the freshness of egg, at 2,800 kcal/kg ME while Black Nera strain recorded the best haugh unit at 2,700 kcal/kg ME. Results on average shell thickness ranges from 0.41–0.47 mm. Isa Brown produced thicker shell at energy levels of 2,700 and 2,800 kcal/kg as against Black Nera that produced thicker shell at 2,500 kcal/kg energy level. Thus, it can be concluded that egg quality was better at higher dietary energy levels in Isa White and Isa Brown strains.


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