Utilization of Cassava Pulp Fermented Yeast in Laying Hens Diets on Production Performance, Egg Quality and Economic Returns

Abstract

The aim of this research was to investigate the appropriate percentage of using cassava pulp fermented yeast in laying hens diets on production performance, egg quality and economic returns. The experimental design was Completely Randomized Design (CRD). Two hundred and twenty five 40-weekold laying hens (Isa Brown) were randomly allocated into 5 groups including; 0, 5, 10, 15 and 20% of cassava pulp fermented yeast in diet with 5 replicates of 9 hens per each. Laying hens received feed and water until 6 weeks. The results showed that the diets of this research did not significantly affect the amount of feed intake, feed conversion ratio, egg production and egg weight (P>0.05). However egg mass was significantly
different when used at level of 20% (P<0.05). In term of egg quality, the use of cassava pulp fermented yeast in the laying hen diet did not significantly affect the amount of albumen weight, yolk weight, shell weight, haugh unit, shell thickness and egg shell strength (P>0.05). However, the use of cassava pulp fermented yeast was significantly affected on yolk color (P<0.01) which the color was decreased when used at level of 15%. In term of economic returns, the results show that the average cost of feed per egg were 1.81, 1.76, 1.76, 1.76 and 1.68 baht, respectively. In conclusion, 10% of cassava pulp fermented yeast in diet can be used as feed ingredient for laying hens followed by egg mass, yolk color and feed cost/egg. Therefore, Using cassava pulp yeast fermented for laying hens is another option to increase the utilization
of cassava residue. That also reduces the cost of laying hens diets.