Effect of partial replacement of soybean meal with alternative protein sources in diets laying hens
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Abstract
The rising cost of conventional protein feed sources for livestock has become a significant challenge. If cheaper alternative protein sources can be used without affecting egg production and quality, it could provide a valuable option for poultry farmers. This study aimed to evaluate the effect of different alternative protein sources on egg production and quality. A completely randomized design was used in this experiment, involving 120 Hy-Line Brown laying hens aged 23 weeks. The hens were divided into four treatment groups, with three replicates of 10 hens per group. The experimental diets included four different protein sources: soybean meal (control, T1) fermented fish residue with cassava pulp (T2), mulberry leaves (T3), and Leucaena leaves (T4), respectively. Feed and water were provided ad libitum for 60 days. The results indicated that protein sources had a statistically significant effect (P < 0.05) on feed intake, feed conversion ratio (FCR) per kilogram of egg, egg production, egg weight, eggshell weight, and yolk color score. T1 had the highest feed intake (118.89 g/hen/day), while T4 had the lowest feed intake (104.74 g/hen/day). FCR was the lowest in T1 (2.97), while T2 was the highest (3.57). The highest egg production occurred in T1 (70 %), while T2 had the least egg production (53.36 %). T1 and T4 egg weights were higher than T2 and T3. In T1 and T3 eggshell weights were higher than T4 and T2. T4 had the darkest yolk color (7.05 score), while T1 had the lightest yolk color (4.61 score). However, non-significant differences (P > 0.05) were observed in eggshell thickness, Haugh unit, yolk weight, or albumen weight. In conclusion, alternative protein sources from leucaena leaves (T4) can be used to partially replace soybean meal in laying hen feed formula, which can help improve egg weight and enhance the color of darker yolks. Still, they may affect feed intake, egg weight, FCR, and egg production.
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References
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