Effects of Poultry by Product Meal on Laying Performance Egg Quality and Storage Stability

Abstract

To examine the effects of poultry by-product meal (PBPM) with the diet on laying hen performance and egg quality, 30 Bovans White strain laying hens of 40 wk of age, housed in individual cages, were randomly assigned to three dietary treatments. The diets were formulated with the inclusions of PBPM at 0, 5 and 10% levels. For the effect of PBPM on storage stability a 3x2x2 factorial arrangement was implemented. Thus, 3 PBPM levels (0, 5 and 10%), 2 storage temperatures (5 or 21 ^o C) and 2 storage periods (5 or 10 days) were used to carry out this part of the experiment. Results of the present study indicated that, egg production, feed intake and egg mass were significantly (P > 0.05) affected by the dietary treatments, whereas feed conversion rate (FCR) was not significantly (P < 0.05) affected. Egg production (%), feed intake (g/hen/day) and egg mass (g/hen/day) ranged between 91.3-95.4, 100.6-107.3 and 56.0-60.6, respectively. Egg mass in groups fed the diets with the inclusions of 5% and 10% PBPM were significantly (P < 0.05) lower than that of the hens fed with the control diet. The diets with the inclusions of 5% PBPM significantly (P < 0.05) affected the internal egg quality parameters in terms of albumen % and the air cell size. However, none of the inclusion levels of PPM significantly (P > 0.05) affected the shell thickness, yolk percentage, shell weight and albumen pH. The results of the present study suggested that layer diets could be incorporated with PBPM up to 10% without causing any detrimental effects on laying performance and farmer profit. Overall these effects demonstrated that different levels of PBPM did adversely affected storage stability, except shell weight and air cell size.