© Global Journal Of Pure And Applied Sciences . 2000. Vol. 6 No. 3
Publisher: Bachudo Science Co. Ltd
Effect of Extruded Full-Fat Soybeans On The Performance of Layers
U. E. Umoren, O. O. Tewe
KEYWORDS: Extruded, full-fat, soybeans, performance, layers.
ABSTRACT:A 1 2-week trial was conducted to study the effect of extruded full-fat soybeans on theperformance of layers. One hundred and sixty 56-week old Hubbard Golden Comet layers, were randomly divided into 5 groups of 32 birds each and assigned to 5 treatments. The experimental diets were isonitrogenous and isocaloric containing on the average 16% crude protein and 2500 Kcal ME/kg. Groundnut cake (diet 11 was used as the reference protein source. Diets 2, 3, 4 and 5 had GNC partially replaced with 5.0, 10.0, 13.0 and 116.53% extruded soybeans (ES) respectively. Highly significant differences (p < 0.01 ) among treatments were observed in feed consumption and body weight charges. While birds on diets 1, .. 2, 4 and 5 'gained weight, I those ondiet 3 consistently .lost weight. Diet 4 (containing 13% ES) equalled the control dietin terms of percent hen-day protection, mortality, egg quality characteristics andefficiency of nutrient utilization. The results suggest that up to 16.53% extruded fullfat soybean could be incorporated into"layer diets for satisfactory performance, butsuch ration must be stabilized with suitable antioxidants to enhance good helping quality.
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